Lemon Chiffon Cake is like a zesty combination of pound cake and angel food cake… It’s light, fluffy, and citrusy without any fussiness. An easy lemon cake recipe that you’ll definitely want to try!

Easy Lemon Chiffon Cake

You’re going to want to add this cake to your spring and summertime baking list. Even if you aren’t a big baker, this one is a piece of cake to make (get it?) and won’t leave you fretting over just-so measurements and intricate steps. I like getting the kids involved to help with cracking the eggs and making the meringue. More hands make easier work!

Not familiar with chiffon cake? Think of it as a crazy-awesome mix of pound and angel food cake. It’s got the soft and light texture of angel food, with the richness pound cake is so well known for.

For a Sunday feast dessert, or really any dessert during the warm months, you’ve got to try making this Lemon Chiffon Cake using Bob’s Red Mill cake flour. This flour adds a serious richness of texture and depth of flavor. Scoop a dollop of whipped cream on top of a slice with a small handful of halved strawberries for a pretty presentation and a refreshing cap to any meal.

What is the difference between chiffon cake and sponge cake?

The use of oil or butter is the main difference between chiffon and sponge cake. Sponge cake only contains three main ingredients: eggs, sugar, and flour. Chiffon cake has a similar richness to butter cake because of the use of oil or butter, but its other ingredients achieve the springiness of a sponge cake.

Is chiffon cake the same as angel food?

Just like there are similarities between chiffon and sponge cake, there are some for angel food and chiffon, too. Angel food cake uses no yolks and no fat, while chiffon does include them. All three types of cakes (chiffon, angel food, and sponge) are very similar, with slight ingredient and baking variances. I like this lemon chiffon version because it’s unfussy and has some really nice, light, and fresh springtime flavors.

Tips for making this Lemon Chiffon Cake recipe:

Make a great meringue: The beaten egg whites (meringue) is the most important aspect of chiffon cake. Make sure the egg whites are chilled, whisk them until a stiff peak with a tip that folds over, and fold the meringue into your egg yolk mixture thoroughly and carefully, so the egg whites don’t deflate.
Find the right pan: You’ll want to use an aluminum pan with a removable base, and you don’t want it to be non-stick. Don’t grease it because, as the cake rises, it needs to cling to the sides of the pan for support. A greased pan will lead to a collapsed cake. An angel food pan will also work. If your pan doesn’t have a removable base, line the pan with parchment paper for the same effect.
Let the cake cool upside down: This allows it to settle downward, rather than collapsing as it cools. It should take 2 to 3 hours to cool.