Lemon Chiffon Cake

Table of Contents

1. Ingredients for Chiffon Cake
2. Substitutions and Additions
3. How to Make Lemon Chiffon Cake
4. How To Serve Lemon Chiffon Cake
5. Why You’ll Love This Lemon Chiffon Cake Recipe
6. Recipe FAQ
7. Serving FAQ
8. Storage FAQ
9. JUMP TO RECIPE

This light and fluffy lemon chiffon cake packs a fresh citrus flavor in every bite. It rises tall and bakes beautifully soft. The whipped lemon glaze adds a zesty finish that’s sweet but not too much. Make it for spring gatherings, summer birthdays, or anytime you want a bright homemade dessert.

This lemon chiffon cake recipe is easy to make and walks you through each step from start to finish. Follow the guide below for step-by-step photos and clear directions. We’ve added pro tips, tricks, and answers to the most frequently asked questions to help you get perfect results.

This easy lemon chiffon cake takes just over an hour to make and comes out light, fluffy, and full of fresh lemon flavor. The whipped glaze on top adds just the right amount of sweetness without feeling heavy or rich.

This cake works great for birthdays, Easter, or any spring or summer party. The tall, airy layers look impressive and taste even better.

What you’ll need to make this chiffon lemon cake recipe:

For The Cake

• 1 box of lemon cake mix
• ½ cup of vegetable oil
• ¾ cup of buttermilk
• Zest of one lemon (1 to 2 teaspoons)
• 7 large eggs, separated, room temperature
• ½ teaspoon of cream of tartar

For The Glaze

• ¾ cup of powdered sugar
• ⅛ teaspoon of lemon oil
• 3 tablespoons of cream

Make your lemon chiffon cake even more fun by switching up the ingredients and adding tasty extras! These quick swaps keep things easy and let you bake it your way. Check out these top substitutions and additions:

• Substitute Lemon Oil: Use lemon extract or lemon juice if needed, but lemon oil gives the strongest citrus flavor.
• Add Extra Zest: Boost the lemon flavor by adding more fresh lemon zest to the batter or glaze.
• Substitute Cake Mix: Use white cake mix if you can’t find lemon, then increase the zest and extract to add flavor.
• Add Berries: Mix in fresh blueberries or raspberries for a fruity twist that works well with lemon cake.

Follow along with our step-by-step pictures and easy directions to make the best lemon chiffon cake recipe at home. We’ve added tips and tricks below to help you bake it perfectly every time. Let’s get started!

FIRST STEP: Preheat the oven to 325°F.

SECOND STEP: In a medium bowl, beat together the cake mix, oil, buttermilk, lemon zest, and egg yolks.

THIRD STEP: In the large bowl of a stand mixer or a large mixing bowl and a hand mixer, whisk the egg whites and cream of tartar until soft peaks form, about five minutes.

FOURTH STEP: Use a rubber spatula to fold the whipped egg whites, half at a time, into the cake batter. 

FIFTH STEP: Pour batter into an ungreased 10-inch tube pan. Do not grease the pan, as the batter needs to cling to the pan in order to climb and stay fluffy. 

SIXTH STEP: Bake for approximately 50 minutes.

Test for doneness with a toothpick or cake tester.

Insert it into the center of the cake to see if it comes out with just a few crumbs, and the cake top springs back when pressed gently.

SEVENTH STEP: Cool cake UPSIDE DOWN. Most tube pans have little metal “feet” on the top edge of the pan for standing the pan upside down.

Cool completely. The cake will not fall from the pan as long as you do not grease the pan. 

EIGHTH STEP: Loosen the sides and center of the cake from the pan. Turn the cake out onto a serving plate. 

NINTH STEP: Whisk together the powdered sugar, lemon oil, and cream until a smooth glaze forms.

Drizzle the glaze over the cake and spread it a bit over the sides and top of the cake. Let the glaze drizzle down over the sides of the cake.

You can serve lemon chiffon cake at all kinds of fun events and celebrations. It’s light, sweet, and perfect for any season!

Lemon chiffon cake has become a reader favorite for lots of good reasons. It’s light, fun to make, and perfect for any season. From birthdays to brunches, this bright and fluffy cake always brings a smile.

Easy to Make: You don’t need fancy tools or skills—just follow the steps, and you’ll bake a tall, fluffy lemon cake fast. The recipe walks you through each part with photos, tips, and tricks to help along the way.

Bright and Fresh: The lemon flavor keeps things light and tasty without feeling too sweet or too rich.

Great for Any Occasion: It works for parties, showers, holidays, or whenever you want a simple dessert that still looks impressive. Readers keep coming back to this one because it never less them down.

Kid-Approved: Even picky eaters love this soft, sweet lemon cake with glaze on top.

We love how easy, fun, and shareable this lemon chiffon cake is—you’ll want to bake it again and again!

Can I use a hand mixer to make lemon chiffon cake?
Yes, you can use a hand mixer. Just make sure to beat the egg whites until stiff peaks form.

Why does my lemon chiffon cake fall after baking?
If your lemon chiffon cake falls, the egg whites were likely under-beaten or the oven temperature changed too quickly.

How do I know when lemon chiffon cake is done baking?
You’ll know the cake is done when a toothpick comes out clean from the center and the top springs back.

What’s the secret to getting the cake light and fluffy?
To keep your cake light and fluffy, fold in the whipped egg whites gently and don’t overmix the batter.

Can I make lemon chiffon cake without a tube pan?
Yes, you can use a bundt pan, but the cake may not rise as high or bake as evenly.

Why does my cake have air pockets or holes?
Large air pockets usually mean the batter wasn’t smoothed out or tapped down before placing it in the oven.

Do I need to cool lemon chiffon cake upside down?
Yes, always cool the cake upside down. This keeps it from collapsing and helps it keep its height.

How thick should I make the lemon glaze?
The lemon glaze should be thick enough to drizzle slowly but still spread easily across the top of the cake.

What’s the best way to serve lemon chiffon cake?
Serve lemon chiffon cake at room temperature. The texture stays soft and the glaze stays smooth and easy to cut. Slice the cake into neat wedges and place each slice on a dessert plate with a fork for easy serving.

Can I dress up lemon chiffon cake for a special occasion?
Yes, top it with thin lemon slices or fresh berries for a pretty, party-ready dessert that still feels homemade.

Is lemon chiffon cake good for kids’ birthday parties?
Absolutely! Kids love the light texture and sweet lemon glaze, especially when it’s cut into easy-to-hold slices.

Whether you’re enjoying a slice soon or saving it for later, follow these simple tips to keep your lemon chiffon cake fresh.

Can I make this cake ahead of time?
Bake the cake early if you’re planning a party or want a head start. Let it cool completely, then wrap it tightly in plastic wrap to keep it soft. Store it at room temperature for up to 24 hours in a cool, dry spot.

What is the best way to keep lemon chiffon cake?
Cover the cake and store it on the counter for up to five days. Keep it away from heat or direct sunlight.

Can I store lemon chiffon cake in the freezer?
You can freeze lemon chiffon cake for up to three months. Wrap it well and store it in an airtight container.