Name: Luscious Lemon Chiffon Cake
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Ingredients: 2 cups all-purpose flour; 4 ½ teaspoons grated lemon zest; ¼ cup lemon juice; 7 large eggs, separated, room temperature; 1 pinch of salt; 1 ½ cups granulated sugar; 1/3 cup unsalted butter, softened; 4 teaspoons grated lemon zest; 3 teaspoons baking powder; ½ cup canola oil; 3 cups confectioners' sugar; 1 teaspoon salt; ¾ cup water; ½ teaspoon cream of tartar; 2 teaspoons vanilla extract

Chiffon Cake

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Can I make any substitutions for ingredients in Chiffon Cake?

What are some common mistakes to avoid when making Chiffon Cake?

This delectable, moist, and airy Luscious Lemon Chiffon Cake has a wonderful lemon flavor and a tender crumb. The smooth tangy frosting takes the cake to the next level, making it the perfect dessert to share with your family and friends!

Milk

Eggs

Wheat

Gluten Free

Lactose Free

Vegetarian

Flour & Meal

gram

all purpose flour

Fresh Fruit

lemon

Juice

milliliter

lemon juice

eggs

Seasonings

salt

Sugars & Sweeteners

sugar

Butter & Margarine

unsalted butter

Rising Agents

baking powder

Oils

canola oil

powdered sugar

Water

water

cream of tartar

Extracts

vanilla extract

Vitamin D

Vitamins

Magnesium

Minerals

Phosphorus

Potassium

Sodium

Vitamin A

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Folic Acid (B9)

Zinc

Copper

Manganese

Selenium

Thiamin (B1)

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Vitamin C

Vitamin K

Beta-carotene

Banana Chiffon Cake a light and airy cousin to angel food cake and sponge cakes but with tender bite and rich banana flavor.

Banana Chiffon Cake

This moist, airy chiffon cake was my dad's favorite. Mom revamped the original recipe to include lemons. I'm not much of a baker, but whenever I make this dessert my family is thrilled! —Trisha Kammers, Clarkston, Washington

Lemon Chiffon Cake

Try this classic, light and fluffy chiffon cake recipe and experience a delightful taste of the past in your own kitchen!

Chiffon Cake Recipe

Chocolate chiffon gets a tasty makeover with a combination of finely chopped unsweetened chocolate and cocoa powder. A healthier and better tasting oil subs for the usual vegetable oil, and the method is simplified. The cake is tall, light, moist, and chocolatey.

Double Chocolate Chiffon Cake

Tender, fluffy and rich with citrus flavours, orange chiffon cake is a delightful treat that is sure to please! This cake is loaded with freshly squeezed juices and grated zest of oranges, as well as lemons, making this treat tangy and not too sweet.

Orange Chiffon Cake

Preheat oven to 160°C/325°F.  Whisk together flour, baking powder, parts of the sugar and salt.

Chiffon cake with strawberries and cream

This cake is an especially light and moist take on the honey cake that is traditionally eaten for Rosh Hashanah, the Jewish New Year. The tea in the batter and the lemon in the glaze add flavor and cut the sweetness. The cake must be cooled upside down to achieve its distinctively fluffy texture.

Slideshow: Cakes

Honey Chiffon Cake

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Luscious Lemon Chiffon Cake

Baking Goods

Produce

Beverages

Dairy

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In a large bowl, sift flour, granulated sugar, baking powder, and salt together twice.

In a separate bowl, whisk egg yolks, water, canola oil, 4 teaspoons of grated lemon zest, and vanilla extract until smooth.

Add the egg yolk mixture to the flour mixture; beat until well blended.

In a clean and dry bowl, beat the egg whites with the cream of tartar until stiff peaks form.

Gently fold a quarter of the egg whites into the batter, then fold in the remaining egg whites.

Carefully spoon the batter into an ungreased 10-inch tube pan. Run a knife through the batter to remove air pockets.

Bake the cake on the lowest oven rack for 50-55 minutes, or until the top springs back when lightly touched.

Immediately invert the pan and let it cool completely, about 1 hour.

Run a knife around the sides and center tube of the pan to release the cake. Transfer the cake to a serving plate.

In a bowl, combine softened butter, confectioners' sugar, 4 ½ teaspoons of grated lemon zest, lemon juice, and a pinch of salt. Beat the mixture until smooth.

Spread the frosting evenly over the cooled cake.

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