This recipe provides instructions for creating a delightful Lemon Chiffon Pound Cake, a hybrid of the rich, buttery flavor of a pound cake and the light, airy texture of a chiffon cake, enhanced with the bright and zesty flavor of lemon. This cake achieves a wonderful balance between a tender crumb and a substantial yet not heavy feel, making it a truly special treat. The incorporation of both butter and oil contributes to its moistness, while the addition of whipped egg whites, a hallmark of chiffon cakes, ensures its lightness and volume. The lemon flavor is typically infused through both the zest and juice of fresh lemons, creating a vibrant and refreshing taste that perfectly complements the cake’s richness. The batter is usually made by creaming butter and sugar, then incorporating egg yolks, lemon zest, oil, and dry ingredients (flour, baking powder, salt). Separately, egg whites are beaten with sugar until stiff peaks form and are then gently folded into the yolk batter, creating a light and airy mixture. Baking in a Bundt pan or tube pan is essential for chiffon cakes as it allows the batter to climb the sides and bake evenly, resulting in its characteristic shape and texture. After baking until golden brown and a toothpick inserted into the center comes out clean, the cake is often cooled upside down in the pan to prevent it from collapsing. Once completely cooled, it is inverted onto a serving plate and typically adorned with a simple yet elegant glaze made from powdered sugar and lemon juice, adding an extra burst of citrusy sweetness. A dusting of powdered sugar or a sprinkle of lemon zest can also serve as a finishing touch. This Lemon Chiffon Pound Cake is perfect for brunches, afternoon tea, or as a light and flavorful dessert that showcases the bright and cheerful taste of lemon in a beautifully textured cake. The image shows a partially sliced Lemon Chiffon Pound Cake on a white plate. The cake is baked in a Bundt pan and has a golden-brown exterior with a light, airy yellow crumb visible in the cut sections. A creamy white glaze is drizzled over the top and down the sides of the cake, and a dusting of powdered sugar is visible on the top edges. A few crumbs of the cake are scattered on the plate.
The texture of Lemon Chiffon Pound Cake is a delightful combination of the moist and tender crumb of a pound cake with the light and airy structure of a chiffon cake. It’s substantial yet not heavy, with a delicate melt-in-your-mouth quality.
The flavor profile is a harmonious blend of rich buttery notes and the bright, zesty, and slightly tart taste of fresh lemon, balanced by the sweetness of the cake and the glaze.
Lemon Chiffon Pound Cake is a hybrid cake that combines the richness of a pound cake with the lightness of a chiffon cake, infused with a vibrant lemon flavor and often topped with a sweet lemon glaze.
The preparation involves creaming butter and sugar, incorporating egg yolks and lemon zest, adding oil and dry ingredients, folding in beaten egg whites, baking in a Bundt or tube pan, cooling upside down, and then glazing.
Ingredients:
For the Lemon Chiffon Pound Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar, divided
- 6 large eggs, separated (yolks and whites in separate bowls, at room temperature)
- ¼ cup vegetable oil (or other neutral oil)
- ¼ cup fresh lemon juice
- Zest of 2 large lemons (about 2 tablespoons)
- ½ teaspoon vanilla extract
For the Lemon Glaze:
- 2 cups powdered sugar
- ¼ cup fresh lemon juice (or more, to desired consistency)
Optional Garnish:
- Powdered sugar, for dusting
- Fresh lemon zest, for sprinkling
Equipment:
- 10-inch Bundt pan or tube pan
- Large mixing bowls
- Electric mixer (handheld or stand mixer)
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Small bowl (for lemon juice)
Instructions:
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan or tube pan thoroughly.
- Whisk Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
- Cream Butter and Sugar (Part 1): In a large mixing bowl, using an electric mixer, cream together the softened butter and 1 ¼ cups of the granulated sugar until light and fluffy. This should take several minutes.
- Add Egg Yolks and Lemon Zest: Beat in the egg yolks one at a time, mixing well after each addition. Stir in the lemon zest until evenly distributed.
- Add Oil, Lemon Juice, and Vanilla: Gradually beat in the vegetable oil until just combined. Then, add the fresh lemon juice and vanilla extract and mix until smooth.
- Add Dry Ingredients to Wet: Gradually add the whisked dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Beat Egg Whites: In a separate clean, grease-free bowl, using a clean electric mixer, beat the egg whites until soft peaks form. Gradually add the remaining ½ cup of granulated sugar, beating until stiff, glossy peaks form. Do not overbeat.
- Fold in Egg Whites: Gently fold about one-third of the beaten egg whites into the yolk batter to lighten it. Then, carefully fold in the remaining egg whites in two additions, using a rubber spatula. Use a light hand and fold until just combined, being careful not to deflate the egg whites.
- Pour Batter into Pan: Pour the prepared batter evenly into the greased and floured Bundt pan or tube pan.
- Bake the Cake: Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the thickest part of the cake comes out clean. The cake should be golden brown and spring back lightly when touched.
- Cool Upside Down: Immediately after removing the cake from the oven, invert the pan onto a wire rack. Let the cake cool completely upside down in the pan for at least 1-2 hours. This helps maintain its light and airy texture.
- Remove from Pan: Once completely cooled, gently loosen the edges of the cake from the pan with a thin knife or spatula. Invert the cake onto a serving plate.
- Make the Lemon Glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth and the glaze reaches your desired consistency (you may need to add more lemon juice a teaspoon at a time to achieve a drizzling consistency).
- Glaze the Cake: Drizzle the lemon glaze evenly over the top of the cooled cake, allowing it to drip down the sides.
- Garnish (Optional): If desired, dust the cake with additional powdered sugar or sprinkle with fresh lemon zest.
- Serve: Slice and serve the Lemon Chiffon Pound Cake. It’s delicious on its own or with fresh berries or a dollop of whipped cream.
Enjoy this beautifully textured and brightly flavored Lemon Chiffon Pound Cake!
Tips for Success:
- Room Temperature Eggs: Using room temperature eggs helps them whip up to a better volume and emulsify more easily into the batter.
- Clean Bowl for Egg Whites: Ensure the bowl and beaters used for whipping egg whites are clean and free of any grease or yolk, as this can prevent them from whipping properly.
- Stiff Peaks: Beat the egg whites to stiff, glossy peaks for the best volume and lightness in the cake.
- Gentle Folding: Fold the egg whites into the batter gently to maintain the airiness. Overmixing will deflate them, resulting in a denser cake.
- Cool Upside Down: Do not skip the step of cooling the cake upside down, especially for chiffon-style cakes, as it helps prevent collapse.
- Completely Cooled Before Glazing: Ensure the cake is completely cooled before applying the glaze, otherwise, the glaze may melt and become too thin.
- Adjust Glaze Consistency: Adjust the amount of lemon juice in the glaze to achieve your desired thickness for drizzling.
This Lemon Chiffon Pound Cake is a delightful treat that combines the best of both worlds – the richness of pound cake with the lightness of chiffon, all infused with a bright lemon flavor.