Lemon Chiffon Cake Recipe

Name: Lemon Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup cake flour (not self-rising); 1/4 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup granulated sugar, plus; 1 tablespoon granulated sugar; 3 large eggs, separated; 1/4 cup vegetable oil; 1 tablespoon fresh lemon juice; 2 tablespoons grated lemon zest (about 4 lemons); 1/2 teaspoon pure vanilla extract; 1/4 teaspoon cream of tartar; confectioners' sugar, for dusting

Servings: persons

3/4 cup cake flour (not self-rising)
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar, plus
1 tablespoon granulated sugar
3 large eggs, separated
1/4 cup vegetable oil
1 tablespoon fresh lemon juice
2 tablespoons grated lemon zest (about 4 lemons)
1/2 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
confectioners' sugar, for dusting

1
Heat oven to 325 degrees and ready an ungreased 7-inch tube pan.
2
In a medium bowl, sift together flour, baking soda, salt, and 3/4 cup granulated sugar. Set aside.
3
In a large bowl, whisk together egg yolks, vegetable oil, 1/3 cup water, lemon juice, lemon zest, and vanilla. Add remaining dry ingredients; beat until smooth.
4
In a large mixing bowl, use electric mixer on medium speed to beat egg whites until foamy.
5
Add cream of tartar and beat on high speed until soft peaks form after about a minute. Gradually add remaining tablespoon of granulated sugar while beating on high speed until stiff peaks form.
6
Gradually fold egg-white mixture into batter by folding in 1/3, then the remaining 2/3.
7
Pour batter into pan; smooth the top with a spatula. Bake for about 45 minutes, or until toothpick inserted into cake comes out clean and cake is golden.
8
Remove cake from oven and invert the pan over a glass soda bottle for 2 hours to cool.
9
Turn cake right-side up, and remove cake by running a table knife between cake and pan and inverting the pan. Dust cake with confectioners' sugar and serve.

488

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: 3/4 cup cake flour (not self-rising), 1/4 teaspoon baking soda, 1/4 teaspoon salt, 3/4 cup granulated sugar, plus, 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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