Lemon Chiffon Cake

Lemon Chiffon Cake

This is about the fluffiest and tastiest cakes that I enjoy making. One that many have asked for the recipe….so happy baking and Enjoy!!

ingr-edit7 eggs
2 1/4 cups sifted all-purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup cooking oil
3 teaspoon finely shredded lemon peel
1 teaspoon vanilla
1/2 teaspoon cream of tartar


Preheat oven to a 325 degree F ( 175 degrees C)


In a large mixing bowl combine flour, sugar, baking powder, and salt.

Make a well in the center of flour mixture. Add oil, egg yolks, lemon peels, vanilla, and 3/4 cup cold water.


 Beat with an electric mixer on low speed until combined. Beat on high speed for about 5 minutes or until smooth.

You’ll find that it’s thick….I have the best helpers that will demonstrate the thickness of the batter in this video.



Thoroughly wash the beaters.

egg white-edit
In a very large mixing bowl beat egg whites and cream of tartar on medium speed.

white froth-edit

Keep beating the egg whites until stiff peaks form (tips stand straight). 







Pour batter in a thin stream over beaten egg whites; fold in gently.






Pour into an ungreased 10-inch tube pan. I use the nordic Ware star bunt pan.


Bake in oven for 65 minutes until top springs back when lightly touched. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove cake.

Makes 12-16 servings.

4 Responses »

  1. Tried the cake. It’s AMAZING! Well it didn’t look as perfect as yours but still texture and taste were great! My eldest son said: mom it’s so yummi you are becoming a cake chef!!! 🙂 thank you Samar:) I love what you are doing! Wish you the best of luck! Xoxoxo

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