Lemon Chiffon Cake with Lemon Cream Cheese Frosting

Lemon chiffon cake with frosting on a serving plate.

Lemon Chiffon Cake with Lemon Cream Cheese Frosting

Lemon Chiffon Cake with Cream cheese frosting is a delightful cake flavored with lemon zest, then frosted with the a creamy and bright lemon cream cheese!

Course Dessert

Cuisine American

Keyword easy lemon cake, Lemon Cream Cheese Frosting

Prep Time 15

Cook Time 55

cool time 30

Total Time 1 40

Servings

Calories 488kcal

Author sanna

Equipment

1 10 inch tube pan
1 Stand mixer

Ingredients

For the Chiffon Cake

7 egg yolks from large eggs
1½ cups sugar divided
¾ cup water
½ cup canola oil
2 tsp vanilla extract
3 tsp lemon zest about 3 lemons
2 cups all-purpose flour
3 tsp baking powder
1 tsp salt
7 egg whites from large eggs
¼ tsp cream of tartar

For the Lemon Cream Cheese Frosting

8 oz. cream cheese softened
1 cup icing sugar
3 tsp lemon juice
2 tsp lemon zest to sprinkle on top

Instructions

Make the Chiffon Cake

Preheat oven to 350 F. Using a stand mixer, beat the egg whites until frothy. Add the cream of tartar. Continue beating at medium high speed until the egg whites are opaque and are forming soft peaks.
With the mixer running, gradually beat in 1/2 cup of the sugar, until the whites form stiff peaks. Set aside.
In a medium bowl, whisk together flour, baking powder and salt.
In a large mixing bowl, use a wire whisk to stir together the yolks, remaining sugar, lemon zest, oil and vanilla extract until pale in color and a bit frothy.
Sift the flour mixture gradually over the yolk mixture, beating the flour well after each addition. keep beating until the batter is smooth and no lumps of flour remain.
Using a rubber spatula, gently fold the egg whites into the yolk batter in three additions. Make sure the color is uniform and no streaks off egg whites remain.
Pour the batter into a 10 inch tube pan. Run a knife across the batter to remove any air pockets. Also, tap it lightly against the counter once or twice. Bake the pineapple cake at 350 F for 55-65 minutes, or until the cake is nicely golden and springs back to the touch.
To cool the cake, let it rest on an overturned mug ( see post picture).

Unmold the Cake

run a spatula or knife along the sides of the pan. Gently press the cake sides inwards to release any parts that are still stuck. Carefully release the outer pan.
To release the center tube, run a knife along the bottom of the pan. Gently press the cake down and away from the tube to release any stuck parts. Carefully lift the cake and turn it over on cake stand or cake plate.

Frost the Cake

Spread the lemon cream cheese on top of the cake until the top is fully covered (Optional decorating tip in the recipe notes). Sprinkle lemon zest all over the frosting for added brightness and garnish.

How to Make the Lemon Cream Cheese Frosting

In a mixing bowl, beat the cream cheese until smooth. Beat in the icing sugar and lemon juice until combined.

Notes

The eggs should be at room temperature. For ease, separate the eggs while they are still cold, then let them sit at room temperature for at least 20 minutes.
The cream cheese should be softened for best results. Take it out of the fridge ahead of time ( depends on how warm your climate is).
You can adjust the icing consistency by adding more icing sugar to thicken it, or more lemon juice to thin it down and give it more flavor.
TO decorate the icing, you can pipe some flowers on top using a piping bag. Or you can use the back of the spoon to make some indentions on the icing ( like mermaid scales) after you spread it out.
Store the cake in a tightly covered container for up to 3 days. To serve. let it come to room temperature first.

Nutrition