Lemon Chiffon Cake Recipe (with Blackberry Glaze) - Greedy Eats (2024)

4.85 from 20 votes

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Author: Neha

• ▢ 113 Gms Cake Flour
• ▢ 1 ½ teaspoon Baking Powder
• ▢ ¼ teaspoon Salt
• ▢ 2 teaspoon Vanilla Extract
• ▢ 2 ½ tablespoon Lemon Juice (mixed with 1 ½ tablespoon water)
• ▢ 90 Gms Egg Yolks
• ▢ 2 tablespoon Lemon Zest
• ▢ 2 Tbsp (30 ml) Milk
• ▢ ¼ Cup (60 ml) Oil

For Meringue

• ▢ 120 Gms Egg Whites
• ▢ ¼ teaspoon Cream of Tartar (or ½ teaspoon lemon juice)
• ▢ ¾ Cup (150 gms) Granulated Sugar (divided)

For Blackberry Glaze

• ▢ ½ Cup Fresh Blackberries
• ▢ 2 tablespoon Lemon Juice
• ▢ 1 teaspoon Vanilla Extract
• ▢ 1-1 ½ Cups Confectioners' sugar

• Preheat your oven to 320°F (160°C) and line a 6-inch round cake tin (3-4 inches tall) with parchment paper. Make sure all your ingredients are at room temperature.

• Add egg yolks + 50 gms to sugar to a mixing bowl and beat for a minute. Add oil, vanilla extract, salt, milk, water, lemon juice and zest to the bowl and mix in till everything gets combined well.

• Now add in atleast three times sifted cake flour and baking powder to the mixture and fold it in.

• In a separate clean and dry bowl, add egg whites (at room temperature only) and beat in for a minute. Now add cream of tartar/lemon juice to it and beat well. Slowly keep on adding the remaining sugar and beating continuously until the meringue forms stiff peaks. This may take 5-6 minutes.

• Mix meringue in the yellow cake batter in three batches. And fold in using a spatula.

• Pour the mix in your lined cake tin and bake for 55-58 mins or until a tooth pick inserted in the center comes out clean.

• Invert the cake tin, as soon as you take it out of the oven and let it cool down completely.

For Blackberry Glaze

• Microwave fresh blackberries and lemon juice in a microwave safe bowl until berries release their juices.

• Strain the puree and add it to confectioners' sugar. Mix in vanilla and combine until a smooth glaze forms.

• If the glaze is too thick add a teaspoon or 2 of water slowly. If it is too thin add some more confectioners' sugar.

• Pour and spread over cooled cake!

How to store Lemon Cake:

• This cake stays good at room temperature for a day, covered tightly. If you are planning to store it for a longer period leftovers must be stored in the refrigerator, covered at all times.
• Lemon cake also freezes well for up to 2 months. Thaw at room temperature before slicing.

Can I bake chiffon cake in a normal pan?

I baked this cake without using a tube pan and unlike most other chiffon cakes, this one baked beautifully. Moist, fluffy and soft. Just the way chiffon cakes should be.

I believe since this is a small chiffon cake recipe, a normal pan worked. I wouldn't try this with a regular size cake. It can easily dry out as the baking time would be more!