Fresh Lemon Chiffon Cake
"A very light and fresh yummy cake!
I made this for a bridal shower and everyone raved. I have been asked so often for the recipe that I decided to post it."
photo by Bowie Girl
- Ready In:
- 1hr 10mins
- Ingredients:
- 19
- Serves:
-
12
ingredients
- cooking spray
- 1 tablespoon cake flour
- 2 cups sifted cake flour (7 1/2 oz)
- 1 1⁄4 cups sugar, divided
- 2 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 7 tablespoons canola oil
- 1⁄3 cup fresh lemon juice (about three lemons)
- 1 teaspoon lemon extract
- 3 tablespoons water
- 1 teaspoon finely grated lemon rind
- 3 egg yolks
- 8 egg whites
- 1 teaspoon cream of tartar
- lemon curd (use for filling)
- frosting (Your prefrence, I use homemade buttercream with grated lemon rind)
- fresh mint sprig, for garnish (optional)
- fresh lemon wedge, for garnish (optional)
- fresh blueberries, for garnish (optional)
directions
- Have frosting ready and at the temperature you like to frost with.
- Preheat oven to 320°F.
- Prepare cake pans: Coat bottoms of 3 (8-inch) round cake pans with cooking spray. Do not coat sides of the cake pans. Place wax paper on the bottom of the three cake pans and then spray the top of the wax paper with the cooking spray. Dust the wax paper bottom of all three pans with 1 table spoon of flour.
- Lightly spoon 2 cups cake flour into dry measuring cups, and level with a knife. Combine 2 cups cake flour, 1 cup sugar, baking powder, and ½ teaspoon salt in a large bowl, stirring with a whisk until well combined.
- Combine oil, 1/3 cups juice, 3 tablespoons water, 1 teaspoon rind, lemon extract, and egg yokes in a medium bowl, stirring with a whisk. Add oil mixture to flour mixture; beat with mixer at medium speed until smooth.
- Place egg whites in a large bowl; beat with mixer at high speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of the egg white mixture into flour mixture; gently fold in remaining egg white mixture.
- Divide cake batter equally among prepared pans, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325 degrees for 20 minuets or until cake springs back when lightly touched. Cool in pans for 10 minuets on a wire rack; remove from pans. Remove wax paper from cake layers. Cool completely on wire racks.
- To assemble cake, place 1 cake layer on a plate; spread half of the filling over the cake layer. Top with second cake layer, remaining half of the filling, and third layer. Spread frosting over top and sides of cake. Garnish with mint, blueberries, and lemon wedges, if desired. Store cake loosely in refrigerator for up to three days. Slice into cake wedges.
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Reviews
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This cake is amazing - I wish there were more stars available to give - it deserves more than 5! I wanted to make a lemon cake for my birthday and decided on this one because of what appeared to have a lot of good lemon flavor. I like a good strong lemony taste and this was it. <br/>The cake was light and airy - I thought I was biting into a cloud and the flavor was exactly what I was looking for. I liked the use of both lemon juice and lemon extract as well as the lemon curd for the filling. I finished it off with the Lemon-Cream Cheese Frosting recipe #70860. It was perfect for this cake. Thank you for this wonderful cake -
Wonderful cake. Many years ago my mother (she was an amazing baker) taught me how to make several different types of chiffon cakes and they are still the top cakes for entertaining in my files...lemon being a favorite. For new bakrs your instructions are very clear but must be followed closely. Lemon curd makes a wonderful filling for this cake and highly recommend cake and lemon curd. Sometimes I frost this cake with 7 min. frosting and sprinkle with toasted coconut. The sky is really the limit. Have also used it for strawberries, raspberries, blackberries, etc. topped with whipped cream. -
Great recipe! My go-to recipe now for lemon chiffon cake. I've made it twice for wedding receptions for my children but I tweak it a lot! I make it into a double layer 12x18 sheet cake, with tropical passion fruit curd and fresh whipped cream frosting. To make each layer, I make 1-1/2 times the recipe. Bake at 325. You have to adjust the baking until the cake is slightly tan on top and the sides are starting to pull away. Cool it in the pan for 10 minutes before flipping it onto a cooling rack. I made a tropical passion fruit curd (also known as lilikoi - it's a great way to use up those egg yolks left over from the chiffon cake - about 2 cups divided, use 1 cup for spreading, 1 cup to drizzle), spread that between the layers, covered the cake with fresh whipped cream, then drizzled the remainder of the curd in a random pattern on top. I'm not a cake decorator, so spreading whipped cream and drizzling curd is easier for me. The flavors of the lemon cake and the passion fruit curd are so fantastic together. I've had many people tell me that was the best cake they've ever had in their lives. It's not too sweet and slightly tangy. You can decorate the cake further with some fresh orchid flowers on top or a sugar orchid corsage like the one I found at a baker's supply store. I try to use the best ingredients (I.e., organic) for all components of this cake, but it starts with a good chiffon cake recipe. Enjoy! -
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Great cake and not nearly as difficult as it appears. One note - for those of us who don't make stiff eggs whites frequently - use the the whisk attachment on your hand mixer and be sure to use a clean dry bowl and clean dryer mixers - any water of fat/yolk will prevent the eggs from forming stiff peaks. Also, will work the same without cream of tartar.
