Description
This delicate and airy Lemon Chiffon Cake combines the brightness of fresh lemon zest and juice with a light, fluffy texture created by whipped egg whites. Baked until golden and topped with a tangy lemon glaze, this cake is perfect for spring or summer gatherings and offers a refreshing twist on a classic chiffon cake.
Ingredients
Cake Batter
- 6 eggs (separated)
- ½ teaspoon cream of tartar
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup vegetable oil
- ¾ cup water
- 2 tablespoons lemon zest (from 1 medium lemon)
- ¼ cup lemon juice (from 1 or 2 medium lemons)
Glaze
- 6 tablespoons unsalted butter (melted)
- 1 tablespoon lemon zest (about 1 lemon)
- 2 cups powdered sugar
- 3 tablespoons freshly squeezed lemon juice
Instructions
- Preheat the oven: Set your oven to 325°F (163°C) to prepare for baking the cake.
- Separate eggs: Separate the egg yolks and whites into different bowls. Leave the egg whites in the stand mixer bowl to come to room temperature for easier whipping.
- Mix dry ingredients: In a large bowl, sift together the flour, granulated sugar, baking powder, and salt.
- Add wet ingredients: To the dry mixture, add the egg yolks, vegetable oil, water, 2 tablespoons of lemon zest, and ¼ cup of lemon juice. Use a large spatula whisk to mix the batter gently until very smooth, avoiding the use of a hand mixer here.
- Whip egg whites: Add the cream of tartar to the egg whites in the stand mixer bowl. Begin whipping on medium speed, increasing to high speed within 15-20 seconds intervals, until stiff, glossy peaks form (about 4-5 minutes).
- Fold egg whites into batter: Add one-third of the whipped egg whites into the cake batter. Gently fold with a spatula to incorporate. Repeat with the remaining egg whites carefully to avoid deflating the batter.
- Prepare pan and bake: Pour the batter into an ungreased angel food tube cake pan. Bake for 45 to 55 minutes, or until the cake springs back when lightly touched and a skewer inserted comes out clean.
- Cool cake inverted: Immediately invert the cake pan onto a cooling rack and allow the cake to cool for 30 to 45 minutes in the pan before removing.
- Make the glaze: In a medium bowl, melt the unsalted butter in the microwave at half power for 1 to 2 minutes. Whisk in 1 tablespoon lemon zest, powdered sugar, and freshly squeezed lemon juice until smooth.
- Glaze the cake: Once the cake is cooled and removed from the pan, pour the glaze evenly over the top. Use a spatula to spread it smoothly.
- Set glaze and serve: Allow the glaze to set at room temperature for 20 to 30 minutes before slicing and serving your fresh lemon chiffon cake.
Notes
- Do not grease the cake pan to maintain the cake’s height and structure.
- Ensure egg whites are at room temperature for maximum volume when whipped.
- Gently fold the egg whites into the batter to keep the mixture light and airy.
- The cake must be inverted while cooling to prevent it from collapsing.
- For best flavor, use fresh lemons for zest and juice.
- The glaze can be stored separately and added before serving if preferred.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
