Lemon Chiffon Cake Recipe (2024)

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Shared by Amy Desrosiers | 28 Comments
Updated on March 5, 2023

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Lemon Chiffon Cake is a moist, springy and citrus infused light and airy cake. Covered in whipped topping and lemon zest, this cake is perfect for warmer weather months.

One of my favorite past times is to bake yummy treats for my family. Baking is one of my favorite hobbies that is super rewarding, and it helps me to de-stress.

You can find me in the kitchen at least twice a week trying new baked goods recipes like this lemon chiffon cake.

Since the warmer weather is right around the corner, I wanted to share a delicious and seasonal favorite with you all- Lemon Chiffon Cake. This cake is not only made with fresh lemons (my favorite) but also uses several eggs.

This recipe truly does require love, patience, and attention to detail. I put a lot of love into my cake and the results were fantastically delicious!

What Pan is Best for Chiffon Cake?

Before I share this tasty lemon sponge cake recipe, I wanted to stress how important using a fluted tube pan is. You cannot bake this in a normal bundt pan because the batter does rise up high when baking. You do not want a cake batter explosion in your oven–I have been there, done that!

How to Make Lemon Chiffon Cake

Recipe Adapted from Taste of Home

Move your oven rack to the lowest position, and then preheat your oven to 325 degrees f.

In a large mixing bowl, whisk your cake flour, salt, baking powder, and sugar.

Slowy, add your lemon juice, grated lemon, water, vegetable oil, and egg yolks; mixed until combine using an electric mixer

Clean mixer whisks for the next step (below).

In a separate bowl, beat your egg whites, and cream of tartar until soft white peaks form.

Slowly fold in your egg whites into your batter

Pour mixture into an ungreased fluted tube pan and bake for 50-55 mins or until the top of the cake gently springs back when pressed.

Once cake comes out of the oven, gently press around the edges with a plastic knife to loosen it. Allow the cake to cool for about 45 minutes before frosting.

How to Frost a Chiffon Cake

Once the cake is cooled, and on a cake stand or platter, add your whipped topping to a large piping bag with s star tip. Carefully pipe on swirls until the cake is covered. One small tub should be enough for your full cake.

Add zested lemon to the top of the cake. You can also garnish with additional lemon slices or candied lemon.

Gather your plates, and cake serving spatula-maybe a few napkins since the frosting is a little messy.

Use a large knife and cake server to gently cut each piece.

Get the Printable Lemon Chiffon Cake Recipe Below!

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Lemon Chiffon Cake

Lemon Chiffon Cake is a moist, springy and citrus infused light and airy cake. Covered in whipped topping and lemon zest, this cake is perfect for warmer weather months.

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Course Dessert

Cuisine American

Servings 12 sclices

Calories 339cal

Ingredients

Chiffon Cake

2 cups cake flour
1 1/2 cups white sugar
1 tablespoon baking powder
1/4 tsp salt
1/4 cup water
1/2 cup vegetable oil
1/4 cup lemon juice
3 tsps grated lemon
1/2 tsp cream of tartar
8 large eggs separate yolks from whites

Frosting

8 oz Whipped Topping
2 tsps Grated Lemon
1 small lemon thinly sliced

Instructions

Move your oven rack to the lowest position, and then preheat your oven to 325 degrees f.
In a large mixing bowl, whisk your cake flour, salt, baking powder, and sugar.
Slowy, add your lemon juice, grated lemon, water, vegetable oil, and egg yolks; mixed until combine using an electric mixer
Clean mixer whisks for the next step (below).
In a separate bowl, beat your egg whites, and cream of tartar until soft white peaks form.
Slowly fold in your egg whites into your batter
Pour mixture into an ungreased fluted tube pan and bake for 50-55 mins or until the top of the cake gently springs back when pressed.
Once cake comes out of the oven, gently press around the edges with a plastic knife to loosen it.
Allow the cake to cool for about 45 minutes before frosting.

Frosting the cake

Once the cake is cooled, and on a cake stand or platter, add your whipped topping to a large piping bag with star tip.
Carefully pipe on swirls until the cake is covered. One small tub should be enough for your full cake.
Add zested lemon to the top of the cake. You can also garnish with additional lemon slices or candied lemon.

