Lemon Chiffon Cake

This Lemon Chiffon Cake Recipe is soft and light with incredible lemon flavor! I topped it with a sweet lemon buttercream frosting to make the perfect Spring dessert!

If you love lemon cake, make sure to try my Lemonade Cake too!

Lemon Chiffon Cake Slice on a plate

Lemon Chiffon Cake Is The Ultimate Spring Dessert!

Spring is here, Easter is right around the corner, and pretty pastels are front and center. So I thought it was time for me to share my Lemon Chiffon Cake Recipe with you all! I feel like chiffon cake pairs perfectly with light citrus flavors, so you can even make this a lime, orange, or grapefruit chiffon cake too!

Lemon Chiffon Cake Sliced

What Is Chiffon Cake?

Chiffon Cake is an airy, light cake made with vegetable (or canola) oil. The egg whites are whipped separately and folded into the batter creating volume and giving it the airy texture.

It’s different than an angel food cake because while you whip the egg whites separately, you still use the yolks!

I Partnered With Bob’s Red Mill On This Lemon Chiffon Cake!

I’ve teamed up with Bob’s Red Mill now for 3 years on recipes. I LOVE this company you guys. They have products for all your baking needs while also catering to those in your family who might have food allergies. They have whole grain, gluten free, paleo, vegan, organic, and stone-ground. Here are a few of the recipes that I have made in partnership with them:

In this Chiffon Cake I used Bob’s Unbleached All-Purpose Flour which is premium baking flour freshly milled from certified organic, hard red wheat.

How To Make Chiffon Cake Collage

What Type Of Pan Do You Need?

You will need a tube pan, also known as an angel food cake pan. This type of pan will have a tube in the center, like a bundt pan, BUT the sides are straight, and the bottom separates from the sides.

This is the pan I have and use!

Why Separate the Eggs?

To get that light, airy texture you need to whip the egg whites separately. Once they have been whipped until they reach stiff peaks you can fold this into the batter and it creates volume and a lightness to the batter.

Why Do You Cool This Chiffon Cake Upside Down?

I recommend the trick of placing the pan upside down on a wine bottle to cool. This serves two purposes:

  1. Cooling the cake upside down prevents the cake from collapsing. Chiffon cake is light and airy and you don’t want it to deflate or collapse. Cooling it this way lets gravity assist in this!
  2. And cooling it in the air on a wine bottle prevents condensation from building up as it cools upside down. If it wasn’t elevated, steam would get trapped under the pan causing the cake to get soggy on top!
Chiffon Cake with a bite taken out

What Type Of Frosting Do You Use On Chiffon Cake?

I love this cake paired with a simple lemon buttercream, but if buttercream isn’t your thing, here are a few other ideas:

  • Skip the frosting and dust the cake with powdered sugar
  • Serve with a dollop of whipped cream
  • A Glaze icing drizzled on top would be delicious. Just combine 1 1/2 cups of powdered sugar with a little lemon zest and 1 tablespoon of lemon juice. Mix until smooth and drizzle on top!
Print

Lemon Chiffon Cake

  • Author: Shelly
  • Prep Time Prep Time: 20 minutes
  • Cook Time Cook Time: 50 minutes
  • Total Time Total Time: 1 hour 10 minutes
  • Yield Yield: serves 10 1x
  • Category Category: Cake
  • Method Method: Oven
  • Cuisine Cuisine: Dessert

Description:

This Lemon Chiffon Cake is light, sweet and topped with creamy lemon buttercream frosting!


Ingredients:

  • 2 cups all purpose flour
  • 3 teaspoons baking powder
  • 1 1/2 cups granulated sugar
  • 1 teaspoon kosher salt
  • 7 large eggs, separated
  • 3/4 cup water
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons lemon zest (approximately 3 large lemons)
  • 1/2 teaspoon cream of tartar

Frosting

  • 1/2 cup butter, room temperature
  • 3 cups powdered sugar
  • 1 tablespoon lemon zest
  • 1/4 cups freshly squeezed lemon juice

Instructions

  1. Cake: Preheat oven to 325°F. Arrange the oven so you can bake the cake on the lowest rack. Set aside a a 10- inch tube pan (Angel Food Cake pan).
  2. In the bowl of your stand mixer fitted with the paddle attachment, sift together the flour, baking powder, sugar, and salt.
  3. In a small bowl whisk together the egg yolks, water, oil, vanilla, and lemon zest. When combined, add this into the bowl with the flour mixture. Mix on medium-low speed until combined and smooth, scraping the sides of the bowl as necessary.
  4. Place the egg whites in a separate large mixing bowl with the cream of tartar. With the whisk attachment or a hand mixer, beat the egg whites on high speed until stiff peaks form.
  5. Fold the egg whites into the batter using a rubber spatula until combined. Spoon the batter into the un-greased tube pan.
  6. Place the pan on the lowest rack and bake for 50 minutes, or until golden and set. Cake will spring back when pressed lightly.
  7. When the cake is done, immediately invert the pan. I like to place the pan on a wine bottle upside-down. This allows the pan to cool without trapping steam underneath, while not allowing the cake to deflate.
  8. Allow the cake to cool for at least an hour.
  9. When cooled, run a butter knife around the sides of the cake to release it from the pan. Gently lift the cake out. Run the knife under the cake to release it from the bottom cake pan. Place the cake on a platter.
  10. Frosting: In the bowl of your stand mixer fitted with the paddle attachment mix together the butter, powdered sugar, lemon zest, and lemon juice. Turn the mixer up to medium speed and beat for 1-2 minutes until creamy, scraping the sides of the bowl as necessary,
  11. Spread the frosting on top of the cake.

