Lemon Chiffon Cake

A friend of mine at work is retiring in August and some of her colleagues were hosting her retirement party. It’s a bitter sweet time in someone’s life which made me happy that I could help maker it sweeter when she asked if I wouldn’t mind making her retirement party cakes!

We thought about it and we came up with Lemon Chiffon Cake and a Double Chocolate Espresso Cake!

The Lemon Chiffon is nice and fluffy but dense at the same time. The thing with this cake is time! I made two of them and they came out slightly different, and the only thing that changed was the amount of time I waited to put the batter in the pan.

Make sure to sift all dry ingredients to ensure there are no lumps in the batter. I found that my sugar was coarse and I  had to work at it a bit to get them small enough to go through the sieve.


With the dry ingredients, it’s easier to mix the wet when the dry ingredients are made into a well. Kind of like making pasta.


I did a little experiment between the glass bowl and the metal bowl for the stand mixer. It seems as though the egg whites whip up faster in the metal bowl. Which makes sense since ideally they should be whipped in copper bowls.



Use the same whisk attachment to whip up the yolk batter as well to incorporate air into it.


This was definitely a weird texture to fold the yolk batter into the whites batter, but it comes out nice and fluffy.


I used a 10″ baking pan. This recipe will make two (2) 8″ cakes or one (1) 10″ cake either in a tube pan or a regular cake pan at least 3″ high.


Make sure to pipe an edge if adding a filling  to it doesn’t squish out the side when you put the other layer back on.


I decorated it with edible flours (pansies). Right before serving, I added another handful. They are very finicky and should be used the day of. Make sure to store in the fridge with a moist paper towel if not using them right away.


Everyone at the retirement party love love loved the cakes! A real crowd pleaser!

Lemon Chiffon Cake

Prep time: 20 minutes     Cook time: 1 hour 10 minutes     Cool time: 1 hour


2 1/4 cups sifted all purpose flour

2 tbsp baking powder

1 cup sugar

1 tsp salt

5 egg yolks

1/3 cup oil

3/4 water

3 tbsp lemon juice

zest of a lemon

2 tbsp vanilla

1 1/4 cups egg whites (approx 8)

1/2 tsp cream of tartar

1/2 cup sugar


Preheat oven to 325 degrees F. An extra stand mixer bowl will be an asset for this recipe, but not necessary.

Beat egg whites in a stand mixer with cream of tartar. Once lightly whipped, add 1/2 cup sugar and turn up speed to whip into stiff peaks.

While the egg whites are being whipped, sift together the rest of dry ingredients: flour, baking powder, sugar and salt. Make sure they are mixed well. Using a wooden spoon, stir in the egg yolks to the dry mixture.

Once the egg whites are whipped to stiff peaks, if using a 2nd stand mixer bowl, whip quickly, using the same whisk, the egg yolk mixture. If you only have one bowl, gently empty whites into a large bowl and add yolk mixture to the stand mixer bowl. Whip quickly to incorporate air, about 1 minute.

Once yolk mixture has been whipped, fold egg yolk mixture into the egg white mixture, in 2 to 3 parts.

Pour into a greased 10″ tube pan (or a 10″ x 3″ cake pan or 2 8″ cake pans) and run your rubber spatula through the batter to alleviate some air bubbles.

Bake for 55 minutes. The turn up the heat to 350 F degrees for another 15 minutes.

Cool in pan on a metal rack for about an hour before taking out of pan to ice it.


{Recipe adapted from “For the Love of Baking” – Lillian Kaplun}

2 thoughts on “Lemon Chiffon Cake

  1. Pingback: Double Chocolate Espresso Cake | Bake and Be Merry

  2. Pingback: Orange, Icewine, Chocolate Layer Cake | Bake and Be Merry

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