· Modified: by Rose Atwater · This post may contain affiliate links · 60 Comments
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This Lemon Chiffon Layer Cake Recipe is a soft, light, and airy cake filled with delicious lemon curd and covered with a lemon whipped cream frosting.
TodayI’m sharing my Lemon Chiffon Layer Cake.
I love this time of year when I start to see fresh lemons and limes in the stores... and everything starts looking and smelling like spring! Just this past weekend I also made a fresh Key Lime Pie... so delicious!!
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Now if only the weather would cooperate - for a couple of weeks there, it was typical spring weather but last night we had a fire in the fireplace (again) and it was 30°F here. That's not how it's supposed to happen in Mississippi!!
Oh well... I can pretend it's spring, huh?
Alrighty - here's the printable for my Lemon Chiffon Layer Cake Recipe.
Lemon Chiffon Layer Cake Recipe
5 Stars4 Stars3 Stars2 Stars1 Star
4.9 from 7 reviews
- Author: Rose
- Total Time: 1 hour 10 minutes
- Yield: 20 1x
Description
A soft, light, and airy cake filled with delicious lemon curd and covered with a lemon whipped cream frosting.
Ingredients
UnitsScale
- 1 ¾ cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ½ cups granulated sugar, divided
- ½ cup vegetable or canola oil
- 6 large eggs, separated
- ¾ cup cold water
- 2 teaspoons lemon juice
- 1-2 teaspoons lemon zest
- ½ teaspoon cream of tarter
- Filling:
- ⅔ cup lemon curd (homemade or store-bought)
- Frosting Ingredients:
- 1 ½ cups heaving whipping cream
- 3 tablespoons granulated sugar
- 3 tablespoon of [lemon curd|http://rosebakes.com/lemon-curd-recipe/]
- (3) 8″ round ungreased cake pans, lined with parchment
Instructions
- For the frosting!
- Whip the heavy cream and sugar in a large chilled bowl until stiff peaks form. Gently fold in the lemon curd and combine well. Cover and refrigerate until ready to frost the cake.
- For the cake!
- Preheat oven to 350° F (180° C).
- In a medium bowl, whisk together the six egg yolks, oil, lemon juice, lemon zest, and water.
- In a separate bowl, sift together the flour, baking powder, salt, and 1 cup of sugar.
- Make a well in the center of the dry ingredients and add the wet ingredients. Mix until smooth and set aside.
- In a mixing bowl, use an electric mixer to beat the egg whites and cream of tarter until light and foamy. Slowly add in ½ cup of sugar, beating until stiff peaks form.
- Stir about ⅓ of the egg white mixture into the cake batter and mix. Gently fold in the remaining egg white mixture.
- Divide the batter between the 3 prepared pans. Bake for approximately 30-40 minutes, or until the cake springs back when touched with your finger.
- Place the hot pans on a wire rack and allow the cakes to cool in the pans. Once cool, run a blade around the edge of the cake and invert to remove the cake from the pans. Peel away the parchment paper.
- To assemble the cake, place one layer on a cake pan, then generously spread about ⅓ cup of lemon curd over the top. Add the next layer of cake and repeat. Place the third cake on top.
- Frost the top and sides with the lemon whipped cream frosting. Chill until ready to serve!
- Prep Time: 30
- Cook Time: 40
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If you love lemon, be sure to check out these otherlemon recipes I've shared...
- Lemon Curd
- Lemon Icebox Cake with Cream Cheese Frosting
- Lemon Kissed Cupcakes
What fun desserts are you planning for Easter? I’d love to hear about them!
More Desserts & Sweet Recipes
- Red White and Blue Rice Krispie Treats
- Bundt Cake Banana Bread
- Baked S'mores with Peeps Marshmallows
About Rose Atwater
Rose Atwater is the founder and cake decorator behind Rose Bakes. She is baker, cake decorator, author, wife to Richy and homeschooling mommy to 6 wonderful kiddos! Her work has been featured in American Cake Decorating Magazine, Cakes Decor, Pretty Witty Cakes Magazine, Huffington Post and Cake Geek Magazine. Learn more here...
Reader Interactions
Comments
Rose
So many people comment on food blogs without ever leaving actual reviews, making recipes pretty untrustworthy for general readers. I wanted to write in to say that I followed this recipe exactly and it came out absolutely perfect. I served it last night for a friend's 50th birthday party and all the guests loved it. I have tried other recipes for lemon chiffon, or just general lemon cakes that claimed to be airy, and none were as good as this. A definite keeper! Thank you for sharing this excellent recipe.
Reply
Rose Atwater
Thank you so much for your feedback!! I truly appreciate it! xx
Reply
Laurie
I have not made this recipe yet, but I am about to. It will be my first ever chiffon cake. It looks and sound delicious. I did want to point out that you have the baking time as "16" minutes. I am assuming you mean "60" minutes.
Reply
Rose Atwater
Oooh, yes, thank you!
Reply
Kathy
Made this the first time as directed but I wanted more of the lemon flavor in the cake SO I replaced half the water with fresh lemon juice and yum!
Reply
Sharon
Does the batter actually all fit into 3 8" pans
Reply
Rose Atwater
It did for me 🙂
Reply
Wanita
You have to fill the cake tins halfway full, if you overfill them the cake will overflow.
Remember that when baking it rises.
Reply
Sue D
I have tried other recipes, but you are always my go to, as your cakes are delicious all the time. I am using this recipe with vanilla buttercream for a wedding cake today. I will let you know the outcome. I am just hoping everything holds up to the Texas weather with this wedding being outside. Thank you!
