Lemon Chiffon Cake – a delicious recipe with cake flour, sugar, baking powder, egg yolks, vegetable oil, lemons. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare two 6 in roundcake pans or one 9 in round cake pan by greasing ONLY THE BOTTOM!
2
Sift together the cake flour, 60 grams of sugar, and baking powder.
3
Stir the dry ingredients into the egg yolks, oil, lemon juice, and zest.
4
Thoroughly mix batter making sure it is free of lumps before adding the meringue.
5
Prepare and italian meringue with the egg whites and the 150 grams of sugar, whipping the meringue until its firm, but not stiff or dry.
6
While the meringue is slightly warm fold it into batter.
7
Pour batter into the prepared pans and bake the cake at 350F for 35-45 minutes, or until browned and the cakes spring bake to the touch.
8
Cool completly in the pans before unmolding.
897
kcal
Calories
45
g
Fat
92
g
Carbs
37
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 150 g cake flour, 60 g granulated sugar, 1 ½ teaspoons baking powder, 5 large egg yolks, and more.
Yes, Lemon Chiffon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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