Lemon Chiffon Cake | Recipes

Lemon Chiffon Cake

(13) Ratings:
Prep Time:
Baking Time:
Makes:1 cake
Freezing:not recommended

With the refreshing tang of lemon, this chiffon cake bakes up extra luscious. Your guests will always have room for a slice!



1 3/4 cups 425 mL Robin Hood® Best For Cake & Pastry Flour
1 tbsp 15 mL baking powder
1 tsp 5 mL salt
3/4 cup 175 mL sugar
1/2 cup 125 mL oil
6 egg yolks
3/4 cup 175 mL water
1 tbsp 15 mL grated lemon rind
7 egg whites
1/2 tsp 2 mL cream of tartar
3/4 cup 175 mL granulated sugar


1 1/2 cups 375 mL butter, softened
3 cups 750 mL sifted icing sugar
1 tbsp 15 mL lemon juice
1 egg yolk
1 cup 250 mL prepared lemon pie filling
Lemon twists, for garnish


  1. Preheat oven to 350ºF (180ºC).
  2. Cake: Combine flour, baking powder, salt and first amount of sugar in large bowl. Stir well to blend.
  3. Add oil, egg yolks, water and lemon rind. Beat with electric mixer until smooth, about 30 seconds.
  4. Beat in small bowl egg whites and cream of tartar to form stiff, moist peaks. Gradually add sugar, beating until stiff, shiny peaks are formed.
  5. Fold egg whites into egg yolk mixture, gently but thoroughly.
  6. Turn batter into ungreased 10" (4 L) tube pan.
  7. Bake in preheated oven for 60 minutes, or until toothpick inserted in centre comes out clean. Invert cake to cool. Loosen edges and shake pan to remove cake.
  8. Filling: Cream butter until smooth. Gradually add half of icing sugar.
  9. Beat in lemon juice, egg yolk and pie filling, then remaining icing sugar gradually beating until smooth and creamy. Chill if necessary for desired consistency.
  10. Assembly: Slice cake horizontally into 3 equal layers. Fill layers with 1/3 of filling. Spread remaining filling on top layer.
  11. Decorate top with lemon twists.

Nutritional Information

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