Lemon Chiffon Cake – Light & Fluffy Citrus Dessert

Lemon Chiffon Cake is a delicate, airy dessert that combines tender cake layers with bright lemon flavor. Its light texture and moist crumb make it a standout for birthdays, brunches, or afternoon tea. This cake is easy to prepare with basic ingredients, yet it looks and tastes like a bakery masterpiece. The natural lemon zest and juice brighten each bite, while its soft structure melts in your mouth.

Why You’ll Love This Recipe

• Airy, light texture with soft crumb
• Bursting with fresh lemon flavor
• Works well for birthdays, brunch, or tea
• Easy to prepare using simple ingredients
• Beautiful presentation with lemon glaze or dusting

Ingredients

Cake

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar, divided
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup vegetable oil
• 7 large eggs, separated
• ¾ cup water
• 2 teaspoons vanilla extract
• 2 tablespoons lemon zest
• ¼ cup fresh lemon juice

Optional Glaze

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice

Step-by-Step Instructions

1. Preheat oven to 325°F. Do not grease the pan (use a chiffon or tube pan)
2. In a large bowl, sift together flour, 1 cup sugar, baking powder, and salt
3. In another bowl, whisk together oil, egg yolks, water, lemon juice, lemon zest, and vanilla
4. Gradually mix wet ingredients into dry ingredients until smooth
5. In a separate clean bowl, beat egg whites until foamy
6. Add remaining ½ cup sugar gradually and beat until stiff peaks form
7. Gently fold egg whites into batter in three additions
8. Pour batter into an ungreased chiffon pan
9. Bake for 55–60 minutes until a toothpick comes out clean
10. Invert pan and let cake cool completely before removing
11. Optional: Whisk powdered sugar and lemon juice for glaze and drizzle over cooled cake

Tips & Variations

• Use a chiffon pan for best height and texture
• Do not grease the pan; cake needs to cling to the sides to rise properly
• Fold egg whites gently to retain airiness
• Add lemon extract for stronger flavor if desired
• Dust with powdered sugar for a lighter finish

Storage & Freezer Instructions

• Store cake in an airtight container at room temperature for 2 days
• Refrigerate for up to 5 days
• Freeze unglazed cake layers in airtight containers for up to 2 months
• Thaw completely at room temperature before glazing
• Avoid storing in the pan if pan is non-removable

Serving & Pairing Ideas

• Serve plain or with lemon glaze
• Pair with fresh berries or whipped cream
• Slice for brunch, tea parties, or dessert plates
• Garnish with thin lemon slices
• Enjoy with tea or coffee

Frequently Asked Questions

Why is my chiffon cake dense?

Overmixing or underbeating egg whites can deflate the batter. Fold carefully and gently to keep it airy.

Can I use a regular tube pan?

Yes, but a chiffon pan works best to allow cake to cling and rise. Avoid greasing.

Can this cake be made ahead?

Yes. Bake the cake, cool completely, then wrap tightly. Add glaze just before serving.

How can I enhance the lemon flavor?

Use fresh lemon juice, lemon zest, and optional lemon extract for extra brightness.

Ready to Make It?

Lemon Chiffon Cake delivers light, airy texture with bold lemon flavor. Perfect for brunches or dessert tables, this cake impresses without being complicated. Bake it, chill it, glaze it, and enjoy a slice of sunshine.

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