Lemon Chiffon Cake with Lemon Butter Icing

Marsha Gardner


Growing up my mom would not only prepare your favorite meal for your birthday, but also your favorite cake.

Mine was lemon chiffon which seems to have gone out of style, but still is a favorite of mine.

Here is my mom's lemon chiffon cake recipe with her lemon butter icing.

★★★★★ 2 votes
20 Min
1 Hr 10 Min


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2 1/4 c
cake flour
1 1/2 c
3 tsp
baking powder
1/2 c
canola oil
5 large
egg yolks, beaten, reserve whites
3/4 c
cold water
2 tsp
pure vanilla extract
2 tsp
lemon zest, grated
1 c
(7-8) egg whites
1/2 tsp
cream of tartar


3 1/2 c
powdered sugar
1/2 c
butter, unsalted
3-4 Tbsp
lemon juice, fresh
1 tsp
lemon zest, grated
drops yellow food coloring (optional)

How to Make Lemon Chiffon Cake with Lemon Butter Icing


  • 1In a large bowl, sift together the cake flour, sugar, baking powder, and salt.

    Make a "well" with the dry ingredients and add the oil, egg yolks, cold water, lemon zest, and vanilla to the well; beat until smooth.
  • 2In a separate bowl add the cream of tartar to the egg whites and beat until they have very stiff peaks; do not underbeat.

    Carefully pour the egg yolk batter over the surface of the beaten egg whites.
  • 3Gently fold the egg whites into the batter by bringing a scraper from the bottom of the bowl, up the sides, and over the batter until completely blended.
  • 4Pour into ungreased 10" (4" deep) tube pan (NOT a bundt pan) and bake for 55 minutes at 325°F and then for 10-15 minutes at 350°F.

    Invert cake and let it hang upside down until completely cooled. (Mom always used a full ketchup bottle to do this.)
  • 5Loosen sides with a knife or spatula, then turn pan over and knock pan to release cake.
    Blend together the confectioners' sugar and the butter; stir in the lemon juice, lemon zest, and food coloring (optional) until frosting is the desired consistency to spread.

Printable Recipe Card

About Lemon Chiffon Cake with Lemon Butter Icing

Course/Dish: Cakes

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