Triple Lemon Chiffon Cake Recipe

Name: Triple Lemon Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 eggs separated; 1/4 cup walnut oil; 2 tablespoons lemon juice freshly squeezed; 1 tablespoon lemon zest; 1 cup water; 1/2 teaspoon cream of tartar; 1 cup sugar and 1/2 of; 1 cup cake flour ans 3/4 of; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cake flour is equal to 3/4 cup of AP flour plus 2 tablespoons of co; hazelnut oil; canola oil; Equal; hazelnut oil; lemon curd cup RICH, MAKES 1; 3 whole eggs; 2 egg yolks; 1/2 cup sugar; 1/2 cup lemon juice freshly squeezed, about 4 lemons; 3 lemons; 4 tablespoons unsalted butter at room temp; 1 cup frosting LEMON CREAM, MAKES 3 AND 1/4; 1 cup heavy cream and 1/2 of; 2 tablespoons sugar; 3 tablespoons lemon curd

Servings: persons

8 eggs separated
1/4 cup walnut oil
2 tablespoons lemon juice freshly squeezed
1 tablespoon lemon zest
1 cup water
1/2 teaspoon cream of tartar
1 cup sugar and 1/2 of
1 cup cake flour ans 3/4 of
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cake flour is equal to 3/4 cup of AP flour plus 2 tablespoons of co
hazelnut oil
canola oil
Equal
hazelnut oil
lemon curd cup RICH, MAKES 1
3 whole eggs
2 egg yolks
1/2 cup sugar
1/2 cup lemon juice freshly squeezed, about 4 lemons
3 lemons
4 tablespoons unsalted butter at room temp
1 cup frosting LEMON CREAM, MAKES 3 AND 1/4
1 cup heavy cream and 1/2 of
2 tablespoons sugar
3 tablespoons lemon curd

1
Preheat the oven to 350*degrees F. Line the bottoms of three 9-inch pans with parchment paper but do not butter or grease the pans.
2
In a med-large bowl whisk together the egg yolks, oil, lemon juice, lemon zest, and water.
3
In the bowl of an electric mixer, whip the egg whites with the cream of tartar on medium speed until light and frothy. Slowly add 1/2 cup of sugar and continue to beat until soft peaks form.
4
Sift the flour, remaining sugar, baking soda , and salt into a large bowl. Whisk gently to combine. Make a well in the center of the dry ingredients. Pour in the egg yolk mixture and mix to create a smooth paste. Add one-fourth of the egg whites and fold in to lighten the batter. Fold in the remaining egg whites and divide the batter among the three pans.
5
Bake for about 16 minutes or until a cake tester comes out clean. Transfer to wire racks to cool in the pans. Once cool run a knife around the cake in order to unmold the cakes. Carefully pull off the parchment paper from the bottoms of the cakes.
6
To assemble the cake, place one layer on a cake stand. Top with a heaping 1/4 cup of lemon curd and spread it evenly. Repeat with the remaining layers. Frost the top of the cake and the sides with the lemon cream frosting.
7
Directions for curd:
8
Whisk together the whole eggs, yolks, sugar, lemon juice , and lemon zest together in a medium bowl. Transfer to a small non-reactive saucepan. Gently heat the mixture, whisking until it thickens enough to coat the back of a spoon. make sure not to boil the mixture. Pour the mixture through a sieve into a heatproof bowl. Stir in the butter and cover the curd with plastic making sure the plastic touches the curd. This should prevent a skin from forming on the curd. Refrigerate until cold. Then remove 3 tablespoons of curd and set it aside for the icing.
9
Whip the cream and sugar in a large chilled bowl until stiff peaks form. Fold in the lemon curd, forming a stiff frosting. I added edible paper wafer butterflies as a decoration.

1632

kcal

Calories

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 26 ingredients. The key ingredients include: 8 eggs separated, 1/4 cup walnut oil, 2 tablespoons lemon juice freshly squeezed, 1 tablespoon lemon zest, and more.

Yes, Triple 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.

That's it — enjoy your meal!

Triple Lemon Chiffon Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions