This Lemon Chiffon Bundt Cake is a light and airy delight, bursting with the fresh, zesty flavor of lemon. The tender crumb and golden exterior make it perfect for any occasion, while the smooth lemon glaze adds a sweet-tart finish that perfectly complements each bite. This cake is sure to brighten any gathering with its vibrant flavor and elegant presentation.
Did You Know?
Lemon chiffon cakes are loved for their delicate, airy texture and refreshing citrus flavor. The secret lies in whipped egg whites that give the cake a light, fluffy structure, making each slice soft and tender. Lemons are a great source of vitamin C, providing a natural immune boost, while the zest adds aromatic oils that intensify the citrus flavor. The combination of lemon juice and zest creates a cake that is both bright and flavorful, perfect for pairing with a sweet glaze or fresh fruit.
Yield:
12 servings
Ingredients:
For the Cake:
2 1/4 cups cake flour, sifted
1 1/2 cups granulated sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil, (grapeseed or cold-pressed canola oil)
7 large eggs, separated
3/4 cup fresh lemon juice (about 3-4 lemons)
Zest of 2 large lemons
1/2 teaspoon cream of tartar
For the Lemon Glaze:
1 cup powdered sugar
2-3 tablespoons fresh lemon juice
1 teaspoon lemon zest (optional for extra flavor)
Instructions:
1. Prepare the Bundt Pan:
Preheat your oven to 325°F (160°C). Lightly grease a 10-cup bundt pan with butter, then dust with flour to ensure easy release. Be generous so it does not stick. You can use any style of 10-cup bundt pan that you have.
Personal Tip: Generously grease your bundt pan with butter, making sure to cover every curve and edge, then dust with flour, tapping out any excess. This creates a natural non-stick barrier that helps the cake release smoothly without sticking.
2. Mix the Dry Ingredients:
In a large bowl, sift together the cake flour, 1 cup of sugar, baking powder, and salt. Set aside.
Personal Tip: Sifting the flour ensures a smooth batter and a lighter cake texture.
3. Combine Wet Ingredients:
In another large bowl, whisk together the egg yolks, vegetable oil, lemon juice, and lemon zest until smooth.
Personal Tip: Using freshly squeezed lemon juice adds a more vibrant flavor compared to bottled juice.
4. Mix the Batter:
Make a well in the center of the dry ingredients and pour in the egg yolk mixture. Stir until the batter is smooth and well combined. Be careful not to over-mix.
5. Beat the Egg Whites:
In a clean, dry bowl, beat the egg whites and cream of tartar using a hand mixer or stand mixer until soft peaks form. Gradually add the remaining 1/2 cup of sugar, beating until the egg whites form stiff, glossy peaks.
Personal Tip: Be sure no egg yolk gets into the whites, as even a small amount of yolk can prevent them from whipping properly. To avoid this, crack each egg separately into a small cup first. That way, if a yolk breaks, you won’t lose your entire bowl of whites. This step ensures the perfect, fluffy texture for your cake.
6. Fold in the Egg Whites:
Gently fold the beaten egg whites into the batter in three additions, being careful not to deflate the mixture. Fold until no streaks of egg white remain.
Personal Tip: Use a rubber spatula for folding to avoid breaking down the air bubbles.
7. Bake the Cake:
Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Personal Tip: Rotate the pan halfway through baking to ensure even cooking.
8. Cool the Cake:
Remove the cake from the oven and let it cool in the pan for 10-15 minutes before turning it out onto a wire rack to cool completely.
9. Make the Lemon Glaze:
In a small bowl, whisk together the powdered sugar and 2-3 tablespoons of lemon juice until smooth. Add the lemon zest for extra flavor, if desired. The glaze should be thick but pourable.
Personal Tip: For a thicker glaze, reduce the lemon juice slightly or add an extra tablespoon of powdered sugar.
10. Glaze the Cake:
Once the cake is completely cooled, pour the lemon glaze over the top, letting it drip down the sides. Let the glaze set for about 10 minutes before slicing and serving.
Personal Tip: Chill the cake briefly before serving for cleaner slices and a firmer glaze.
A Little More Information About This Lemon Chiffon Cake:
Moisture Level: This cake is incredibly moist due to the combination of vegetable oil and fresh lemon juice, which keeps the crumb tender and light. The whipped egg whites add extra volume, making each bite feel airy and soft, while the lemon juice adds a refreshing tang.
Glaze Consistency: The lemon glaze is designed to be smooth and pourable, creating a beautiful, glossy finish over the cake. The powdered sugar balances the tartness of the lemon juice, while the zest enhances the overall citrus aroma. Adjust the lemon juice to your liking for a thicker or thinner glaze.
Nutritional Information (Per Serving):
Calories: 250, Protein: 5g, Carbohydrates: 42g, Fiber: 1g, Net Carbohydrates: 41g, Fat: 8g, Saturated Fat: 1.5g, Cholesterol: 75mg, Sodium: 180mg, Sugars: 28g, Glycemic Index: Medium
Kitchen Tips, Great Ideas, How to Save Money
- Zest Before Juicing: Always zest your lemons before juicing to make the process easier and maximize the zest yield.
- Choose Fresh Lemons: Fresh lemons are best for this recipe, as they add more vibrant flavor than bottled juice.
- Use a Cooling Rack: Allow the cake to cool completely on a rack to prevent the bottom from becoming soggy.
- Whip Egg Whites Separately: Using a clean, grease-free bowl is essential for achieving the right texture with whipped egg whites.
- Save Lemon Juice: Freeze any leftover lemon juice in an ice cube tray for later use in drinks or recipes.
- Store Properly: Store the cake in an airtight container to keep it moist and fresh for up to 3 days.
- Make-Ahead Tip: You can bake the cake layers a day in advance and wrap them tightly before frosting.
- Check for Doneness: Use a toothpick to check the center of the cake. If it comes out clean, the cake is ready.
- Use the Right Pan: A 10-cup bundt pan is ideal for this recipe to ensure the cake rises properly.
- Decorate with Fresh Fruit: Add fresh berries or candied lemon slices to the top for a colorful and flavorful garnish.
Let’s Learn About Different Types of Lemons
1. Eureka Lemons: The most common type of lemon found in grocery stores, with a tart and zesty flavor. These are perfect for baking and cooking due to their strong, citrusy taste.
2. Meyer Lemons: Known for their sweeter flavor and thin, smooth skin, Meyer lemons are a cross between a lemon and an orange. They provide a milder, more floral lemon taste that can add a unique twist to recipes.
3. Lisbon Lemons: Similar to Eureka lemons but with a slightly thicker skin and fewer seeds. Lisbon lemons are also great for baking, offering a bright, sharp lemon flavor.