HAPPY CAKE DAY! Lemon Chiffon Cake Made Easy

Cake is always something worth of a celebration! Especially today, since it is Cake Day! Lemon Chiffon Cake Day highlights the love for the deliciously zesty lemon cake. The light and fluffy texture of the lemon chiffon cake is achieved by using stiffened eggs whites that are folded into the batter, and replacing butter – making the cake a real treat as it is low in fat!

Lemon Chiffon Cak

This zingy lemon cake is a must try! Recipes HAPPY CAKE DAY! Lemon Chiffon Cake Made Easy European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • CAKE:
  • 7 large eggs, separated, room temperature
  • 2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup water
  • 1/2 cup canola oil
  • 4 teaspoons grated lemon zest
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cream of tartar
  • 1/3 cup butter, softened
  • 3 cups confectioners' sugar
  • 4-1/2 teaspoons grated lemon zest
  • 1/4 cup lemon juice
  • Salt


Preheat oven to 325°. Sift the flour, sugar, baking powder and salt together twice and place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. Add the liquid  to flour mixture and beat until well blended. Add cream of tartar to egg whites; with clean beaters and beat on medium speed just until stiff peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Gently spoon batter into an ungreased 10-inch tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour. Run a knife around sides and center of the tube of pan. Remove the cake to a serving plate. In a small bowl, combine frosting ingredients; beat until smooth. Spread the frosting over the cake and sprinkle some extra lemon zest on top.