Imagine a cake so light it practically floats off your plate, bursting with vibrant lemon flavor that dances on your taste buds! This Lemon Chiffon Cake is not just a dessert—it's a culinary masterpiece that promises to transform your ordinary day into an extraordinary celebration of citrusy delight. With its impossibly airy texture and tangy cream cheese icing, this cake is about to become your new obsession, guaranteed to impress everyone from casual family gatherings to sophisticated dinner parties.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hrs
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 4 large eggs, separated
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon cream of tartar
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch tube pan by lightly greasing it and lining the bottom with parchment paper.
- In a large mixing bowl, sift together the all-purpose flour, 1 cup of granulated sugar, baking powder, and salt. Create a well in the center of the dry ingredients.
- Separate the egg whites and egg yolks into two different clean, dry bowls. Ensure no egg yolk contaminates the egg whites to maintain their ability to whip properly.
- In the well of dry ingredients, add vegetable oil, egg yolks, 1/2 cup lemon juice, and lemon zest. Whisk these wet ingredients together until smooth and well combined.
- Using an electric mixer, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup granulated sugar while continuing to beat until stiff, glossy peaks develop.
- Gently fold the beaten egg whites into the batter in three separate additions, being careful not to deflate the whites. Use a spatula and fold with a light, upward motion.
- Pour the batter into the prepared tube pan, ensuring an even distribution. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from oven and immediately invert the pan onto a wire cooling rack. Let the cake cool completely in the inverted position for about 1 hour.
- For the cream cheese icing, beat the softened cream cheese until smooth. Gradually add powdered sugar and 2 tablespoons of lemon juice, mixing until creamy and well combined.
- Once the cake is completely cool, carefully run a knife around the edges and remove from the pan. Place on a serving plate.
- Spread the lemon cream cheese icing evenly over the top and sides of the cake. Optional: Garnish with additional lemon zest or thin lemon slices.
- Refrigerate for 30 minutes before serving to allow the icing to set. Slice and serve chilled or at room temperature.
Tips
- Egg Separation Secrets: Use absolutely clean, dry bowls when separating eggs. Even a tiny bit of yolk can prevent egg whites from whipping properly.
- Folding Technique: When incorporating egg whites, use a gentle, upward folding motion to maintain the cake's signature light texture. Avoid stirring or overmixing.
- Pan Preparation: Grease the pan lightly and line the bottom with parchment paper for easy cake release.
- Cooling Trick: Inverting the cake pan while cooling prevents the delicate chiffon from deflating and helps maintain its incredible height.
- Icing Consistency: Ensure cream cheese is fully softened and beat until smooth before adding powdered sugar for a silky, lump-free frosting.
- Storage Tip: This cake keeps best refrigerated and can be stored for up to 3-4 days in an airtight container.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 62g
Protein: 6g
Fat: 18g
Saturated Fat: g
Cholesterol: 95mg
