Classic Lemon Chiffon Cake
Inspired by the airy textures and delicate flavors of traditional chiffon cakes of the mid-century, this lemon chiffon cake encapsulates the lightness of a cloud and the zesty touch of fresh lemons. It stands out with its pillow-like crumb and a bright, refreshing zest that enhances any dining experience, whether for an afternoon tea or a sophisticated dinner finale.
Equipment
- 12-cup chiffon cake pan
- Whisk
- Mixing Bowls
- Electric Mixer
- Spatula
- Cooling Rack
Ingredients
Dry Ingredients
- 2 cups cake flour sifted
- 1 ½ cups granulated sugar divided
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 7 large eggs separated
- ¾ cup water at room temperature
- ½ cup vegetable oil neutral flavor
- 2 tablespoons lemon zest from organic lemons
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon vanilla extract
Egg Whites
- ½ teaspoon cream of tartar
Instructions
- Preheat your oven to 325°F (163°C).
- In a large bowl, whisk together the cake flour, 1 cup of the sugar, baking powder, and salt until well combined.
- In another bowl, mix together the egg yolks, water, oil, lemon zest, lemon juice, and vanilla extract until the blend is smooth and even.
- Combine the wet and dry mixtures, stirring just until smooth. Avoid overmixing.
- In a separate, clean bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until foamy. Gradually add the remaining sugar, continuing to beat until stiff peaks form.
- Gently fold a third of the egg whites into the batter to lighten it. Continue by folding in the remaining egg whites carefully until no white streaks remain.
- Pour the batter into an ungreased chiffon cake pan. Smooth the top with a spatula.
- Bake for 50 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.
- Immediately invert the cake pan onto a cooling rack. Allow the cake to cool completely before removing from the pan.
Notes
Lori’s Tips
- For a more intense lemon flavor, you can add an extra tablespoon of lemon juice or a few drops of lemon extract.
- For dietary adaptations, try using a plant-based oil or a sugar substitute, though it may slightly alter the texture.
Nutrition
Calories: 444kcalCarbohydrates: 61gProtein: 9gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 163mgSodium: 369mgPotassium: 131mgFiber: 1gSugar: 38gVitamin A: 238IUVitamin C: 3mgCalcium: 121mgIron: 1mg
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