Lemon Chiffon Cake

Cake, Desserts, Lemon Love / Monday, February 16th, 2009


Do you know how many of my friends have announced they’re pregnant in the past week? FOUR. All due in August. Someone should probably notify the CDC. I’ve seen more sonogram pictures in the past seven days than I’ve ever seen in my entire life.

So, it’s 37 degrees, but I’m thinking about all of the excitement coming this summer, hence this Lemon Chiffon Cake, an award-winner from Jen Castle of Hell’s Backbone Grill. It’s light and citrusy, like sunshine on a plate. I topped it with a lemon glaze, but if you live where the berries are ripe, this cake would be delicious with whipped cream and fresh berries. Or Cool Whip. I’m not here to judge you.

There’s so much to look forward to this summer, my mind is boggled. Showers and babies and, for the first time in a long time, I’ll be the skinny one. Jazz hands!

Lemon Chiffon Cake

Adapted from Jen Castle of Hell’s Backbone Grill (via “O, The Oprah Magazine”)

Makes 12 to 16 servings

  • 2 cups cake flour
  • 1 1/2  cups sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3/4 cup water
  • 7 egg yolks
  • 1/2 cup vegetable oil
  • Grated zest of 2 lemons
  • 2 teaspoons vanilla
  • 8 egg whites
  • 1/2 teaspoon cream of tartar

  • 1 1/2 cups confectioner’s sugar
  • 2 tablespoons plus 1 teaspoon fresh lemon juice
  • 2 tablespoons melted butter
  • 1 teaspoon grated lemon zest
  1. Preheat the oven to 325 degrees F.
  2. In a large bowl, combine the flour, sugar, baking powder and salt. Make a well in the center; add the water, egg yolks, oil, lemon zest and vanilla. Whisk the dry ingredients into the yolk mixture until the batter is blended and smooth. Set aside.
  3. In a large mixer bowl, beat the egg whites and the cream of tartar at medium-low speed until foamy. Gradually increase the speed to high and beat the whites until stiff (but not dry) peaks form. Gently fold 1/3 of the beaten whites into the batter with a rubber spatula just until blended. Fold in the remaining whites just until combined. Pour the batter into an ungreased 10-inch tube pan.
  4. Bake 1 hour, or until the top springs back when touched with a fingertip and a cake tester inserted comes out clean. Immediately invert the cake, still in the pan, onto the neck of a wine bottle or a large funnel. Cool completely.
  5. In a medium bowl, whisk together the remaining ingredients until smooth.
  6. Remove the cake pan from the bottle. Run a long thin knife around both edges of the cake pan. Invert the cake onto a serving plate and remove from the pan. Spread the icing on top of the cake, allowing some of the glaze to drip down the sides.

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15 thoughts on “Lemon Chiffon Cake

  1. LMAO it feels great to finally be the skinny one I will join you in showing the jazz hands :}
    I love lemon and this cake sounds tasty thanks for shareing

  2. FOUR babies due in August?! That’s craziness! Very exciting though.
    Some of my favorite people in the whole world are obsessed with all things lemon-flavored. This cake looks awesome, and they’d probably love me forever if I made it. Thanks for sharing! :-)

  3. Oh everyone I know is having babies this year too! 2 of my cousins, 1 coworker, my husband’s coworker, a friend’s sister, ANOTHER friend’s sister….. sheesh!!!!!

    Tha cake looks so delicious right now… mmm lemon.

  4. Wow, I know a ton of August moms to be as well, including my baby sister. I am already getting into shower nazi mode. This cake looks totally shower-worthy to me. It’s on my short list!

  5. It’s super cold here, too! And I uber-appreciate your ode to the-good-to-come-this-summer! I’m all about summery flavors to ward off the chill of winter, and this lemon chiffon cake looks like a perfect ice-melter!

  6. Another delightful looking recipe! The glaze looks to-die-for! I made lemon cookies on my blog a while back, and have been looking for another good lemon recipe. I think I found it :)

  7. A co-worker bday is tomorrow and her favorite cake is lemon chiffon. I made this cake last night sort of as a “test run” since I normally do not bake. I was a bit nervous…but this came out wonderfully. It’s light, fluffy and down right delicious. My boyfriend and I aren’t much of lemon fans but we both thought it was super yummy. I’m sure it will be a hit tomorrow. Thanks for this great recipe!

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