Lemon Chiffon Cake Made Easy!

Cake is always something worth of a celebration! 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!

SEE ALSO:Black Forest 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


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.

SEE ALSO: Pecan Nut Waffles!



Layout Artist Originally with a background in marketing, I am now a layout artist with the print edition of people. My other interests include drawing, painting and yoga. Having recently spread my wings and entered the domain of digital design and creative writing, I look forward to whatever the online world has in store for me.