Lemon Chiffon Cake
Ingredients
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- 2 cups cake flour
- 1 1/2 cups granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp lemon zest – finely grated
- 1/2 cup vegetable oil
- 3/4 cup water
- 1/4 cup lemon juice – freshly squeezed (for batter)
- 7 large egg yolks – at room temperature
- 8 large egg whites – at room temperature
- 1/2 tsp cream of tartar
- 1 cup confectioners' sugar
- 3 tbsp lemon juice – freshly squeezed (for glaze)
Instructions
1. Preheat the oven to 325°F (165°C). Make sure a 10-inch ungreased tube pan with a removable bottom is clean and dry. Separate the eggs; let the yolks and whites stand until slightly warm to the touch, 10–15 minutes. Finely grate the lemon zest and squeeze the lemon juice.
2. Whisk the dry base in a large bowl: cake flour, 1.25 cups of the granulated sugar (reserve 0.25 cup for the meringue), baking powder, salt, and lemon zest until evenly combined.
3. Make the yolk batter: Add vegetable oil, water, and the 0.25 cup lemon juice (for batter) to the dry ingredients. Add the egg yolks. Whisk until smooth and glossy, 1–2 minutes; set aside.
4. Whip the meringue: In a clean bowl, beat the egg whites with the cream of tartar on medium speed until foamy, 1–2 minutes. Gradually add the reserved 0.25 cup granulated sugar and continue beating to medium-stiff, glossy peaks, 3–5 minutes more.
5. Lighten and fold: Whisk about 1 cup of the meringue into the yolk batter to loosen it. Using a large spatula, gently fold in the remaining meringue in 2–3 additions just until no white streaks remain.
6. Transfer the batter to the ungreased tube pan. Smooth the top, then run a thin knife or skewer through the batter to release large air pockets.
7. Bake until risen, deeply golden, and the top springs back lightly when touched, 55–65 minutes. A skewer inserted near the center should come out clean.
8. Invert immediately: Turn the pan upside down on its feet or over the neck of a bottle/cooling rack. Let the cake cool completely upside down, 2–3 hours.
9. Release the cake: Run a thin knife around the outer edge and center tube to loosen. Lift out the center piece, then run the knife under the cake to release the bottom. Invert onto a serving plate.
10. Make the glaze: Whisk the confectioners' sugar with the 3 tbsp lemon juice (for glaze) until smooth and pourable; add a few drops more juice if needed to reach a thick ribbon that slowly settles.
11. Drizzle the glaze over the completely cooled cake, letting it drip down the sides. Let set 10–15 minutes, then slice with a serrated knife and serve.
Lemon chiffon cake is an ethereally light, tall cake with a fine, velvety crumb and a bright citrus aroma. Unlike butter cakes, it uses oil and whipped egg whites, giving it a moist yet featherweight texture that stays tender even when chilled. A simple lemon glaze or a dusting of sugar lets the delicate structure and clean lemon flavor shine, making it a crowd-pleasing dessert for any season.
Chiffon cakes were created in the United States in the early 20th century, marrying sponge-cake technique with modern ingredients like vegetable oil and baking powder. The style was popularized midcentury after the original formula was shared with a major flour company, and home bakers embraced its impressive height and reliability. Lemon quickly became a favorite variation, using zest and juice to bring clarity and freshness to the cake’s airy profile while honoring the original chiffon method of baking in an ungreased tube pan and cooling inverted.