Go Back

Lemon Chiffon Cake

Light and airy, moist and delicious . . . this is the cake we bake for birthday celebrations!


  • 1 Cup Egg Whites, room temperature
  • 1/2 t. Cream of Tartar
  • 1/2 Cups Sugar
  • 2 1/4 Cups Cake Flour, sifted
  • 1 Cup Sugar
  • 1 T. baking powder
  • 1 tsp. Salt
  • 1/2 Cup Vegetable Oil
  • 7 Large Egg yolks
  • 3/4 Cup Freshly squeezed lemon juice


  1. Preheat oven to 325ยบ.

  2. In a bowl of an electric mixer fitted with a wire whisk, add the egg whites, beat until frothy add cream of starter, continue beating until soft peaks form. Begin adding 2 tablespoons of sugar until 1/2 cup of sugar is added and the whites standing stiff, glossy peaks. Being careful not to beat until dry.

  3. Sift together dry ingredients into a bowl (flour, sugar, baking powder, salt); set aside.

  4. In another bowl of an electric mixer, add the oil, egg yolks, and lemon juice; beat well.

  5. Add the dry ingredients, and blend together.

  6. With a rubber spatula, gently fold the mixture into the beaten whites.

  7. Pour the combined mixture all at once into tube pan.

  8. Bake 1 1/4 hours or until the top springs back when lightly touched. Invert the pan onto a funnel to cool.

  9. When cake is cool, run a knife around the edges of the cake and remove the cake from the pan.

Lemon glaze: In the bowl of an electric mixer blend together powdered sugar and freshly squeezed lemon juice until the desired consistency is reached. Pourable but not to thin!