Lemon Chiffon Cake

4.86 from 21 votes

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.

Prep Time15

Cook Time55

Total Time1 10

Course: Dessert

Cuisine: American

Servings: Slices

Calories: 385kcal

Author: Neha

Ingredients

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

For Meringue

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

For Blackberry Glaze

½ Cup Fresh Blackberries
2 tablespoon Lemon Juice
1 teaspoon 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 teaspoon 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!

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