Lemon Chiffon Cake
This impossibly light and springy Lemon Chiffon Cake is an old-fashioned treasure that never goes out of style. Made with oil and whipped egg whites, it delivers a moist, tender crumb with bright, cheerful lemon flavor in every bite.
Equipment
- 10-inch aluminum tube pan with removable bottom - angel food cake pan, do not grease
- Stand mixer or hand electric mixer - with whisk attachment
- Large mixing bowls - two required
- Sifter or fine-mesh sieve
- Rubber spatula or large balloon whisk - for folding
- Microplane or citrus zester
- Citrus juicer
- Wire cooling rack
- Offset spatula - for frosting
- Measuring cups and spoons
- Kitchen scale - recommended for accuracy
Ingredients
For the Cake
- 2 1/4 cups cake flour - 255g, sifted
- 1 1/2 cups granulated sugar - 300g, divided (1 1/4 cups / 250g for batter, 1/4 cup / 50g for egg whites)
- 1 tablespoon baking powder
- 1 teaspoon fine salt
- 1/2 cup vegetable oil or neutral canola oil - 120ml
- 7 large eggs - separated, at room temperature
- 3/4 cup cold water - 180ml
- 2 tablespoons fresh lemon juice - from about 1 large lemon
- 2 tablespoons fresh lemon zest - from about 2 lemons
- 1 teaspoon pure lemon extract
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cream of tartar
For the Lemon Buttercream Frosting (Optional)
- 1 cup unsalted butter - 226g, softened to room temperature
- 3 to 4 cups powdered sugar - 360-480g, sifted
- 3 tablespoons fresh lemon juice
- 1 tablespoon fresh lemon zest
- 1 to 2 tablespoons heavy cream - as needed
- pinch of salt
For Serving (Optional)
- fresh berries - for garnish
Instructions
- Position oven rack in lower third and preheat to 325°F (163°C). Do not grease the 10-inch tube pan. Separate eggs, placing yolks in one bowl and whites in a clean stand mixer bowl.
- Sift cake flour, 1 1/4 cups sugar, baking powder, and salt into a large bowl. Whisk in lemon zest until combined.
- Make a well in the dry ingredients. Add oil, egg yolks, water, lemon juice, lemon extract, and vanilla. Whisk from center outward until smooth with no lumps, about 1-2 minutes.
- Beat egg whites on medium speed until frothy. Add cream of tartar and increase speed to medium-high. Slowly sprinkle in remaining 1/4 cup sugar while beating until stiff, glossy peaks form.
- Fold one-quarter of whipped whites into yolk batter to lighten. Gently fold in remaining whites in three additions using a J-shaped motion until no streaks remain. Do not overmix.
- Pour batter into ungreased tube pan, filling two-thirds to three-quarters full. Run a knife through batter in figure-eight motion to remove air pockets. Bake 50-55 minutes until top springs back.
- Immediately invert pan upside down over a bottle neck or funnel. Cool completely, at least 1.5-2 hours. Run a knife around edges and tube to release, then remove from pan.
- Beat softened butter until pale and creamy. Gradually add powdered sugar, then lemon juice, zest, and salt. Beat until fluffy, adding cream as needed for spreadable consistency.
- Place cooled cake on serving plate. Spread buttercream over top and sides using an offset spatula. Garnish with zest, lemon slices, or berries. Slice with a serrated knife.
Notes
- Do not grease the pan: The batter must grip the sides to rise properly. Greasing will cause the cake to collapse.
- Use room temperature eggs: Cold egg whites whip up with less volume and stability. Remove from fridge 30 minutes before baking.
- Measure flour by weight: Use a kitchen scale for accuracy. Spooning flour into a cup compacts it and leads to a denser cake.
- Don't overbeat egg whites: Stop at stiff, glossy peaks. Overbeaten whites look dry and grainy and won't fold smoothly.
- Fold gently: Use a light J-shaped folding motion and stop as soon as whites are incorporated. Stirring will deflate the batter.
- Invert immediately: Flip the pan upside down the moment it comes out of the oven. Have your bottle or funnel ready beforehand.
- Use fresh lemons: Bottled juice lacks the bright, aromatic flavor of fresh. Fresh zest and juice are essential for the best taste.
- Store unfrosted cake: Keep at room temperature covered loosely for up to 3 days. Frosted cake stays fresh 2 days at room temperature or 5 days refrigerated.
- Freeze unfrosted: Wrap tightly in plastic wrap and foil, freeze up to 2 months. Thaw overnight in the refrigerator before serving.
- Citrus variations: Swap lemon for orange, lime, or grapefruit juice and zest for a completely different flavor profile.