Lemon Chiffon Cake

Light and fluffy lemon chiffon cake topped with whipped cream, perfect springtime cake!


For The Cake

  • 2 cups cake flour [spooned & leveled]
  • 5 eggs, separated
  • ¾ tsp baking powder
  • 1.25 cups sugar
  • ⅔ cup lemon juice [from fresh lemons]
  • 1.5 tbsp lemon zest
  • ¼ cup + 2 tbsp oil [i used vegetable oil]
  • ¼ tsp salt


  • whipped cream
  • lemon slices
  • crushed pineapple [optional]


Preheat oven to 325 F degrees.

1. In a bowl, sift together flour, baking powder and salt. Set aside.

2. Separate the eggs and in a bowl beat the egg yolks and 3/4 cup of sugar together.

3. Beat the egg yolks and sugar till it’s pale and creamy, around 2-3 minutes. The mixture will form a ribbon like thing when dropped in the bowl from a height.