Glazed Lemon Chiffon Cake Zoom

Glazed Lemon Chiffon Cake Recipe

Makes: About 12 servings.
Skill Level: None

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Step 1

Preheat oven to 325°F.

Step 2

In large bowl, sift flour, granulated sugar, baking powder and salt. Add oil, egg yolks, lemon juice, water and lemon zest; whisk until well combined. In large bowl, beat egg whites and cream of tarter with electric mixer to stiff peaks. Fold 1/3 of whipped whites into the batter to lighten. Gently fold in the remaining whites until mixture is combined; do not overmix or batter will deflate. Pour into ungreased pan; tap gently on counter to release air pockets.

Step 3

Bake 50-60 minutes or until cake springs back when touched. Invert pan immediately after removing from oven; cool completely. Run knife around the sides and center of cake to loosen.

Step 4

For glaze, combine butter, zest, confectioners' sugar, juice and vanilla in medium bowl; stir until smooth. Pour over cooled cake and spread with spatula. Glaze that drips off cake can be scooped back up with spatula. Glaze will set hard within 30 minutes.

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sifted cake flour

2 cups sifted cake flour

granulated sugar

1-1/2 cups granulated sugar

baking powder

1 tablespoon baking powder


1/2 teaspoon salt

vegetable oil

1/2 cup vegetable oil


8 eggs (, separated)

lemon juice

3 tablespoons lemon juice


1/4 cup water

grated lemon zest

1 tablespoon grated lemon zest

cream of tartar

1/2 teaspoon cream of tartar




6 tablespoons butter (, melted)

confectioners&#39; sugar

2 cups confectioners' sugar



$11.99 $10.19

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Glazed Lemon Chiffon Cake is rated 4.666666666666667 out of 5 by 24.
Rated 5 out of 5 by from For DEBBULLFAN A chiffon cake is very similar to an angel food cake. You never want to grease, etc. the tube pan. It inhibits the cake rising to its fullest potential and keeps it in the pan through the cooling process (next step). When you remove the cake from the oven immediately invert the cake (still in pan) onto a wine bottle or other type of long neck (full) bottle. This is to ensure the cake keeps its heigth as it cools. Chiffon and angel food cakes are always a little rough. Just take extra care when running a knife around pan to keep it at a slant towards the pan. I hope this helps.
Date published: 2011-03-21
Rated 4 out of 5 by from This recipe tastes wonderful. You must follow the recipe exactly as posted paying special attention to just folding in the stiffened egg white mixture. The egg whites will lighten the batter and add volume to the cake so that it will rise high in an angel food tube pan. If you over mix the two then it will deflate and the cake will not rise near as high like it is intended. Inverting the pan once it comes out of the oven will also help gravity to keep the cake's volume. Wonderful lemon flavor!!!
Date published: 2010-12-01
Rated 4 out of 5 by from The cake was delicious. Folding in the egg whites was a new experience and I couldn't gauge "too much" mixing, but it worked out great. The real problem with this recipe is the call for pouring the batter in an ungreased pan. I debated this, but thought maybe there was a good reason. There wasn't, and the cake I baked as a Christmas present was ragged on the edges. Next time I'll know better. But again, it was delicious.
Date published: 2010-12-26
Rated 5 out of 5 by from This cake is always such a hit. Everyone loves how "light" it is. Love how folks confuse light and airy cake with healthy! Regardless, I have made this several times and the cake is one of my personal favorites. Am struggling to perfect the glaze. The amount of melting of the butter makes a difference in how it turns out. Always tastes good but never looks like it does in the picture.
Date published: 2014-02-17
Rated 4 out of 5 by from this was my first time last night making this cake due to the fact I am a Baker, I was very impress how lite it was, I invert right from the oven after cake was done, cool completely ran the knife around outside edge did stick some in areas but not bad the lemon glaze with the zest made a big different in the taste of the cake will make it again, and add it to my list. S. Ann
Date published: 2014-03-05
Rated 5 out of 5 by from This was a wonderful cake! it wasn't the easiest but not supper hard maybe more time consuming. My Step son make this cake for a class party, it was the first time he has ever made a cake. He did it by himself with only verbal guidance from me. It turned out to be a hit with his class and there were no left overs.
Date published: 2012-01-22
Rated 3 out of 5 by from I was very please with the out come, The cake looked so fuffy and the texture was just wanderfull. The only problem the glazed was just i little to much,but overall the cake was very Good Nettie,s Cake
Date published: 2011-04-17
Rated 5 out of 5 by from Awesome recipe. I try to keep lemons on hand now, because this cake is so dilicious and pretty that make a nice gift if you are going to visit someone or to make at home if you are having company over. Make sure the cake is completely cooled off before the glaze goes on or it will slide right off.
Date published: 2011-04-23
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