Reply
Ginny
How do you prepare the pans? Just parchment paper?
Reply
Rose Atwater
I line them with parchment and then do a light layer of non-stick baking spray around the edges.
Reply
Monica
Came together well, you may want to consider putting the directions in a different, more sequential order.
Also, 60 minutes is WAAAAAAY too long for this cake. Mine were done in 35.
Reply
Rose
Hi Monica - I have no idea how I messed up the baking time, but it's corrected now (I hope... it's been a couple of years since I baked this but I think it took around 30 mins for me). As for the order of instructions, that must have gotten jumbled when I changed recipe plugins. All fixed now. 🙂
Reply
Daphne
Thank you so much for sharing this recipe, it's really light and fluffy a perfect chiffon really! I was wondering if I can just add some cocoa powder (and if yes how much do you suggest?) and make a chocolate variation instead and of course omitting the lemon curd and cream etc. Thank you so much in advance!
Reply
Rose
Honestly I'm not great at tinkering with recipes so I honestly can't say it that'll work or not. I'm sorry!
Reply
Daphne
No worries at all, thanks for your reply!
Reply
Linda
Can you use butter instead of oil want to make in March for birthday
Reply
Rose
I wouldn't recommend that substitute, but you could do a trial run and see if it works for you.
Reply
Monine
I am thinking of preparing a sheet cake with your recipe. Do you think I should double or triple your recipe for one sheet? I will make a 2-layer, but would like to try to figure out how much I will need per sheet. Thank you!
Reply
karen
I made this recipe today and I'm in love! I love cake but have always loved lemon meringue pie, not enjoying the crust. Now I have the fabulous pie taste in a cake!
Reply
Erin kate
Can you use king Arthur all purpose flour?
Reply
Rose
Yes
Reply
Jenn
Hi Rose,
Can I make and assemble the cake the day before and keep overnight in the fridge? Will the cake still be moist for the following evening?
Thanks!
Reply
Carol
Rose, Thank you for submitting this yummy recipe at Share Your Style. I just wanted to inform you that you're one of our features this evening. Congratulations!
Reply
Rose
Thanks so much Carol!
Reply
Stefanie
Could I bake these a couple days ahead of time and wrap them and freeze them and then it's so much easier to decorate them Frozen. Have you ever Frozen and thawed them?
Reply
Sarah Rushton
Hi
I made this cake yesterday for my mum’s birthday. The only thing I added were raspberries for decoration as my mum loves them and I put some of the lemon cream between each layer as well as the lemon curd. The cake was delicious and everyone enjoyed it. A big thumbs up! Thanks for sharing your recipe 🙂
Reply
Rose
Hi,
Could you kindly help me? I would love to make your recipe but I can not buy “cream of tarter” where I live.
Do you suggest leaving it out or is there something I can use instead?
Please let me know! Thank you so much in advance
Reply
Rose
Check out this post for substitutions: https://www.cookinglight.com/eating-smart/smart-choices/substitute-for-cream-of-tartar
Reply
Rose
Thank you so much! I really appreciate your quick response!
Reply
Mary
I only have 9” pans. Can I use and just adjust the cooking time?
Reply
Rose
Yes, but the layers will be really thin.
Reply
Carrie
Is this cake stackable?
Reply
Rose
No, it's very light and soft. I wouldn't attempt to stack it.
Reply
Suzan
Super easy and awesome recipe! I read a comment that someone had put more lemon juice in lieu of water so I did just that and my oh my, the lemon flavor is so good! Thanks for this great recipe, Rose!
Reply
Liz Robinson
I followed instructions exactly but it did not rise much. It was very flat. What could be the problem?
Reply
Sanjana
I only made the cake recipe and used some different fillings and frostings, but it turned out great! By far the best chiffon cake recipe I have ever tried. However, I would suggest adding more lemon juice and zest to the recipe if you would like more of a lemony taste. But the cake texture and flavor was amazing!
Reply
Francesca LoVerde
Is the measurement of flour of 1 3/4C before or after sifting? Do you also have the measurements in grams?
Reply
Chloe Hemmerich
It tastes so good! The lemon curd was incredible! My only conplaint is that I followed the directions exactly and in you picture the cake looks fo big! Mine came out with rising only an inch. This has happened in other cakes I have baked from you. For my sister's birthday party I had to make another batch to get it right. Did I do anthing wrong?
Reply
Kayla
Loved this recipe! Made it for my husband. I did a lemon curd layer and also a raspberry strawberry jam I whipped up really quick! Wish I could post a pic. Will always use this recipe for my cakes.
Reply
Rose
That sounds amazing!
Reply
Stephanie Fuentes
Thanks for the recipe ! Baking it now, wondering if I can freeze them (the layers) if I want to decorate the cake at a later date ?
Reply
Rose
This cake is pretty delicate, so I'm not sure. I usually say "yes" to freezing cake but I'd have to do a test-run on this one to know for sure.
Reply
Anne S
I love lemon cake but I've never tried a lemon chiffon cake. This is something I really want to try, it sounds and looks so nice.
Reply
Christy G
This cake sounds delicious. I’ll have to make it soon.
Reply
Helen at the Lazy Gastronome
Thanks for sharing at the What's for Dinner party! Have a fabulous weekend
Reply
Christy Garrett
I’ve never had lemon candies before but they look delicious. I’ll have to try them.
Reply
Cookiemonsta
Love this recipe. Not too sweet and so soft, light and fluffy.
Reply
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