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 3/4 cups cake flour; 1 tablespoon baking powder; 1 teaspoon salt; 1/2 cup white sugar; 1/2 cup vegetable oil; 6 egg yolks; 3/4 cup water; 1 tablespoon lemon zest; 6 egg whites; 1/2 teaspoon cream of tartar; 3/4 cup white sugar; 1 cup heavy whipping cream; 2 1/2 cups lemon pie filling; 8 slices lemon

Servings: persons

1 3/4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup white sugar
1/2 cup vegetable oil
6 egg yolks
3/4 cup water
1 tablespoon lemon zest
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup white sugar
1 cup heavy whipping cream
2 1/2 cups lemon pie filling
8 slices lemon

1
Preheat oven to 350 degrees F (175 degrees C).
2
In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Add oil, egg yolks, water and lemon rind. Beat with an electric mixer until smooth.
3
In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10-inch tube pan.
4
Bake at 350 degrees F (175 degrees C) for 60 minutes or until a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake.
5
To Make Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff.
6
To Assemble Cake: Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Decorate with lemon slices.

1400

kcal

Calories

Fat

130

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 3/4 cups cake flour, 1 tablespoon baking powder, 1 teaspoon salt, 1/2 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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