Most Moist Lemon Chiffon Cake Recipe
Lemon Chiffon Cake is a moist, springy and citrus infused light and airy cake. Covered in whipped topping and lemon zest, this cake is perfect for warmer weather months.
You can find me in the kitchen at least twice a week trying new baked goods recipes like this lemon chiffon cake.
Since the warmer weather is right around the corner, I wanted to share a delicious and seasonal favorite with you all- Lemon Chiffon Cake. This cake is not only made with fresh lemons (my favorite) but also uses several eggs.
This recipe truly does require love, patience, and attention to detail. I put a lot of love into my cake and the results were fantastically delicious!
What Pan is Best for Chiffon Cake?
Before I share this tasty lemon sponge cake recipe, I wanted to stress how important using a fluted tube pan is. You cannot bake this in a normal bundt pan because the batter does rise up high when baking. You do not want a cake batter explosion in your oven–I have been there, done that!
How to Make Lemon Chiffon Cake
Recipe Adapted from Taste of Home
Move your oven rack to the lowest position, and then preheat your oven to 325 degrees f.
In a large mixing bowl, whisk your cake flour, salt, baking powder, and sugar.
Slowy, add your lemon juice, grated lemon, water, vegetable oil, and egg yolks; mixed until combine using an electric mixer
Clean mixer whisks for the next step (below).
In a separate bowl, beat your egg whites, and cream of tartar until soft white peaks form.
Slowly fold in your egg whites into your batter
Pour mixture into an ungreased fluted tube pan and bake for 50-55 mins or until the top of the cake gently springs back when pressed.
Once cake comes out of the oven, gently press around the edges with a plastic knife to loosen it. Allow the cake to cool for about 45 minutes before frosting.
How to Frost a Chiffon Cake
Once the cake is cooled, and on a cake stand or platter, add your whipped topping to a large piping bag with s star tip. Carefully pipe on swirls until the cake is covered. One small tub should be enough for your full cake.
Add zested lemon to the top of the cake. You can also garnish with additional lemon slices or candied lemon.
Gather your plates, and cake serving spatula-maybe a few napkins since the frosting is a little messy.
Use a large knife and cake server to gently cut each piece.
Get the Printable Lemon Chiffon Cake Recipe Below!
Delicious Lemon Dessert You’ll Love
Lemon Chiffon Cake
Ingredients
Chiffon Cake
- 2 cups cake flour
- 1 1/2 cups white sugar
- 1 tablespoon baking powder
- 1/4 tsp salt
- 1/4 cup water
- 1/2 cup vegetable oil
- 1/4 cup lemon juice
- 3 tsps grated lemon
- 1/2 tsp cream of tartar
- 8 large eggs separate yolks from whites
Frosting
- 8 oz Whipped Topping
- 2 tsps Grated Lemon
- 1 small lemon thinly sliced
Instructions
- Move your oven rack to the lowest position, and then preheat your oven to 325 degrees f.
- In a large mixing bowl, whisk your cake flour, salt, baking powder, and sugar.
- Slowy, add your lemon juice, grated lemon, water, vegetable oil, and egg yolks; mixed until combine using an electric mixer
- Clean mixer whisks for the next step (below).
- In a separate bowl, beat your egg whites, and cream of tartar until soft white peaks form.
- Slowly fold in your egg whites into your batter
- Pour mixture into an ungreased fluted tube pan and bake for 50-55 mins or until the top of the cake gently springs back when pressed.
- Once cake comes out of the oven, gently press around the edges with a plastic knife to loosen it.
- Allow the cake to cool for about 45 minutes before frosting.
Frosting the cake
- Once the cake is cooled, and on a cake stand or platter, add your whipped topping to a large piping bag with star tip.
- Carefully pipe on swirls until the cake is covered. One small tub should be enough for your full cake.
- Add zested lemon to the top of the cake. You can also garnish with additional lemon slices or candied lemon.
That cake sounds like a perfect summer dessert! I love how you just heaped the frosting on there- YUM!!
That cake looks so amazingly delicious. I love all that frosting on it! Om nom nom nom.
You can feed me this cake every day and I won’t complain! Wow! This cake looks so delicious and light, I’m in love :)
This cake looks so very delicious, I love lemon! I have noticed with all of the baking I have been doing, it really is drying out my hands.
OH MY!!! This is just beautiful!!!!! I am obsessed with washing my hands when I cook, so Soft Soap is perfect for me.
I’m going to try some of those new Softsoaps. They sound like they’d be much easier on my hands. Your Lemon Chiffon cake looks so pretty!
Oh boy am I craving this cake right now- it seems a bit complex, but a good lemon cake usually is. Now I’m off to go snap a photo of my hands!
That cake looks so dreamy! Seriously yum! This would be perfect for bbqs!
This looks delicious. I absolutely love lemon desserts, so this is making me hungry.
I just pulled out a new bottle of soap for our kitchen today and it was Softsoap! I haven’t heard of the Plus Lotion, but will definitely have to look for it the next time I’m shopping.
That lemon chiffon cake looks so good. I haven’t had a good lemon chiffon cake in years You have got me craving one now.
This recipe looks so delicious and easy to make. I will have to get the ingredients I Need to make this for dessert this weekend.
I will have to pick up some Softsoap Hand Wash Plus Lotion. We have been using Softsoap for years and love how soft my hands are.
That is a showpiece of a cake. My hubby is so fond of lemon desserts I know he’d love this.
I have always loved a good lemon cake! Thank you for sharing this recipe! I might have to try this one out!
Handsoap AND lotion?! I need this stat! I also need to make that lemon chiffon cake before it gets too hot here in the city!
What a gorgeous looking cake. My hands dry out easily. I’ll have to see about getting some of this soap.
Mmm, I love lemon desserts. I can’t wait to make it for myself.
Yum, this cake looks amazing. I’ve never had this kind before. I’ve always wanted to give it a try though. Looks like I have found a great recipe to try now!
Do you have a way to print this- so I can make it with my daughter?
Hi Anne, thank you for stopping by! I have updated this post to reflect a clear recipe card you can print. Thank you! -Amy
I cannot see water listed in the ingredients
Sorry, it is 1/4 cup, I just fixed that!
Looks amazing. Can it be baked in a loaf pan?If so, would I need two. Thank you
Hello, since this batter rises a great deal I cannot say this would work. It could but I do not want you to waste your ingredients.
Made this cake today. Took me a little while trying to get it out of the pan. Went around the outside to loosen cake from pan. I let it cool before I took it out. Should I of taken it out of pan right away. Other than that, it turned out beautiful. Rose good. And was delicious.