Lemon Chiffon Cake


I guess I shouldn’t be so surprised at how this Lemon Chiffon cake has been so popular and requested so much since my revamp here at Gretchen’s Bakery

After all it is an amazing recipe!

I think many people could be intimidated by the Chiffon Recipe and it’s really not so difficult to make.

Sure there are a lot of ingredients but the mix method is one of the simplest I have ever come across!!

You will need a 12 Cup Capacity Bundt Pan but other than that- no special tools or equipment required!

Other than whipping the egg whites to a perfect state (Click here for more) this is essentially a one bowl mix! And you know me and my LOVE for 1 bowl mixes!!

5.0 from 1 reviews
Lemon Chiffon Cake
Prep time
Cook time
Total time
You will need 1- 12 Cup Capacity Bundt Pan lightly sprayed with pan spray
Preheat oven to 325°F
The cake crumbs I decorated this cake with are just that- extra cake crumbs from cake trimming from other projects~ optional decor
Serves: 1 12 cup capacity Bundt Cake
  • Egg Yolks 6 large (108g)
  • Vegetable Oil ½ cup (120ml)
  • Fresh Squeezed Lemon Juice ¾ cup (180ml)
  • Lemon Zest from 1 large lemon approx 2 teaspoons
  • Lemon Extract 1 teaspoon (5ml)
  • Cake Flour 2 cups (240g)
  • Granulated Sugar 1¼ cup (250g)
  • Baking Powder 1 Tablespoon (15g)
  • Salt ½ teaspoon (3g)
  • Egg Whites 6 Large (180g)
  • Granulated Sugar ¼ cup (50g)
  • Cream of Tartar ¼ teaspoon
  1. In a large mixing bowl combine the egg yolks, oil, lemon juice, zest, extract, cake flour, baking powder, salt and the first measure of granulated sugar.
  2. Whisk vigorously to a smooth batter (for about 1 minute)
  3. In a clean bowl with a whip attachment, whip the egg whites with the cream of tartar to soft peaks, then start adding in the second measure of sugar slowly and whip to medium firm peaks.
  4. Fold the meringue into the batter in the large bowl and then pour out into prepared Bundt Pan.
  5. Bake immediately in preheated 325°F oven for approximately 1 hour or until a toothpick inserted into the center comes out with moist crumbs, not raw batter.
  6. Cool upside down as shown in the video then once it is cool to the touch unmold from the pan.
  7. Meanwhile you can prepare the optional Lemon Custard recipe below, then proceed to fill and decorate as shown in the video.


5.0 from 1 reviews
Lemon Custard Recipe
Prep time
Cook time
Total time
I like this recipe because it is super easy, but if you prefer the Lemon Curd by all means make that!
Serves: 4 cups
  • Water 1½ cups (360ml)
  • Lemon Juice ½ cup (120ml)
  • Lemon Zest 1
  • Egg Yolk 2 (36g)
  • Whole Egg 1 (50g)
  • Granulated Sugar ¾ cup (150g)
  • Cornstarch ¼ cup (28g)
  • Vanilla Extract 1 teaspoon
  • Unsalted Butter 3 tablespoons (42g)
  1. Combine the water, lemon zest & juice and half of the sugar in a large sauce pot bring to boil over high heat.
  2. In a large mixing bowl combine the eggs, yolks and the rest of the sugar together with the cornstarch, whisk smooth.
  3. Once the water comes to boil pour it slowly into the egg mixture while whisking constantly.
  4. Transfer the entire mixture back into the sauce pot and cook over medium heat
  5. Bring back to a rolling boil and let boil for about 15 seconds.
  6. Remove from the heat and add the extracts and the butter, stir to combine well.
  7. Pour the entire mixture through a strainer and directly into a shallow dish to cool rapidly.
  8. This custard must get cooled to at least 45°F in less than 2 hours to avoid the Danger Zone.
  9. Cool completely in the refrigerator before icing the lemon chiffon cake as shown in the video
If you are filling the chiffon cake with the lemon custard or lemon curd you must keep it refrigerated.

Bring cake to room temperature before serving for best taste.

Cake can be stored in the refrigerator for up to 1 week covered tightly to avoid drying out

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  1. Hi Gretchen,

    I’m not sure that my computer isn’t having problems again, but I can’t see the ingredients for the custard on the Lemon Chiffon Cake.

    Please don’t tell me I need to get new glasses, they cost a fortune.

  2. Hello Gretchen, Love the cake and love your website. I have a suggestion of new recipes that you might consider to post on your website:

    Nanaimo bars (Canadian favorite, google it and make it your own), a chocolate graham crackers crust filled with nuts and topped with layers of custard and chocolate ganache. It is the best. I know you love the chocolate.

