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Lemon Chiffon Cake
Lemon chiffon cake is a dreamy dessert with incredible lemon flavor. Light, airy, and drizzled with a sweet glaze, this lemony dessert is a citrusy treat.
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Light and airy, lemon chiffon cake is a dreamy dessert with incredible lemon flavor. Drizzled with a sweet glaze, this fluffy cake will be a crowd-pleaser.
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Lemon Chiffon Cake
Bound to brighten up your day, this sunny lemon chiffon cake is perfect for enjoying with a cup of tea or coffee. Enjoy a piece of this lemony cake for dessert, or even indulge in a slice for brunch.
Moist and tender, you’ll want to serve this lemon chiffon cake at summer gatherings, showers, or parties. Friends and family will ooh and aah over this delectable cake.
Serve this delicate citrus cake with a dollop of whipped cream, fresh berries, or even a scoop of vanilla ice cream. The soft texture and lemon flavor make this cake a summer favorite, but you can enjoy it any time you need a burst of lemon flavor.
Lemon Chiffon Cake Ingredients
- Cake mix - box lemon cake mix
- Oil - vegetable oil
- Buttermilk
- Lemon - zest of one lemon
- Eggs
- Cream of tartar
- Sugar - powdered sugar
- Oil - lemon oil
- Cream
A chiffon cake is traditionally made with a high proportion of eggs, which gives the cake its light and airy texture. This lemon chiffon cake is extra easy because it uses a cake mix and added buttermilk for moisture and a large number of eggs.
Whisking the egg whites to soft peaks, just like when making a chiffon cake from scratch, yields a combination of an angel food sort of cake and a traditional sponge cake. The cake then rises tall in an ungreased tube pan or bundt pan. Leaving the pan ungreased allows the batter to cling to the center tube and the sides to make that nice puffy cake.
If you don’t have lemon oil you can also use lemon extract or lemon juice. However, we love lemon oil for its potent and delicious flavor. When selecting a lemon oil be sure to use one that is food-grade.
How to Make Lemon Chiffon Cake
FIRST STEP: Preheat the oven to 325°F.
SECOND STEP: In a medium mixing bowl, beat together cake mix, oil, buttermilk, lemon zest, and egg yolks.
THIRD STEP: In the bowl of a stand mixer (or a large mixing bowl), whisk the egg whites and cream of tartar until soft peaks form (about 5 minutes).
FOURTH STEP: Use a spatula to fold the egg whites (½ at a time) into the batter.
FIFTH STEP: Pour batter into a 10-inch tube pan. Do not grease the pan, as the batter needs to cling to the pan in order to climb and stay fluffy.
SIXTH STEP: Bake approximately 50 minutes, or until a toothpick inserted into the center of the cake comes out with just a few crumbs, and the cake springs back when pressed gently.
SEVENTH STEP: Cool UPSIDE DOWN. Most tube pans have little metal “feet” on the top of the pan for standing the cake upside down. Cool completely. The cake will not fall from the pan as long as you do not grease the pan.
EIGHTH STEP: Loosen the sides and center of the cake from the pan. Turn the cake out onto a serving platter.
NINTH STEP: Whisk together the powdered sugar, lemon oil, and cream until a smooth glaze forms. Drizzle the glaze over the cake and spread it a bit over the top and sides. Let the glaze drizzle down over the sides as well.
Can I use a different citrus flavor?
This chiffon cake can just as easily be made using other citrus fruits such as lime or orange. Simply substitute the equivalent extract and zest. If you can’t find an equivalent flavored cake mix, you could substitute white cake mix and then increase your extract and zest.
Why did my chiffon cake crack?
If your oven is too hot, it will cause the outside of the cake to bake faster than the inside. As the inside continues to cook and rise, it will cause the outside of the cake the crack. In addition, if you cake your cake too long, it can come out dry. Baking your chiffon cake in a tube pan or bundt pan will help make sure that the cake cooks evenly.
Can I freeze chiffon cake?
Lemon chiffon cake can be stored in the freezer for up to three months, as long as it is well-wrapped and stored in an airtight container.
How to Store Lemon Chiffon Cake
ON THE COUNTER: Store leftover lemon cake covered on the counter for up to 5 days.
IN THE FREEZER: Wrap lemon chiffon cake in plastic wrap and then store it in an airtight container. Cake can be stored in the freezer for up to 3 months. Defrost in the refrigerator before serving.
Lemon Chiffon Cake
Lemon chiffon cake is a dreamy dessert with incredible lemon flavor. Light, airy, and drizzled with a sweet glaze, this lemony dessert is a citrusy treat.
Ingredients
For the Cake
- 1 box lemon cake mix
- ½ cup vegetable oil
- ¾ cup buttermilk
- 1-2 teaspoons Zest of one lemon
- 7 large eggs, separated, room temperature
- ½ teaspoon cream of tartar
For the Glaze
- ¾ cup powdered sugar
- ½ teaspoon lemon oil
- 3 tablespoons cream
DIRECTIONS
- Preheat the oven to 325°F.
- In a medium mixing bowl, beat together cake mix, oil, buttermilk, lemon zest, and egg yolks.
- In the bowl of a stand mixer (or a large mixing bowl), whisk the egg whites and cream of tartar until soft peaks form (about 5 minutes).
- Use a spatula to fold the egg whites (½ at a time) into the batter.
- Pour batter into a 10-inch tube pan. Do not grease the pan, as the batter needs to cling to the pan in order to climb and stay fluffy.
- Bake approximately 50 minutes, or until a toothpick inserted into the center of the cake comes out with just a few crumbs, and the cake springs back when pressed gently.
- Cool UPSIDE DOWN. Most tube pans have little metal “feet” on the top of the pan for standing the cake upside down. Cool completely. The cake will not fall from the pan as long as you do not grease the pan.
- Loosen the sides and center of the cake from the pan. Turn the cake out onto a serving platter.
- Whisk together the powdered sugar, lemon oil, and cream until a smooth glaze forms. Drizzle the glaze over the cake and spread it a bit over the top and sides. Let the glaze drizzle down over the sides as well.
Nutrition
Calories: 247kcal | Carbohydrates: 44g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 367mg | Potassium: 101mg | Fiber: 1g | Sugar: 27g | Vitamin A: 219IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 1mg
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