Moist, airy and fluffy Lemon Chiffon Cake Recipe to brighten up your day! This 6 inch Lemon Cake bakes super tall and is just the right amount of sweet.
Who could resist a delicate, pillowy, soft and light slice of lemony cake. I wouldn’t (I also couldn’t stop at one)!
This Lemon Chiffon cake tastes like you are biting into clouds. No kidding. And is super easy to bake too! As long as you manage to make a silky and frothy meringue. Follow the recipe to the T and you are gold.
Lemon Chiffon Cake Recipe Ingredients:
- Cake Flour:
- Salt:
- Baking Powder:
- Vanilla Extract:
- Lemon zest and juice:
- Milk:
- Oil:
- Eggs:
- Sugar:
- Cream of Tartar:
How to make Lemon Chiffon Cake Recipe
There are two parts to today’s recipe-
- Making the Cake Batter:
- Making the Meringue:
How to make Meringue:
- We will begin by whipping room temp egg whites in a clean bowl.
- Add in cream of Tartar.
- Now adding sugar slowly, keep beating the egg whites for 4-5 minutes.
- Beat just until stiff peaks form!
Blackberry Glaze:
Although this Lemon Chiffon Cake tastes so good on it’s own. I’d never deny the comfort of sweet berry glaze on top of this dreamy cake. Don’t skip it!
You will need fresh berry puree, lemon juice, vanilla and confectioners’ sugar to bring this bright sweet and easy glaze together.
Ingredients
- 113 Gms Cake Flour
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 2 tsp Vanilla Extract
- 2 1/2 Tbsp Lemon Juice (mixed with 1 1/2 Tbsp water)
- 90 Gms Egg Yolks
- 2 Tbsp Lemon Zest
- 2 Tbsp (30 ml) Milk
- 1/4 Cup (60 ml) Oil
For Meringue
- 120 Gms Egg Whites
- 1/4 tsp Cream of Tartar
- 3/4 Cup (150 gms) Granulated Sugar (divided)
For Blackberry Glaze
- 1/2 Cup Fresh Blackberries
- 2 Tbsp Lemon Juice
- 1 tsp Vanilla Extract
- 1-1 1/2 Cups Confectioners' sugar
Instructions
- Preheat your oven to 320°F (160°C) and line a 6-inch round cake tin (3-4 inches tall) with parchment paper. Make sure all your ingredients are at room temperature.
- Add egg yolks + 50 gms to sugar to a mixing bowl and beat for a minute. Add oil, vanilla extract, salt, milk, water, lemon juice and zest to the bowl and mix in till everything gets combined well.Â
- Now add in atleast three times sifted cake flour and baking powder to the mixture and fold it in.
- In a separate clean and dry bowl, add egg whites (at room temperature only) and beat in for a minute. Now add cream of tartar/lemon juice to it and beat well. Slowly keep on adding the remaining sugar and beating continuously until the meringue forms stiff peaks. This may take 5-6 minutes.
- Mix meringue in the yellow cake batter in three batches. And fold in using a spatula.
- Pour the mix in your lined cake tin and bake for 55-58 mins or until a tooth pick inserted in the center comes out clean.
- Â Invert the cake tin, as soon as you take it out of the oven and let it cool down completely.
For Blackberry Glaze
- Microwave fresh blackberries and lemon juice in a microwave safe bowl until berries release their juices.
- Strain the puree and add it to confectioners' sugar. Mix in vanilla and combine until a smooth glaze forms.
- If the glaze is too thick add a tsp or 2 of water slowly. If it is too thin add some more confectioners' sugar.
- Pour and spread over cooled cake!
Nutrition
This is everything a gourmet cake should be, and then some! Can practically smell the lemons! Delish!
I made this cake for dessert last night and it was incredible! And that glaze totally sends it over the top!
Wow! This Cake looks so beautiful! I love Lemon flavored cake and this looks so fluffy and moist!
Love everything lemon. Lemon cake is such a plus. Always looking for great recipes to use my fresh lemons off the tree. Thanks for sharing this one.
Hi. How many eggs did you use for the recipe?
The chiffon cake is light and airy and full of lemon flavor. And the blackberry glaze goes really well with the lemon. I just wish I can decorate mine as pretty as yours. 🙂
I wanted to bake this but the amount of egg is in grams
One large egg yolk typically weighs around 18-20 gms and an egg white is 30 gms in weight. Hope this helps.
Can this recipe be increased for a larger cake? I have an Easter potluck, and this would be a showstopper, but I need it bundt-sized.
Yes of course. You can double this recipe at ease. And for a large bundt pan, this cake recipe can be trippled too. Enjoy!
I am so anxious to try this beautiful cake. Would someone please convert the flour and egg yolk gms to cups. My conversion chart doesn’t show exact measurements for what’s shown. I know that being off just a little can affect the outcome of the desert. Also for the glaze could you use frozen blackberries. I can’t find fresh blackberries now. Thank you so much, in advance, for your help!!
Hi Stephanie! I’d strongly recommend measuring the ingredients in gms for a perfect texture cake. For your info. 1 large egg yolk is around 18-20 gms and one egg white weighs 20 gms. And 1 cup cake flour weighs 115 grams. For the glaze, yes you can use frozen blueberries. Let me know how your cake turns out.
Thank you so much for your quick response. I love your website. Keep up the fantastic work.
Will do what you recommend! Thank you so much for your quick response. I love your website. Keep up the good work.
This cake looks great, planning to make it, not sure of the amount of sugar. I dont see it in the ingredients. Thanks
There is mention of sugar under Meringue ingredients. Read the instructions and you’ll know how to use sugar in cake batter and in meringue. Hope this helps. 🙂