    Beaver tales (I know very suggestive name) a flat deep fried donut dough that can be topped with cinnamon sugar, or Nutella, or ganache etc,

    No-Bake Chocolate Biscuit Cake, topped with thick layer of ganache. Hmm chocolate.



    1. Hi Thanks! Yes I have heard of those bars actually~ they sound awesome too!
      LOL to the Beaver Tales- how cute! and YUMM!
      I don’t really have a lot of No Bake recipes though, but I have noted your requests! thanks for the support!

  3. My question is a general one regarding baking soda. I thought we were taught in a cooking class from high school to always cut double-acting baking soda in half. Is that true or not? I have never heard anyone else say this.
    Also, I just got around to trying your basic muffin mix from your great little ebook! I used dried tart cherries, pecans and topped with your strusel recipe which I made a while back and put it in the freezer (which I had forgotten about). Another big hit! Thanks again for your hard work making all of us fans look good at home. My husband sees me baking, he always asks which of Gretchen’s recipes I am making!

    1. Hmm, Baking Soda is not typically “double acting” but baking powders can be. Nearly all baking powder available today is double-acting baking powder. This means it contains two different types of acids that react at different times. The first acid will react by creating gases when mixed with the liquid in the recipe. The second type will react by creating gases when the batter is exposed to oven heat. since I do have baking powder that is labeled as “double acting” and I use it straight up in all my recipes. use exactly the amount listed in the recipe.

  4. Hi Gretchen,

    Do you have another lemon frosting or lemon glaze that would be good to use in place of the lemon custard that you would recommend for this cake?

  5. Hi Gretchen I just your recipes!! Can I make this lemon Chiffon in 2 – 8” instead of using Bundt pan?

    Thank you

  6. Hello Gretchen , can I use the recipe with the lemon custard or lemon curd for a wedding cake? You said it’s supposed to be refrigerated. Also can I use it under fondant ? Thanks a lot.

  7. Hi Gretchen
    I made your chiffon cake recipe in a round pan and it had a good rise in the oven. Then I cooled it upside down for 30 min and it still looked good but as soon as I turned it back it deflated a lot instantly. Can you explain why that could’ve happened

  8. Do you have a lemon cake recipe that is good for cupcakes? Also, do you have a lemon flavored buttercream…that can withhold being outside during a bake sale?

    thank you 🙂

  9. Hi Gretchen,
    I have a customer who is looking for a 2 layer lemon cake with a ‘light’ lemon flavor. Would you recommend this cake or the Lemon Pound Cake?

  10. I LOVE the flavor of this batter it’s Crazy Awesome Wonderful❤️️
    I tried to make it into cupcake form. Epic fail.
    Any recommendations to alter the recipe for cupcake form?

    And maybe an idea to use the failed attempt into maybe a bar form?

    Thank You 🙂

  11. Can the chocolate chiffon be baked in a half sheet pan? Can I sub natural cocoa and baking soda for the cocoa and baking powder?

  12. I made this cake today and have to say it is wonderful! Light texture and just the perfect amount of lemon. It will be one of my go to favorites in the future. Thanks for sharing your talent with us. Also, your peanut swirl brownies are a favorite every time I make them.

  13. Hi Gretchen,
    I was looking for a lemon cake recipe that can be baked in a (9″ round pan – 2 layers), then filled with raspberry preserves. I will be stacking another cake on top. (Monster theme birthday cake) Can I bake this recipe in round pans, not a bundt pan and if so what would the approx. timing be? Will it hold up to another cake on top with proper support of course (heavy straws)? Thanks for all you do!

      1. Thank you Gretchen for the quick response! I just wanted to make sure about something – I clicked the link and it took me to the Key Lime Cupcakes which I will sub with lemon juice and zest. I noticed you said you tweaked your white cake recipe to make the cupcakes. I am to follow the cupcake recipe correct? Not the white cake recipe? Just checking!

        Will the recipe as written make one 8″ round cake / 12 cupcakes? I am needing to make two 9″ round cakes. Will I just need to double the recipe or 1-1/2 x’s? And about how long to bake for that size? Sorry for so many question. Kind of new here and a new baker. Wish I had found your wonderful site sooner!! 🙂 Thanks so much again for all your help.

    1. Sure you can leave it plain honestly, this was just the way I did it when I owned my bakery. But if you really wanted something, you can do a sort of crunch coating with cookies (lemon oreos perhaps? 🙂

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