This Lemon Chiffon Cake is moist, lemony, delicate, and delicious. It has a moist and tender crumb, and the texture is between a dense butter cake and a light and airy sponge cake. Lemon curd is tucked between the layers and it’s finished with a delicious whipped frosting!
- 2 1/4 cups cake flour such as Softasilk
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 5 large eggs
- 1/2 cup water
- 2 teaspoons pure Vanilla extract
- 2 tablespoons fresh lemon zest, about 2 large lemons
- 1/4 cup fresh lemon juice
- 1/2 teaspoon cream of tartar
Lemon Curd Filling
- 1 cup lemon curd, either storebought or homemade. I made homemade. It’s very easy and delicious! Click here for my homemade recipe. You can make this in advance and refrigerate.
Lemon Buttercream Frosting (option1)
- 5 tablespoons real butter, softened
- 3 cups powdered sugar
- 4 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- Extra zest for garnish, optional
Lemon Whipped Cream Frosting (option 2) This is the one pictured on the cake.
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 3 tablespoons lemon curd
Preheat oven to 325 degrees. Line three ungreased 8-inch or 9-inch cake pans with a round of parchment paper. I used 9-inch pans, but if you prefer thicker layers, use the 8-inch.
- Measure and sift the cake flour into a medium bowl. In a large bowl, measure and resift the cake flour along with the sugar, baking powder, and salt.
- Zest and juice the lemons, reserving 2 tablespoons of zest and 1/4 cup of lemon juice.
- Separate the eggs, adding the yolks to a small bowl and the whites to the large bowl of a stand mixer.
- Make a well in the center of the flour mixture. Add the oil, egg yolks, water, vanilla, lemon zest and juice. Whisk together until well combined. Set aside.
- Add the cream of tartar to the egg whites. Using the whisk attachment, whisk the egg whites on high speed until stiff peaks form, about two minutes.
- Add the egg yolk mixture to the egg whites and gently fold the whites into the egg yolk mixture using a spatula. Don’t worry if you see little lumps of egg white. It doesn’t have to be totally mixed in.
- Pour batter into the prepared cake pans. Bake approximately 35 to 40 minutes until the cakes spring back when lightly touched.
- Once the cakes are baked, transfer them to a wire rack to cool completely. Once they have cooled, run a sharp knife around the edges to loosen cakes and invert them onto the wire rack. Peel off the parchment paper.
Lemon Curd Filling
- Place one cake layer on a cake plate. Spread 1/2 cup of the lemon curd over the cake layer. Place a second cake layer on top of the lemon curd and spread the remaining 1/2 cup of lemon curd over it. Top with the third cake layer and finish cake with the frosting of your choice.
Lemon Buttercream Frosting (option 1)
- Cream the butter in a mixing bowl with an electric mixer. Add the lemon zest, sugar, and the lemon juice, one tablespoon at a time. Mix until smooth and creamy. Spread over top and sides of cake.
- Garnish the top of the cake with extra zest if desired.
Lemon Whipped Cream Frosting (option 2)
- Add the whipping cream to the bowl of a stand mixer fitted with the whisk attachment. Cover mixer with an old kitchen towel to prevent splattering. Beat on high speed until the whipped cream becomes thick, about 1 minute.
- Add the sugar and lemon curd and mix on medium-low speed to combine. Refrigerate until ready to use.
- Spread the frosting over the top and sides of the cake.
- Refrigerate cake until ready to serve.
- This cake needs to be refrigerated if you’re using the Lemon Whipped Cream Frosting. It will stay fresh for up to 3 days refrigerated.
Keywords: chiffon cake, lemon chiffon cake, lemon cake, lemon chiffon layer cake,