This Lemon Chiffon Cake is a light, airy dessert with a bright citrus flavor, made even more irresistible with a drizzle of sweet and tangy lemon glaze. Baked to a delicate fluffiness using whipped egg whites and finished with a smooth glaze, it’s the perfect citrus-forward treat for spring gatherings, brunches, or any special occasion.

Why You’ll Love This Recipe

Light and fluffy texture: The whipped egg whites create a delicate crumb that practically melts in your mouth.
Bright, zesty flavor: With lemon cake mix, fresh zest, and a lemon glaze, each bite is full of citrusy brightness.
Elegant yet easy: Made with boxed cake mix but elevated with simple techniques and fresh ingredients.
No frosting required: The lemon glaze is quick to make and adds just the right finishing touch.
Perfect for any event: Great for brunches, showers, tea parties, or a refined ending to a casual meal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

lemon cake mix
vegetable oil
buttermilk
lemon zest
large eggs, separated (at room temperature)
cream of tartar

For the Glaze:

powdered sugar
lemon oil
cream

Directions

Preheat the oven to 325°F (163°C). Do not grease the pan.
In a medium bowl, mix together the lemon cake mix, vegetable oil, buttermilk, lemon zest, and egg yolks. Beat until smooth.
In a separate bowl or stand mixer, beat the egg whites and cream of tartar on medium-high speed until soft peaks form (about 5 minutes).
Gently fold the beaten egg whites into the lemon batter using a spatula. Fold in half the whites first, then the rest, being careful not to deflate the mixture.
Pour the batter into an ungreased 10-inch tube pan.
Bake for about 50 minutes, or until the cake springs back when lightly touched and a toothpick inserted comes out with a few moist crumbs.
Invert the cake immediately to cool upside down in the pan (using the tube pan’s feet or balancing on a bottle or rack).
Once the cake is completely cooled, run a knife along the sides and center of the pan to loosen. Carefully remove the cake.
For the glaze, whisk together powdered sugar, lemon oil, and cream in a small bowl until smooth.
Drizzle the glaze over the top of the cake, letting it naturally flow down the sides. Allow the glaze to set before slicing and serving.

Servings and timing

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 12 servings
Calories: Approximately 290 kcal per slice

Variations

Use fresh lemon juice: Add 1–2 tablespoons of fresh lemon juice to the glaze for a natural citrus punch.
Make it from scratch: Replace the cake mix with a homemade lemon sponge for a completely scratch version.
Lime or orange twist: Swap lemon zest and oil with lime or orange for a unique citrus variation.
Add berries: Serve with fresh raspberries, blueberries, or a berry compote for a burst of color and flavor.
Frosted finish: Instead of glaze, top with whipped cream or a light lemon buttercream for a more decadent dessert.

Storage/Reheating

Storage: Keep the cake covered at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days.
Freezing: Freeze unglazed cake slices individually wrapped for up to 2 months. Thaw at room temperature and glaze before serving.
Reheating: This cake is best served at room temperature. Avoid reheating to preserve its airy texture.

FAQs

Why do I need to cool the cake upside down?

Cooling upside down prevents the cake from collapsing and helps maintain its lofty, airy structure.

Can I use lemon juice instead of lemon oil in the glaze?

Lemon juice can be used, but it may make the glaze thinner and slightly less concentrated in flavor. Adjust powdered sugar to maintain consistency.

What if I don’t have a tube pan?

A tube pan is recommended for even baking and proper rise. A bundt pan can work in a pinch, but it may affect the cake’s texture and cooling process.

Why do I need to separate the eggs?

Separating the eggs allows the whites to be whipped to create volume and structure, giving the chiffon cake its signature lightness.

Can I use whole milk instead of buttermilk?

Buttermilk adds a slight tang and tenderness. If unavailable, use whole milk mixed with 1 teaspoon of lemon juice or vinegar as a substitute.

How do I know when the cake is done?

The cake should spring back lightly when pressed and a toothpick should come out with a few moist crumbs—not completely clean.

Is it okay to grease the pan?

No. Greasing prevents the batter from climbing the pan walls, which is essential for rising. Use an ungreased pan for best results.

Can I add poppy seeds?

Yes, adding 1–2 tablespoons of poppy seeds to the batter creates a delicious lemon poppy seed chiffon variation.

How do I prevent my glaze from being too runny?

Add powdered sugar one tablespoon at a time if the glaze is too thin. Aim for a thick, pourable consistency.

Is this cake suitable for layering?

Chiffon cakes are delicate and may not hold up well to heavy layering. It’s best served as a single, tall cake.

Conclusion

Lemon Chiffon Cake is the perfect balance of bright citrus flavor and airy texture. With a tender crumb and sweet lemon glaze, this cake delivers elegance and ease in every bite. Whether served at a spring brunch, family gathering, or afternoon tea, it’s a reliable recipe that brings a light, zesty finish to any occasion.

Lemon Chiffon Cake

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Light, fluffy, and bursting with citrus flavor, this lemon chiffon cake is made with lemon cake mix and whipped egg whites for an airy texture, then topped with a smooth, tangy glaze.

Author: Mari
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 325°F (163°C).
In a medium bowl, beat together lemon cake mix, vegetable oil, buttermilk, lemon zest, and egg yolks until smooth.
In a separate bowl, beat egg whites and cream of tartar until soft peaks form, about 5 minutes.
Gently fold the egg whites into the cake batter in two batches, using a spatula to preserve the volume.
Pour the batter into an ungreased 10-inch tube pan.
Bake for about 50 minutes, or until the cake springs back when lightly pressed and a toothpick comes out with a few moist crumbs.
Invert the pan to cool the cake upside down. Use pan feet if available or balance on a bottle or rack.
Once cooled, run a knife along the edges and center tube to release the cake from the pan.
In a small bowl, whisk powdered sugar, lemon oil, and cream until smooth to form the glaze.
Drizzle glaze over the cooled cake and let set before slicing and serving.

Notes

Do not grease the pan; the batter needs to cling to the sides to rise properly.
Cool the cake upside down to prevent collapse.
Adjust the lemon oil to taste if you prefer a more or less intense citrus flavor.

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 24g
Sodium: 270mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 0g
Protein: 5g
Cholesterol: 95mg