This classic lemon chiffon cake is the epitome of fluffy cake recipes, offering a light, airy texture with a bright, zesty flavor. You’ll love creating this impressive yet approachable dessert that’s perfect for any occasion.
Key Ingredients & Substitutions:
- Cake Flour: Essential for that delicate crumb; do not substitute with all-purpose flour for this fluffy cake recipe.
- Granulated Sugar: Sweetens and tenderizes.
- Lemons: Fresh zest and juice are crucial for vibrant flavor.
- Eggs: Separate yolks and whites carefully; whites create the “chiffon” texture.
- Vegetable Oil: Adds moisture without weighing down the cake. Use a neutral-flavored oil.
Ingredients:
For the Cake:
- 2 ¼ cups (270g) cake flour, sifted
- 1 ½ cups (300g) granulated sugar, divided
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- 6 large egg yolks
- ¾ cup cold water
- 2 tablespoons fresh lemon zest (from 2-3 lemons)
- ¼ cup fresh lemon juice (from 1-2 lemons)
- 1 teaspoon vanilla extract
- 6 large egg whites
- ½ teaspoon cream of tartar
For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Servings: 10-12 slices
- Tools: 10-inch tube pan (angel food cake pan), electric mixer, whisk, rubber spatula
Step-by-Step Instructions:
1. Prepare Your Pan and Dry Ingredients
Do not grease your tube pan; the batter needs to cling to the sides as it rises. In a large bowl, whisk together the sifted cake flour, 1 cup of the granulated sugar, baking powder, and salt. This ensures all your dry ingredients are well combined.
2. Combine Wet Ingredients with Dry
In a separate medium bowl, whisk together the vegetable oil, egg yolks, cold water, lemon zest, lemon juice, and vanilla extract. Pour this wet mixture into the dry ingredients and mix with a whisk until just smooth. Avoid overmixing to keep your cake tender.
3. Whip the Egg Whites
In a very clean, large bowl with an electric mixer, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue beating. Gradually add the remaining ½ cup of granulated sugar, one tablespoon at a time, beating until stiff, glossy peaks form. The egg whites should hold their shape when you lift the beaters.
4. Gently Fold in Egg Whites
Add about one-third of the whipped egg whites to the lemon-yolk batter and gently fold them in to lighten the mixture. Then, carefully fold in the remaining egg whites in two additions, using a light hand to preserve their airiness. This step is crucial for a fluffy cake.
5. Bake Your Chiffon Cake
Pour the batter into your ungreased 10-inch tube pan and gently spread it evenly. Bake at 325°F (160°C) for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and spring back when lightly touched.
6. Cool the Cake Completely
Immediately invert the pan onto the funnel feet (or over a bottle if your pan doesn’t have them) and let the cake cool completely upside down for at least 1 ½ hours. This prevents the delicate cake from collapsing and losing its fluffy height. Once cool, carefully run a thin knife around the edges to remove it from the pan.
7. Glaze Your Cake (Optional)
If desired, whisk together the powdered sugar and lemon juice until smooth to create a simple glaze. Drizzle the glaze over the cooled cake for an extra burst of lemon flavor and a pretty finish.
Variation Ideas:
- Orange Chiffon Cake: Substitute orange zest and juice for lemon.
- Berry Swirl: Gently fold ½ cup of pureed berries (like raspberries or blueberries) into a portion of the batter before baking.
- Coconut Lemon Chiffon: Add ½ teaspoon coconut extract to the batter and sprinkle toasted coconut flakes on top of the glaze.
Storage Instructions:
Store your classic lemon chiffon cake tightly covered at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 5 days. Ensure it’s well-wrapped to prevent drying out and absorb any unwanted odors.
Frequently Asked Questions (FAQ):
Q: Why can’t I grease my tube pan for chiffon cake?
A: Not greasing the pan allows the batter to cling to the sides and climb, giving your fluffy cake its signature height.
Q: Can I use all-purpose flour instead of cake flour?
A: Cake flour has a lower protein content, which is essential for the delicate, airy texture of chiffon cake. Substituting with all-purpose flour will result in a denser cake.
Q: My egg whites didn’t whip to stiff peaks. What went wrong?
A: Ensure your bowl and beaters are completely clean and free of any grease. Even a tiny bit of yolk can prevent egg whites from whipping properly.
Q: How do I know when my chiffon cake is done baking?
A: The cake should be golden brown, spring back when lightly touched, and a wooden skewer inserted into the center should come out clean.
Q: Can I make this cake ahead of time?
A: Yes, you can bake this fluffy cake up to two days in advance. Store it at room temperature, tightly covered.
Q: Why do I need to cool the cake upside down?
A: Cooling the cake upside down prevents it from collapsing under its own weight as it cools, maintaining its impressive height and fluffy texture.