{"id":46965,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/lemon-chiffon-cake\/"},"modified":"2024-10-15T14:48:34","modified_gmt":"2024-10-15T19:48:34","slug":"lemon-chiffon-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/lemon-chiffon-cake\/","title":{"rendered":"Lemon Chiffon Cake"},"content":{"rendered":"<p>Chiffon cakes may sound fancy, but if you can make angel food or sponge cakes, you can make this lemon chiffon cake. Chiffon cakes use oil rather than butter as the batter&#8217;s primary source of fat and moisture. The result is a beautifully soft and moist, delicate, flavorful cake.<\/p>\n<p>While angel food cakes usually serve as a base for something like cream and fruit, this chiffon cake stands on its own. It has lemon-flavored frosting, but you&#8217;ll get a burst of lemon in each bite without adding fruit or other ingredients like curd. This recipe is a keeper and a great starting place for those learning to whip egg whites in the cake batter.<\/p>\n<h2>Lemon Chiffon Cake Ingredients<\/h2>\n<ul>\n<li><strong>Large eggs:<\/strong> You&#8217;ll separate the yolks and whites for this recipe. The yolks will go into the batter first and then the whites will be whipped to help make the batter lighter.<\/li>\n<li><strong>All-purpose flour:<\/strong> While some chiffon cakes use cake flour, this one uses all-purpose for more structure.<\/li>\n<li><strong>Sugar:<\/strong> This helps keep the cake softer and more cakey, not bready.<\/li>\n<li><strong>Baking powder:<\/strong> This helps the cake rise.<\/li>\n<li><strong>Canola oil:<\/strong> Chiffon cakes use oil as the primary source of fat outside of egg yolks. Canola is neutral in flavor.<\/li>\n<li><strong>Lemon zest and vanilla extract:<\/strong> These provide lemon flavor, of course. The vanilla helps give the cake a warmer background flavor.<\/li>\n<li><strong>Cream of tartar:<\/strong> <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-cream-of-tartar\/\" data-name=\"www.tasteofhome.com\/article\/what-is-cream-of-tartar\/\" data-module=\"content engagement\" data-position=\"embedded links\">Cream of tartar<\/a> helps the egg whites whip up quickly.<\/li>\n<li><strong>Butter:<\/strong> The foundation of buttercream frosting.<\/li>\n<li><strong>Confectioners&#8217; sugar:<\/strong> This helps make the frosting nice and light, and of course, sweet.<\/li>\n<li><strong>Lemon zest:<\/strong> The pockets of lemon oil in zest give the frosting a really bright flavor.<\/li>\n<li><strong>Lemon juice:<\/strong> Using lemon juice helps ensure all of the frosting tastes like lemon.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make most of the batter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2057885\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Lemon-Chiffon-Cake_TOHD24_40152_KristinaVanni_1.jpg?fit=700%2C1024\" alt=\"making the batter.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 325\u00b0F. This is a slightly lower temperature than you use with other cakes.<\/p>\n<p>Sift flour, sugar, baking powder and salt twice, into a large bowl. Whisk the egg yolks with water, oil, lemon zest and vanilla extract in a small bowl until the mixture is smooth. Add the wet ingredients to the dry ingredients and mix until the batter is smooth.<\/p>\n<h3>Step 2: Whip the egg whites<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2057886\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Lemon-Chiffon-Cake_TOHD24_40152_KristinaVanni_2.jpg?fit=700%2C1024\" alt=\"folding whipped egg whites into the batter.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<p>Combine the cream of tartar and egg whites in another clean bowl. Use clean beaters on medium speed to whip the mixture until it&#8217;s just stiff. Fold 1\/4 of the egg whites into the batter. Once that&#8217;s in, fold in the rest of the egg whites.<\/p>\n<h3>Step 3: Bake and cool the cake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2057887\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Lemon-Chiffon-Cake_TOHD24_40152_KristinaVanni_3.jpg?fit=700%2C1024\" alt=\"cooling the cake upside down.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<p>Gently spoon, do not pour, the batter into an ungreased tube pan. Stick a knife into the batter and cut around the tube pan. This removes the air bubbles. Bake the cake in the oven, on the lowest rack , for 50 to 55 minutes until the top springs back when you touch it lightly. Remove the pan from the oven and immediately invert it onto tube pan legs or heat-resistant funnel. Let the cake cool completely, for about one hour.