Lemon Chiffon Cake Recipe

Name: Lemon Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¾ cups sifted cake flour; 1 tablespoon baking powder; 1 teaspoon salt; ½ cup white sugar; ½ cup vegetable oil; 6 egg yolks; ¾ cup water; 1 tablespoon lemon, zest of (about 1 lemon); 6 egg whites; ½ teaspoon cream of tartar; ¾ cup white sugar; 1 (12 ounce) container Cool Whip; 2 ½ cups lemon flavor instant pudding and pie filling; 8 slices lemons

Servings: persons

1 ¾ cups sifted cake flour
1 tablespoon baking powder
1 teaspoon salt
½ cup white sugar
½ cup vegetable oil
6 egg yolks
¾ cup water
1 tablespoon lemon, zest of (about 1 lemon)
6 egg whites
½ teaspoon cream of tartar
¾ cup white sugar
1 (12 ounce) container Cool Whip
2 ½ cups lemon flavor instant pudding and pie filling
8 slices lemons

1
Preheat oven to 350 degrees F.
2
(175 degrees C).
3
In a large bowl, combine sifted flour, baking powder, salt, and 1/2 cup sugar.
4
Add oil, egg yolks, water and lemon zest.
5
Beat with an electric mixer until smooth.
6
In a small bowl, beat egg whits and cream of tartar until soft peaks form.
7
Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form.
8
Fold 1/2 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
9
Turn batter into ungreased 10 inch tube pan.
10
Bake at 350 degrees F for 60 minutes or until a toothpick inserted in the center comes out clean.
11
Invert cake and cool completely in pan.
12
When cool, loosen edges and shake pan to remove cake.
13
To make filling: Fold Cool Whip into prepared lemon filling.
14
Chill until stiff.
15
To assemble cake: Slice cake horizontally into 3 equal layers.
16
Fill layers with 1/2 cup of filling.
17
Spread remaining filling on outside of cake.
18
Decorate with lemon slices.

1195

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ¾ cups sifted cake flour, 1 tablespoon baking powder, 1 teaspoon salt, ½ cup white sugar, 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.

Lemon Chiffon Cake

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