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–+ servings
Lemon Chiffon Log
This Lemon Chiffon Log is a bright, airy dessert that combines the tender texture of chiffon cake with the refreshing zing of lemon. The recipe captures the post-war baking trend of using vegetable oil instead of butter for a lighter crumb. Enhanced by freshly grated lemon rind and lemon juice, the cake achieves a perfect balance of sweetness and citrus. Ideal for spring and summer occasions, it’s baked in a tube pan for a traditional, lofty presentation that’s as delightful to slice as it is to eat.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Cooling Time 1 hour
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 297 kcal

Ingredients
  

Step 1 – Dry & Wet Base:

  • 2¼ cups cake flour (sifted )
  • 1½ cups sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • ½ cup Mazola (or other vegetable oil)
  • 5 egg yolks (unbeaten )
  • 1 tbsp lemon rind (grated )
  • 2 tbsp lemon juice

Step 2 – Egg Whites:

  • 7 egg whites (1 cup)
  • ½ tsp cream of tartar

Instructions
 

Step 1: Mix Dry Ingredients

  • Sift together cake flour, sugar, baking powder, and salt in a large bowl.
  • Make a well in the center of the dry mixture.

Step 1 Continued: Add Wet Ingredients

  • Pour oil, egg yolks, grated lemon rind, and lemon juice + enough cold water to make ¾ cup into the well.
  • Mix until smooth and fully combined.

Step 2: Beat Egg Whites

  • In a separate bowl, beat egg whites with cream of tartar until very stiff peaks form.

Step 3: Fold and Bake

  • Gently fold egg white mixture into the batter until well incorporated.
  • Pour into an ungreased tube pan.
  • Bake at 325°F for approximately 65 minutes.
  • Invert pan to cool completely before removing from pan.

Tips

  • Use fresh lemon zest and juice for the brightest citrus flavor.
  • Add orange zest if you want to emphasize the “orange chiffon” note.
  • Ensure egg whites are at room temperature before whipping for maximum volume.
  • Do not grease the tube pan, this helps the cake rise properly.
  • Cool the cake upside-down to prevent collapse.
  • Replace part of the water with additional lemon juice for a sharper lemon flavor.
  • Fold egg whites gently to avoid deflating the batter.
  • Add a lemon glaze for a sweet, glossy finish.
  • For a lighter texture, sift the flour twice as written (“sifted cake flour”).

Nutrition

Calories: 297kcalCarbohydrates: 43gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 82mgSodium: 168mgPotassium: 91mgFiber: 1gSugar: 25gVitamin A: 110IUVitamin C: 2mgCalcium: 75mgIron: 1mg
Keyword chiffon cake, citrus dessert, classic baking, homemade cake, lemon cake, tube pan cake, vintage recipe
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