Dessertsbiggerbolderbaking4.3
Lemon Chiffon Cake
My Lemon Chiffon Cake is light as air, bursting with fresh lemon flavor, wonderfully moist, and topped with a bright citrus glaze.
👥 12 Servings⏱️ Prep & Cook: 2h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- knife
📝 Preparation Steps
1
To Make the Lemon Chiffon Cake
2
Preheat the oven to 350°F (180°C). Set aside an ungreased 10-inch (25 cm) tube pan.
3
In a large bowl, whisk together the flour, ¼ cup (2 oz/57 g) sugar, baking powder and salt.
(10 oz/284 g) cake flour2 cupsbaking powder1 tablespoon(8 fl oz/240 ml) water1 cup(4 oz/115 g) powdered sugar (, sifted)1 cupsalt1 teaspoon
4
In a jug, whisk the egg yolks, water, oil, lemon zest, lemon juice and lemon extract.
(10 oz/284 g) cake flour2 cups(8 fl oz/240 ml) water1 cuplemon extract1 teaspoon(4 oz/115 g) powdered sugar (, sifted)1 cup
5
Pour the wet ingredients into the flour mixture and stir until smooth. Set aside.
6
In the bowl of a stand mixer fitted with a whisk attachment (or using an electric handheld mixer), whip the egg whites on high speed until foamy, about ⏱️ 3 minutes.
7
Gradually add the remaining ¾ cup (6 oz/170 g) of the sugar, one tablespoon at a time, and continue whipping to soft, glossy peaks, another ⏱️ 3 minutes.
8
Using a large, metal spoon, mix one-third of the egg whites into the batter to lighten it, then gently fold in the remaining egg whites until no streaks remain.
9
Pour into the tube pan and smooth the top.
10
To Bake the Lemon Chiffon Cake
11
Bake for 50–⏱️ 60 minutes, or until the top is golden brown and a tester inserted into the center comes out clean.
12
Invert the pan immediately and let the cake cool completely upside down (for about ⏱️ 1 hour).
13
Once cooled, run a thin knife around the edges to release the cake and transfer to a serving plate.
14
To Make the Lemon Chiffon Cake Glaze
15
In a small bowl, whisk the powdered sugar and lemon juice until smooth, then drizzle over the cake. Let set at room temperature for at least ⏱️ 10 minutes.
16
To Serve and Store the Lemon Chiffon Cake
17
Serve garnished with lemon slices, fresh berries and whipped cream. Store any leftovers in an airtight container at room temperature overnight or refrigerate for up to 2 days.
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