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How to Make a Lemon Chiffon Cake

Zest up any party with this easy lemon chiffon cake.


  • Step 1: Combine dry ingredients Combine the flour, baking powder, salt, and ¾ cup of the sugar in a large bowl.
  • Step 2: Add wet ingredients Mix in the egg yolks, oil, lemon juice, water, lemon zest, and vanilla.
  • Step 3: Combine egg whites and tartar Combine the egg whites and tartar in a separate bowl and mix with an electric mixer. Then add the extra tablespoon of sugar.
  • TIP: Beat slowly until the mixture is stiff, but not too dry.
  • Step 4: Fold egg mix into batter Fold the egg white mixture into the batter and pour the batter into the pan. Smooth it with a rubber spatula.
  • TIP: To ensure you completely release all of the air pockets, tap the pan against the counter a few times.
  • Step 5: Bake Bake the cake at 350 degrees for 60 minutes.
  • Step 6: Cool and serve Cool the cake, dust it with powdered sugar and serve this zesty treat.
  • FACT: The lemon is supposed to have been introduced into southern Italy in 200 C.E. and to have been cultivated in Iraq and Egypt by 700 C.E.

You Will Need

  • 1 c. sifted flour
  • u00bd tbsp. baking powder
  • u00bc tsp. salt
  • u00be c. plus 1 tbsp. sugar
  • 4 eggs
  • separated
  • u00bc c. vegetable oil
  • u00bc c. fresh lemon juice
  • u00bc c. water
  • 2 tbsp. grated lemon zest
  • u00bd tsp. vanilla
  • u00bc tsp. tartar
  • Powdered sugar
  • Electric mixer
  • Tube pan
  • Rubber spatula

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