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Lemon Chiffon Cake

Rated as 4.52 out of 5 Stars

"This cake recipe makes lemony, light, and luscious lemon-flavored chiffon cake with a creamy filling made with lemon pie filling."
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Ingredients

3 h servings 459 cals
Original recipe yields 14 servings (1 10-inch tube pan)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Add oil, egg yolks, water and lemon rind. Beat with an electric mixer until smooth.
  3. In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10-inch tube pan.
  4. Bake at 350 degrees F (175 degrees C) for 60 minutes or until a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake.
  5. To Make Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff.
  6. To Assemble Cake: Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Decorate with lemon slices.

Nutrition Facts


Per Serving: 459 calories; 19.4 g fat; 66.9 g carbohydrates; 6.9 g protein; 173 mg cholesterol; 344 mg sodium. Full nutrition

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Reviews

Read all reviews 87
  1. 97 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Note: This review is for the cake only - I didn't make the filling. I made a trial run of this recipe while looking for a good base for a bday cake for my Chinese mom. This cake has a very si...

Most helpful critical review

I like anything lemon so I decided to try this recipe as it had good reviews and looked yummy. The first time I baked this cake I followed the recipe closely but something was missing or maybe t...

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Note: This review is for the cake only - I didn't make the filling. I made a trial run of this recipe while looking for a good base for a bday cake for my Chinese mom. This cake has a very si...

My first time trying out a chiffon cake. This recipe is fantastic! I half the recipe and used a 8 inch round cake pan instead. Thank you carol for the great recipe.

This is an excellent cake. I have been making chiffon cakes of different types for years. This is the best lemon one to date and have topped it with blueberry sauce which seems to be enhanced...

This cake is high and light. I made a Almond Chiffon Cake with this recipe; instead of 1 Tbp. lemon zest, I used 1 Tbp. Almond Extract. It was delicious when served with raspberries jam.

This is easy, light, moist, and delicious. We eat it plain as a light and lovely dessert. Adding the whipped cream frosting makes it wickedly wonderful.

This cake is delicious! Even my mum told me to make some for our relatives! Its easy to make and I replace the lemon zest and pie filling with smuckers strawberry syrup and strawberries, still...

I halved this recipe and baked it at 325 degrees (I have a hot oven) for 35 minutes in a 9-inch springform pan. The cake was perfectly done with just the right touch of moistness in the center. ...

I made this cake for a bake sale, so I was only able to taste the filling and some crumbs, but from my sampling it seemed as if it would be very good. I found my cake took significantly less ti...

I add up 1 teaspoon of lemon extract. And add baked coconut shredded on top. Normally I'm not big in Chiffon cake but my husband was begging for it ! And I agree it was delicious nice light mil...