<\/p>\n<h3>Step 4: Plate the cake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2057888\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Lemon-Chiffon-Cake_TOHD24_40152_KristinaVanni_4.jpg?fit=700%2C1024\" alt=\"Lemon Chiffon Cake baked but before frosting\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<p>When the cake is cool, run a knife or metal spatula around the edges of the cake and remove the cake from the pan. Place it on a cake plate.<\/p>\n<h3>Step 5: Make the frosting<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2057889\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Lemon-Chiffon-Cake_TOHD24_40152_KristinaVanni_5.jpg?fit=700%2C1024\" alt=\"frosted Lemon Chiffon Cake\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<p>Mix the butter, confectioners&#8217; sugar, lemon zest, lemon juice and salt in a small bowl. Beat them until they&#8217;re smooth and spreadable. Frost the cake.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2057891\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Lemon-Chiffon-Cake_TOHD24_40152_KristinaVanni_7.jpg?fit=700%2C1024\" alt=\"Lemon Chiffon Cake\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<h2>Lemon Chiffon Cake Variations<\/h2>\n<ul>\n<li><strong>Use a glaze instead of frosting:<\/strong> If you&#8217;re not into buttercream frosting, try using a lemon glaze like the one from this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/moist-lemon-chiffon-cake\/\" data-name=\"www.tasteofhome.com\/recipes\/moist-lemon-chiffon-cake\/\" data-module=\"content engagement\" data-position=\"embedded links\">glazed lemon chiffon cake<\/a> recipe.<\/li>\n<li><strong>Try another type of citrus:<\/strong> If you want to make this cake with a twist, try using another form of citrus like lime. Make this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/lime-chiffon-cake\/\" data-name=\"www.tasteofhome.com\/recipes\/lime-chiffon-cake\/\" data-module=\"content engagement\" data-position=\"embedded links\">lime chiffon cake<\/a> recipe.<\/li>\n<\/ul>\n<h2>How to Store Lemon Chiffon Cake<\/h2>\n<p>You can store this cake at room temperature in an airtight container for up to two days but the cake may begin to dry out. It&#8217;s best to eat the cake sooner than that.<\/p>\n<h3>Can you freeze lemon chiffon cake?<\/h3>\n<p>You can freeze the \u00a0lemon chiffon cake recipe unfrosted. Wrap it well in plastic and aluminum foil and place in an airtight freezer container for up to two months. If you have leftover frosted cake, you can try freezing it. Let it freeze on a baking sheet until the frosting is hard and then wrap it in plastic wrap and aluminum foil. But keep in mind that the quality of the cake may not be the same as it was when freshly baked after thawing.<\/p>\n<h2>Lemon Chiffon Cake Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2057890\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Lemon-Chiffon-Cake_TOHD24_40152_KristinaVanni_6.jpg?fit=700%2C1024\" alt=\"Lemon Chiffon Cake\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<h3>Can you use a regular cake pan instead of a tube pan?<\/h3>\n<p>No. Tube pans have that center hole that allows for even heat distribution, including to the center. A regular cake pan won&#8217;t allow the chiffon cake to rise as high as it needs to. By the way, did you know you can convert <a href=\"https:\/\/www.tasteofhome.com\/article\/layer-cake-to-bundt-cake\/\" data-name=\"www.tasteofhome.com\/article\/layer-cake-to-bundt-cake\/\" data-module=\"content engagement\" data-position=\"embedded links\">regular cakes<\/a> to tube and bundt pan cakes?<\/p>\n<h3>Do you have to grease the tube pan?<\/h3>\n<p>No. Greasing and flouring prevent the cake from sticking to the sides of the pan and in this case, the cake needs to be able to grab the pan&#8217;s surface to rise properly.<\/p>\n<h3>Will the cake be easier to handle when baked?<\/h3>\n<p>The finished cake will be very delicate due to having very little fat and a lot more egg than other cakes. You&#8217;ll be able to transport the cake on a plate and cut through it with a knife but it may tear easily. Be careful when handling it.<\/p>\n<h3>Can you let the cake cool right side up?<\/h3>\n<p>No. When you start to cool the cake, invert the pan so that what had been the top in the oven is now the bottom of the cooling cake. If you let the cake cool right side up, it may flatten as it cools and sink down into the pan. Inverting the cake helps stop it from flattening.