Latest news, food, business, travel, sport, Tips and Tricks...

Lemon Chiffon Cake with Blueberries for National Chiffon Cake Day!

Lemon Chiffon Cake with Blueberries for National Chiffon Cake Day!

By TheNaptimeChef

The difference between lemon cake and lemon chiffon cake is the oil. Chiffon cake is made with oil instead of butter which produces a lighter, moister cake texture that many people find pleasing to the palate. Chiffon cake also uses whipped egg whites to keep the cake exceptionally light and fluffy. I love chiffon cake myself and am always looking for an excuse to make it. That is why it was so much fun to make it the other day in honor of National Chiffon Cake Day! I mean, what better reason to make chiffon cake and pass it around to your neighbors then for an actual national holiday. Here is my simple, favorite recipe for Chiffon cake which I adapted from Betty Crocker. It is simple and scrumptious and I hope you enjoy it as much as we do!

Lemon Chiffon Cake

adapted from Betty Crocker


  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup cold water
  • ½ cup vegetable oil
  • 2 teaspoons vanilla
  • 2 teaspoons freshly grated lemon zest
  • 7 egg yolks
  • 8 egg whites
  • ½ teaspoon cream of tartar


  • 1/3 cup unsalted butter
  • 2 cups confectioners’ sugar
  • ½ teaspoon freshly grated lemon zest
  • 2 tablespoon freshly squeezed lemon juice

For the topping:

  • Toss 1 cup of fresh blueberries, plop a handful on each slice of cake with a dollop of whipped cream before serving!


  1. Place the oven rack to lowest position. Heat oven to 325°F. In large bowl, mix the flour, sugar, baking powder and salt. Beat in the cold water, oil, vanilla, lemon peel and egg yolks until smooth.
  2. In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form. Gradually pour egg yolk mixture over beaten egg whites, folding with rubber spatula just until blended. Pour into ungreased 10-inch tube pan or Bundt pan.
  3. Bake the cake for about 1 hour 15 minutes or until top springs back when touched lightly. Let the cake cool for about 20 minutes, then loosen the side of cake with knife or long, metal spatula and remove it from the pan.
  4. In 1 1/2-quart saucepan, melt butter over low heat; remove from heat. Stir in powdered sugar and lemon peel until smooth. Stir in lemon juice, 1 tablespoon at a time, until smooth and consistency of thick syrup. Spread glaze over top of cake, allowing some to drizzle down side.