There is something undeniably elegant about a chiffon cake. Known for its delicate texture and airy structure, chiffon cakes combine the best qualities of both angel food cakes and sponge cakes. Their signature lightness and tenderness come from the use of separated eggs and oil instead of butter. The result is a cake that feels almost weightless as it melts in your mouth. This Lemon Chiffon Cake takes that classic recipe and adds a refreshing twist of bright, citrusy lemon to enhance its already delicate flavor. Perfect for tea time or any occasion that calls for a light and flavorful dessert, this cake is bound to impress.

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Why This Lemon Chiffon Cake Will Become Your New Favorite

The beauty of chiffon cakes lies not only in their structure but in their ability to take on a variety of flavors while maintaining their signature lightness. This version of the cake is infused with fresh lemon juice and zest, giving it a tangy, vibrant flavor that dances on your taste buds. It’s an elegant cake that’s as easy to make as it is to enjoy, and it’s perfect for sharing with friends and family. Whether served at a special gathering or enjoyed as an afternoon treat, this Lemon Chiffon Cake will quickly become a favorite in your baking repertoire.

Key Features of This Recipe

• Fluffy and Tender Texture: The oil-based batter, combined with the airy whipped egg whites, results in a cake that’s light and moist with the perfect crumb.
• Citrusy Freshness: The zing from the fresh lemon juice and zest brings a refreshing note to the cake that perfectly balances its sweetness.
• Delicate Frosting: The lemon-infused buttercream icing adds a creamy, zesty finish that complements the cake’s lightness without overpowering it.
• Impressive Presentation: With its fluffy texture and smooth icing, this cake is not only a treat for the taste buds but also a beautiful centerpiece for any table.

Ingredients for Lemon Chiffon Cake

For the Cake:

• 250g (1 2/3 cups) plain flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 270g (1 1/4 cups) caster sugar
• 6 eggs, separated
• 125ml (1/2 cup) grapeseed or light-flavored olive oil
• 125ml (1/2 cup) fresh lemon juice
• 1 tablespoon finely grated lemon rind
• 1/2 teaspoon cream of tartar

For the Icing:

• 250g butter, chopped and at room temperature
• 1 tablespoon finely grated lemon zest
• 450g (3 cups) icing sugar mixture
• 2 tablespoons milk

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Step-by-Step Method to Lemon Chiffon Cake

Step 1: Preheat the Oven and Prepare the Cake Pan

Start by preheating your oven to 160°C (140°C for fan-forced). Grease and line a 21cm angel food cake pan with baking paper. An angel food cake pan, which is a deep, tube-shaped pan, allows the cake to cool upside down, helping to maintain its fluffy structure as it cools. If you don’t have one, any similar pan will do—just be sure to place the cake on a stable surface to cool.

Step 2: Prepare the Dry Ingredients and Wet Ingredients

In a large mixing bowl, sift together the plain flour, baking powder, and salt. Add 215g (1 cup) of the caster sugar to the dry mixture and create a well in the center.

In a separate bowl, combine the egg yolks, grapeseed oil, fresh lemon juice, lemon rind, and 60ml (1/4 cup) water. Whisk the mixture until everything is well combined and smooth.

Step 3: Beat the Egg Whites

In a clean, dry bowl, use electric beaters to beat the egg whites until they form soft peaks. Once soft peaks begin to form, add the cream of tartar and continue beating. Gradually add the remaining 55g (1/4 cup) of caster sugar, beating until the sugar dissolves and firm peaks form. This step is crucial to achieving the light, airy texture of the chiffon cake.

Step 4: Fold the Mixtures Together

Now it’s time to combine the egg yolk mixture with the egg whites. Begin by folding one-quarter of the egg white mixture into the flour mixture. Be gentle during this process, as you want to preserve the airiness of the whipped egg whites. Once the first quarter is incorporated, fold in the remaining egg white mixture in three more batches until just combined.

Step 5: Bake the Cake

Pour the batter into the prepared angel food cake pan, ensuring it’s evenly distributed. Bake the cake in your preheated oven for about 1 hour, or until it feels springy to a gentle touch. To test for doneness, insert a skewer into the center of the cake—if it comes out clean, the cake is done.

Once baked, immediately invert the pan onto a wire rack. This cooling method prevents the cake from collapsing as it cools, preserving its light texture. Allow the cake to cool completely upside down in the pan.

Step 6: Remove the Cake from the Pan

Once the cake has completely cooled, carefully invert the pan and use a knife to loosen the edges of the cake. Gently run the knife around the inside edge of the pan and release the cake onto a serving platter. The cake should come out easily with the help of the knife, but if it sticks, gently work it free.

Step 7: Make the Icing

To make the icing, use electric beaters to beat the butter and lemon zest together for about 3 minutes, or until the mixture becomes pale and creamy. Gradually add the icing sugar, a few spoonfuls at a time, mixing well between additions. Once the sugar is fully incorporated, add the milk and continue beating until the icing is smooth and fluffy.

Step 8: Crumb Coat and Decorate the Cake

Spread a thin layer of icing over the top and sides of the cooled cake. This is your crumb coat, which helps to seal in any loose crumbs. Refrigerate the cake for 30 minutes to allow the crumb coat to firm up.

Once chilled, cover the entire cake with the remaining icing, smoothing it over the surface. For a decorative touch, you can use a spatula to swirl the icing or create patterns on top. The lemon zest in the icing will add an extra burst of citrus aroma to every bite.

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Step 9: Serve and Enjoy

Slice your beautiful Lemon Chiffon Cake and enjoy! The light, airy texture paired with the refreshing lemon flavor makes each slice a delightful treat. Serve with a cup of tea or enjoy it as a standalone dessert. The cake’s delicate sweetness is the perfect balance to the tangy lemon icing.

Lemon Chiffon Cake Recipe Notes and Tips

• Angel Food Cake Pan: Using an angel food cake pan is important for the cake’s texture. If you don’t have one, you can use another round or tube pan, but ensure that the cake has enough space to cool upside down without touching the surface.
• Folding Technique: When folding the egg whites into the batter, be gentle. Overmixing will cause the cake to lose its fluffiness, so it’s crucial to maintain the airiness from the whipped egg whites.
• Cooling Process: Inverting the cake helps it maintain its shape as it cools, ensuring the light and airy structure remains intact. Don’t skip this step!
• Icing Consistency: If the icing feels too thick, you can add a little extra milk to loosen it. If it’s too thin, sift in a little more icing sugar to achieve the desired consistency.

Nutritional Information (Per Serving)

• Energy: 1829 kJ (437 kcal)
• Protein: 3.9g
• Total Fat: 21.9g
• Saturated Fat: 9.5g
• Carbohydrate Total: 58.1g
• Sugars: 44.8g
• Sodium: 165.1mg
• Cholesterol: 0.1g

A Slice of Perfection

This Lemon Chiffon Cake is a perfect balance of light, airy texture and vibrant, citrusy flavor. Whether you’re hosting an afternoon tea or simply treating yourself to something special, this cake will not disappoint. Its delicate structure, complemented by the tangy lemon icing, makes it a showstopper for any occasion.

With easy-to-follow steps and a few simple ingredients, you can bring this elegant treat to life in your own kitchen. Get ready to impress your guests with this Lemon Chiffon Cake—a dessert that’s as beautiful to look at as it is delicious to eat.

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