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Lemon Chiffon Cake

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A light and airy Lemon Chiffon Cake with bright citrus flavor and a delicate, fluffy texture. Made with whipped egg whites and fresh lemon juice, this elegant cake is perfect for celebrations, afternoon treats, or a refreshing homemade dessert.

Ingredients

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

Instructions

  1. Preheat the oven to 325°F (165°C) and prepare a clean, dry chiffon cake pan or tube pan.
  2. In a large bowl, combine the flour, 1 cup of the sugar, baking powder, and salt.
  3. Add the vegetable oil, egg yolks, water, lemon juice, lemon zest, and vanilla extract. Mix until the batter becomes smooth.
  4. In a separate bowl, beat the egg whites with the cream of tartar until soft peaks form.
  5. Gradually add the remaining sugar while beating until stiff peaks form.
  6. Gently fold the whipped egg whites into the batter in several additions, mixing carefully to keep the batter light and airy.
  7. Pour the batter into the tube pan and spread evenly.
  8. Bake for 50–60 minutes until the top is golden and springs back when lightly touched.
  9. Remove the cake from the oven and immediately invert the pan to cool completely.
  10. Once cooled, run a knife around the edges to release the cake from the pan before slicing and serving.

Notes

  • Use fresh lemon juice and zest for the best citrus flavor.
  • Cooling the cake upside down helps prevent it from collapsing.
  • A simple lemon glaze made from powdered sugar and lemon juice can add extra sweetness and citrus flavor.
  • Serve with whipped cream and fresh berries for an elegant presentation.
  • Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Nutrition

Find it online: https://cookedbymaya.com/lemon-chiffon-cake/