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Light and Fluffy Lemon Chiffon Cake Recipe with Honey Glaze

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A light, airy lemon chiffon cake with a subtle floral note and a delicate honey glaze that balances tartness and sweetness perfectly. This cake is perfect for special occasions or casual afternoons.

Ingredients

Scale
  • 1 cup (125g) cake flour (sifted)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 5 large eggs, separated (room temperature)
  • ¾ cup (150g) granulated sugar, divided
  • ⅓ cup (80ml) fresh lemon juice (about 2 lemons)
  • 2 tablespoons lemon zest (finely grated)
  • ⅓ cup (80ml) vegetable oil (canola oil preferred)
  • 1 teaspoon vanilla extract
  • 1 teaspoon edible floral water (optional, such as orange blossom or elderflower)
  • ⅓ cup (100g) honey (raw or wildflower honey preferred)
  • 2 tablespoons fresh lemon juice (for glaze)
  • 1 teaspoon warm water (to thin the glaze if needed)

Instructions

  1. Preheat oven to 325°F (163°C). Do not grease the chiffon pan. Separate eggs carefully, reserving whites.
  2. Sift together cake flour, baking powder, and salt in a medium bowl.
  3. Whisk egg yolks with ½ cup (100g) sugar until pale and thickened (2-3 minutes). Add vegetable oil, vanilla extract, lemon juice, lemon zest, and floral water if using. Mix until combined.
  4. Gradually fold sifted dry ingredients into wet mixture gently until smooth.
  5. Beat egg whites on medium speed until foamy. Gradually add remaining ¼ cup (50g) sugar and increase speed to high. Beat until stiff, glossy peaks form.
  6. Fold one-third of egg whites into batter to lighten, then fold in remaining whites gently until just combined.
  7. Pour batter into ungreased chiffon pan and smooth top gently.
  8. Bake for 50-60 minutes until golden and a skewer inserted comes out clean. Avoid opening oven early.
  9. Invert pan onto wire rack immediately and cool completely upside down (1-2 hours).
  10. Whisk honey, lemon juice, and warm water until smooth for glaze.
  11. Loosen cake edges with a knife, remove from pan, place on serving plate, and drizzle honey glaze evenly. Let soak 10-15 minutes before slicing.

Notes

Do not grease the chiffon pan to allow the cake to climb the sides and rise properly. Use room temperature eggs and a clean, dry bowl for whipping egg whites. Fold egg whites gently to keep air in the batter. Cool cake upside down to prevent collapse. Honey glaze adds moisture and shine; apply while cake is cool but fresh.

Nutrition

Keywords: lemon chiffon cake, honey glaze, light cake, floral cake, easy lemon cake, chiffon cake recipe, spring dessert

Find it online: https://milacook.com/light-and-fluffy-lemon-chiffon-cake-recipe-with-honey-glaze-easy-step-by-step-guide/