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Lemon Chiffon Cake Recipe

lemon chiffon cake recipe

  • Author: chef
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian


Lemon Chiffon Cake Recipe


  • 2 1/4 cups cake flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 6 large eggs, separated
  • 3/4 cup water
  • 1/4 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar


  1. Preheat the oven to 325°F (165°C).
  2. In a large bowl, sift together the cake flour, sugar, baking powder, and salt.
  3. Make a well in the center and add the oil, egg yolks, water, lemon juice, lemon zest, and vanilla. Beat until smooth.
  4. In another bowl, beat the egg whites with cream of tartar until stiff peaks form.
  5. Gently fold the egg yolk mixture into the beaten egg whites.
  6. Pour the batter into an ungreased tube pan.
  7. Bake for 55 to 60 minutes, or until the cake springs back when lightly touched.
  8. Invert the pan and let the cake cool completely before removing from the pan.


For a more intense lemon flavor, consider adding a lemon glaze or frosting to the cake.

  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 280
  • Sugar: 20g
  • Sodium: 220mg
  • Fat: 10g
  • Carbohydrates: 40g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 95mg

Keywords: Lemon Chiffon Cake Recipe