Alright, I’ll be honest — chiffon cakes used to intimidate me. Too many eggs, too many bowls, and that whole business of inverting the pan? What madness is that? But let me tell you, the first time I cracked it with this lemon chiffon cake… I actually stood back and whispered, “Look at you.”
This cake takes me right back to Sunday tea at my nan’s — she always had a cake with a proper zing. Not the heavy kind, mind you — something light, like a breeze through lace curtains. And when I got older and started baking myself, I realised why she stuck to citrus: it wakes the whole cake up. One slice and you feel like you’ve opened the window on a spring day.
I’ve tested and tinkered with this UK-style lemon chiffon recipe until it felt like home. It’s got height, it’s got fluff, and it’s got that lush lemon pie filling that makes you go, “Ooh, now that’s cheeky.” Let’s get into it.
Why You’ll Love It
- So light it could float – like, honestly, it’s got bounce.
- Lemon through and through – zest in the sponge, filling in the middle, slices on top.
- Not sickly sweet – perfectly balanced between tart and mellow.
- It actually keeps well – holds up for days in the fridge (if it lasts that long).
- A stunner for guests – this one looks like you tried hard (even if you didn’t).
- Fun to make, I promise – folding egg whites is oddly satisfying.
Ingredients
- 1 ¾ cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup white sugar
- ½ cup vegetable oil
- 6 egg yolks
- ¾ cup water
- 1 tablespoon fresh lemon zest
- 6 egg whites
- ½ teaspoon cream of tartar
- ¾ cup white sugar (for the meringue)
- 1 cup heavy whipping cream
- 2 ½ cups lemon pie filling
- 8 lemon slices (for decoration)
How to Make It
Get the dry stuff ready:
Sift together your flour, baking powder, salt, and the first ½ cup of sugar into a big mixing bowl. Sift it twice if you’ve got time — it makes it extra fluffy. I always do it while humming. Don’t ask why.
Whisk the lemony wet mix:
In another bowl, whisk your oil, egg yolks, water, and lemon zest. It’ll smell amazing — like bottled sunshine. You’re looking for smooth and pale.
Combine and take a breath:
Slowly stir the wet into the dry until you’ve got a silky batter. It should be thick but pourable — kind of like custard, but with attitude.
Whip up those whites:
In a very clean bowl, beat the egg whites and cream of tartar until soft peaks form. Then slowly add the other ¾ cup of sugar while beating, until it forms glossy stiff peaks. Don’t overdo it — you want peaks that stand up but still look soft, not dry.
The gentlest of folds:
Take a big spoonful of the egg whites and mix it into the batter to loosen it up. Then, gently fold the rest in — slow, sweeping motions. Patience. Think clouds folding into custard.
Bake it tall:
Pour your batter into an ungreased 10-inch tube pan. Don’t tap the pan — let it be. Pop it into a preheated oven at 165°C (325°F) and bake for about 55 minutes. It’s done when it springs back lightly and the top’s golden.
Cool upside down (yes, really):
This part’s weird but crucial. Invert the pan onto a bottle or cooling rack and let it cool completely like that. It keeps the cake tall and airy. I’ve rushed it before — big mistake.
Assemble and chill:
Once cool, slide a knife around the edges and pop it out. Slice the cake in half horizontally. Spread lemon pie filling over the bottom half, pop the top layer back on, and frost with freshly whipped cream. Top with lemon slices. Chill for about an hour before serving — it sets up beautifully.
Common Mistakes and How to Dodge Them
Why did my cake deflate?
You probably overmixed or didn’t whip the egg whites enough. Been there — I once had a chiffon so flat it could’ve been a pancake.
Why’s it stuck to the pan?
Good! That means you didn’t grease it. Just use a knife to loosen the edges. It’s supposed to cling.
Why is my cake dense?
Either the folding was too rough or too long. Gentle is the name of the game — let those air bubbles live!
Can I skip inverting it?
Please don’t. It really helps it hold that gorgeous height. Trust the upside-down magic.
Storage and Reheating
Fridge:
Store covered in the fridge for up to 5 days. The cream and filling actually settle in better after a day.
Freezer:
Freeze the cake (unfilled and unfrosted) wrapped tightly in cling film and foil. Defrost overnight in the fridge and then fill/frost fresh.
Microwave:
Not the best for this one — it gets a bit rubbery. But if you must, 20 seconds on low will do.
Oven:
Warm slices gently at 150°C for 5–8 minutes. Better than the microwave, promise.
Frequently Asked Questions
Can I use plain flour instead of cake flour?
Yep — just take out 2 tablespoons of plain flour per cup and replace with cornflour. Sift it well.
Do I need lemon pie filling or can I make my own?
Shop-bought is fine, but homemade lemon curd? Next level. Go for it if you’ve got time.
Can I make this gluten-free?
You can try a gluten-free cake flour blend, but results vary. Be gentle with it — GF cakes are a little fussy.
How long does it need to cool upside down?
At least 1 hour, but ideally until it’s totally cool. Rushing it leads to heartbreak.
Nutrition Facts (Per Serving):
- Calories: 1492
- Fat: 58g
- Carbs: 224g
- Protein: 28g
- Sodium: 642mg
- Sugar: 162g
More Desserts Recipe:
Lemon Chiffon Cake Uk Recipe
Description
A bright, fluffy lemon chiffon cake with whipped cream and lemon pie filling — light as air, rich in citrus flavour, and perfect for springtime tea.
Ingredients
Instructions
- Preheat oven to 165°C (325°F). Sift flour, baking powder, salt, and sugar.
- Whisk oil, egg yolks, water, and zest until smooth. Combine with dry ingredients.
- Beat egg whites and cream of tartar to soft peaks. Add sugar, beat to stiff peaks.
- Gently fold egg whites into batter.
- Pour into ungreased tube pan. Bake 55 minutes.
- Invert to cool.
- Slice cake in half. Fill with lemon pie filling, top with whipped cream and lemon slices.
- Chill for 1 hour before serving.4
Notes
- Don’t skip inverting the cake — it makes all the difference.
- Use room temp eggs for better volume.
- Fresh lemon zest is key — avoid the bitter white pith.
- Be gentle with folding — you’re building clouds, not cement.