When life gives you LEMONS, make Lemon Almond Chiffon Cake!
This lemon chiffon cake is one of my favorite chiffon cakes. The taste of the lemon paired with the almond is simply delicious. The best thing about this recipe is the simplicity of the cake, which can be paired with any fresh fruit of choice. Imagine whipping up some heavy cream and pairing it with the season’s freshest strawberries—it’s super refreshing! That’s exactly what I did, serving this delightful cake with fresh strawberries and whipped cream.
If you love light, airy cakes with a burst of citrus flavor, then this Lemon Almond Chiffon Cake is for you! It’s one of my absolute favorite chiffon cakes because of its delicate texture and the perfect balance of lemon and almond flavors.
What makes this cake truly special is its simplicity—it pairs wonderfully with fresh fruits, whipped cream, or even a dusting of powdered sugar. Imagine slicing into this soft, cloud-like cake, topping it with seasonal strawberries, and adding a dollop of freshly whipped cream—pure bliss!
Not only is this cake incredibly delicious, but it also has a healthier twist. Almond flour replaces part of the cake flour, adding a touch of nuttiness and extra moisture.
The Secret to a Perfect Chiffon Cake
The key to making a light and airy chiffon cake is separating your eggs and whipping the egg whites into a stable foam. I always whip mine until they resemble shaving cream; this ensures the batter holds its structure and doesn’t deflate when folded together.
To achieve stiff peaks in your egg whites, always use a grease-free bowl. I like to beat the egg whites first before mixing the rest of the cake batter.
You might be wondering about the difference between a chiffon cake and a sponge cake. While both cakes require whipped egg whites, chiffon cakes contain oil, making them moister than sponge cakes, which use melted butter and tend to be slightly drier. Using an angel food cake pan guarantees a good rise since the cake needs dry pan walls to cling to as it bakes.
Chiffon Cake vs. Sponge Cake – What’s the Difference?
While both cakes rely on whipped eggs for their airy texture, chiffon cakes are moister than sponge cakes. The secret? Oil. Chiffon cakes use vegetable oil, while sponge cakes use melted butter, resulting in a slightly drier texture.
Best Lemon Almond Chiffon Cake
This cake is light, refreshing, and perfect for any occasion. Whether you're enjoying it with your morning coffee or serving it at a gathering, it’s guaranteed to impress!
Ingredients
- 143 g (1 ¼ cups) sifted cake flour
- 52 g (½ cup) finely ground almonds
- 190 g (¾ cup) granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 106 g (½ cup) vegetable oil
- 8 eggs, separated
- 58 g (¼ cup) lemon juice
- 58 g (¼ cup) water
- 2 tbsp grated lemon zest (from about 3 lemons)
- ¼ tsp almond or lemon extract
- ½ tsp cream of tartar (or a squeeze of lemon juice as a substitute)
Directions
- Step 1 Preheat your oven to 325°F (165°C).
- Step 2 In a large bowl, sift together cake flour, ground almonds, sugar, baking powder, and salt. Add oil, egg yolks, lemon juice, water, lemon zest, and almond extract. Mix until smooth.
- Step 3 In a separate bowl, whip egg whites and cream of tartar until stiff peaks form.
- Step 4 Gently fold one-third of the egg whites into the batter to lighten it. Then, carefully fold in the remaining egg whites, ensuring you don’t deflate the mixture.
- Step 5 Pour the batter into an ungreased 8-inch (20 cm) round or angel food cake pan.
- Step 6 Bake for 50-60 minutes, or until the cake springs back when touched.
- Step 7 Immediately invert the pan after baking and allow the cake to cool completely. Once cooled, run a knife around the edges to loosen the cake.
Serving Suggestions
This Lemon Almond Chiffon Cake is incredibly versatile and can be served in various delicious ways:
🍓 Classic & Refreshing: Pair with fresh strawberries and a generous dollop of whipped cream for a light and elegant treat.
🍋 Citrus Lover’s Dream: Drizzle with a lemon glaze (a simple mix of powdered sugar and lemon juice) for an extra burst of tangy sweetness.
☕ Perfect with Tea or Coffee: Enjoy a slice with your favorite herbal tea, black tea, or a creamy cappuccino for a delightful afternoon treat.
🍨 Indulgent Dessert: Serve with a scoop of vanilla or almond ice cream and a sprinkle of toasted almond flakes for a rich, satisfying experience.
🍯 Healthier Twist: Drizzle with honey and top with Greek yogurt and berries for a wholesome and nutritious dessert.
Conclusion
There’s something truly special about a chiffon cake—its airy, melt-in-your-mouth texture combined with the vibrant flavors of lemon and almond makes it an irresistible treat. This Lemon Almond Chiffon Cake is light yet flavorful, simple yet elegant, and perfect for any occasion. Whether you enjoy it on its own, with a dusting of powdered sugar, or paired with fresh fruit and whipped cream, this cake is sure to impress.
If you’ve never made a chiffon cake before, don’t be intimidated! Follow the tips on whipping egg whites, using an angel food cake pan, and handling the batter gently—you’ll be rewarded with a beautifully risen, fluffy, and delicious cake.
I’d love to hear from you! Have you tried chiffon cakes before? Will you be giving this recipe a go? Let me know in the comments, and don’t forget to share your baking creations 🍋💛🍰with your fellow heroes and follow me on Facebook, Instagram, TikTok, and Pinterest! Tag me @simplyoby so I can see your kitchen magic! Subscribe to my newsletter and YouTube Channel for more quality content from me ✨
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