Lemon chiffon cake is lighter than a sponge cake and bursts with citrus flavor. Learn how to make this airy, lemony treat—and what to serve with it.
Lighter-than-air lemon chiffon cake gets its lofty stature from whipped egg whites, cream of tartar, and a bit of baking magic. Lemon zest and juice provide tangy lemon flavor, though lime or grapefruit zest and juice work, too, if you’d like to veer off course.
The straight sides of an ungreased tube pan help the tender crumb reach its loftiest potential; swap in a nonstick Bundt pan, and you’ll be left with nothing but dense, flat disappointment. It’s similarly crucial to set the cake upside down to cool as soon as you take it out of the oven so it maintains its shape as it comes to room temperature.
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