Lemon Chiffon Cake Recipe

Lemon Chiffon Cake Recipe - lemony essence and pillowy soft texture.

Course Breakfast
Cuisine Baking
Keyword Lemon Chiffon Cake
Servings 4 people
Calories 494 kcal


  • 2 cups flour
  • 1 1/2 cups sugar
  • 1/2 tablespoon baking powder
  • 1 teaspoon salt
  • 3/4 cup water
  • 7 egg yolks
  • 1/2 cup vegetable oil
  • 2 lemons zest, grated
  • 2 teaspoon vanilla
  • 8 egg whites
  • 1/2 teaspoon cream of tartar


  1. Preheat the oven to 325°. In a large bowl, combine the flour, sugar, baking powder and salt. Make a well in the center; add the water, egg yolks, oil, lemon zest and vanilla. Whisk the dry ingredients into the yolk mixture until the batter is blended and smooth. Set aside.
  2. In a large mixer bowl, beat the egg whites and the cream of tartar at medium-low speed until foamy. Gradually increase the speed to high and beat the whites until stiff (but not dry) peaks form. Gently fold 1/3 of the beaten whites into the batter with a rubber spatula just until blended. Fold in the remaining whites just until combined. Pour the batter into an ungreased tube pan or bundt pan. (I used bundt pan because I don't have a tube pan).
  3. Bake 1 hour, or until the top springs back when lightly touched with a fingertip and a cake tester inserted into the center comes out clean.
Nutrition Facts
Lemon Chiffon Cake Recipe
Amount Per Serving (4 people)
Calories 494 Calories from Fat 324
% Daily Value*
Total Fat 36g 55%
Saturated Fat 25g 125%
Cholesterol 341mg 114%
Sodium 702mg 29%
Potassium 412mg 12%
Total Carbohydrates 125g 42%
Dietary Fiber 2g 8%
Sugars 75g
Protein 18g 36%
Vitamin A 9.1%
Vitamin C 4.7%
Calcium 12.3%
Iron 21.8%
* Percent Daily Values are based on a 2000 calorie diet.