Lemon Chiffon Cake

This light and fluffy lemon chiffon cake is infused with zesty citrus flavor and topped with a silky lemon glaze for a perfect treat that combines sweet and tart seamlessly.

You might like lemon brownies, lemon pizzelle cookies, or lemon shortbread cookies too.

Why You’ll Love It           

Great flavor and texture: The whipped egg whites create a delicate, cloud-like texture, while fresh lemon juice and zest pack each bite with bright, tangy flavor.
Perfect for any occasion: Whether it’s a spring brunch, a summer birthday or just a rainy afternoon pick-me-up, this cake feels like a celebration.
Easy to make: Despite its elegant look and bakery-worthy taste, it’s simple enough for home bakers to master with ease (no special tools or tricks required!)
The glaze is so good: Rich, buttery and lemon-sweet, the glaze soaks into the cake just enough to make every slice irresistible.

Lemon Chiffon Cake Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Egg yolks: Add richness, color and structure to the cake batter.
Egg whites: These are whipped to stiff peaks and folded in for a light, airy texture and tall rise.
Cream of tartar: Stabilizes the egg whites, helping them hold volume during whipping and baking.
All-purpose flour: Provides the structure and body of the cake.
Granulated sugar: Sweetens the cake while also contributing to moisture and helping stabilize the whipped egg whites.
Baking powder: Acts as a leavening agent, helping the cake rise in the oven.
Salt: Balances the sweetness and enhances the lemon flavor.
Vegetable oil: Adds moisture and softness, resulting in a tender and fluffy crumb.
Lemon zest: This grated lemon peel adds intense citrus flavor from the oils in the lemon peel. Used in the cake and glaze.
Lemon juice: Contributes tartness to the cake and activates the baking powder for extra lift. Also used in the glaze, thinning it to a pourable texture and delivering a tangy zing to balance the sweetness.
Unsalted butter: Gives the glaze richness and a smooth, silky texture.
Powdered sugar: Sweetens and thickens the glaze, creating a smooth, spreadable consistency.

How to Make Chiffon Lemon Cake with Lemon Glaze

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the chiffon cake batter: In a large bowl, sift together the flour, granulated sugar, baking powder, and salt. Add egg yolks, oil, water, lemon zest, and lemon juice to the dry ingredients and mix by hand until smooth.
Whip the egg whites: Beat egg whites with some cream of tartar in separate bowl with a stand mixer until glossy, stiff peaks form.
Fold egg whites into the batter: Gently fold some of the whipped whites into the egg yolk mixture to lighten it, then fold in the rest carefully to preserve the airiness.
Bake the cake: Transfer the batter into an ungreased angel food tube pan and bake until done.
Cool the cake: Invert the cake pan onto a cooling rack and let the cake cool completely before carefully removing the cake pan.
Make the glaze: Add the lemon zest, powdered sugar and lemon juice to the melted butter and whisk until smooth.
Glaze the cake: Pour and spread the glaze over the cooled cake then let it set before serving.

Substitutions and Variations

Flour: Use cake flour instead of all-purpose flour for an even lighter and more delicate texture. Reduce the amount slightly (about 2 tablespoons less per cup) if making the switch.
Vegetable oil: Swap vegetable oil for other neutral oils like canola, sunflower, or grapeseed oil. For a richer flavor, you could try light olive oil, though it may alter the taste slightly.
Sugar: You can replace granulated sugar with superfine sugar. It dissolves faster which is helpful when whipping egg whites. Coconut sugar could be used for a more caramelized flavor, although it will darken the cake.
Lemon: Try orange or lime instead of lemon for a different citrus twist. Use the same amounts of juice and zest for consistent texture and brightness. You could also use a mix of lemon and orange juice in the glaze for a more layered citrus flavor or add a couple of drops of lemon extract for a bolder flavor.
Optional add-ins: Fold poppy seeds, shredded coconut or finely chopped candied ginger into the batter for extra texture and interest.
Make it layered: Cut the cooled cake in half and add a layer of lemon curd or whipped cream for an elegant layered version.
Lemon glaze: Swap the lemon glaze for a lemon cream cheese frosting, lemon buttercream or a whipped mascarpone topping if you prefer a richer finish.
Mini chiffon cupcakes: Bake the batter in muffin tins for individual chiffon cupcakes. Reduce the baking time to around 25 to 30 minutes.
Tube pan: If you don’t have a plain tube pan, you can use a Bundt pan; just don’t fill it all the way to the top, as this cake rises quite a bit. Use extra batter to make mini sponge cakes or cupcakes or even a small loaf.

Serving Suggestions

With a drink: Pair a slice of lemon chiffon cake with an iced lavender matcha latte or a brown sugar espresso. For a pretty presentation, you could add fresh berries or edible flowers to the plate too.
For dessert: After enjoying a delicious meal of chicken vesuvio and iceberg wedge salad or perhaps some marry me chickpeas with minestrone soup, this lemon chiffon cake is sure to go down well.