Lemon Chiffon Cake is the epitome of light, airy, and fluffy cakes. With a delicate crumb and a burst of fresh lemon flavor, this cake is perfect for spring and summer gatherings or when you’re craving something citrusy and refreshing. The chiffon cake’s signature airy texture comes from the use of whipped egg whites folded into the batter, creating a cloud-like lightness that pairs beautifully with the tangy lemon glaze.
This cake is perfect on its own or served with fresh berries and whipped cream for an extra touch of indulgence. Its simplicity and elegance make it a timeless dessert that can be enjoyed on any occasion, from casual get-togethers to festive celebrations. Whether you’re a novice baker or an experienced one, this Lemon Chiffon Cake is sure to impress with its beautiful presentation and delightful flavor.
Full Recipe
Ingredients:
- 2 1/4 cups cake flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 5 large egg yolks
- 3/4 cup cold water
- 2 tablespoons grated lemon zest
- 1/2 teaspoon vanilla extract
- 7 large egg whites
- 1/2 teaspoon cream of tartar
For the Glaze (Optional):
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed lemon juice
Directions:
- Preheat your oven to 325°F (165°C). In a large bowl, sift together the cake flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the vegetable oil, egg yolks, cold water, lemon zest, and vanilla extract until smooth. Add the wet mixture to the dry ingredients and mix until well combined.
- In another large, clean bowl, beat the egg whites and cream of tartar until stiff peaks form.
- Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
- Pour the batter into an ungreased 10-inch tube pan. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Immediately invert the cake and let it cool completely upside down in the pan.
- To make the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
Prep Time: 20 minutes | Cooking Time: 55-60 minutes | Total Time: 1 hour 20 minutes
Kcal: 260 kcal | Servings: 12 servings
History of Lemon Chiffon Cake
The Chiffon cake was invented in the 1920s by Harry Baker, a California insurance salesman turned baker, who wanted to create a cake that was lighter and airier than traditional butter cakes. After experimenting for years, Baker discovered that by using vegetable oil instead of butter, the cake achieved an incredibly light, fluffy texture. For nearly two decades, Baker kept the recipe a secret, catering his cakes to Hollywood stars and exclusive events. In 1947, he sold the recipe to General Mills, which popularized it as the “first new cake in 100 years.”
Chiffon cakes quickly gained popularity because they combine the richness of butter cakes with the lightness of sponge cakes. The recipe is highly versatile, and variations like Lemon Chiffon Cake became particularly beloved for their refreshing citrus flavor.
Why Lemon Chiffon Cake Stands Out
Lemon Chiffon Cake is known for its ultra-light and fluffy texture, achieved by beating egg whites to stiff peaks and folding them gently into the batter. The use of oil instead of butter ensures that the cake stays moist while keeping the crumb delicate and tender. The lemon zest and juice add a bright, tangy flavor, making this cake a refreshing treat that’s perfect for warm-weather occasions or when you’re in the mood for something light and citrusy.
Tips for the Perfect Chiffon Cake
- Use Room Temperature Ingredients: Egg whites whip better when they’re at room temperature, so let your eggs sit out for a while before starting.
- Do Not Grease the Pan: The ungreased tube pan helps the cake cling to the sides as it rises, which is key for maintaining its height and fluffy texture.
- Cool Upside Down: Inverting the cake pan while it cools helps prevent the cake from collapsing, ensuring it retains its airy, lofty structure.
- Be Gentle with Egg Whites: When folding the egg whites into the batter, use a light hand to avoid deflating them. This ensures your cake will be light and fluffy.
Recipe Variations
- Orange Chiffon Cake: Swap the lemon for orange zest and juice to create a sweeter, citrusy twist on the classic chiffon.
- Berry Lemon Chiffon Cake: Add fresh blueberries or raspberries to the batter for bursts of fruit flavor in every bite. You can also serve the cake with a mixed berry compote for extra flavor.
- Lemon Coconut Chiffon Cake: Add 1/2 cup of shredded coconut to the batter and top the cake with toasted coconut for a tropical variation.
Serving Suggestions
- With Fresh Berries: Serve the cake with fresh strawberries, blueberries, or raspberries to add a pop of color and enhance the citrus flavor.
- Whipped Cream: A dollop of whipped cream on the side complements the lightness of the cake without overpowering it.
- Tea Pairing: Lemon Chiffon Cake pairs beautifully with herbal or green teas, making it a great choice for afternoon tea or light dessert after dinner.
Storage and Make-Ahead Tips
- Storing: The cake can be stored at room temperature for up to 3 days, covered with plastic wrap. For longer storage, wrap tightly and freeze for up to 3 months.
- Make-Ahead: You can prepare the cake a day in advance and glaze it just before serving to keep it looking fresh.
- Glaze Options: For a richer flavor, you can replace some of the lemon juice in the glaze with milk or cream to make it creamier.
Nutritional Benefits of Lemon Chiffon Cake
Lemon
Lemons are rich in vitamin C, a powerful antioxidant that supports immune function and skin health. The lemon zest used in this recipe adds not only a zesty flavor but also essential oils that enhance the cake’s citrus aroma.
Egg Whites
Egg whites provide protein while being fat-free, contributing to the cake’s airy texture without adding heaviness. The technique of whipping egg whites to stiff peaks is key to making the cake rise and stay fluffy.
Cake Flour
Using cake flour instead of all-purpose flour ensures a finer crumb and tender texture. Cake flour has a lower protein content, which results in a softer, lighter cake.
Conclusion
Lemon Chiffon Cake is the perfect dessert when you want something light, airy, and full of fresh citrus flavor. With its delicate crumb and tangy glaze, this cake is ideal for spring and summer gatherings, but it’s also a year-round favorite for those who enjoy the refreshing taste of lemon.
The versatility of Lemon Chiffon Cake allows for endless creativity, from adding fresh berries to experimenting with different citrus flavors. Whether you’re a seasoned baker or just starting out, this cake is sure to impress with its beautiful presentation and delicious taste. Enjoy it as a standalone treat or pair it with whipped cream and fresh fruit for a truly indulgent dessert.