<\/p>\n<p>When you invert it, set the pan on the little legs of the tube pan. If there are no legs, take a funnel and place the center of the tube pan over the funnel. Let the cake cool completely before trying to remove it. When you do, try to run a thin knife or metal spatula (not plastic) around the inner and outer edges of the cake. You may have to use a sawing motion, but be very careful not to tear into the cake. As you loosen the cake, press the spatula in between the cake and pan carefully.<\/p>\n<p>When the cake is loose, invert the pan over a plate. Tap the sides of the pan to help the cake fall out. Lift the pan and let the cake cool a little more to ensure it&#8217;s completely cool before you add the frosting. You may find it easiest to cut the cake with a serrated knife (use a sawing motion) or an electric knife. If you want more practice baking with tube and Bundt pans, try one of these <a href=\"https:\/\/www.tasteofhome.com\/collection\/bundt-cake-recipes-for-spring\/\" data-name=\"www.tasteofhome.com\/collection\/bundt-cake-recipes-for-spring\/\" data-module=\"content engagement\" data-position=\"embedded links\">Bundt pan<\/a> recipes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This moist, airy lemon chiffon cake was my dad&#8217;s favorite. Mom revamped the original recipe to include lemons. I&#8217;m not much of a baker, but whenever I make this dessert my family is thrilled! \u2014Trisha Kammers, Clarkston, Washington<\/p>\n","protected":false},"author":7061,"featured_media":2089177,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303976,303971,304158,304523,305750,305744,304328,304288,305487,304515,306194,307104,303966,304408,304368,303887,306848,305788,307199,304268,304455,304558,324623,304388,304395,304150,303883,304353],"categories-v2":[308508,308500,310461,309438,308888,311398,311389,308988,308319,308984,308481,259620,310796,308880,312060,310155,308495,308813,308745,308478,309603,311429,310245,259483,308860,308910,309177,308752,308782,309434,308476,309005],"coauthors":[343419],"recommended_recipes":[{"post_title":"Lemon Raspberry 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Cake","post_link":"\/recipes\/banana-chiffon-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps11684_TH10079C68A.jpg"},{"post_title":"Lemon Cherry Cake","post_link":"\/recipes\/lemon-cherry-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps20372_TH10384_D31B.jpg"},{"post_title":"Lemon Chiffon Dessert","post_link":"\/recipes\/lemon-chiffon-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps17209_LT10225C46B.jpg"},{"post_title":"Strawberry Chiffon Cake","post_link":"\/recipes\/strawberry-chiffon-cake\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Lemon Streusel Cake","post_link":"\/recipes\/lemon-streusel-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2942_cwmj90p33dbook.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_40152_KristinaVanni_8.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","override_recipe_video_settings":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/lemon-chiffon-cake\/","name":"Lemon Chiffon Cake","datePublished":"2018-01-01","dateModified":"2024-10-15","prepTime":"PT30M","cookTime":"PT50M","totalTime":"PT01H20M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_40152_KristinaVanni_8.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Lemon chiffon cake is soft and spongy, with a luscious buttercream frosting. You'll want to eat this cake quickly, as chiffon cakes don't last very long\u2014but that shouldn't be a problem, given how delicious it is.","recipeIngredient":["7 large eggs, separated, room temperature","2 cups all-purpose flour","1-1\/2 cups sugar","3 teaspoons baking powder","1 teaspoon salt","3\/4 cup water","1\/2 cup canola oil","4 teaspoons grated lemon zest","2 teaspoons vanilla extract","1\/2 teaspoon cream of tartar","FROSTING:","1\/3 cup butter, softened","3 cups confectioners' sugar","4-1\/2 teaspoons grated lemon zest","1\/4 cup lemon juice","Dash salt"],"recipeInstructions":[{"@type":"HowToStep","name":"Make most of the batter","text":"Preheat the oven to 325\u00b0F. This is a slightly lower temperature than you use with other cakes. Sift flour, sugar, baking powder and salt twice, into a large bowl. Whisk the egg yolks with water, oil, lemon zest and vanilla extract in a small bowl until the mixture is smooth. Add the wet ingredients to the dry ingredients and mix until the batter is smooth.