Fresh Lemon Chiffon Cake

Bright, airy, and bursting with citrusy goodness, this Fresh Lemon Chiffon Cake is the ultimate dessert for lemon lovers. Made with freshly squeezed lemon juice, fragrant lemon zest, and a light, fluffy texture, this cake is the perfect balance of sweetness and tang. Its delicate crumb is achieved by folding whipped egg whites into a rich, velvety batter, ensuring every bite is melt-in-your-mouth delicious. Baked in an ungreased tube pan and cooled upside down for maximum height, this cake is as beautiful as it is flavorful. Finished with a dusting of powdered sugar, it’s an elegant choice for brunches, spring gatherings, or any special occasion. Whether served plain or with a dollop of whipped cream, this lemon chiffon cake is guaranteed to impress! Keywords: lemon chiffon cake, airy cake, fresh lemon dessert, spring cake recipe.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 10

Ingredients

• 2 cups cake flour
• 1.5 cups granulated sugar, divided
• 2.25 teaspoons baking powder
• 0.5 teaspoons salt
• 7 units large eggs, separated
• 0.5 cups freshly squeezed lemon juice
• 0.25 cups water
• 0.5 cups vegetable oil
• 2 tablespoons grated lemon zest
• 0.5 teaspoons cream of tartar
• 2 tablespoons powdered sugar, for garnish

Directions

Step 1

Preheat your oven to 325°F (165°C). Have an ungreased tube pan ready.

Step 2

In a large mixing bowl, sift together the cake flour, 1 cup of granulated sugar, baking powder, and salt.

Step 3

Make a well in the center of the dry ingredients. Add the egg yolks, lemon juice, water, vegetable oil, and lemon zest. Whisk until the mixture is smooth and well combined.

Step 4

In a separate, clean mixing bowl, beat the egg whites with the cream of tartar using an electric mixer on medium speed until soft peaks form.

Step 5

Gradually add the remaining 1/2 cup of granulated sugar, one tablespoon at a time, while continuing to beat the egg whites until stiff peaks form.

Step 6

Gently fold the egg whites into the batter, one-third at a time, being careful not to deflate the mixture.

Step 7

Pour the batter evenly into the ungreased tube pan. Smooth the top with a spatula.

Step 8

Bake in the preheated oven for 50 minutes, or until the top springs back lightly when pressed and a toothpick inserted near the center comes out clean.

Step 9

Immediately invert the tube pan upside down onto its legs or over a bottle to cool completely. This helps maintain the cake's airy texture.

Step 10

Once the cake is completely cool, use a knife to loosen the edges and gently remove it from the pan.

Step 11

Dust the top of the cake with powdered sugar before serving. Slice and enjoy!

Nutrition Facts

Serving size	1223.5 grams (1223.5g)

Amount per serving	% Daily Value*
Calories	3568

Total Fat 141.10g	181%
Saturated Fat 26.70g	134%
Polyunsaturated Fat 67.20g
Cholesterol 1302mg	434%
Sodium 1687mg	73%
Total Carbohydrate 520.80g	189%
Dietary Fiber 8.30g	30%
Total Sugars 321.20g
Protein 69.00g	138%

Vitamin D 287IU	1435%
Calcium 253mg	19%
Iron 10mg	56%
Potassium 1154mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.0%

Protein: 7.6%

Carbs: 57.4%