Lemon Chiffon Cake

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

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.

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

Categories

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