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Lemon-Chiffon-Cake_TOHD24_40152_KristinaVanni_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Whip the egg whites","text":"Combine the cream of tartar and egg whites in another clean bowl. Use clean beaters on medium speed to whip the mixture until it's just stiff. Fold 1\/4 of the egg whites into the batter. Once that's in, fold in the rest of the egg whites.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Lemon-Chiffon-Cake_TOHD24_40152_KristinaVanni_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake and cool the cake","text":"Gently spoon, do not pour, the batter into an ungreased tube pan. Stick a knife into the batter and cut around the tube pan. This removes the air bubbles. Bake the cake in the oven, on the lowest rack , for 50 to 55 minutes until the top springs back when you touch it lightly. Remove the pan from the oven and immediately invert it onto tube pan legs or heat-resistant funnel. Let the cake cool completely, for about one hour.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Lemon-Chiffon-Cake_TOHD24_40152_KristinaVanni_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Plate the cake","text":"When the cake is cool, run a knife or metal spatula around the edges of the cake and remove the cake from the pan. Place it on a cake plate.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Lemon-Chiffon-Cake_TOHD24_40152_KristinaVanni_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the frosting","text":"Mix the butter, confectioners' sugar, lemon zest, lemon juice and salt in a small bowl. Beat them until they're smooth and spreadable. Frost the cake.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Lemon-Chiffon-Cake_TOHD24_40152_KristinaVanni_5.jpg?fit=700,1024"}],"recipeYield":"16 servings","author":[{"@type":"Person","name":"Suzanne S. Wiley"}],"nutrition":{"@type":"NutritionInformation","calories":" 345 calories","fatContent":"13g fat (4g saturated fat)","cholesterolContent":"100mg cholesterol","sodiumContent":"288mg sodium","carbohydrateContent":"54g carbohydrate (40g sugars","fiberContent":"1g fiber)","proteinContent":"4g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.5652175,"reviewCount":69,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Lemon Chiffon Cake","description":"Check out this video for how to make Lemon Chiffon Cake","thumbnailUrl":["https:\/\/cdn.jwplayer.com\/v2\/media\/XCul5Kbk\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M3S","contentUrl":"https:\/\/cdn.jwplayer.com\/videos\/XCul5Kbk-IFfy1PC6.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"km1995"},"reviewBody":"This is my go-to recipe for chiffon cake. I\u2019ve made it numerous times and it has never failed. Easy enough for a novice baker to try. It\u2019s become a favorite for summertime picnics with its bright lemon flavor.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-05-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Shelley304"},"reviewBody":"<p>I love this recipe so easy to make, delicious flavour, I did add a 1.\/4 tsp of almond extract to the icing and a tsp of lemon extract to the cake.  Made it for my sister\u2019s bday!  Wish I could send a pic, looks as good as it tastes! \ud83e\ude77<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-03-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Julie6820"},"reviewBody":"<p>I agree with the person who said this recipe is terrible.  I'm an experienced baker, and like another reviewer, this cake fell out of the pan a few minutes after I turned it upside down to cool. I've never had a chiffon cake do this before, and I've made plenty. Definitely not going to be using this recipe again! <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-11-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Shannon2767"},"reviewBody":"<p>It says \"Gently spoon the batter into the pan\" yet the video shows it being directly poured? I've never made a chiffon cake so I'm looking forward to trying this recipe. