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

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Moist, airy and fluffy Lemon Chiffon Cake Recipe to brighten up your day! This 6 inch Lemon Cake bakes super tall and is just the right amount of sweet.

Try the most popular recipe on my Blog next! Top those Lemon muffins with some 5 minutes Lemon Curd Recipe.

More Summer Desserts for you to try!

Lemon Chiffon Cake Recipe (with Blackberry Glaze) - Greedy Eats (1)

Who could resist a delicate, pillowy, soft and light slice of lemony cake. I wouldn't (I also couldn't stop at one)!

This cake tastes like you are biting into clouds. No kidding. And is super easy to bake too! As long as you manage to make a silky and frothy meringue. Follow the recipe to the T and you are gold.

Recipe Ingredients:

Lemon Chiffon Cake Recipe (with Blackberry Glaze) - Greedy Eats (2)

  • Cake Flour: Cake flour makes the softest sponge cake that you will ever bake
  • Baking Powder: For lift
  • Lemon zest and juice: Remember to strain the lemon juice before adding it to the batter
  • Milk: Milk helps creating a rich cake. I recommend using full fat
  • Oil: Adds a ton of moisture
  • Eggs: Separate eggs when cold (it's easier to separate them this way). Allow them to come at room temp. before using. So plan accordingly
  • Sugar: We are using granulated sugar in this cake recipe
  • Cream of Tartar: Helps to stabilize the meringue

How to make Lemon Cake:

Lemon Chiffon Cake Recipe (with Blackberry Glaze) - Greedy Eats (3)

There are two parts to today's recipe-

  • Making the Cake Batter
  • Making the Meringue

Lemon Chiffon Cake Recipe (with Blackberry Glaze) - Greedy Eats (4)

How to make Meringue:

  1. We will begin by whipping room temp egg whites in a clean bowl till they are frothy.
  2. Add in cream of Tartar.
  3. Now adding sugar slowly, keep beating the egg whites for 4-5 minutes.
  4. Beat just until stiff peaks form!

Blackberry Glaze:

Although this Lemon Cake tastes so good on it's own. I'd never deny the comfort of sweet berry glaze on top of this dreamy cake. Don't skip it!

You will need fresh berry puree, lemon juice, vanilla and confectioners' sugar to bring this bright sweet and easy glaze together.

Lemon Chiffon Cake Recipe (with Blackberry Glaze) - Greedy Eats (5)

What does chiffon cake taste like?

Chiffon Cake is a very light textured, supremely moist and fluffy cake. This texture is created by whipping the egg whites separately.

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!

More Spring desserts you'll love:

Orange Chiffon Cake

Vanilla Bundt Cake with Strawberry Swirl

Strawberry Cupcakes Recipe

Easy Lemon Sponge Cake

Small Tres Leches Cake

If you liked this recipe give it a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me onInstagramat #greedyeatsblog

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Lemon Chiffon Cake Recipe (with Blackberry Glaze) - Greedy Eats (6)

Lemon Chiffon Cake

Moist, airy and fluffy Lemon Chiffon Cake to brighten up your day! This 6 inch Lemon Cake bakes super tall and is just the right amount of sweet.

4.85 from 20 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Servings 5 Slices

Calories: 385kcal

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!


Serving: 1Slice | Calories: 385kcal | Carbohydrates: 91g | Protein: 8g | Fat: 17g | Sodium: 170mg | Sugar: 72g

Tried this recipe? Pin it for later!Mention @greedyeats or tag #Greedyeats!

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Reader Interactions


  1. Lisa

    Can you cit this to make a layered cake or do I need to bake 2 cakes?


    • GreedyEats

      Both these things can be done Lisa! You can cut this cake into layers easily, it works. It can also be baked as separate layers, but baking time would be less in this case (Same oven temperature). Just go with what is more convenient to you.


  2. Mama Mia

    How egg yolk & egg white in your recipe ?


  3. annonymous

    is it normal for the batter in this recipe to fill to the top of the pan? i've baked other takes and non of them have done that before


    • GreedyEats

      You can fill this cake batter up to 3/4th of the pan and it should be okay. 🙂


  4. Jamela

    Can I make this cake as a sheet cake?


    • GreedyEats

      Sure can!


  5. Idalina

    Looks so beautiful and delicious amazing colour 😍


  6. Vida M Holguin

    What is 113 gms of flour in cups?
    How many egg yolks is 90 gms? And 120 gas egg whites?


  7. Diana

    Lemon Chiffon Cake Recipe (with Blackberry Glaze) - Greedy Eats (7)
    Such fluffy and moist cake.. I will keep making it every few months, thank you


  8. Astrid

    Lemon Chiffon Cake Recipe (with Blackberry Glaze) - Greedy Eats (8)


    • Astrid

      Lemon Chiffon Cake Recipe (with Blackberry Glaze) - Greedy Eats (9)


  9. Jesara

    Can I bake this on convection


    • GreedyEats

      Sorry, never tried it in convection.


