Here’s a light, fluffy, and zesty Lemon Chiffon Cake recipe that’s perfect for any occasion 🍋🎂
🍋 Lemon Chiffon Cake
Ingredients (8–10 inch cake)
For the cake:
- 2 1/4 cups (280 g) all-purpose flour
- 1 1/2 cups (300 g) sugar, divided
- 1 tbsp baking powder
- 1/2 tsp salt
- 7 large eggs, separated
- 3/4 cup (180 ml) water
- 1/2 cup (120 ml) vegetable oil
- 2 tbsp lemon zest (from 2 lemons)
- 1/4 cup (60 ml) fresh lemon juice
- 1 tsp vanilla extract
- 1/2 tsp cream of tartar
Optional glaze:
- 1/2 cup powdered sugar
- 1–2 tbsp lemon juice
Instructions
1️⃣ Preheat & prep
- Preheat oven to 325°F (165°C).
- Use an ungreased 10-inch tube pan (important for chiffon cakes to rise).
2️⃣ Make the batter
- In a large bowl, sift together flour, 1 cup sugar, baking powder, and salt.
- In another bowl, whisk egg yolks, water, oil, lemon juice, lemon zest, and vanilla.
- Combine wet and dry ingredients until smooth.
3️⃣ Whip egg whites
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add remaining 1/2 cup sugar, beating until stiff peaks form.
4️⃣ Fold egg whites
- Gently fold whipped egg whites into the batter in 3 additions, keeping as much air as possible.
- Pour into ungreased tube pan.
5️⃣ Bake
- Bake for 55–65 minutes, or until a toothpick comes out clean.
- Invert the pan immediately and let cool completely (prevents collapsing).
6️⃣ Serve
- Run a knife around edges, remove cake from pan.
- Optional: drizzle with lemon glaze (powdered sugar + lemon juice).
💡 Tips
- Do not grease the pan; the batter needs to cling to sides to rise properly.
- Fold egg whites gently to keep the cake airy.
- For extra lemon flavor, add a teaspoon of lemon extract.
If you want, I can also give a quick 30-minute version using a blender that still produces a fluffy chiffon cake.
Do you want me to do that?