Notes:

Store airtight for up to 3 days.

Keywords:: cookies and cups, chiffon cake, lemon cake, cake recipe, buttercream, lemon frosting, lemon buttercream

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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MeldyBeer
September 14, 2021 4:42 am

Thank You! So Happy ! Found the Best Fluffiest & softest cake in my life. Am going to use this recipe. Can you give me the measurement if I want, mango, avocado, coffee cake please….

Jenna Blumenfeld
August 14, 2021 1:05 pm

Hiya!!! Amazing recipe wow! Do you think I’ll be able to double the batch and make 2 cakes in one go (obviously in different pans) or do you think I should just do it twice to avoid any baking errors? Thanks a mil!

Hilary
July 28, 2021 6:42 pm

Is this cake too light to add bluberries to it?

Emi
July 15, 2021 7:49 pm

This was the tallest chiffon cake I have ever made – so light in texture. Nice lemon flavor (this is not Starbucks lemon loaf lemony) This is chiffon cake so it is subtle and pleasantly lemony. I tend to make cakes in the evening so I left my pan upside down on a bottle overnight. I am not a professional but in my humble experience this isn’t a cake you want to make in any way except in a chiffon cake pan (Angel food cake pan).

Aimee H.
May 19, 2021 8:01 pm

Seeking help: I’d like to make cupcakes for an outside COVID-safe grad party as a lemon snow cake version using lemon curd frosting and coconut flakes. Can you please recommend a bake time and temp for cupcakes using this batter? Thanks so much!

Grace
April 21, 2021 9:25 am

Can I use lemon extract in place of or in addition to the vanilla?

Jani
April 8, 2021 5:15 pm

Hi Shelly,
just wondering if you can use the 8 inch pans and make 3? Also can it be made into just a vanilla chiffon? Just deduct the lemon?

Last edited 6 months ago by Jani
Aj Jackson
March 1, 2021 11:31 am

This cake is soo good! I’m gluten free and corn free so I subbed the regular flour to Bob Mills Gluten free flour and King James Gluten free flour using half each ratios. Since I can’t eat the baking powder as listed, I subbed it for cream of tartar. Even made a blackberry syrup for a drizzle. Delicious and this cake is infused with lemon! This recipe is a keeper!

Coke
February 21, 2021 2:06 pm

Would this freeze well after it’s baked? I’d like to get it done ahead of time and frost it the day I serve it.

Janae DeSante
January 7, 2021 6:44 pm

I only have x2 8 inch round pans. Will this work?

Liz
April 1, 2021 8:47 pm
Reply to  Janae DeSante

I am wondering the same thing… did it work out for you

Jani
April 8, 2021 5:14 pm
Reply to  Liz

Did you get a reply?

andin
December 27, 2020 5:31 am

oops I forgot to rate. its a 5 stars to mee

andin
December 27, 2020 5:24 am

I made this today, but I only use half of the recipe because my chiffon pan is small. and I tell you what, this is the most amazing chiffon I’ve ever made!! it was fluffy, light and not too sweet (well i reduce the sugar by 20 grams) andd it was very lemony!! I kinda surprised because u didnt put any lemon juice hence it taste soo lemony and not bitter. I love it so much and so does my family. Thank youuu

Kymberly
October 1, 2020 7:34 pm

I made this cake for the very 1st time and WOW it was amazing!!! A friend requested a lemon chiffon cake for his birthday and boy did this recipe was a hit. Everyone seconds and even those who did not care for lemon commented on how amazing the cake tasted!! This recipe will be made again and again and again!!

Olivia
August 17, 2020 4:18 pm

Hello I am ten. I decided to make this for my family. My parents are divorced and I had to be at my mom’s house so this cake is frostingless. It’s cooling right now. Can’t wait to try. That’s for the recipe. Next time will try to add frosting.

Stephanie SMITLEY
August 6, 2020 8:25 pm

Made this today. The cake is light and airy. The lemon frosting is amazing! Wish I had doubled it now to frost the whole thing! Next time!

Olivia
September 7, 2020 11:25 pm
Reply to  Shelly

Yes! I loved it!!! Thank you so much. The results were really pleasing. My family loved the cake!!! I plan on using this website for many more recipes.

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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