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Lemon Chiffon Cake


Chiffon cakes are always made with oil, not butter, and will not get hard when refrigerated.

  • Yield: Makes one 7-inch cake

Source: Martha Stewart Living, May 1998


  • 3/4 cup cake flour (not self-rising)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup plus 1 tablespoon granulated sugar
  • 3 large eggs, separated
  • 1/4 cup vegetable oil
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons grated lemon zest, (about 4 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon cream of tartar
  • Confectioners' sugar, for dusting


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Reviews Add a comment

  • Couzintka
    7 DEC, 2012
    Texture identical to chiffon cake made/served at some leading hotels and cruise ships in USA. Flavor...lemon or vanilla...delicious.
  • xina
    1 MAR, 2011
    Try cutting out a ring in parchment or waxed paper to fit the bottom of your tube pan. To double a recipe, reduce the oven temperature by 25 degrees and increase baking time up to 25 percent, so about 1 hour total. I suspect your cake fell because it was under baked in the middle. I wouldn't invert it to cool, but do let it cool completely before extracting it. Also, chiffon cakes are notoriously sensitive to vibrations, which can make them fall. I'm going to try this recipe. Fingers crossed!
  • prettymermaid
    10 OCT, 2010
    I just made this cake yesterday. It came out beautiful and fluffy. My only problem was the taking the cake off the tube pan, especially the bottom part. Anybody has any suggestion for me?
  • Buggy13
    7 AUG, 2010
    I just made this cake, I doubled the recipe and used a 10" tube pan. It looked beautiful, when baked up it still only took 45 minutes and the tester came out clean. When I inverted the cake, after 5 minutes it completely fell out of the pan. Did I do something wrong in the inverting part, or was it not cooked properly in the first place? I also did NOT grease or flour the pan.
  • AlethiaM
    11 MAY, 2008
    I suspect that you used a larger pan than called for in the recipe. This recipe is written for a 7-inch tube pan which is smaller than the 10-in standard tube pan. To use a 10-inch pan, you would need to double the recipe.
  • gloriaemasters
    22 MAR, 2008
    has anyone tries making this cake...i tried making it two times, first time it came out overcooked and sank...i thought maybe it sank because i used splenda, but the second time i made was made exactly as the recipe sank again!!! Any suggestions???