Lemon Chiffon Cakeis like a zesty combination of pound cake and angel food cake… It’s light, fluffy, and citrusy without any fussiness – an easy lemon cake recipe that you’ll definitely want to try!

You’re going to want to add this cake to your spring and summertime baking list.Even if you aren’t a big baker, this one is a piece of cake to make(get it?)and won’t leave you fretting over just-so measurements and intricate steps. I like getting the kids involved to help with cracking the eggs and making the meringue. More hands make easier work!

For a Sunday feast dessert, or really any dessert during the warm months, you’ve got to try making this Lemon Chiffon Cake using Bob’s Red Mill cake flour.This flour adds a serious richness of texture and depth of flavor. Scoop a dollop of whipped cream on top of a slice with a small handful of halved strawberries for a pretty presentation and a refreshing cap to any meal.

Why You’ll Love This Recipe

Bright Lemon Flavor:Lemon zest and lemon juice infuse the cake with a bright and refreshing citrus flavor that is both zesty and tangy.
Make-Ahead Option:This is a great make-ahead dessert option for parties and gatherings, as you can bake it in advance and focus on other preparations on the day of the event.
Light and Airy Texture:Not familiar with chiffon cake? Think of it as a crazy-awesome mix of pound and angel food cake. It’s got the soft and light texture of angel food, with the richness pound cake is so well known for.

Ingredients

Granulated Sugar
Cake Flour:don’t skip the cake flour – it makes a huge difference! Find it in the baking aisle.
Baking Soda
Salt
5 Large Eggs, yolks separated from whites, at room temperature
2 Large Eggs, at room temperature
Grated Fresh Lemon Zest:Definitely use fresh
Fresh Lemon Juice:Use fresh here too. The flavor of the bottled stuff just isn’t the same.
Water
Vegetable Oil
Vanilla Extract
Cream of Tartar

See the recipe card below for full information on ingredients and quantities

How to Make Lemon Chiffon Cake

Step #1.Preheat and adjust the oven then prepare the cake pan as needed.

Step #3.In a medium bowl, whisk the egg yolks, whole eggs, lemon juice, lemon zest, water, oil, and vanilla.

Step #5.Use a mixer to whisk the egg whites and cream of tartar until the mixture reaches stiff peaks. Use a rubber spatula to fold the egg whites into the batter.

Step #7.Remove the cake from the oven then cool upside down for 2-3 hours.

Step #2.In a large bowl, combine the dry ingredients.

Step #4.Slowly whisk the wet ingredients into the dry ingredients until it makes a thick batter.

Step #6.Scrape the batter into the prepared cake pan and smooth the top. Bake for 50-60 minutes or until the top springs back when touched.

Step #8.Once cool, run a knife around the edge then place the cake on a plate. Serve dusted with powdered sugar or glazed, as desired.

Recipe FAQs

What is the difference between chiffon cake and sponge cake?

The use of oil or butter is the main difference between chiffon and sponge cake. Sponge cake only contains three main ingredients: eggs, sugar, and flour. Chiffon cake has a similar richness to butter cake because of the use of oil or butter, but its other ingredients achieve the springiness of a sponge cake.

Is chiffon cake the same as angel food?

Just like there are similarities between chiffon and sponge cake, there are some for angel food and chiffon, too. Angel food cake uses no yolks and no fat, while chiffon does include them. All three types of cakes (chiffon, angel food, and sponge) are very similar, with slight ingredient and baking variances. I like this lemon chiffon version because it’s unfussy and has some really nice, light, and fresh springtime flavors.

Expert Tips

Make a great meringue:The beaten egg whites (meringue) is the most important aspect of chiffon cake.Make sure the egg whites are at room temperature,whisk them until a stiff peak with a tip that folds over, and fold the meringue into your egg yolk mixture thoroughly and carefully, so the egg whites don’t deflate.Bonus:Make sure your beaters and bowl are completely grease free so that the egg whites will whip into stiff peaks like you need them to.
Find the right pan:You’ll want to use an aluminum pan with a removable base, and you don’t want it to be non-stick.Don’t grease itbecause, as the cake rises, it needs to cling to the sides of the pan for support. A greased pan will lead to a collapsed cake. An angel food pan will also work. If your pan doesn’t have a removable base, line the pan with parchment paper for the same effect.
Let the cake cool upside down:This allows it to settle downward, rather than collapsing as it cools. It should take 2 to 3 hours to cool.

How to Serve Lemon Chiffon Cake

This cake is typically serveddusted with powdered sugarorglazed(lemon glaze is especially delicious) but you can also serve it with adollop of whipped cream and some fresh berries. Strawberries, raspberries, and blueberries all pair so well with lemon!