Meyer Lemon Chiffon Cake Recipe

I absolutely love this lemon cake recipe because it combines the fresh, zesty flavor of Meyer lemons with an incredibly light, fluffy texture that feels so indulgent yet guilt-free. Plus, there’s something so satisfying about mastering the delicate folding technique to achieve that perfect soufflé-like rise!

I adore the bright and zesty flavors of Meyer Lemon Chiffon Cake. With 1 1/4 cups of cake flour and 1/2 cup of granulated sugar defining its lofty texture, I find the combination of 1/4 cup of Meyer lemon juice and zest to add a real citrusy flavor punch.

And, too, a blend of 5 egg whites and cream of tartar to exude that signature lightness we all associate with chiffon cakes. Optional powdered sugar adds a nice touch of elegance when serving this cake.

Ingredients

Cake Flour:
Provides the cake with a gentle, airy structure; low in protein.

Granulated Sugar:
Makes the cake sweet; gives it structure via caramelization.

Meyer Lemon Juice:
Imparts an unusual, mild sourness; abundant in ascorbic acid.

Meyer Lemon Zest:
Boosts the flavor of citrus; has essential oils.

Vegetable Oil:
Maintains the moisture in the cake; provides a more healthful option than butter.

Egg Whites:
Help make the cake fluffy; they are an excellent source of protein.

Cream of Tartar:
Keeps egg whites stable; assists in keeping light, fluffy texture.

Ingredient Quantities

• 1 1/4 cups cake flour
• 1/2 cup granulated sugar, divided
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup vegetable oil
• 3 large egg yolks
• 1/4 cup Meyer lemon juice
• 2 teaspoons finely grated Meyer lemon zest
• 1/3 cup water
• 5 large egg whites
• 1/4 teaspoon cream of tartar
• Powdered sugar, for dusting (optional)

Instructions

1. Set your oven to 325°F (165°C) to preheat. Be ready with a 9-inch tube pan that has not been greased; it is important that your pan is not non-stick.

2. In a sizable mixing bowl, combine the cake flour, 1/4 cup of the granulated sugar, baking powder, and salt. Whisk together until you have a homogeneous mixture.

3. In another bowl, whisk together the vegetable oil, egg yolks, juice from the Meyer lemons, lemon zest, and water. Smooth and well-combined is the goal here.

4. Slowly incorporate the wet mixture into the dry ingredients, whisking until the combined elements are smooth and well integrated.

5. Using a clean, large mixing bowl, beat together the egg whites and cream of tartar with an electric mixer set to medium speed until soft peaks form.

6. Slowly incorporate the other 1/4 cup sugar into the egg whites, beating them on high speed until they hold stiff peaks and are very glossy.

7. The batter is combined with the egg whites in three separate additions. The egg whites must be folded in gently so that they remain light and fluffy. Be careful when doing this, for deflating the egg whites at this stage will not give you the soufflé-like cake that you want.

8. Into the tube pan, pour the batter, smoothing the top with a spatula.

9. Cook for 45 to 50 minutes, or until the cake bounces back when gently poked and a toothpick put in the center comes out clean.

10. Turn the cake upside down in its pan and let it cool completely. When cool, go around the edges with a knife to free the cake from the pan and gently remove it from the pan. Before serving, you may dust the top with powdered sugar if you like.

Equipment Needed

1. Oven
2. 9-inch tube pan (not greased and not non-stick)
3. Large mixing bowl
4. Medium mixing bowl
5. Whisk
6. Electric mixer
7. Spatula
8. Toothpick
9. Knife

FAQ

• Can I substitute regular lemons for Meyer lemons?Certainly! Regular lemons can be used, but remember that Meyer lemons are sweeter and less acidic, which may alter the flavor profile slightly.
• How should I store the chiffon cake?Keep the cake at room temperature in an airtight container for no more than 2 days. If you wish to store it longer, put it in the refrigerator. It should be fine for up to 5 days in there.
• What is the purpose of cream of tartar in this recipe?When beaten to stiff peaks, egg whites are stabilized by cream of tartar, which helps them create the airy texture that is a hallmark of chiffon cakes.
• Can I use all-purpose flour instead of cake flour? Yes, but the texture may be denser. To mimic cake flour, replace 2 tablespoons of all-purpose flour with cornstarch for each cup used.
• Why is it important to divide the sugar?The sugar is divided so that it can be added gradually. This allows for the satisfactory incorporation of sugar into the egg whites and yolks, leading to a stable foam that contributes to a lighter-textured cake.
• Is it necessary to use vegetable oil?Indeed, it is the moisture combined with the tender crumb that makes cake, well, cake. Without moisture, the crumb is dry. Without oil, or the equivalent ingredient of butter, there can be no moisture.

Substitutions and Variations

When a recipe calls for cake flour, you can use all-purpose flour instead. However, you must take out 2 tablespoons of the flour per cup you’re using and replace it with cornstarch. The result will be a cake flour substitute that is closer in texture and density to cake flour than all-purpose flour, as the proportions of cornstarch to flour are now what is found in cake flour.
Sugar that is in granule form: If you are using an equal measure, then your ingredient substitution will yield a sugar of a finer texture.
Vegetable oil: For a different flavor, you can use an equal amount of melted coconut oil or light olive oil.
Meyer lemon juice: If you don’t have Meyer lemon juice, you can substitute regular lemon juice for it; however, use slightly less of it because it is more acidic.
Zest from Meyer lemons: If you don’t have Meyer lemons, you can use regular lemons in the same amount. Their zest may not have the same sweetness or depth of flavor, but it will be close enough for most purposes.

Pro Tips

1. Precision in Measuring Use a kitchen scale to measure the cake flour and sugar accurately. This will ensure the right texture and consistency for the cake. Too much flour can make the cake dense, while too little sugar can affect the sweetness and texture.

2. Room Temperature Ingredients Make sure all your ingredients, especially the eggs, are at room temperature before mixing. This helps them blend better and contributes to a more uniform batter.

3. Gentle Folding Technique When folding in the egg whites, use a large spatula and a gentle folding motion to preserve the airiness. Rotate the bowl as you fold in the egg whites to ensure even incorporation without losing air volume.

4. Cooling Inverted Allow the cake to cool completely while inverted in the tube pan. This helps maintain the cake’s height and prevents it from collapsing, giving it a light and fluffy texture.

5. Zest Intensity For a more pronounced lemon flavor, consider adding a bit more finely grated Meyer lemon zest. Just be careful not to include the bitter white pith underneath the zest when grating.