Friday, May 11, 2012

Lemon Chiffon Cake

Several years ago a friend asked me to make a cake for her daughters birthday party at school. She mentioned that her daughter likes a light lemony flavor so I decided on this Lemon Chiffon that I found here. I made the first one just like the recipe but have since changed it up a bit by using some cake flour instead of all All Purpose flour and omitting the sweet glaze for a wonderfully light and yummy treat.

More recently I used this cake for my husbands birthday treat and made it into a trifle with blueberries and real whipped cream. It was delicious. The cake is a treat just by itself, too.

Preheat oven to 325°.

Adapted from
1 cup cake flour
1 cup + 2 Tablespoons AP flour (Gold Medal)
1½ cups white sugar
3 teaspoons baking powder
1 teaspoon salt
¾ cup cold water
½ cup oil
2 teaspoons vanilla
2 teaspoons lemon zest
7 egg yolks
1¼ cups egg whites
2/3 teaspoon cream of tartar

My oven rack is normally in the middle position. Move it down one for this cake.

In a large bowl, mix flours, sugar, baking powder, and salt. Beat in cold water, oil, lemon zest, and yolks until smooth. Set aside.

In a large bowl, beat egg whites and cream of tartar until stiff peaks form. Gradually pour the yolk mixture over beaten egg whites, folding with a rubber spatula just until blended. Pour into an ungreased 10 inch angel food cake pan.

Bake 1 hour and 15 minutes or until top springs back when touched lightly. Immediately turn pan upside down on a funnel or bottle.

Allow to cool completely (2 hours or more) before cutting around the edge with a long, thin, sharp knife.

Turn upside down over a serving plate and remove the pan.

the one from 2010 made with the original recipe with glaze included


~Be Blessed!~


  1. What a beautiful cake! I love a simple cake like this.

  2. yum! I love how it completely fills the pan when it's done baking! It looks wonderful!

  3. My mom used to make a cake like this and it was wonderful. Thanks for bringing back sweet memories! I bet this is so delicious with fresh fruit - thanks!

  4. Your cake looks amazing, Martha! Great job on it. Funny that you use that trick for inverting the cake, too! It works like a charm!

  5. It looks pretty and so delicious!

  6. What a beautiful cake!! so light and pretty - I LOVE lemon chiffon cake - just so delicious!
    Mary x