Go Back
+ servings
Print Recipe
4.85 from 20 votes

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.
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 5 Slices
Calories: 385kcal
Author: Neha


  • 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


  • 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!


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! 


Serving: 1Slice | Calories: 385kcal | Carbohydrates: 91g | Protein: 8g | Fat: 17g | Sodium: 170mg | Sugar: 72g