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-03-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lynne616"},"reviewBody":"<p>I made this cake and it was amazing. I'm not an experienced baker, however I'm good at following directions lol I had so many compliments about it and was asked when I would be making another one. Well, as it turns out I'm making another one for a special event tomorrow. I'm not sure why some folks left a poor review? I have had previous issues in the past when items like baking powder or baking soda were old or outdated. This recipe is wonderful. I know people will enjoy this when I make it tomorrow. I chose to make a glaze instead of frosting only because it's my preference. Thank you again for this incredible recipe!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-05-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Regi M","givenName":"Regi","familyName":"M"},"reviewBody":"Wanted a change from an angel food cake I make with a recipe from Canadian Living - to which I add lemon and sometimes lime zest - or a combination. This was an excellent cake! I did use mostly lemon juice in place of the water after reading the reviews. Will definitely be making many times. In response to the reviews I read about the cake being dense - which mine wasn't - it is VERY important to GENTLY FOLD in the beaten egg whites. Also DO NOT grease your cake pan. I learned from my Mom as a very young girl and have never had a problem with angel food or chiffon cakes. A note to people who claim to be good bakers and then throw out their results due to lack of taste - mash up some strawberries or make a rhubarb compote or use other fruit to drizzle over the pieces on the plate. I can't abide people who have no clue on how to save what they say is tasteless and end up wasting good food.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBus"},"reviewBody":"Wow oh wow - this cake is amazing.  It turned out so perfect - instructions were so well written and easy to follow.  Cake rose above cake pan so flipping it upside down to cool took a bit of thinking outside the box.  Inverted it onto a shot glass during the cooling process and it held its shape.  Frosted it, and it turned out incredibly beautiful.  If I had the option to post a photo, I would.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-01-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tholmes01"},"reviewBody":"Excellent recipe!Like many others, I put in 1\/2 a cup of lemon juice and 1\/4 cup of water. I baked it in a 13x9 pan for about 30 minutes. I served it in the pan, but it came out easily. I did a two part frosting - for the first, I put down a thin layer (about 1 inch) of lemon curd, and then topped it with a lemon flavored whipped cream (whipped cream, powdered sugar and 1\/4 cup lemon curd). Next time (when I hopefully don't need to transport it), I'll do it in rounds and use the lemon curd between layers.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KimGeller"},"reviewBody":"I made the cake this afternoon with the intention of bringing it to my mother. I took it out of the oven. It was beautiful, so high and lovely. I have a tube pan with the little \"legs\", but the cake had risen so high i couldn't just prop it on the legs. So, I took 3 soup cans that were the same size to prop the legs on. I took the cake and turned it upside-down. After a few seconds I watched in total disbelief as the cake slid out if the pan onto the cabinet. It is now in several pieces. I'm not a person that cusses, however, one popped right out if my mouth. I did not oil the pan. Well, I have to say it is delicious. It is light, moist and flavorful, but no one will eating it except my husband...he lives it and doesn't care if it a complete wreck. ??","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-02-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"1FatKitty"},"reviewBody":"I'm an experienced baker and always looking for a new treat to customize.  I baked the cake using 2 round pans.  I added extra lemon zest to the cake--what can I say...I love lemon.  I also added lemon curd in between the layers before frosting.  I used a cream cheese icing with lemon juice and lemon zest.  WOW!!!  This has to be the lightest, fluffiest most delicious cake I've made in a while.  This one is a keeper.  I've read the other reviews and I think you might be mixing in your egg whites instead of folding them in gently.  If you mix them, it deflates the proteins and adds moisture to the batter giving you a wet cake.  I hope that tip helps and I sure hope you are up to trying this again...it is just delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-08-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"hchambers"},"reviewBody":"Great cake!  Everyone loved it!  