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Lemon Chiffon Cream Cake

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Lemon Chiffon Cream Cake

Cook Time 45 mins Total Time 45 mins Difficulty: Beginner Cooking Temp: 293  °F Servings: 8 Best Season: Suitable throughout the year
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Lemon Chiffon Cream Cake is a light and airy dessert that combines the delicate texture of chiffon cake with the refreshing flavor of lemon and the richness of cream. 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 is sliced into layers and filled with a creamy lemon filling. The filling is made from whipped cream, lemon curd, and a touch of sugar, creating a smooth and creamy texture that complements the light and airy cake.

Lemon Chiffon Cream Cake can be frosted with a light whipped cream or lemon frosting and garnished with lemon slices, zest, or edible flowers for added elegance. The result is a cake that is both visually appealing and incredibly delicious, with the refreshing lemon flavor perfectly complementing the delicate chiffon cake and creamy filling.

This cake is perfect for birthdays, tea parties, or any celebration where you want to offer a unique and elegant dessert.


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Lemon Chiffon

Lemon Curd

Whipped Cream


Lemon Chiffon Cake

  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. Slice the chiffon cake into three round cake layers.

Lemon Curd

  1. Bring together 2 eggs, 60g lemon juice, 80g sugar, 1 tbsp lemon zest in a pot, mix well. Let cook over medium-low heat, keep mixing and stirring until thickened.
  2. Add in butter, mix until well combined.
  3. Transfer into a clean bowl, cover with plastic wrap, keep it cool in the fridge.

Whipped Cream

  1. In a clean bowl, bring together heavy cream and sugar, use a hand mixer to beat until stiff peaks form.
  2. Transfer into a piping bag.

Assemble the Cake

  1. A layer of cake base, a layer of whipped cream and a layer of lemon curd sauce.
  2. Spread the cream evenly to cover the whole cake. Top the cake with another layer of lemon curd sauce. Dust with some lemon zest.
  3. Let the cake set in the fridge to cool for 30 minutes. Slice and serve.


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