Lemon Chiffon Cake


  • 7 large eggs (separated & at room temperature)
  • 2 cups all purpose flour
  • 1-1/2 cups sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup water
  • 1/2 cup canola oil
  • 4 teaspoons grated lemon peel
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cream of tartar


  • 1 cup powdered sugar
  • 1/2 teaspoon lemon extract
  • 2 tablespoons heavy cream


  • Preheat oven to 325.
  • Separate the eggs, putting the egg yolks in one bowl and egg whites in another. Set aside.
  • In a large bowl, sift together the flour, sugar, baking powder and salt. Set aside.
  • In another bowl, mix together the egg YOLKS, water, oil, lemon zest and vanilla.
  • Pour the wet ingredients into the dry and mix until well combined.
  • Add the cream of tartar to the egg whites. Using a stand mixer, beat until the peaks are stiff. (This took about 4 minutes in a stand mixer.)
  • Gently fold the egg white mixture into the batter until combined. Batter will be very light and fluffy.
  • Pour into an ungreased tube pan and bake on the lowest rack for 50 minutes, or until top springs back when touched.
  • Immediately invert the pan and let it rest upside down on three glasses.
  • Allow the cake to cool upside down completely, then slide a knife around the sides and center of the pan to loosen the cake.
  • Remove the cake to a plate.
  • To make the lemon glaze, whisk together the sugar, lemon extract and heavy cream. Add additional heavy cream to get desired drizzling consistency.
  • Drizzle the cake with the lemon glaze.
  • Store in an airtight container at room temperature.

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