Lemon Chiffon Cake {gluten free]

Today I did a cake tasting for such a fun couple! They are going with a rustic pink & gold theme and a dessert table — including a naked three-tiered funfetti cake! I also had them taste a chocolate cake, chocolate chip marble cake, and lastly, lemon chiffon cake. For the frostings and fillings they tasted vanilla & chocolate whipped cream frosting, lemon curd, and fresh raspberries. In July I will post the final dessert table for this wedding so stay tuned!


2¼ Cups Gluten Free AP Flour

1½ Cups Sugar

2 tsp Baking Powder

¾ tsp Sea Salt

½ Cup Vegetable Oil (Sunflower or Canola)

6 Large Egg Yolks

½ Cup Water

¼ Cup Lemon Juice (freshly squeezed)

1½ tsp Lemon Zest (fresh)

10 Large Egg Whites

¼ tsp Cream of Tartar


  1. Preheat oven to 325°F, line a 10 inch spring form pan with parchment paper.
  2. Sift together the flour and baking powder in a separate bowl.
  3. Add 1¼ cups of sugar and the salt to the flour mixture, whisk to combine.
  4. In a separate bowl, whisk together the egg yolks, lemon juice, oil, water, and lemon zest.
  5. Make a well in the flour mixture bowl and pour the liquid mixture in the center, gradually string to combine, taking portions from the side of the bowl as you stir.
  6. In the bowl of a stand mixer with whisk attachment, add the egg whites, beat on high until frothy — then add the cream of tartar until the whites start to firm.
  7. Add the remaining ¼ cup of sugar to the egg whites, and beat on high until the whites hold stiff peaks.
  8. Add a small portion of the egg white mixture to your other bowl, loosening up the batter.
  9. Slowly add portion by portion, folding in gently until all egg whites are added.
  10. Bake for about 45 – 50 minutes, or until the cake is firm and bouncy to the touch.

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