Lemon chiffon cake is a light, airy, and incredibly flavorful dessert that is perfect for any occasion.
Baked in a fluted tube pan, this cake is topped with a dusting of powdered sugar, adding a touch of elegance to its presentation.
The refreshing lemon flavor and delicate texture make this cake a delightful treat.
Let’s make this beautiful and delicious lemon chiffon cake!
- Prep Time: 45 minutes + 1 hour cooling time
- Cook Time: 55-60 minutes
- Total Time: 1 hour, 35 minutes + cooling time
- Yield: 12 servings 1x
Ingredients
- 2 1/4 cups cake flour
- 1 1/2 cups granulated sugar, divided
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 7 large eggs, separated
- 3/4 cup water
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon cream of tartar
- Powdered sugar, for dusting
Instructions
- Preheat the oven (5 minutes):
- Preheat your oven to 325°F (165°C). Do not grease the fluted tube pan.
- Prepare the dry ingredients (5 minutes):
- In a large mixing bowl, sift together the cake flour, 1 cup of granulated sugar, baking powder, and salt. Set aside.
- Prepare the wet ingredients (10 minutes):
- In a separate bowl, whisk together the vegetable oil, egg yolks, water, lemon juice, and lemon zest until well combined.
- Combine the wet and dry ingredients (5 minutes):
- Gradually add the wet mixture to the dry ingredients, mixing until smooth and well combined.
- Beat the egg whites (10 minutes):
- In a large mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the remaining 1/2 cup of granulated sugar, beating on high speed until stiff peaks form.
- Fold in the egg whites (5 minutes):
- Gently fold the beaten egg whites into the batter, a little at a time, until no white streaks remain. Be careful not to deflate the batter.
- Bake the cake (55-60 minutes):
- Pour the batter into the ungreased fluted tube pan. Bake in the preheated oven for 55-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool the cake (1 hour):
- Invert the pan onto a wire rack and let the cake cool completely in the pan, about 1 hour. This helps to maintain the cake’s light and airy texture.
- Remove the cake and dust with powdered sugar (5 minutes):
- Once the cake is completely cool, run a knife around the edges of the pan to loosen it. Carefully remove the cake from the pan and transfer it to a serving plate.
- Dust the top of the cake with powdered sugar just before serving.
Notes
For an extra burst of lemon flavor, you can drizzle a simple lemon glaze over the top of the cake. This cake can be stored in an airtight container at room temperature for up to three days, making it perfect for preparing ahead of time.
The light and airy texture of the chiffon cake, combined with the refreshing lemon flavor and a touch of powdered sugar, make this dessert a standout choice.
Enjoy baking and sharing this delightful lemon chiffon cake with your family and friends!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 26g
- Sodium: 130mg
- Fat: 9g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
