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Lemon Chiffon Cake

Lemon Chiffon Cake

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Carol

This cake recipe makes lemony, light, and luscious lemon-flavored chiffon cake with a creamy filling made with lemon pie filling.

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Original recipe yields 14 servings

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Nutrition

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  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 66.9g
  • 22%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 344 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Add oil, egg yolks, water and lemon rind. Beat with an electric mixer until smooth.
  3. In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10-inch tube pan.
  4. Bake at 350 degrees F (175 degrees C) for 60 minutes or until a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake.
  5. To Make Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff.
  6. To Assemble Cake: Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Decorate with lemon slices.
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Reviews

shin
46
11/23/2005

My first time trying out a chiffon cake. This recipe is fantastic! I half the recipe and used a 8 inch round cake pan instead. Thank you carol for the great recipe.

LY
40
3/4/2012

Note: This review is for the cake only - I didn't make the filling. I made a trial run of this recipe while looking for a good base for a bday cake for my Chinese mom. This cake has a very similar texture to those light, airy cakes you can buy at Asian bakeries - perfect! I halved the recipe, used an 8" round pan, and baked at 350 for 25 minutes. I paired it with some fruit and stabilized whipped cream frosting, and it was heavenly! Some helpful tips: For those who are looking for in your FACE lemon flavor, be aware that the lemon in this is quite subtle, which I preferred. If you want stronger flavors, add some lemon extract along with a bit more zest. I also used half splenda and half sugar (I have diabetic family members), and it still came out great. I would highly recommend not substituting regular flour for the cake flour. One of the great things about chiffon cake is the texture. I think cake flour is what makes it so tender. Also for those who rated this recipe low because of a failed cake: there is absolutely nothing wrong with the recipe. Any failed cakes are due to personal error. If the cake comes out eggy, you're not folding the egg whites into the batter thoroughly. Make sure your batter is smooth and uniform in color before pouring it into the pan to bake. If your cake is collapsing or coming out flat, make sure that you're NOT greasing the pan. Having ungreased sides lets the cake "cling" better and thus rise higher. Happy baking!

EILISH40
30
6/19/2006

This is an excellent cake. I have been making chiffon cakes of different types for years. This is the best lemon one to date and have topped it with blueberry sauce which seems to be enhanced by the lemon flavor. A keeper. Thanks.