Best 9 Fresh Lemon Chiffon Cake Recipes

LEMON CHIFFON CAKE

Steps:

• Preheat oven to 325°F. Arrange the oven so you can bake the cake on the lowest rack. Set aside a a 10- inch tube pan (Angel Food Cake pan).
• In the bowl of your stand mixer fitted with the paddle attachment, sift together the flour, baking powder, sugar, and salt.
• In a small bowl whisk together the egg yolks, water, oil, vanilla, and lemon zest. When combined, add this into the bowl with the flour mixture. Mix on medium-low speed until combined and smooth, scraping the sides of the bowl as necessary.
• Place the egg whites in a separate large mixing bowl with the cream of tartar. With the whisk attachment or a hand mixer, beat the egg whites on high speed until stiff peaks form.
• Fold the egg whites into the batter using a rubber spatula until combined. Spoon the batter into the un-greased tube pan.
• Place the pan on the lowest rack and bake for 50 minutes, or until golden and set. Cake will spring back when pressed lightly.
• When the cake is done, immediately invert the pan. I like to place the pan on a wine bottle upside-down. This allows the pan to cool without trapping steam underneath, while not allowing the cake to deflate.
• Allow the cake to cool for at least an hour.
• When cooled, run a butter knife around the sides of the cake to release it from the pan. Gently lift the cake out. Run the knife under the cake to release it from the bottom cake pan. Place the cake on a platter.
• In the bowl of your stand mixer fitted with the paddle attachment mix together the butter, powdered sugar, lemon zest, and lemon juice. Turn the mixer up to medium speed and beat for 1-2 minutes until creamy, scraping the sides of the bowl as necessary,
• Spread the frosting on top of the cake.

LEMON CHIFFON CAKE

Steps:

• Preheat oven to 325°., Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate., In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake.

MOIST LEMON CHIFFON CAKE

Steps:

• In a large bowl, combine the first seven ingredients. Sift together the flour, sugar, baking powder and salt; gradually beat into lemon mixture until smooth. In a small bowl, beat egg whites until foamy. Add cream of tartar; beat until stiff peaks form. Gently fold into the lemon mixture. , Pour into an ungreased 10-in. tube pan. Bake at 325° for 45-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Remove cake to a serving platter. Combine glaze ingredients; drizzle over cake.

LEMON CHIFFON CAKE

Steps:

• Heat oven to 325 degrees and have ready an ungreased 7-inch tube pan. In a medium bowl, sift together flour, baking soda, salt, and 3/4 cup granulated sugar; set aside.
• In a large bowl, whisk together egg yolks, vegetable oil, 1/3 cup water, lemon juice, lemon zest, and vanilla. Add reserved dry ingredients, and beat until smooth.
• In the bowl of an electric mixer, beat egg whites on medium speed until foamy. Add cream of tartar; beat on high speed until soft peaks form, about 1 minute. Gradually add remaining tablespoon of granulated sugar; beat on high speed until stiff peaks form, about 2 minutes.
• Gradually fold egg-white mixture into the batter; start by folding in 1/3, then fold in the remaining 2/3. Pour batter into pan. Using an offset spatula, smooth the top. Bake until a cake tester inserted in the middle comes out clean and the cake is golden, about 45 minutes.
• Remove cake from oven; invert the pan over a glass soda bottle for 2 hours to cool. Turn cake right-side up. Run a table knife all the way down between cake and pan; invert again, and remove cake. Dust cake with confectioners' sugar before serving.

LEMON CHIFFON CAKE WITH STRAWBERRY FROSTING

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Line the bottoms of three 8-inch round ungreased cake pans with parchment paper. Sift the flour, 1 cup superfine sugar, the baking powder and salt into a large bowl. Whisk the oil, 1/2 cup cold water, the egg yolks, lemon zest and 2 teaspoons lemon juice in a medium bowl until well combined. Make a well in the center of the flour mixture and pour in the oil mixture; stir with a rubber spatula until smooth. Set aside.
• Beat the egg whites and the remaining 1 teaspoon lemon juice in a large bowl with a mixer on medium speed until foamy, about 1 minute. Gradually beat in the remaining 1/3 cup superfine sugar; continue beating until stiff peaks form, 3 to 4 minutes. Fold about one-third of the beaten egg whites into the batter with a rubber spatula, then fold in the rest until just combined.
• Divide the batter among the prepared pans and smooth evenly. Bake until the centers spring back when gently pressed, 30 to 35 minutes. Transfer the cakes to a rack and let cool completely in the pans.
• Meanwhile, make the frosting: Puree the strawberries in a food processor until smooth; strain through a fine-mesh sieve, pressing on the solids with a rubber spatula. Beat the marshmallow cream in a large bowl with a mixer on medium speed until smooth. Beat in the butter, 1 tablespoon at a time, until incorporated, then beat in the strawberry puree. Reduce the mixer speed to low; gradually beat in the confectioners' sugar until combined.
• Assemble the cake: Run a knife around the edges of the cakes and invert onto the rack; remove the parchment. Put 1 cake layer on a cake stand or serving plate. Spread with about 1/3 cup frosting. Top with another cake layer; spread with another 1/3 cup frosting. Top with the remaining cake layer, then cover the top and sides of the cake with the remaining frosting. Refrigerate until ready to serve.

