Lemon Chiffon Cake Recipe

Lemon Chiffon Cake

I absolutely love spring and seeing all the new fresh fruit available!  When I saw the huge lemons in my grocery store last week, I immediately wanted to bake something light and lemony that would remind me spring is just around the corner!

This Lemon Chiffon Layer Cake is a recipe out of a very old cookbook that my grandmother left to me.  The cake is light and airy – with a not-too-sweet whipped cream frosting and filled with creamy delicious Lemon Curd.

I hope you’ll give it a try!

Slice of Lemon Chiffon Cake 2

Lemon Chiffon Cake

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Serving Size: 1

Lemon Chiffon Cake

This Lemon Chiffon Layer Cake is a recipe out of a very old cookbook that my grandmother left to me.

The cake is light and airy – with a not-too-sweet whipped cream frosting and filled with creamy delicious Lemon Curd.


  • 1 3/4 cups cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups granulated sugar, divided
  • 1/2 cup vegetable or canola oil
  • 6 large eggs, separated
  • 3/4 cup cold water
  • 2 teaspoons lemon juice
  • 1-2 teaspoons lemon zest
  • 1/2 teaspoon cream of tarter
  • Filling:
  • 2/3 cup lemon curd (homemade or store-bought)
  • Frosting Ingredients:
  • 1 1/2 cups heaving whipping cream
  • 3 tablespoons granulated sugar
  • 3 tablespoon of lemon curd


    For the frosting:
  1. Whip the heavy cream and sugar in a large chilled bowl until stiff peaks form. Gently fold in the lemon curd and combine well. Cover and refrigerate until ready to frost the cake.
  2. For the cake:
  3. In a medium bowl, whisk together the six egg yolks, oil, lemon juice, lemon zest, and water.
  4. In a separate bowl, sift together the flour, baking powder, salt, and 1 cup of sugar.
  5. Make a well in the center of the dry ingredients and add the wet ingredients. Mix until smooth and set aside.
  6. In a mixing bowl, use an electric mixer to beat the egg whites and cream of tarter until light and foamy. Slowly add in 1/2 cup of sugar, beating until stiff peaks form.
  7. Stir about 1/3 of the egg white mixture into the cake batter and mix. Gently fold in the remaining egg white mixture.
  8. Divide the batter between the 3 prepared pans. Bake for approximately 16 minutes, or until the cake springs back when touched with your finger.
  9. Place the hot pans on a wire rack and allow the cakes to cool in the pans. Once cool, run a blade around the edge of the cake and invert to remove the cake from the pans. Peel away the parchment paper.
  10. To assemble the cake, place one layer on a cake pan, then generously spread about 1/3 cup of lemon curd over the top. Add the next layer of cake and repeat. Place the third cake on top.
  11. Frost the top and sides with the whipped lemon cream frosting. Chill until ready to serve!

Preheat oven to 350° F (180° C)

(3) 8″ round ungreased cake pans, lined with parchment

This cake was so light and lemony  – perfect for spring and Easter!

Happy Caking!


I'm Rose and I blog over at Rose Bakes. I'm baker, cake decorator, wife, and homeschooling mommy to 6 wonderful children! My love of cakes started at the age of 13, I started a business in 2009 then my blog was born in 2012! It's how I to share my love of cakes and help others along the way!
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    • says

      I cannot tell you if that would work or not because I’ve never tried a substitution like that. Of course, you can do a trial run, but there’s always the possibility of it failing.

      • Stacey says

        I just tried it with coconut oil because I don’t buy veg oil. I live in Phoenix and at this time of year, my coconut oil is liquid. When I added the cold water, the oil solidified. I kind of expected this. So I popped the bowl in the microwave for about 25 seconds…just enough to melt the oil…and continued as directed. I just pulled the caked out of the oven and all seems well.

        I’m excited to taste the cake. I love lemon!

  1. mary says

    Wonderful…made for Hubby birthday…looked so rich; put a layer of lemon curd on top. Surprise, cake was so light and the frosting perfect. A day full of making this masterpiece and seafood lasagna…will rest until next year. Thanks!

  2. TaraJensen says

    I was wondering, how would you change the cooking time for two 9″ pans? Should I just check it periodically after about 30 minutes or so?

  3. Nicole says

    Good morning,

    This cake looks fantastic!! I was wondering if it would be strong enough to hold a blueberry filling, or would the weight “deflate” the cake?

    Also, for the ombre cake, why not try a stabilized whipped cream? It hold up but is still light and airy.

    Thanks a bunch!

  4. Tangeline says

    i was wondering if you thought this frosting would hold up to use to make a “petal” ombré cake? The recipe looks fantastic, but I have my heart set on making with a petal ombré affect for my daughters first birthday. Any advice you have would be great!

  5. sarah says


    i want to try the cake and frosting to make cake pops.. will it work or i have to ise another frosting recipe?
    Please reply to my email if you can.


  6. Anne says

    Hi I would like to try your lemon chiffon cake recipe….. but cannot find recipe anywhere on page for the lemon chiffon cake recipe. Please help?

    thank you.

  7. Elena Tshiteya says

    Hi Rose, This cake looks fabulous and would like to make it for my moms birthday. Unfortunately when I am on your cite it lets me see the picture and the comments but not the actual recipe. Should I look somewhere else or is the recipe no longer posted?

    Thank you

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