Lemon Chiffon Cake

LemonsAnything made with Lemon is a big hit with my dad.  Here’s a recipe for a Lemon Chiffon Cake


  • 2 cups cake flour
  • 1 tbsp baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 1 tbsp finely grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 cup milk
  • 6 large egg whites
  • 3/4 cup lemon glaze (Read below for recipe)
  • Shredded lemon zest to decorate


  1. Preheat the oven to 325 degree Fahrenheit. Butter and flour a 10-inch Bundt or tube pan. Sift the flour, baking powder and salt into a large bowl. Stir in the sugar. Add the oil, lemon zest and juice and milk.
  2. Beat the egg whites in a large bowl with an electric mixer at high speed until stiff peaks form. Use a large rubber spatula to fold them into the batter. Spoon the batter into the prepared pan.
  3. Bake for 55-65 minutes or until springy to the touch and a toothpick inserted into the center of the cake comes out clean. Turn out onto a rack and let cool completely. Turn top side up and drizzle with the glaze. Decorate with the lemon zest.

Lemon Glaze Recipe:

  • 2 cups icing sugar
  • 4-5 tbsp fresh lemon juice
  • 1 1/2 tsp finely grated lemon zest


  1. Place the icing sugar in a medium bowl. Beat in 4 tbsp lemon juice and zest until smooth, adding the additional tablespoon of lemon juice as needed to make a good spreading consistency.

About Dacy

Dacy has been a tech enthusiast for over 25 years. He built his current business from the ground up specializing in Video Production and Photography.
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