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Home » Cakes Recipes » Lemon Chiffon Cake

Lemon Chiffon Cake

Published January 6, 2020 Last Modified June 3, 2021 By GreedyEats

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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.

Try the most popular recipe on my Blog next! Top those Lemon muffins with some 5 minutes Lemon Curd Recipe.

More Summer Desserts for you to try!

This Lemon Chiffon Cake recipe will transport you directly into the lemon fields. It bakes so moist, lemony and refreshing!

Who could resist a delicate, pillowy, soft and light slice of lemony cake. I wouldn't (I also couldn't stop at one)!

This 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.

Recipe Ingredients:

Tall and fluffy Lemon Chiffon Cake baked in a 6 inch pan. Recipe on Greedyeats.com

  • Cake Flour: Cake flour makes the softest sponge cake that you will ever bake
  • Baking Powder: For lift
  • Lemon zest and juice: Remember to strain the lemon juice before adding it to the batter
  • Milk: Milk helps creating a rich cake. I recommend using full fat
  • Oil: Adds a ton of moisture
  • Eggs: Separate eggs when cold (it's easier to separate them this way). Allow them to come at room temp. before using. So plan accordingly
  • Sugar: We are using granulated sugar in this cake recipe
  • Cream of Tartar: Helps to stabilize the meringue

How to make Lemon Cake:

Small Lemon Chiffon Cake with perfect lemony flavor. Wait till you smell it in your kitchen.

There are two parts to today's recipe-

  • Making the Cake Batter
  • Making the Meringue

Easy and small batch Lemon Chiffon Cake recipe topped with flavorsome Blackberry Glaze.

How to make Meringue:

  1. We will begin by whipping room temp egg whites in a clean bowl till they are frothy.
  2. Add in cream of Tartar.
  3. Now adding sugar slowly, keep beating the egg whites for 4-5 minutes.
  4. Beat just until stiff peaks form!

Blackberry Glaze:

Although this Lemon 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.

Soft, fluffy and velvety Lemon Chiffon Cake Recipe with blackberry glaze.

What does chiffon cake taste like?

Chiffon Cake is a very light textured, supremely moist and fluffy cake. This texture is created by whipping the egg whites separately.

Can I bake chiffon cake in a normal pan?

I baked this cake without using a tube pan and unlike most other chiffon cakes, this one baked beautifully. Moist, fluffy and soft. Just the way chiffon cakes should be.

I believe since this is a small chiffon cake recipe, a normal pan worked. I wouldn't try this with a regular size cake. It can easily dry out as the baking time would be more! 

More Spring desserts you'll love:

Orange Chiffon Cake

Vanilla Bundt Cake with Strawberry Swirl

Strawberry Cupcakes Recipe

Easy Lemon Sponge Cake

Small Tres Leches Cake

If you liked this recipe give it a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog 

Also follow me on Pinterest and Facebook! 

Lemon Chiffon Cake

Moist, airy and fluffy Lemon Chiffon Cake to brighten up your day! This 6 inch Lemon Cake bakes super tall and is just the right amount of sweet.
4.85 from 20 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings 5 Slices
Calories: 385kcal
Author: Neha

Ingredients

  • 113 Gms Cake Flour
  • 1 ½ tsp Baking Powder
  • ¼ tsp Salt
  • 2 tsp Vanilla Extract
  • 2 ½ Tbsp Lemon Juice (mixed with 1 ½ Tbsp water)
  • 90 Gms Egg Yolks
  • 2 Tbsp Lemon Zest
  • 2 Tbsp (30 ml) Milk
  • ¼ Cup (60 ml) Oil

For Meringue

  • 120 Gms Egg Whites
  • ¼ tsp Cream of Tartar (or ½ tsp lemon juice)
  • ¾ Cup (150 gms) Granulated Sugar (divided)

For Blackberry Glaze

  • ½ Cup Fresh Blackberries
  • 2 Tbsp Lemon Juice
  • 1 tsp Vanilla Extract
  • 1-1 ½ 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. 
  • 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.
  •  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!

Notes

How to store Lemon Cake:

  • This cake stays good at room temperature for a day, covered tightly. If you are planning to store it for a longer period leftovers must be stored in the refrigerator, covered at all times.
  • Lemon cake also freezes well for up to 2 months. Thaw at room temperature before slicing. 

Can I bake chiffon cake in a normal pan?

I baked this cake without using a tube pan and unlike most other chiffon cakes, this one baked beautifully. Moist, fluffy and soft. Just the way chiffon cakes should be.
I believe since this is a small chiffon cake recipe, a normal pan worked. I wouldn't try this with a regular size cake. It can easily dry out as the baking time would be more! 

Nutrition

Serving: 1Slice | Calories: 385kcal | Carbohydrates: 91g | Protein: 8g | Fat: 17g | Sodium: 170mg | Sugar: 72g
Tried this recipe? Pin it for later!Mention @greedyeats or tag #Greedyeats!

 

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Reader Interactions

Comments

  1. annonymous

    January 07, 2022 at 5:28 pm

    is it normal for the batter in this recipe to fill to the top of the pan? i've baked other takes and non of them have done that before

    Reply
    • GreedyEats

      January 07, 2022 at 9:41 pm

      You can fill this cake batter up to 3/4th of the pan and it should be okay. 🙂

      Reply
  2. Jamela

    September 24, 2021 at 3:59 am

    Can I make this cake as a sheet cake?

    Reply
    • GreedyEats

      September 24, 2021 at 4:24 pm

      Sure can!

      Reply
  3. Idalina

    September 10, 2021 at 6:18 am

    Looks so beautiful and delicious amazing colour 😍

    Reply
  4. Vida M Holguin

    March 29, 2021 at 12:42 pm

    What is 113 gms of flour in cups?
    How many egg yolks is 90 gms? And 120 gas egg whites?

    Reply
  5. Diana

    November 11, 2020 at 6:01 pm

    5 stars
    Such fluffy and moist cake.. I will keep making it every few months, thank you

    Reply
  6. Astrid

    August 18, 2020 at 10:03 am

    5 stars
    Awesome!!!!!!

    Reply
    • Astrid

      August 18, 2020 at 10:05 am

      5 stars
      Awesome!!!

      Reply
  7. Jesara

    July 24, 2020 at 9:31 pm

    Can I bake this on convection

    Reply
    • GreedyEats

      July 25, 2020 at 9:25 am

      Sorry, never tried it in convection.

      Reply
      • Annabell

        September 25, 2021 at 6:02 pm

        Directions say to add cream of tartar and lemon juice when preparing the meringue, but meringue ingredients don't include lemon juice. How much lemon juice should be added?

      • GreedyEats

        September 25, 2021 at 9:30 pm

        It's cream of tartar or lemon juice, if you don't have cream of tartar handy. You don't have to add both. 🙂

  8. Anonymous

    July 14, 2020 at 11:03 am

    do you need to grease the pan or does it need to cling to the sides to rise like with angel food cake

    Reply
    • GreedyEats

      July 14, 2020 at 11:19 am

      I simply line the bottom of my pan with parchment for easy removal and don't grease the pan to allow it to rise just like angel food cake.

      Reply
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About Neha

I'm Neha, baker, recipe developer, photographer and writer at Greedyeats.com I aim to create kitchen tested and quality recipes, accompanied by helpful process clicks and lots of tips & tricks along the way. I truly hope my recipes give you confidence to bake and cook from scratch! Read More…

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