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Delicious Lemon Chiffon Cake Recipe

Ingredients

  • 2/3 cup vegetable oil
  • 8 egg yolks
  • 4 tsp lemon zest finely grated
  • 1/2 cup water at room temperature
  • 1/2 cup lemon juice
  • 1 Tbsp vanilla extract
  • 3 1/8 cup cake flour
  • 2 cups granulated sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 8 egg whites

Instructions

  • Preheat oven to 375°F.
  • Prepare two 10″ pans as described in my cake-making 101 post.
  • Whip together the oil, egg yolks, and lemon zest until just combined. Stir in the water, lemon juice, and vanilla extract until combined.
  • In a separate bowl, sift together the cake flour, 3/4 cup sugar, baking powder, and salt. Stir this into the egg yolk mixture. Whip at a high speed for 1 minute and set aside.
  • In a separate bowl, whip together the egg whites to foam. Gradually add the remaining 1 1/4 cup sugar and continue whipping until soft peaks form.
  • Carefully fold the meringue into the reserved batter.
  • Pour batter into prepared pans. Fill pans about 2/3 full
  • Bake at 375° F for approximately 25 minutes. When a cake is done it should spring back when pressed lightly in the center or when a toothpick comes out clean. Do not overcook.
  • Cool cakes before frosting with my fluffy lemon buttercream frosting recipe.