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Lemon Chiffon Cake

Cooking Method
Courses , ,
Difficulty Beginner
Time
Cook Time: 45 mins Total Time: 45 mins
Cooking Temp 293  °F
Best Season Suitable throughout the year
Description

Lemon Chiffon Cake is a light and airy dessert that combines the delicate texture of chiffon cake with the refreshing flavor of lemon. This elegant cake is perfect for any occasion, offering a sophisticated and delightful treat that is both delicious and refreshing.

The chiffon cake batter is made from a mixture of flour, sugar, eggs, oil, and fresh lemon juice and zest. The egg yolks and sugar are beaten until pale and fluffy, while the egg whites are whipped to stiff peaks, giving the cake its signature airy texture. The oil keeps the cake moist and tender, and the fresh lemon juice and zest provide a vibrant citrus flavor.

Once baked and cooled, the chiffon cake can be served plain, dusted with powdered sugar, or frosted with a light lemon glaze or whipped cream. For added elegance, the cake can be garnished with lemon slices, zest, or edible flowers.

The result is a cake that is both visually appealing and incredibly delicious, with the refreshing lemon flavor perfectly complementing the delicate chiffon cake. This cake is perfect for birthdays, tea parties, or any celebration where you want to offer a unique and elegant dessert.

Ingredients
  • 50 g cake flour (1/3 cup)
  • 3 eggs
  • 18 g water (4 tsps, room-temperature)
  • 30 g vegetable oil (2 tbsps)
  • 18 g fresh lemon juice (4 tsps)
  • 30 g granulated sugar (3 tbsps)
  • 1 tbsp vanilla extract
  • 1 tbsp lemon juice (into the egg white)
Instructions
  1. Separate the eggs. Keep the egg white bowl cool in the fridge.
  2. In a bowl, bring together vegetable oil, 18g lemon juice, and water, mix well. Sift in cake flour and mix well. Add in egg yolks, mix well, set aside.
  3. Grab a 6-inch round chiffon cake pan. Do not grease it. Preheat the oven to 293℉(145℃).
  4. Add lemon juice (1 tbsp), sugar, vanilla extract into the egg white, use a hand mixer, beat in medium-high speed until stiff peaks form.
  5. Take a scoop of whipped egg white and gently fold it into the batter until just combined. Pour all the batter back into the whipped egg white and gently fold it in until just combined.
  6. Pour all the batter into the chiffon cake pan. Use a toothpick go through the batter to get rid of the air pockets. Give the pan a tap or two. Send into the oven and let bake for 45 minutes or until golden brown.
  7. Take the cake out of the oven immediately, give it some taps and turn it upside down, put it on the cooling rack and let it completely cool down. 

    Never skip this step.
  8. Loosen the sides with a thin plastic spatula, pop the cake out from the bottom, and take off the cake pan bottom. Dust it with some powdered sugar and serve or make a cream cake.
Note

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: lemon chiffon cake, chiffon cake, lemon, soft cake