You can substitute lemon juice for water to give the cake a more intense lemon flavor.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-03-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"teryn69"},"reviewBody":"Gosh, I don't know what I did wrong. Nothing, really. I followed the instructions, with the minor exceptions of changing water to lemon juice, used coconut oil instead of canola. The cake rose beautifully, browned nicely....then it was time to invert it. I have the only kind of tube pan I know, the kind with two parts. Inverting it made the bottom start to slide. Not to mention, they don't make ketchup bottles like they used to, my beer bottles neck was too large, I was out was of options! I was standing there, holding the thing upside down, while hubby looked frantically for something to set the cake on! That's when I saw that it was literally falling out of the pan! Oops! I don't think it's supposed to do that :(  Doing so, it broke apart. Not just from the bottom, from the sides also. Ho-hum. This was to be my Easter dessert. Ah well...hopefully no one minds. The taste is delicious (I took off the broken top and sides). Next time, I think I'll do what my gut told me to do, and that's to put it in a bundt pan.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-05-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pajamaangel"},"reviewBody":"The taste of this cake is a very subtle lemon which I love.  I didn't make any changes this time.  Next time I believe I will make the frosting just a bit thicker: it came out in a consistency between glaze and frosting so it didn't look quite so pretty when I \"frosted\" the cake.  This is only a minor change; I wouldn't change anything else!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-01-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"806Texascook"},"reviewBody":"I made this cake yesterday. Followed it step by step except I used a 9x13 pan instead (aluminum). Such a delicious cake. Moist and airy. Reminds me of angel food.  The icing doesn't look anything like the picture, it actually was more like a glaze which was fantastic.   This cake would be great with ice cream, right now I have it in the fridge and eating it cold. Warm w\/ice cream, amazing!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-01-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"crazycreek"},"reviewBody":"everyone loved this cake but the 2nd time I made it I used the lemon juice from the lemons instead of water, was just as awesome a wee bit more lemony","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gjfarm1"},"reviewBody":"Excellent cake!  Frosting too heavy for such a lite cake.....next time will dust with powered sugar.  Used 2 tsps. lemon juice instead of all that lemon zest in cake also.....tasted amazing!  Looking forward to baking this one again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JennyRoberts"},"reviewBody":"This recipe is awesome! My family loves how ligt and fresh this cake was. Crowd pleaser!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-07-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tnbshepperd"},"reviewBody":"made this for my (and my daughter) birthday last night and my family LOVED it!  The cake is very fluffy and light.  It is light in flavor, but not bland.  The majority of the lemon flavor comes from the frosting which is PLENTY sweet and tart!I would absolutely make this again.  We had no problems with it at all.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-04-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"renoir"},"reviewBody":"This cake is fabulous!!!  I made it for 2 separate occasions, both times to rave reviews.  It's now one of my handful of go-to recipes.  And, I should mention that I'm a professional baker.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliviaOstrin"},"reviewBody":"Delicious cake, my family loved it! The instructions were easy to follow and the cake came out great. For someone who likes chocolate, taste of home\u2019s marble chiffon cake is also an excellent recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Lemon Chiffon Cake","description":"Check out this video for how to make Lemon Chiffon Cake","url":"https:\/\/cdn.jwplayer.com\/videos\/XCul5Kbk-IFfy1PC6.mp4","duration":"3m12s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/t2ow100k0o638o174ux267c7lg202g86.jpg","advertising":"","jw_id":"XCul5Kbk","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/XCul5Kbk-IFfy1PC6.