Nutrition

About Amy Desrosiers

Hi! I am Amy! I am a former teacher, fueled by coffee, and cheese. I love photography and always have a camera handy! I might be a little obsessed with cute photography props, and Rae Dunn, but all is good! Welcome to my site! I hope you find an easy to make recipe, or product you might also love!

Reader Interactions

Comments

robin rue says
May 30, 2017 at 9:53 am

That cake sounds like a perfect summer dessert! I love how you just heaped the frosting on there- YUM!!
Reply
Stacie @ Divine Lifestyle says
May 30, 2017 at 11:18 am

That cake looks so amazingly delicious. I love all that frosting on it! Om nom nom nom.
Reply
Muna Kenny says
May 30, 2017 at 12:15 pm

You can feed me this cake every day and I won’t complain! Wow! This cake looks so delicious and light, I’m in love :)
Reply
Susan says
May 30, 2017 at 1:22 pm

This cake looks so very delicious, I love lemon! I have noticed with all of the baking I have been doing, it really is drying out my hands.
Reply
reesa says
May 30, 2017 at 4:10 pm

OH MY!!! This is just beautiful!!!!! I am obsessed with washing my hands when I cook, so Soft Soap is perfect for me.
Reply
Liz Mays says
May 30, 2017 at 4:20 pm

I’m going to try some of those new Softsoaps. They sound like they’d be much easier on my hands. Your Lemon Chiffon cake looks so pretty!
Reply
See Also
Loaded Cauliflower Casserole Recipe
Jenna Wood says
May 30, 2017 at 4:48 pm

Oh boy am I craving this cake right now- it seems a bit complex, but a good lemon cake usually is. Now I’m off to go snap a photo of my hands!
Reply
Meagan says
May 30, 2017 at 5:30 pm

That cake looks so dreamy! Seriously yum! This would be perfect for bbqs!
Reply
Pam says
May 30, 2017 at 7:17 pm

This looks delicious. I absolutely love lemon desserts, so this is making me hungry.
Reply
Danielle says
May 30, 2017 at 8:37 pm

I just pulled out a new bottle of soap for our kitchen today and it was Softsoap! I haven’t heard of the Plus Lotion, but will definitely have to look for it the next time I’m shopping.
Reply
Dawn McAlexander says
May 30, 2017 at 9:25 pm

That lemon chiffon cake looks so good. I haven’t had a good lemon chiffon cake in years You have got me craving one now.
Reply
Lisa Bristol says
May 30, 2017 at 10:39 pm

This recipe looks so delicious and easy to make. I will have to get the ingredients I Need to make this for dessert this weekend.
Reply
Claudia Krusch says
May 30, 2017 at 10:40 pm

I will have to pick up some Softsoap Hand Wash Plus Lotion. We have been using Softsoap for years and love how soft my hands are.
Reply
Patty says
May 30, 2017 at 11:57 pm

That is a showpiece of a cake. My hubby is so fond of lemon desserts I know he’d love this.
Reply
LaShawn says
May 31, 2017 at 12:00 am

I have always loved a good lemon cake! Thank you for sharing this recipe! I might have to try this one out!
Reply
Natasha says
May 31, 2017 at 1:48 am

Handsoap AND lotion?! I need this stat! I also need to make that lemon chiffon cake before it gets too hot here in the city!
Reply
Stacie says
May 31, 2017 at 6:04 am

What a gorgeous looking cake. My hands dry out easily. I’ll have to see about getting some of this soap.
Reply
Tara says
May 31, 2017 at 6:05 am

Mmm, I love lemon desserts. I can’t wait to make it for myself.
Reply
Kathy says
May 31, 2017 at 8:36 am

Yum, this cake looks amazing. I’ve never had this kind before. I’ve always wanted to give it a try though. Looks like I have found a great recipe to try now!
Reply
Anne says
March 27, 2019 at 3:10 pm

Do you have a way to print this- so I can make it with my daughter?
Reply
- Amy says
  March 27, 2019 at 4:19 pm
  
