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Lemon Chiffon Cake Recipe


Lemon Chiffon Cake

A lemony cake that's light, moist, and packed full of flavor. 


For the cake:

  • 7 eggs, separated
  • 2 cups all-purpose flour
  • 1 ½ cups sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup water
  • ½ cup canola oil
  • 4 teaspoons grated lemon peel
  • 2 teaspoons vanilla extract
  • ½ teaspoon cream of tartar

For the lemon frosting:

  • 1/3 cup butter, softened
  • 3 cups confectioners' sugar
  • 4 ½ teaspoons grated lemon peel
  • Dash of salt
  • ¼ cup lemon juice


For the cake:

Preheat the oven to 325 degrees. Place the egg whites in a large bowl and let stand at room temperature for 30 minutes. In another bowl, combine the flour, sugar, baking powder, and salt. Whisk the egg yolks, water, oil, lemon peel, and vanilla. Add to the dry ingredients and beat until well blended. Add the cream of tartar to the eggs whites and beat on medium speed until soft peaks form. Fold into the batter. 

Gently spoon into an ungreased 10-inch tube pan. Cut through the batter with a knife to remove any air pockets. Bake on the lowest rack in the oven for 50-55 minutes or until light browned and the entire top appears dry. Immediately invert the pan, cool completely for about 1 hour. 

Run a knife around the sides and center tube of pan. Remove cake to a serving plate. 

For the lemon frosting:

In a small bowl, combine all of the ingredients and beat until smooth. Frost the top of the cake and serve.