Sweet & savory country cooking from my table to yours!


Lemon Chiffon Cake

Today is National Chiffon Cake Day and I cannot wait to share this wonderful Lemon Chiffon cake recipe with everyone.  Chiffon cake was invented by Harry Baker in 1927. Yes it’s been around for a very long time.  Chiffon cake is a very light and airy cake and is a sort of cross between a regular oil cake and a sponge or Angel Food cake.  An Angel Food cake is made using the egg whites only.  Regular oil cake is made using whole eggs that have not been separated. Chiffon cake is made by separating the egg yolks from the egg whites, then beating the egg whites until stiff.  The egg yolks are added to the cake batter first, and the egg whites are folded in at the end.  The beaten egg whites make a Chiffon cake light and airy like a sponge cake but richer because the egg yolks are also being used.  

With that said…I adapted this recipe for Lemon Chiffon Cake from my very old 1961 Betty Crocker cookbook…a cookbook that has never let me down.  The cake is very moist, light and airy and does not dry out after a day or two.  I frosted it with a real lemony frosting to send it right over the top.  Oh my!!  Did I mention this cake will be on my Easter dessert menu…oh yes!

Here’s how I made this light and airy divine cake…

I started by sifting some cake flour into a medium bowl.  Note:  Unlike regular flour, cake flour has already been sifted.  However, the more it’s sifted, the lighter your cake will be.

That being said…I measured the amount of flour I needed, by using the dip-level-pour method, along with some sugar, baking powder and salt, and set it aside…

Next, I zested a couple of lemons…

And juiced them, reserving the juice.  I set the zest and juice aside…

Then I separated some eggs, adding the egg yolks to a small bowl…

And the egg whites to the large mixing bowl of my stand mixer.  I set the egg whites aside…

Next, I dug a well in the middle of my dry ingredients and added my egg yolks, some oil, water, pure vanilla, lemon juice and zest…

And I whisked everything together…

Then I added some cream of tarter to the egg whites…

And whipped them on high speed, using my whisk attachment, until stiff peaks formed…

Next, I added the egg mixture to the beaten egg whites…

And I turned my mixer on very low speed for a few seconds to start folding the egg whites into the egg mixture…

I stopped after folding in about half of the egg whites… 

And used a spatula to very gently fold in the remaining egg whites.  It’s okay if a few white lumps remain. You’re just folding them in…not mixing…

I poured the batter into an un-greased tube pan…my 35 year old tube pan…wow I’m getting old…

Then I ran a spatula through the batter, making a circle around the pan.  This removes any air bubbles…

And I gently shook the pan to even out the batter…

I baked the cake for about an hour until it sprung back when lightly touched…

And I inverted the pan onto my countertop, allowing it to rest on the tabs.  Note:  If you have one of the newer one piece tube pans without the tabs, invert the pan onto a bottle or metal funnel.  I allowed the cake to cool for a good hour until it was completely cooled…

Then I ran a knife around the pan and the inside tube and gently inverted the cake onto a plate…then I flipped it over onto a cake stand.  See how light, spongy and airy it is!!!

Okay, now for the frosting…here’s what I did…

I added some softened butter to a mixing bowl and used my whisk attachment to mix it until it was creamy…

I added some lemon zest, lemon juice, and powdered sugar…

And whisked it all together until it was smooth and creamy….

Then I slathered it all over that light and airy lemon cake…

And I could not wait to cut a big piece and dig in.  I’ll be making this cake time and time again!

Make this moist, light and lemony cake soon and enjoy!



Lemon Chiffon Cake

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 80


A moist, light and airy lemon cake with a tart lemon frosting.



For the Cake

  • 2 1/4 cups cake flour such as Softasilk
  • 1 1/2 cups sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 5 large eggs
  • 1/2 cup water
  • 2 teaspoons pure Vanilla extract
  • 2 tablespoons fresh lemon zest, about 2 large lemons
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon cream of tarter

For the Lemon Frosting

  • 5 tablespoons real butter, softened
  • 3 cups powdered sugar
  • 4 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest
  • Extra zest for garnish, optional


  1. Preheat oven to 325 degrees. Have ready, a 10″ tube pan, UNGREASED.

For the Cake

  1. Measure and sift the cake flour into a medium bowl. In a large bowl, measure and resift the cake flour along with the sugar, baking powder and salt.
  2. Zest and juice the lemons, reserving 2 tablespoons of zest and 1/4 cup of lemon juice.
  3. Separate the eggs, adding the yolks to a small bowl and the whites to the large bowl of a stand mixer.
  4. Make a well in the center of the flour mixture. Add the oil, egg yolks, water, vanilla, lemon zest and juice. Whisk together until well combined. Set aside.
  5. Add the cream of tarter to the egg whites. Using the whisk attachment, whisk the egg whites on high speed until stiff peaks form, about two minutes.
  6. Add the egg yolk mixture to the egg whites and gently fold the whites into the egg yolk mixture using a spatula. Don’t worry if you see little lumps of egg white. It doesn’t have to be totally mixed in.
  7. Pour batter into the ungreased tube pan. Bake approximately 60 minutes until the cake springs back when lightly touched.
  8. Invert cake onto a funnel or bottle and let cake completely cool, about one hour. If using a two piece tube pan with attached tabs, you can invert the pan onto a counter top. Run a knife around the edges of cake. Invert cake onto a piece of wax paper or a plate, then flip the cake back upright onto a cake plate.

For the Lemon Frosting

  1. Cream the butter in a mixing bowl with an electric mixer. Add the lemon zest, sugar and the lemon juice, one tablespoon at a time. Mix until smooth and creamy. Spread over top and sides of cake.
  2. Garnish the top of cake with extra zest if desired.


  • This cake can also be baked in a 9″ x 13″ pan if desired.


  • Serving Size: 10




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