Lemon Chiffon Cake

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dairy free
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 20 servings

Recipe photo

Light and lovely! Amy Colvin of Pueblo won first place at the Colorado State Fair with this cake. Topped with a fresh blueberry sauce and whipped cream, or lightly sugared, sliced strawberries, this cake is hard to resist.

Lemon Chiffon Cake

star rating (14) rate this recipe »
dairy free
Hands-on time:
Baking time:
Total time:
Yield: 20 servings
Published: 02/29/2012

Ingredients

Tips from our bakers

Directions

1) Preheat the oven to 325°F. Have on hand an ungreased 10" tube pan.

2) Sift into a large mixing bowl the flour, baking powder, sugar, and salt.

3) Make a well in the center of the dry ingredients and add (in order) the oil, water, egg yolks, vanilla, grated lemon peel, and extract. Mix until smooth; scrape the bowl and mix for 30 seconds more.

4) In a separate bowl with clean beaters, combine the egg whites and cream of tartar or lemon juice. Whip until very stiff.

5) Fold one quarter of the beaten whites into the egg yolk mixture to lighten it up, then gradually (in four additions) pour the yolk mixture back over the remaining whites, folding gently just until blended each time. Pour the batter into the tube pan.

5) Bake the cake for 55 minutes, then increase the oven temperature to 350°F and bake for an additional 10 to 15 minutes, until a cake tester or toothpick inserted into the center comes out clean.

6) Remove the cake from the oven, and cool it upside down, inverted over the neck of a bottle.

7) When completely cool, run a thin-bladed metal spatula between the cake and the pan, and turn the cake out onto a serving plate. Garnish as desired.

Yield: One cake, 20 servings.

Nutrition information

Serving Size: 67g Servings Per Batch: 1 slice, unfrosted Amount Per Serving: Calories: 182 Calories from Fat: 72 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Cholesterol: 85mg Sodium: 211mg Total Carbohydrate: 25g Dietary Fiber: 0g Sugars: 16g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 03/31/2015
  • Lori from San Diego, CA
  • The cake rose beautifully, has the perfect texture, and looks pretty, but the flavor is a bit odd to me. It tastes/smells a bit eggy or artificial, I can't quite put my finger on it. I am not sure if it is a problem with my technique or my ingredients, perhaps it is the type of eggs I chose (different brand than usual) or the large amount of lemon extract that I am not enjoying, or...? (I have made other chiffon cakes in the past with no flavor issues.)

    Lori, try using 1 tablespoon of freshly grated lemon zest with just 1/2 teaspoon of lemon extract to give the cake a more natural lemon flavor. You may also consider using lemon oil or for a complex flavor, Fiori di Sicilia--it's a combination of orange blossom and vanilla bean, which is just heavenly in baked goods. You can buy both in the Shop section of our website. Happy baking! Kye@KAF

  • star rating 03/29/2015
  • Boilerbaker1 from KAF Community
  • The cake rose beautifully and was so light and tasty. The lemon whipped cream was the perfect icing and filling. I added sliced strawberries to serve with the cake. Next time I will use 2 cups of the heavy cream instead of just the 1 1/2 C called for as I would like to lavish a little more lemon cream all over the cake.
  • star rating 01/11/2014
  • Beth Bennett from North Pole, Alaska
  • I first made this cake gluten free, and it was great! Since I had never made a chiffon cake previously, I made it the regular way yesterday to see how it compared. I guess the gluten free was not quite as fluffy, but otherwise they were about the same: delicious! Whoever made up this recipe should test it as a gluten and dairy free cake, and let King Arthur add it to their iwebsite.
  • 01/01/2014
  • Beth Bennett from North Pole, Alaska
  • I made this for New Years as a gluten and dairy-free cake for my daughter in law, and it was amazing! I used King Arthur's gluten free flour, and the batter seemed a little thin, so before adding the beaten egg whites, I put in a scant 1/3 cup coconut flour, because it soaks up so much liquid. I don't know if this was necessary, but did it anyway. I used Fiore Di Sicilia extract instead of lemon, baked it in a square angelfood pan, and sliced it in 1/3s horizontally. Filled it with a commercial lemon filling (Private Selection California Lemon Fruit Filling) which is gluten and dairy free. It is yummy, by the way. To make it look pretty, I put on glaze of powdered sugar, a pinch of salt, Fiore Di Sicilian extract, and coconut milk to thin it and make it set. Then I garnished it with fresh raspberries. It was beautiful, moist and delicious. Everyone said it was delicious, and a 13 year old girl told me it was "heavenly"! I will try it the regular way and see how it compares. Thanks for the recipe!
  • star rating 07/18/2013
  • Houda from KAF Community
  • i loooooove this cake i did it 2 times and i will do it again on the weekend for my guest..its now in my cook book recipes :-)
  • star rating 07/18/2013
  • Houda from KAF Community
  • i loooooove this cake i did it 2 times and i will do it again on the weekend for my guest..its now in my cook book recipes :-)
  • star rating 05/07/2013
  • bzzwoods from KAF Community
  • This cake is really easy to throw together and make - especially when you suddenly have an over abundance of eggs. I have made two in the last week and forgot when I got ready to make the 2nd one this morning that I was out of lemon extract. So this mornings was made with Orange Extract and grated orange peel instead of lemon and then I just made a powdered sugar glaze and added 4 drops of orange oil. Oh my - it smelled so good. My CoWorker's birthday is today - so I took it to the office - and even though she really likes the lemon chiffon (especially with the lemon whipped cream & blueberries) she has already eaten 2 pieces and our janitor ate 3 - so I think it must be pretty good. So lite and fluffy and moist. Now I am wondering......................Lime Extract next?
  • star rating 04/19/2013
  • ScottZ from Kenosha, WI
  • Heavenly light cake with excellent texture! This would be very good in any citrus flavor. I would like to try in chocolate but not sure where to start.
    Chiffon Cake from our recipe section is a great tried and true recipe - it even has a chocolate variation. Happy Baking! Irene@KAF
  • star rating 07/03/2012
  • murphygranny from KAF Community
  • This was wonderful. I love lemon and also had some eggs I needed to use. It is so light and airy it's almost like eating cotton candy. No need for icing. The only problem I had was my pan was 9" so I had a little go into the tube. I just dug it out and ate it. Wonderful.
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