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/XCul5Kbk\/poster.jpg?width=720","jw_publish_date":""},"rms_legacy_id":"40152","romance_copy_dek":"Lemon chiffon cake is soft and spongy, with a luscious buttercream frosting. You'll want to eat this cake quickly, as chiffon cakes don't last very long\u2014but that shouldn't be a problem, given how delicious it is.","enhanced_recipe_title":"Lemon Chiffon Cake","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"7 large eggs, separated, room temperature","IngredientText":"7 large eggs, separated, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups all-purpose flour","IngredientText":"2 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups sugar","IngredientText":"1-1\/2 cups sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 teaspoons baking powder","IngredientText":"3 teaspoons baking powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon salt","IngredientText":"1 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup water","IngredientText":"3\/4 cup water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup canola oil","IngredientText":"1\/2 cup canola oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 teaspoons grated lemon zest","IngredientText":"4 teaspoons grated lemon zest"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons vanilla extract","IngredientText":"2 teaspoons vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon cream of tartar","IngredientText":"1\/2 teaspoon cream of tartar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>FROSTING:<\/b>","IngredientText":"<b class='sIngredient'>FROSTING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/3 cup butter, softened","IngredientText":"1\/3 cup butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 cups confectioners' sugar","IngredientText":"3 cups confectioners' sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4-1\/2 teaspoons grated lemon zest","IngredientText":"4-1\/2 teaspoons grated lemon zest"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup lemon juice","IngredientText":"1\/4 cup lemon juice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Dash salt","IngredientText":"Dash salt"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_40152_KristinaVanni_8.jpg","RecipeId":40152,"AttachmentSourceId":null,"AttachmentSource":"Kristina Vanni for Taste Recipes","PhotoCredit":"Lemon Chiffon Cake Recipe photo by Kristina Vanni for Taste Recipes","VideoCode":"[dam-video dam-id=\"41609\" ol-id=\"T073WDG\"]","RecipeAttachmentFileName":"EXPS_TOHD24_40152_KristinaVanni_8.jpg","ContributorId":null,"Firstname":"Trisha","Lastname":"Kammers","City":"Clarkston","StateDescription":"Washington","IsCommunityCook":false,"TimeCallout":"Prep: 30 min. Bake: 50 min. + cooling","MinimumServingQuantity":16,"MaximumServingQuantity":16,"Yield":"16 servings.","DigitalTitle":"Lemon Chiffon Cake","SubmittedTitle":"Lemon Chiffon Cake","RecipeTypeId":1,"AverageRating":4.57,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_TOHD24_40152_KristinaVanni_6.jpg","PreparationTimeInMinutes":30,"CookTimeInMinutes":50,"TotalTimeInMinutes":80,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":true,"IsCommunityRecipe":false,"PublishedProjectTitle":"Lemon Chiffon Cake","OriginalSourceProject":"Lemon Chiffon Cake","ContestPlacement":"Grand Prize","Trailer":"<h2>Lemon Chiffon Cake Tips<\/h2>\r\n\r\n<h3>Why do chiffon cakes have a hole in the middle?<\/h3>\r\nChiffon cakes have a hole in the middle because they are typically baked in a tube pan. A tube pan is the ideal baking vessel for chiffon and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/best-angel-food-cake\/\">angel food cake<\/a>, also called foam cake, because its shape allows heat to penetrate evenly while baking. We recommend an aluminum tube pan with a dull finish rather than a shiny or dark finish to achieve a tender, golden crust.\r\n\r\n<h3>Should I grease my tube pan before baking?<\/h3>\r\n\r\nNo. Do not grease or flour your pan when baking a chiffon cake. To rise properly, the batter needs to cling to the sides of the pan.\r\n\r\n<h3>Why are chiffon cakes so delicate?<\/h3>\r\n\r\nChiffon cakes have a high ratio of eggs to flour and may contain either no fat or a small amount of fat, generally in the form of egg yolk and oil. Beaten eggs give chiffon cakes their light and fluffy texture. As such, they should be handled carefully after baking.\r\n\r\n<h3>Why should I cool my chiffon cake upside down?