Lemon Chiffon Cake: the airy and light dessert recipe

Total time: 1H20
Difficulty: Low
Serves: 8 people
By Cookist
Large eggs
200 g
200 g
130 ml
Sunflower oil
85 ml
Baking powder
8 g
Cream of tartar
4 g
Grated lemon
lemon flavor vial
vanilla sugar
100 g
Lemon juice
4 tsp

Cakes come in all shapes and sizes. Some, like pound cakes, are flavorful and dense, while others, like this Lemon Chiffon Cake, are super light and airy. It’s an easy dessert recipe, a zesty variation of the classic chiffon cake. This dessert is everything you want in a cake: moist, airy, and fluffy, while the flavor is delicate, tart, and light. It’s bright yellow in color, which matches its lemony flavor! It’s made in a tube pan, much like the angel food cake which is similar in texture. This Lemon Chiffon Cake Recipe is soft and light with incredible lemon flavor!

What is a Chiffon Cake?

Chiffon Cake was named by the baker who invented it, named Harry Baker. Chiffon Cake differs from a typical sponge cake in the leaveners it uses. Much like an angel food cake (which doesn’t use egg yolks), it incorporates whipped egg whites which make the cake super light and airy. Sponge cakes, on the other hand, contain higher amounts of baking powder and other chemical leavener.


How to make Lemon Chiffon Cake

The filling is whisked until smooth, and then the whipped egg whites are gently folded into the batter. It’s important not to overmix. You don’t want to remove all the air you added into the egg white sin the first place!

Once bake, you can drizzle with a glaze and enjoy!

What pan should I use for Chiffon Cake?

Use a tube pan, or Bundt Cake Pan, and make sure not to grease it!

Why should I cool Chiffon Cake upside down?

Because the cake gets most of its height from the whipped egg whites, it’s very delicate. It’s therefore important to invert the chiffon cake pan and allow it to cool upside down so that it doesn’t collapse. It also prevents trapped steam which would otherwise make the cake soggy.

Expert Tips

– There are many ways to enjoy this cake! Dust with powdered sugar, serve with a dollop of freshly whipped cream or add a raspberry filling.

– You can also use a Bundt cake pan for this cake. And cake pan with a hole in the middle will work—the hole is necessary for proper heat distribution. It’s important not to grease the pan. The cake needs to cling to the sides. As it bakes it will rise, so using a greased pan will cause it to collapse.

– Use mini cake tins for miniature chiffon cakes.

– You can also make the Lemon Chiffon Cake ahead of time.

How to store Lemon Chiffon Cake

A chiffon cake will keep well for a few days. Keep in an airtight container. Individually sliced leftovers can be wrapped in plastic wrap and stored in the fridge.

Can you freeze Lemon Chiffon Cake?

Yes, you can! Wrap individual slices of chiffon cake in plastic wrap, and cover with another layer of aluminum foil. Store in the freezer for up to 3 months.



Divide egg yolks from egg whites.


In another bowl whisk together flour with sugar and baking powder.


Add in egg yolks, lemon zest, and lemon flavor.


Beat egg whites well add in cream of tartar. Mix ingredients carefully.


Transfer it to the baking pan and bake at 160°C/320°F for 50 minutes.


Mix sugar powder with lemon juice and pour it onto the cake.


Make sure that you don’t use a non-stick or greased cake pan for this recipe. Otherwise, the chiffon cake won't rise properly and will deflate.

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