Triple lemon chiffon cake

6 servings
40 min
20 min
Very Easy
  • Triple Lemon Chiffon Cake
  • Triple Lemon Chiffon Cake, photo 2
  • Triple Lemon Chiffon Cake, photo 3
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Triple Lemon Chiffon Cake
A dessert too perfect and delicious.


Number of serving: 6
8 eggs, separated

1/4 cup walnut oil

-2 tablespoons freshly squeezed lemon juice

1 tablespoon of lemon zest

1/3 cup water

1/2 teaspoon of cream of tartar

1 and 1/2 cups of sugar

1 and 3/4 cups of cake flour

1/2 teaspoon of baking soda

1/2 teaspoon of salt


  • Preheat the oven to 350*degrees F. Line the bottoms of three 9-inch pans with parchment paper but do not butter or grease the pans.
  • In a med-large bowl whisk together the egg yolks, oil, lemon juice, lemon zest, and water.
  • In the bowl of an electric mixer, whip the egg whites with the cream of tartar on medium speed until light and frothy.
  • Slowly add 1/2 cup of sugar and continue to beat until soft peaks form. Sift the flour, remaining sugar, baking soda , and salt into a large bowl. Whisk gently to combine. Make a well in the center of the dry ingredients.
  • Pour in the egg yolk mixture and mix to create a smooth paste. Add one-fourth of the egg whites and fold in to lighten the batter. Fold in the remaining egg whites and divide the batter among the three pans.
  • Bake for about 16 minutes or until a cake tester comes out clean. Transfer to wire racks to cool in the pans. Once cool run a knife around the cake to in order to un-mold the cakes. Carefully pull off the parchment paper from the bottoms of the cakes.
  • To Assmble Cake:
    Place one layer on a cake stand. Top with a heaping 1/4 cup of lemon curd and spread it evenly. Repeat with the remaining layers. Frost the top of the cake and the sides with the lemon cream frosting.

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