LEMON CHIFFON CAKE

Steps:

• Preheat the oven to 325°F. Lightly oil the bottom only of a 10-inch tube pan with canola oil spray.
• In a large bowl, sift in the flour, then stir in the vanilla extract, lemon extract, and lemon zest.
• In a separate bowl, with an electric mixer beat the egg whites on medium speed until frothy. Add the cream of tartar and beat until soft peaks form, about 1 to 2 minutes. Gradually add the agave nectar and increase to high speed. Beat until stiff and glossy, but not dry, about 1 minute. Gently fold the egg whites into the flour mixture. Spoon the batter into the prepared pan. Using a serrated knife, cut though the batter to remove any air bubbles. Bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and invert on a cooling rack to cool completely.
• To prepare the frosting, in a saucepan bring the agave nectar to a boil over medium heat. Let simmer for 3 to 4 minutes, stirring occasionally, then set aside. In the top of a double boiler, over medium heat, beat the egg whites, cream of tartar, and lemon juice with an electric mixer, or by hand with a balloon whisk, for 4 to 5 minutes, until light and foamy. Slowly drizzle the hot agave nectar into the egg whites, beating constantly for another 4 to 5 minutes, until the frosting is thick. Beat in the lemon extract and vanilla extract and beat 2 minutes more. The frosting should be smooth, fluffy, and of spreading consistency.
• When the cake has cooled completely, slice it in half horizontally using a serrated knife. Fill the cake with half the frosting and some blueberries. Top with the other cake half. Spread the remaining frosting on top and garnish with the remaining blueberries. Serve soon after frosting to maintain this cake's light, airy texture.

FRESH LIME CHIFFON CAKE

Steps:

• FILLING: Combine 1 teaspoon lime rind, 1/4 cup lime juice, and sweetened condensed milk in a small bowl, stirring until blended. Cover and chill 3 hours.
• Preheat oven to 325°.
• CAKE: Coat bottoms only of 3 (8-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.
• Combine 2 cups cake flour, 1 cup sugar, baking powder, and 1/2 teaspoon salt in a large bowl, stirring with a whisk until well combined.
• Combine oil, 1/3 cup juice, 3 tablespoons water, 1 teaspoon rind, lemon extract, and egg yolks in a medium bowl, stirring with a whisk.
• Add oil mixture to flour mixture; beat with a mixer at medium speed until smooth.
• Place egg whites in a large bowl; beat with a mixer at high speed until foamy.
• Add cream of tartar; beat until soft peaks form.
• Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
• Gently stir one-fourth of egg white mixture into flour mixture; gently fold in remaining egg white mixture.
• Divide cake batter equally among prepared pans, spreading evenly. Break air pockets by cutting through batter with a knife.
• Bake for 20 minutes or until cake springs back when lightly touched.
• Cool in pans for 10 minutes on a wire rack; remove from pans.
• Remove wax paper from cake layers.
• Cool completely on wire rack.
• FROSTING: Combine 3 tablespoons sugar and 2 tablespoons lime juice in a small glass bowl. Microwave at high for 30 seconds or until sugar dissolves. Cool completely. Fold into whipped topping.
• ASSEMBLY: Place 1 cake layer on a plate; spread half of filling over cake layer. Top with second layer, remaining half of filling, and third layer. Spread frosting over top and sides of cake.
• Garnish with mint, blueberries, and lime wedges, if desired.
• Store cake loosely covered in refrigerator for up to 3 days.

LEMON CHIFFON CAKE

Steps:

• Preheat oven to 325°F. Sift flour, sugar, baking powder and salt into large bowl. Using electric mixer at low speed, beat in vegetable oil, egg yolks, lemon juice, water and lemon peel. Combine egg whites and cream of tartar in another large bowl. Using clean dry beaters, beat until stiff but not dry. Fold 1/4 of whites into batter to lighten. Gently fold in remaining whites.
• Pour cake batter into ungreased 10-inch-diameter tube pan. Tap pan on counter or run rubber spatula through cake batter to release air pockets. Bake cake until springy to touch, about 1 1/4 hours. Immediately invert cake in pan over neck of bottle. Cool cake completely. Run knife around pan sides to loosen cake. Transfer cake to plate. Dust with powdered sugar.

FRESH LEMON CHIFFON CAKE

Steps:

• Have frosting ready and at the temperature you like to frost with.
• Preheat oven to 320°F.
• Prepare cake pans: Coat bottoms of 3 (8-inch) round cake pans with cooking spray. Do not coat sides of the cake pans. Place wax paper on the bottom of the three cake pans and then spray the top of the wax paper with the cooking spray. Dust the wax paper bottom of all three pans with 1 table spoon of flour.
• Lightly spoon 2 cups cake flour into dry measuring cups, and level with a knife. Combine 2 cups cake flour, 1 cup sugar, baking powder, and ½ teaspoon salt in a large bowl, stirring with a whisk until well combined.
• Combine oil, 1/3 cups juice, 3 tablespoons water, 1 teaspoon rind, lemon extract, and egg yokes in a medium bowl, stirring with a whisk. Add oil mixture to flour mixture; beat with mixer at medium speed until smooth.
• Place egg whites in a large bowl; beat with mixer at high speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of the egg white mixture into flour mixture; gently fold in remaining egg white mixture.
• Divide cake batter equally among prepared pans, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325 degrees for 20 minuets or until cake springs back when lightly touched. Cool in pans for 10 minuets on a wire rack; remove from pans. Remove wax paper from cake layers. Cool completely on wire racks.
• To assemble cake, place 1 cake layer on a plate; spread half of the filling over the cake layer. Top with second cake layer, remaining half of the filling, and third layer. Spread frosting over top and sides of cake. Garnish with mint, blueberries, and lemon wedges, if desired. Store cake loosely in refrigerator for up to three days. Slice into cake wedges.