Name: Lemon Chiffon Cream Cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 50 g cake flour (1/3 cup); 3 eggs; 18 g water (4 teaspoons, room temperature); 30 g vegetable oil (2 tablespoons); 18 g fresh lemon juice (4 teaspoons); 30 g granulated sugar (3 tablespoons); 1 tablespoon vanilla extract; 1 tablespoon lemon juice (for egg whites); 2 eggs; 60 g fresh lemon juice (1/4 cup); 80 g granulated sugar (1/3 cup + 1 tablespoon); 1 tablespoon lemon zest (from 1 lemon); 30 g unsalted butter (2 tablespoons); 350 g heavy cream (1 1/2 cups); 30 g granulated sugar (3 tablespoons)

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Lemon Chiffon Cream Cake is a light, airy dessert that combines the refreshing tartness of lemon with the rich creaminess of whipped cream and smooth lemon curd. The fluffy chiffon cake layers, filled with luscious lemon curd and whipped cream, make for a perfect treat on warm days or any occasion that calls for a zesty, indulgent dessert.

Why You’ll Love This Recipe

This Lemon Chiffon Cream Cake is a delicate and delightful dessert with multiple layers of flavor and texture. The chiffon cake is incredibly light and moist, while the homemade lemon curd adds a tangy richness that pairs perfectly with the sweet whipped cream. The combination of fresh lemon juice and zest gives the cake a refreshing citrus kick that makes it stand out. It’s perfect for special occasions or a simple yet sophisticated dessert to enjoy any time.

Ingredients

Lemon Chiffon Cake:

50 g cake flour (1/3 cup)
3 eggs
18 g water (4 teaspoons, room temperature)
30 g vegetable oil (2 tablespoons)
18 g fresh lemon juice (4 teaspoons)
30 g granulated sugar (3 tablespoons)
1 tablespoon vanilla extract
1 tablespoon lemon juice (into the egg whites)

Lemon Curd:

2 eggs
60 g fresh lemon juice (1/4 cup)
80 g granulated sugar (1/3 cup + 1 tablespoon)
1 tablespoon lemon zest (from 1 lemon)
30 g unsalted butter (2 tablespoons)

Whipped Cream:

350 g heavy cream (1 1/2 cups)
30 g granulated sugar (3 tablespoons)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Lemon Chiffon Cake:

Preheat the oven to 293°F (145°C). Do not grease the 6-inch round chiffon cake pan.
Prepare the batter: Separate the eggs, placing the egg whites in a cool bowl in the fridge. In a separate bowl, whisk together the vegetable oil, 18g lemon juice, and water. Sift in the cake flour and mix well. Add the egg yolks and mix to combine. Set aside.
Beat egg whites: In a clean bowl, add the lemon juice (1 tablespoon), sugar, and vanilla extract to the egg whites. Use a hand mixer to beat at medium-high speed until stiff peaks form.
Combine batter: Take a scoop of the whipped egg whites and gently fold it into the batter until just combined. Gradually fold in the rest of the egg whites until fully combined.
Bake: Pour the batter into the chiffon cake pan. Use a toothpick to poke through the batter to remove air pockets. Tap the pan a few times, then bake for 45 minutes or until golden brown and a toothpick inserted comes out clean.
Cool the cake: Once the cake is done, immediately turn the pan upside down to cool completely. This step prevents the cake from collapsing.
Remove from pan: Once cooled, loosen the sides with a thin spatula, pop the cake out from the bottom, and remove the pan bottom. Slice the cake into three even layers.

Lemon Curd:

Cook the curd: In a pot, combine 2 eggs, 60g lemon juice, 80g sugar, and 1 tablespoon lemon zest. Stir well and cook over medium-low heat. Keep stirring until the mixture thickens.
Finish the curd: Add in the butter and stir until smooth. Remove from heat and transfer to a clean bowl. Cover with plastic wrap and chill in the fridge.

Whipped Cream:

Whip the cream: In a clean bowl, combine the heavy cream and sugar. Use a hand mixer to beat until stiff peaks form.
Prepare for assembly: Transfer the whipped cream into a piping bag for easy assembly.

Assemble the Cake:

Layer the cake: Start with a layer of cake, followed by a layer of whipped cream and a generous spread of lemon curd sauce.
Repeat: Continue layering with the second layer of cake, more whipped cream, and a top layer of lemon curd sauce. Optionally, dust the top with extra lemon zest.
Chill: Let the cake set in the fridge for 30 minutes to allow the flavors to meld.

Servings and Timing

Servings: 8
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes (plus 30 minutes chilling)

Variations

Fruit Filling: Add fresh berries like raspberries, strawberries, or blueberries to the layers for extra flavor and color.
Gluten-Free: You can substitute the cake flour with a gluten-free flour blend if needed.
Lemon Meringue: For a twist, top the cake with meringue instead of whipped cream for a meringue-topped lemon cake.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: This cake is best enjoyed cold, so there’s no need to reheat. Just chill before serving for the best texture.

FAQs

1. Can I make this cake in advance?

Yes, this cake can be made a day or two in advance. Just be sure to store it in the fridge until ready to serve.

2. Can I use bottled lemon juice for the lemon curd?

Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used if needed.

3. Can I make the lemon curd ahead of time?

Yes, the lemon curd can be made ahead of time and stored in the refrigerator for up to a week.

4. What if I don’t have a chiffon cake pan?

You can use any round cake pan, but the chiffon cake pan helps with the cooling process and prevents the cake from collapsing.

5. Can I use a different type of citrus for the curd?

Yes, you can experiment with other citrus fruits like lime or orange for a different twist on the curd.

6. Can I make this cake without whipped cream?

Yes, you can substitute the whipped cream with a light buttercream or cream cheese frosting for a different texture.

7. How do I get the cake to be fluffy?

The key to a fluffy chiffon cake is beating the egg whites to stiff peaks and folding them gently into the batter. Avoid overmixing.

8. Can I freeze this cake?

Yes, you can freeze the cake layers separately before assembling. Once assembled, it’s best served fresh.

9. Can I use a different cake flavor?

While the lemon chiffon cake is the best match, you can substitute with a vanilla or almond-flavored chiffon cake for a different taste.

10. How can I make the curd thicker?

If you find the curd isn’t thick enough, continue cooking it on low heat, stirring constantly, until it thickens to your desired consistency.

Conclusion

Lemon Chiffon Cream Cake is the perfect dessert to bring a refreshing citrus burst to any occasion. The light and fluffy chiffon cake layers, creamy lemon curd, and airy whipped cream create a truly indulgent dessert that isn’t overly heavy. Whether it’s for a special celebration or just to treat yourself, this cake will surely impress with its delicate texture and bright, zesty flavor.