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Home / Recipes
1 hour 20 minutes
4.48 from 65 votes
44 Comments

Lemon Chiffon Cake

Jump to RecipePrint Recipe
  • 540
by: Joanna Cismaru
11.28.21

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This Lemon Chiffon Cake is very light and soft and it’s topped a delicious lemon glaze. From breakfast to dessert this chiffon cake will be a crowd pleaser all the time.

Lemon Chiffon Cake

I know you guys were waiting for a dessert recipe from me, so I aim to please. I have a very pretty and super delicious, full of lemony flavor chiffon cake for you today.

The other day I went shopping at Target and I just can’t help myself from looking at kitchen stuff. So I happened to find myself in the baking isle and looking at bundt pans. I don’t know about you but I’m in love with bundt pans and their pretty shapes. But this time I bought a simple chiffon bundt pan and I couldn’t wait to get home and bake a chiffon cake. And that’s just what I did! But don’t worry, later on hubs ordered me a gorgeous rose bundt pan which I am super excited to try this weekend. I just have to think of a recipe worthy of such a beautiful pan.

Anywho, enough about bundt pans. Let’s talk chiffon cakes.

Ever make one before?

No? Well you’re not alone. I’ve only made them a couple times before, but I simply adore them. Chiffon cakes are so light, and they’re usually made with vegetable oil and are made soft and fluffy by beating egg whites until stiff and folding them into the batter. Trust me, all that work is worth it. The cake itself has a lot of lemon flavor but I also added some lemon glaze, which I’ll be honest with you and tell you it’s not really needed. There’s plenty of lemon flavor in the cake itself. However, if you don’t serve it with the glaze you might find it a bit dry, so you could serve it with whipped cream, or with some fruits or berries. Nutella!! Yes you can serve it with Nutella too, let’s not forget that. What’s that you say? Lemon and Nutella? Yes! I love Nutella with everything! That’s just how I roll.

But I love this cake for breakfast, I love it for dessert, it’s simply perfect. And isn’t it so pretty?

2 slices of Lemon Chiffon Cake on a plate with the cake in the background

If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

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a lemon chiffon cake garnished with mint leaves and lemon zest

Lemon Chiffon Cake

4.48 from 65 votes
Prep: 20 mins
Cook: 1 hr
Total: 1 hr 20 mins
Author: Joanna Cismaru
Serves: 12
Print Pin Rate
This Lemon Chiffon Cake is very light and soft and it's topped a delicious lemon glaze. From breakfast to dessert this chiffon cake will be a crowd pleaser all the time.

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 8 eggs separated
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 2 1/2 tablespoon grated lemon zest

Lemon Glaze

  • 6 tablespoon butter unsalted and melted
  • 1 tablespoon grated lemon zest
  • 2 cups powdered sugar
  • 3 tablespoon lemon juice
  • 1 teaspoon vanilla extract
US Customary - Metric

Instructions

  • Preheat oven to 325°F. 
  • In large bowl, add flour, granulated sugar, baking powder and salt. Add oil, egg yolks, lemon juice, water and lemon zest; whisk until well combined. 
  • In large bowl, beat egg whites until stiff peaks form. 
  • Fold 1/3 of whipped egg whites into the batter to lighten. Gently fold in the remaining egg whites until mixture is combined; do not over mix or batter will deflate. Pour into ungreased pan; tap gently on counter to release air pockets.
  • Bake 50-60 minutes or until cake springs back when touched. Invert pan immediately after removing from oven and allow to cool completely. Run knife around the sides and center of cake to loosen.
  • For glaze, combine butter, zest, powdered sugar, juice and vanilla in medium bowl; stir until smooth. Pour over cooled cake and spread with spatula. Glaze will set hard within 30 minutes.

