Description
This Easy Lemon Chiffon Cake is a light and airy dessert with a bright citrus flavor and a delicate, fluffy texture. Made with fresh lemon juice and zest, this cake balances sweetness and tartness, making it perfect for spring and summer gatherings. It’s simple to make yet impressively elegant, ideal for teatime, brunch, or special occasions.
Origin
Chiffon cake was invented in the 1920s by Harry Baker, a Los Angeles baker, and later became popular in American baking. It combines the lightness of a sponge cake with the richness of a butter cake, creating a soft, airy texture. This lemon version adds a refreshing citrus twist!
Ingredients
For the Cake:
- 2¼ cups (280g) cake flour (or all-purpose flour sifted)
- 1½ cups (300g) granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup (120ml) vegetable oil
- 7 large eggs, separated
- ¾ cup (180ml) fresh lemon juice
- 1 tbsp lemon zest
- ½ tsp vanilla extract
- ½ tsp cream of tartar
For the Glaze (Optional):
- 1 cup (120g) powdered sugar
- 2 tbsp fresh lemon juice
- ½ tsp lemon zest
Optional Garnishes:
- Fresh lemon slices
- Whipped cream
- Powdered sugar
Instructions
1. Prepare the Oven & Pan:
- Preheat the oven to 325°F (163°C).
- Grease a 10-inch tube pan (or chiffon cake pan) and set aside.
2. Mix the Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add the Wet Ingredients:
- Make a well in the center of the dry ingredients and add vegetable oil, egg yolks, lemon juice, lemon zest, and vanilla extract.
- Whisk until the batter is smooth and fully combined.
4. Whip the Egg Whites:
- In a separate clean bowl, beat egg whites and cream of tartar on medium-high speed until stiff peaks form.
5. Fold in the Egg Whites:
- Gently fold the whipped egg whites into the batter using a spatula.
- Be careful not to deflate the mixture—use light, slow folding motions.
6. Bake the Cake:
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Invert the pan and let the cake cool completely before removing.
7. Prepare the Lemon Glaze (Optional):
- Whisk together powdered sugar and lemon juice until smooth.
- Drizzle over the cooled cake and sprinkle with lemon zest.
8. Serve & Enjoy!
- Slice and serve as is, or with whipped cream and fresh berries for extra flavor.
Tips for Success
- Do not grease the pan—the batter needs to cling to the sides for proper rising.
- Use room-temperature eggs for the best volume in the egg whites.
- Invert the pan while cooling to prevent the cake from collapsing.
- Fold the egg whites gently to keep the batter airy and light.
Recommendations
- Serve with fresh berries or a dusting of powdered sugar.
- Store at room temperature for 2 days, or refrigerate for up to 5 days.
- For extra lemon flavor, add a teaspoon of lemon extract to the batter.
Nutrition (Per Serving, Approx.)
- Calories: 260
- Carbohydrates: 38g
- Protein: 5g
- Fat: 10g
- Sugar: 23g
- Fiber: 1g
This Easy Lemon Chiffon Cake is light, fluffy, and bursting with citrusy goodness—perfect for any occasion! ✨
