For the best results, use a high-quality lemon pie filling with a vibrant lemon flavor. Ensure all ingredients are at room temperature before beginning for optimal emulsification. The ungreased tube pan is crucial for the cake's rise. The batter needs to cling to the sides of the pan. Be patient during the cooling process. Cooling the cake inverted is essential for its light and airy texture. If the top of the cake begins to brown too quickly during baking, loosely tent it with aluminum foil. For an extra layer of flavor, consider adding a tablespoon of lemon liqueur to the filling.
Lemon Chiffon Cake
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PREP TIME30 mins
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COOK TIME1 hrs
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TOTAL TIME3 hrs
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SERVING14 People
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VIEWS280
Experience the ethereal delight of Lemon Chiffon Cake. This cake is a symphony of citrus, where a feather-light sponge meets a tangy, creamy filling, creating a dessert that is both refreshing and indulgent.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate52 g
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Cholesterol130 mg
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Fiber1 g
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Protein7 g
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Saturated Fat7 g
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Sodium385 mg
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Sugar28 g
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Fat20 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350°F (175°C). Ensure rack is in the center. (5 minutes)
02 Step
Recipe View In a large bowl, whisk together cake flour, baking powder, salt, and 1/2 cup sugar. (2 minutes)
03 Step
Recipe View Add oil, egg yolks, water, and lemon zest to the dry ingredients. Beat with an electric mixer on medium speed until smooth and well combined. (3 minutes)
04 Step
Recipe View In a separate, impeccably clean bowl, beat egg whites and cream of tartar with an electric mixer until soft peaks form. (4 minutes)
05 Step
Recipe View Gradually add 3/4 cup sugar to the egg whites, beating until very stiff, glossy peaks form. The meringue should hold its shape. (5 minutes)
06 Step
Recipe View Gently fold 1/3 of the meringue into the batter to lighten it. Then, carefully fold in the remaining meringue until just combined; avoid overmixing to maintain the batter's airy texture. (5 minutes)
07 Step
Recipe View Pour batter into an ungreased 10-inch tube pan. (2 minutes)
08 Step
Recipe View Bake in preheated oven until a wooden skewer inserted into the center comes out clean, about 55-60 minutes. (60 minutes)
09 Step
Recipe View Invert the cake immediately after removing from the oven and cool completely in the pan. This prevents the cake from collapsing. (60 minutes)
10 Step
Recipe View Once cooled, loosen the edges of the cake with a thin knife or spatula. Shake the pan gently to release the cake. (5 minutes)
11 Step
Recipe View For the filling: In a chilled glass or metal bowl, beat heavy cream with an electric mixer until soft peaks form. (3 minutes)
12 Step
Recipe View Gently fold in lemon pie filling until just combined. Be careful not to overbeat. Chill the filling for at least 30 minutes to stiffen. (30 minutes)
13 Step
Recipe View To assemble: Using a long serrated knife, carefully slice the cake horizontally into 3 equal layers. (5 minutes)
14 Step
Recipe View Spread each layer with about 1/3 cup of the chilled lemon cream filling. (5 minutes)
15 Step
Recipe View Spread the remaining filling on top of the cake. Decorate with fresh lemon slices for an elegant finish. (5 minutes)
16 Step
Recipe View Chill the assembled cake for at least 1 hour before serving to allow the flavors to meld. (60 minutes)
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RECIPE REVIEWS
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Please Rate
Mackenzie Dickens
Nov 10, 2024This cake was amazing! So light and airy, and the lemon flavor was perfect.
Lucie Donnelly
Jul 15, 2024I was a little intimidated by the meringue, but the instructions were very clear and it turned out perfectly.
Oscar Bednar
Jul 6, 2024This cake is so moist and flavorful. It's perfect for a summer dessert.
Drew Lakin
May 8, 2024The lemon cream filling is divine! I made it for a birthday party and everyone raved about it.
Sister Fahey
Mar 7, 2024Best lemon chiffon cake recipe I've ever tried!
Cheyenne Keeling
Dec 3, 2023My cake sunk a little in the middle. I think I may have overmixed the batter. I'll try again, though, because the flavor was delicious!
Ursula Walsh
Aug 22, 2023Can I use store-bought whipped cream instead of making my own?
Maybell Bogisich
Jul 17, 2023This is my new go-to recipe for lemon chiffon cake. Thank you for sharing!