Comments on: Best Lemon Chiffon Cake Recipe

By: Belle

Belle — Fri, 01 Aug 2025 07:59:22 +0000

Hi there, I was wondering, does the lemon curd stabilize the whipped cream you frost the cake with? I cant wait to try this! 🙂

By: Linda

Linda — Mon, 21 Feb 2022 13:00:41 +0000

In reply to Jan Ely. Well, believe it or not, that was the time required by this recipe. Of course, factors like the type of ingredients, oven capacity and performance are crucial when baking a cake. So, it wouldn't be a surprise it took less time for you.

By: Jan Ely

Jan Ely — Mon, 15 Feb 2021 20:19:29 +0000

60 mins is way too long to bake these cakes!!

By: Maria

Maria — Wed, 10 Feb 2021 02:10:36 +0000

Hello, I really wait do this cake
Can you please tell me what is cake flour?
Thanks

By: Helene

Helene — Fri, 28 Aug 2020 03:40:10 +0000

In reply to Jennifer Pepler. Just put a wooden skewer through the layers when you frost it. That way the cake will stay in place.

By: Regina Worth

Regina Worth — Sun, 21 Jun 2020 12:08:09 +0000

First, the cake is tasty and I made my own lemon curd and it was the right touch. However, this is the first chiffon cake I have ever made that was not cooled upside-down and I think the cake suffered a bit for it. It was fluffy and light, yes, but not as high as it should have been and certainly not as high as pictured above. I have never had this issue with chiffon cakes, so I am wondering, should this cake have been cooled upside-down?

By: Shirley

Shirley — Fri, 22 Jun 2018 19:22:36 +0000

In reply to Rose. 60 mins. would be way too long for a layer of that cake. 16 min. would be nearer correct. 60 min. would be for a cake baked in a tube pan where all the batter is in one pan.

By: Kyla Gaudiuso

Kyla Gaudiuso — Sun, 03 Jun 2018 23:33:44 +0000

My cake turned out perfect, but only needed 30 mins at 350 degrees to bake, and probably could have been 5 mins less. I used lemon mousse and lemon curd in between the layers with a vanilla buttercream on the outside, and it was the amazing!

By: Kim

Kim — Sat, 17 Mar 2018 15:36:55 +0000

Uhg…I did’n read all the way down and greased my pans. I know…Read the whole recipe first. Could you just add that in with the sentence where you pour it into the prepared ” ungreased” pans. My bad. So far it looks okay baking:0(

By: Jennifer Pepler

Jennifer Pepler — Tue, 27 Feb 2018 19:06:34 +0000

I made this last Friday and as of Monday night is still tasted as though I just made it! This is a ***** (5*) recipe! I live in Alberta Canada and this cake was done in 45 min and I possibly could have taken it out even a bit sooner. So no where close to an hour cooking time, here anyway, and yes, my oven temp is accurate, I test it often. I am new to cake decorating and had a couple issues.

First, once applying the lemon curd in between the cake layers and trying to frost it I found it just caused the layers of cake to slide around, almost off each other. I didn’t measure exactly 1/3 cup of curd in between each layer, but could a bit more curd have caused the slipping and sliding? I didn’t think it would have made that big of a difference if I ended up adding a bit too much.

Secondly, trying to apply the frosting I found it wouldn’t stay on my offset spatula and it ended up all over the place. I think I may have got side tracked once cake layers were put together and my frosting made. So next time I will refrigerate the whip cream frosting for 30 min prior to frosting as I think it may have got too soft sitting at room temp for a while. Not sure if that will make a difference but it is what I will try next time. Any ideas to prevent my cake layers from moving so very easily during frosting would be really appreciated.

Otherwise this was such a fantastic recipe. I loved that is used the entire egg, was easy to make and the recipe directions were clear and simple to follow. Again, this cake was made 3 days ago and tastes as fresh as the day I made it. At New Years Eve I normally host a fondue. This past year I went so far as to hold a regular bourguignonne fondue as well as a chocolate fondue for dessert. I used store bought angel food cake, along with fruit for dipping into the melted chocolate. However, come NYE 2018 I will make these cakes and instead of frosting them I will cut into squares for dipping in chocolate! It will be perfect for this.

Thank you so very much for sharing your wonderful recipe! It is a total 5 STAR recipe in my books!