<\/h3>\r\n\r\nIt\u2019s important to cool chiffon cakes upside down in the pan, otherwise, they will collapse and flatten. If using a tube pan with legs, invert the pan onto its legs. If using a tube pan without legs, invert the pan and place the neck over a funnel or narrow bottle.\r\n\r\nCool cakes completely in the pan before removing. To loosen from the pan, run a thin metal spatula around the edge of the pan and around the center tube using a sawing motion. Gently press the metal spatula between the pan and the cake to loosen more. If the cake pan has a removable bottom, lift out the cake and run a knife along the bottom of the cake. If the pan is one piece, invert the pan onto a plate; tap the side of the pan with the flat side of a knife and lift the pan away from the cake.\r\n\r\nCool the cake completely before filling or frosting. Cut foam cakes with a serrated knife or electric knife with a sawing motion.\r\n\r\n\u2014 Amy Glander, Book Editor","Metadescription":null,"DigitalHeadnotes":"This moist, airy chiffon cake was my dad's favorite. Mom revamped the original recipe to include lemons. I'm not much of a baker, but whenever I make this dessert my family is thrilled! \u2014Trisha Kammers, Clarkston, Washington","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":"Lemon Chiffon Cake Recipe","RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 325\u00b0.","SequenceNo":1},{"Direction":"   Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. Add to flour mixture; beat until well blended.","SequenceNo":2},{"Direction":"   Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites. ","SequenceNo":3},{"Direction":"   Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour.","SequenceNo":4},{"Direction":"   Run a knife around sides and center tube of pan. Remove cake to a serving plate.","SequenceNo":5},{"Direction":"   In a small bowl, combine frosting ingredients; beat until smooth. 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","NoOfRatings":69,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/EXPS_TOHD24_40152_KristinaVanni_8.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/EXPS_TOHD24_40152_KristinaVanni_8.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"","TipText":"<h2>Lemon Chiffon Cake Tips<\/h2>    <h3>Why do chiffon cakes have a hole in the middle?<\/h3>  Chiffon cakes have a hole in the middle because they are typically baked in a tube pan. A tube pan is the ideal baking vessel for chiffon and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/best-angel-food-cake\/\">angel food cake<\/a>, also called foam cake, because its shape allows heat to penetrate evenly while baking. We recommend an aluminum tube pan with a dull finish rather than a shiny or dark finish to achieve a tender, golden crust.    <h3>Should I grease my tube pan before baking?<\/h3>    No. Do not grease or flour your pan when baking a chiffon cake. To rise properly, the batter needs to cling to the sides of the pan.    <h3>Why are chiffon cakes so delicate?<\/h3>    Chiffon cakes have a high ratio of eggs to flour and may contain either no fat or a small amount of fat, generally in the form of egg yolk and oil. Beaten eggs give chiffon cakes their light and fluffy texture. As such, they should be handled carefully after baking.    <h3>Why should I cool my chiffon cake upside down?<\/h3>    It\u2019s important to cool chiffon cakes upside down in the pan, otherwise, they will collapse and flatten. If using a tube pan with legs, invert the pan onto its legs. If using a tube pan without legs, invert the pan and place the neck over a funnel or narrow bottle.    Cool cakes completely in the pan before removing. To loosen from the pan, run a thin metal spatula around the edge of the pan and around the center tube using a sawing motion. Gently press the metal spatula between the pan and the cake to loosen more. If the cake pan has a removable bottom, lift out the cake and run a knife along the bottom of the cake. If the pan is one piece, invert the pan onto a plate; tap the side of the pan with the flat side of a knife and lift the pan away from the cake.    Cool the cake completely before filling or frosting. Cut foam cakes with a serrated knife or electric knife with a sawing motion.    \u2014 <a href=\"https:\/\/www.tasteofhome.com\/author\/aglander\/\">Amy Glander<\/a>, Book Editor"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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