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Dessert Recipes

This Lemony Chiffon Cake Recipe Tastes Like a Cloud of Fluffy Perfection

We make this light and delicate dessert from scratch with fresh lemon

Chiffon cake is a unique and stunning dessert that boasts an incredibly light and airy texture. Unlike traditional cakes, it relies on beaten egg whites for its rise, resulting in a cloud-like structure that simply melts in your mouth. Our chiffon cake recipe offers bright lemon flavor in the batter as well as a homemade whipped cream. The result? a delicate cake with a fine crumb and a subtle sweetness that pairs beautifully with fresh fruit and a simple dusting of powdered sugar. Chiffon cake makes the best showstopper dessert that’s perfect for special occasions or anytime you want to impress your guests.

When making this chiffon cake recipe, ensure you separate the egg whites well from the yolks. Any yolk in the whites will prevent them from reaching their full volume. We recommend using an electric mixer with a clean whisk attachment to beat them. Any residue will impact the whipping process. For another airy cake that uses whipped egg whites, try Tres Leches Cake!


12 servings

Total Time

Prep Time

Cook Time


  • 1 cup cake flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 cup oil
  • 4 eggs, separated
  • 3/4 cup + 2 Tbs. sugar
  • 2 Tbs. lemon juice
  • 1 tsp. grated lemon zest
  • 1 cup heavy cream
  • Yellow liquid food coloring
  • 1 lemon, thinly sliced
  • Mint sprigs (optional)


• Heat oven to 325°F. Coat 8”x3” springform pan with cooking spray; wrap outside, including bottom, with foil. In bowl, combine flour, baking powder and salt. In separate bowl on low speed, beat oil, egg yolks, 3/4 cup sugar, lemon juice, 2 Tbs. water and zest. Beat in flour mixture until combined. On medium-high, beat until thickened, 2–3 min.

• In another bowl with clean, dry beaters, beat egg whites until stiff but not dry. Fold 1/3 of whites into batter to lighten. Gently fold in remaining whites until no white streaks remain. Transfer batter to pan. Bake until toothpick inserted in center comes out clean, 40–45 min. Transfet to rack; let cool. Remove side of pan. Transfer cake to serving plate. 

• On medium-high, beat cream and remaining 2 Tbs. sugar to stiff peaks. Tint 2/3 cup whipped cream yellow. Cut 4 (12”x1”) strips wax paper. Spread 1 Tbs. whipped cream over 1 side of 2 strips wax paper; place around top half side of cake, cream side down. Spread yellow cream over bottom half side of cake. Chill until set, 20 min. 

• Remove paper. Wrap remaining 2 strips wax paper over yellow cream. Spread cake top and side with remaining whipped cream. Remove paper. Halve all but 1 lemon slice; twist slice. Place halves around cake base. Top with twist. If desired, garnish with mint.

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