  Hi Anne, thank you for stopping by! I have updated this post to reflect a clear recipe card you can print. Thank you! -Amy
  Reply
Miriam Back says
August 27, 2019 at 5:44 pm

I cannot see water listed in the ingredients
Reply
- Amy says
  August 27, 2019 at 5:51 pm
  
  Sorry, it is 1/4 cup, I just fixed that!
  Reply
Eileen says
January 29, 2020 at 11:03 pm

Looks amazing. Can it be baked in a loaf pan?If so, would I need two. Thank you
Reply
- Amy says
  January 31, 2020 at 8:24 am
  
  Hello, since this batter rises a great deal I cannot say this would work. It could but I do not want you to waste your ingredients.
  Reply
Vivian says
March 14, 2020 at 7:10 pm

Made this cake today. Took me a little while trying to get it out of the pan. Went around the outside to loosen cake from pan. I let it cool before I took it out. Should I of taken it out of pan right away. Other than that, it turned out beautiful. Rose good. And was delicious.
Reply

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FAQs

How to tell when chiffon cake is done? ›

They will rise very high, then shrink down to almost the level of the pan. This is a sign your cake is done. You can double check with a skewer (no crumbs should come out) or the internal temp of the cake (around 205-210 °F/96-99 °C).

Learn More ›

Why is my chiffon cake not fluffy? ›

The chiffon cake has a dense layer at the bottom.

This is likely due to a deflated cake batter or an under-whipped meringue. If you make too many folds to incorporate the meringue, you will overwork the cake batter and cause the meringue to lose air and volume.

Know More ›

Do I need to put parchment paper on chiffon cake? ›

If you look at chiffon cake recipes, you will notice that all of them instruct you to grease (or parchment paper) the bottom of the pan only. The sides of the pan need to be clean and ungreased in order for the chiffon cake to rise properly.

Explore More ›

What is an interesting fact about chiffon cake? ›

Chiffon cake was invented in the United States in the late 1920s by an American baker named Harry Baker. Baker was known for his delicious angel food cakes, but he wanted to create a cake that was even lighter and more delicate. After years of experimentation, he finally came up with the recipe for chiffon cake.

Know More ›

What causes chiffon cake to collapse? ›

However, there are two possibility for your cases, Possible 1: underbaked a chiffon can cause a shrinkage after out from oven. Possible 2: unstable meringue to hold the whole cake hence its collapse.

Explore More ›

Should eggs be room temperature for chiffon cake? ›

Tips from our Bakers. Separate the eggs carefully; even a small amount of yolk in the whites will prevent them from beating up properly. The eggs separate most easily when cold, but allow them to come to room temperature before mixing, for best volume in the egg whites.

Can I bake a chiffon cake in a regular cake pan? ›

I have a friend on another cooking board who bakes chiffon cakes in regular, round cake pans all the time. I would be a little leery of a bundt pan, as you mustn't grease the pan for chiffon (it needs traction to rise properly), but a round springform pan should be fine.

Why does chiffon cake have a hole in the middle? ›

(Traditionally, these cakes are baked in chiffon cake pans. They look like a giant metal donut with a big hole in the middle to facilitate even heat transfer when baking.)

Can I use a non-stick pan for chiffon cake? ›

Get a chiffon cake pan: Please use an aluminum, 2-piece tube pan. You cannot use a non-stick pan to make chiffon cake as the wall is too slippery for the batter to cling to the sides and center of the chiffon cake pan in order to rise higher.

Show Me More ›

What are the three common causes of failure in cakes? ›

1) You forgot to add baking powder, or you used expired baking powder. 2) Your pan is too big, so the mixture can't rise enough to fill it. Or 3) You over whisked.

Learn More Now ›

What are common mistakes when baking a cake? ›

Common Baking Mistakes (And How to Fix Them)

Baking at the wrong temperature. ...
Not measuring ingredients. ...
Checking on your items too frequently. ...
Your ingredients are at the wrong temperature. ...
Your dough isn't rising. ...
Nothing is baking evenly. ...
Your dough or batter is too tough. ...
Wrap Up.