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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.

Ingredients

Scale
  • For the Cake:
  • 1 box lemon cake mix
  • 1/2 cup vegetable oil
  • 3/4 cup buttermilk
  • 1–2 teaspoons lemon zest
  • 7 large eggs, separated (room temperature)
  • 1/2 teaspoon cream of tartar
  • For the Glaze:
  • 3/4 cup powdered sugar
  • 1/8 teaspoon lemon oil
  • 3 tablespoons cream

Instructions

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

Find it online: https://yumfoodusa.com/lemon-chiffon-cake/