Recipe Notes

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 426kcal (21%)Carbohydrates: 62g (21%)Protein: 6g (12%)Fat: 18g (28%)Saturated Fat: 12g (75%)Cholesterol: 124mg (41%)Sodium: 142mg (6%)Potassium: 173mg (5%)Fiber: 1g (4%)Sugar: 45g (50%)Vitamin A: 336IU (7%)Vitamin C: 6mg (7%)Calcium: 66mg (7%)Iron: 2mg (11%)
Course:cake, Dessert
Cuisine:American
Keyword:lemon cake recipe, lemon chiffon cake
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
Nutrition Facts
Lemon Chiffon Cake
Amount Per Serving
Calories 426 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 12g75%
Cholesterol 124mg41%
Sodium 142mg6%
Potassium 173mg5%
Carbohydrates 62g21%
Fiber 1g4%
Sugar 45g50%
Protein 6g12%
Vitamin A 336IU7%
Vitamin C 6mg7%
Calcium 66mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Lemon Chiffon Cake photo collage

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  • 540

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Melanie says

    August 3, 2021 at 10:42 am

    Do you think this would work in mini Bundt pans?

    Reply
    • Joanna Cismaru says

      August 4, 2021 at 10:40 am

      Absolutely, just watch as they bake, they would take less time baking.

      Reply
  2. Tammy Miami says

    April 8, 2021 at 2:28 pm

    3 stars
    I made this today. It was good but not what I was expecting. It was much heavier, like a pound cake, and a bit dry. The glaze really saved it.I love lemon so it will get eaten.

    Reply
  3. Stacy says

    April 5, 2021 at 8:24 am

    5 stars
    I made this cake for Easter. It was great! I was concerned about the baking powder because last week I made a chocolate chiffon with only a tsp. Of baking powder, so a tablespoon seemed like a lot. It wasn’t too much. I modified the glaze. I didn’t want to use butter. I also added orange zest to the glaze because I didn’t have enough lemons. We loved the cake. Thank you Jo!

    Reply
    • Jo Cooks Team AMJ says

      April 5, 2021 at 8:52 am

      We are so happy you enjoyed it!

      Reply
  4. Parvs says

    February 24, 2021 at 4:13 am

    Looks amazing and i look forward to trying it out. But i need to ask, i don’t have a tube pan, can I use a regular round cake pan? Thanks in advance ❤

    Reply
    • Jo Cooks Team says

      February 24, 2021 at 9:17 am

      You certainly can!

      Reply
  5. Rae Myette, British Columbia, Canada 🇨🇦 says

    October 21, 2020 at 1:29 pm

    Just finished baking your Lemon Chiffon Cake Recipe – turned out “Amazing”

    Reply
    • Joanna Cismaru says

      October 21, 2020 at 1:35 pm

      Glad to hear it!

      Reply
  6. Jan says

    September 26, 2020 at 8:10 am

    Hi I would like to find out the pan size required for this recipe?

    Reply
    • jo says

      September 26, 2020 at 1:16 pm

      It’s a 10-inch Angel Food Tube Cake Pan.

      Reply
  7. Lubna Sparks says

    August 17, 2020 at 4:22 pm

    So excited to try this recipe tomorrow but realized too late that I only have an 8″ pan instead of the 10″ size from your link in the recipe. Should I make any adjustments to the recipe or cooking time? Thanks!

    Reply
    • jo says

      August 18, 2020 at 10:46 am

      The cooking time should be the same the only thing is you may have too much batter.

      Reply
  8. Caelyn Casey says

    May 12, 2020 at 4:39 pm

    Hi! I tried this recipe and the heating worked better on 300.

    Reply
    • Jo Cooks Team says

      May 13, 2020 at 9:57 am

      Every oven is different! We’re glad you found what works for yours.

      Reply
  9. ColleenB.~Tx. says

    September 28, 2019 at 8:29 am

    Looks delicious.
    I am rather surprised that it calls for all-purpose flour instead of cake flour.
    Any chiffon cake that I have made has called for cake flour but will give this recipe a chance. I just may make this for my birthday come next month.
    Thank You

    Reply
  10. Violet says

    August 3, 2019 at 8:37 am

    I made this cake about four years ago. It is the best chiffon cake i ever made and it’s lemon my favorite. I make it every summer when some people from a church stop in to visit.

    Reply
    • Joanna Cismaru says

      August 3, 2019 at 9:39 am

      I’m so happy to hear this!

      Reply
  11. Carree O'CONNOR says

    April 5, 2019 at 4:53 pm

    5 stars
    What a fun easy cake to bake. Looks to good to be true. Don’t have to tell anyone that part

    Reply
    • Joanna Cismaru says

      April 6, 2019 at 3:14 pm

      Ha! Lips are sealed!

      Reply
Older Comments

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