Lemon Chiffon Cake

This lemon chiffon cake is moist and fluffy, flavored with lemon zest, and has a luscious creamy filling made with fresh cream and lemon pie filling.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 409 Calories

Ingredients

• 1 tablespoon lemon zest
• 1 teaspoon salt
• 1 tablespoon baking powder
• 6 egg whites
• 6 egg yolks
• 1 cup heavy whipping cream
• 8 slices lemon
• 0.5 cup vegetable oil
• 0.75 cup water
• 0.5 cup white sugar
• 0.75 cup white sugar
• 0.5 teaspoon cream of tartar
• 1.75 cups cake flour
• 2.5 cups lemon pie filling

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Combine flour, baking powder, salt, and 1/2 cup sugar in a large bowl. Add oil, egg yolks, water, and lemon zest; beat with an electric mixer until smooth.

Step 3

Beat egg whites and cream of tartar in a separate clean bowl 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.

Step 4

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake.

Step 5

To make the filling: Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold in lemon filling; chill filling until stiff.

Step 6

To assemble the 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, if using.