      • Annabell

        Directions say to add cream of tartar and lemon juice when preparing the meringue, but meringue ingredients don't include lemon juice. How much lemon juice should be added?

      • GreedyEats

        It's cream of tartar or lemon juice, if you don't have cream of tartar handy. You don't have to add both. 🙂

  10. Anonymous

    do you need to grease the pan or does it need to cling to the sides to rise like with angel food cake


    • GreedyEats

      I simply line the bottom of my pan with parchment for easy removal and don't grease the pan to allow it to rise just like angel food cake.


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


What is the secret of chiffon cake? ›

The differences between chiffon cakes and the others are angel food cakes include only egg whites and sponge cakes have both egg whites and egg yolks, but the chiffon method calls for egg whites, egg yolks, and oil, so these cakes richer and moister than the other two.

What is the difference between a chiffon cake and a sponge cake? ›

Chiffon cake is a type of sponge cake that is characterized by its light and soft texture. Unlike traditional sponge cakes, which are made with or without butter, chiffon cakes are always made with oil. This gives them a tender, moist crumb and makes them lighter and more delicate than other types of cake.

How do you make a chiffon cake not collapse? ›

How to prevent a chiffon cake from collapsing while using a non-stick cake tin
  1. Use a bundt cake pan (pan with hole in the middle) I unfortunately only have a 8" non stick spring form cake tin.
  2. Use a stainless steel / aluminium / ceramic pan. ...
  3. Let it cool upside down. ...
  4. Bake it longer.
Mar 6, 2023

What is the mixing method for chiffon cake? ›

The chiffon cake mixing method is kind of a combination of the muffin method (where you just mix wet ingredients into dry) and an egg foaming method where we fold in whipped egg whites into the batter. The whipped egg whites is where the aeration, or creation of tiny air bubbles, occurs for this cake batter.

Should eggs be room temperature for chiffon cake? ›

Tips from our Bakers. Separate the eggs carefully; even a small amount of yolk in the whites will prevent them from beating up properly. The eggs separate most easily when cold, but allow them to come to room temperature before mixing, for best volume in the egg whites.

What's the difference between angel food cake and chiffon cake? ›

Chiffon cake has a richer flavor and, while still airy, a crumbier texture than angel food cake. Angel food cake is the foamiest foam cake around, with little flavor beyond a general sweetness. The fat in chiffon cake gives it more depth, and it is more likely to pack a punch with its flavors.

Can I use a regular cake pan for chiffon cake? ›

I have a friend on another cooking board who bakes chiffon cakes in regular, round cake pans all the time. I would be a little leery of a bundt pan, as you mustn't grease the pan for chiffon (it needs traction to rise properly), but a round springform pan should be fine.

What kind of pan is best for chiffon cake? ›

A classic chiffon cake is baked in a tube pan. These are like bundt tins but have flat sides and a flat base – something I will discuss later. The pan provides several elements which are essential for a successful chiffon cake. The most important thing is to not line the tin, either with butter or parchment paper.

What kind of oil do you use for chiffon cake? ›

However, a chiffon cake recipe includes oil and egg yolks (fats), and baking powder to counteract and help the cake rise. Q: Can I use melted butter instead of vegetable oil? A: No, to get a light, airy, soft texture, it has to be vegetable oil or canola oil.

Does chiffon cake have to be baked in a tube pan? ›

While you can bake a chiffon cake in a regular cake pan, a tube pan helps yield a chiffon cake with the lightest texture. The tube in the middle is so the cake can climb up to make for a tall and fluffy cake.

Do you grease the pan for a chiffon cake? ›

Do not grease or line the pans in any way! The cake needs traction to both rise and cool, so we don't want to do anything that would help it slip free, which would cause it to lose volume as it bakes and when it cools.

Why is my chiffon cake not fluffy? ›

Inverting the pan and cooling it down is important because it prevents the chiffon cake from shrinking, deflating, or sinking. Cooling it down helps the cake set and keep its height, which is how you get a light and fluffy chiffon cake.

Can you use a non stick pan for chiffon cake? ›

Though shape and size don't readily affect the cake (both tube pans and round cake pans work well) the pan material definitely makes a difference. In particular, you shouldn't use a non-stick pan for chiffon cake. Why? The batter needs walls that it can cling to as it climbs up, making for a tall and fluffy cake.

Why is my chiffon cake rubbery? ›

Overbaking: The oven temperature may have been too hot, or the cake may have been baked too long. Overbaking the cake causes it to lose moisture, resulting in a dry, rubbery cake.

Why did my chiffon cake come out dense? ›

There are a couple of reasons why your cake might be dense: The meringue wasn't whipped to stiff peaks (see 'beat your meringue to stiff peaks' in the tips above) The cake was underbaked: If the cake is underbaked the batter won't have the time to stabilise and will sink to create a dense texture.

What is the secret ingredient in cake? ›

Vinegar is a secret ingredient that can make your cakes light and fluffy.” One of the great things about using vinegar in cakes is that it's versatile. You can incorporate it into various cake recipes, from classic chocolate cakes to fruity variations.

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