Lemon Chiffon Cake



Here is a bold statement, the classics are coming back!  This is a classic Lemon Chiffon Cake from Martha Stewart Living 1998!  Of course, I used the wrong pan. I knew that I should have used an angel food cake pan, but I didn’t and I greased the pan when I should have known better, but it came out wonderfully anyway, faux pas and all.  The recipe called for a dusting of confectioner’s sugar for the topping, but I decided to use a lemon buttercream frosting simply because the cake needed a little help in the cosmetic department.  As it turns out, the frosting and the cake made a unbeatable combination.  I have been jumping out of bed in the morning to have a slice with my coffee for the past few days!  Lemons just brighten my day.  Their aroma and flavor remind me of the coming of spring and summer.  A great cake to get you through March and into April and beyond.

Special Equipment:  An Angel Food Cake Pan


For The Cake:

3/4   cup cake flour

1/4   teaspoon baking soda

1/4   teaspoon salt

3/4   cup, plus 1 Tablespoon granulated sugar

3   large eggs, separated

1/ 4   cup vegetable oil

2   Tablespoons fresh lemon zest

1   Tablespoons fresh lemon juice

1/2   teaspoon pure vanilla extract

1/4   teaspoon cream of tartar


For The Frosting:

1   cup butter, room temperature

4   cups confectioner’s sugar

2   Tablespoons lemon zest

3   Tablespoons fresh lemon juice

2 – 3   teaspoons cream (you can use milk)

a drop or two of a natural yellow food coloring (optional)



For The Cake:

Sift together flour, baking soda, salt, and 3/4 cup sugar, set aside.

In a large bowl, whisk egg yolks, vegetable oil, 1/3 cup water, lemon juice, lemon zest and vanilla.

Add dry ingredients and beat until smooth.

In the bowl of an electric mixer, beat egg whites on medium until foamy.  Add cream of tartar and beat on high until soft peaks form.  Gradually add remaining Tablespoon of sugar and beat on high until stiff peaks form.

Gradually fold egg whites into batter, 1/3 at a time until incorporated.

Pour batter into an ungreased angel food cake pan and smooth the top.  Bake in a 325 degree oven until golden or when inserted, a cake tester comes out clean, about 45 minutes.

Remove from oven, invert pan and let cool for 2 hours.  Turn cake upright and run a knife all the way down the pan to loosen.

Serve with a dusting of confectioner’s sugar, or lightly frost with lemon buttercream frosting.


For The Frosting:

Beat butter and confectioner’s sugar until combined.

Add the lemon zest, lemon juice and cream until desired consistency is reached.

Add the food coloring, if using, and mix until desired color is reached.

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