When summer hits and you're craving something sweet but refreshing, this lemon chiffon cake is the answer. It's soft, zesty, and absolutely sunshine in every bite! Made with a fluffy butter chiffon base and filled with homemade lemon curd, it’s light enough for hot days but still rich in flavor.
There’s something about the combo of tangy lemons and melt-in-your-mouth chiffon that’s just so addictive. This cake brings that perfect balance—bright citrus to wake up your taste buds and creamy layers to keep you coming back for more. Trust me, this is the cake you’ll want to make over and over again.
Plus, it’s not just pretty to look at—it’s the ultimate summer dessert for gatherings, birthdays, or just to treat yourself (yes, you deserve it!). The lemon curd can be made in advance, and once everything’s chilled and set, the result is totally dreamy. Let’s get into it!
Bright & Fluffy Lemon Cake – A Must-Try Summer Favorite!
Ingredients
Lemon Curd
- 1 whole egg
- 2 egg yolks
- Zest of 1 lemon
- 80 g sugar
- 80 g fresh lemon juice
- 10 g white chocolate
- 40 g unsalted butter
Butter Chiffon Cake
- 50 g egg yolks
- 10 g sugar
- 1 g salt
- 35 g unsalted butter
- 35 g milk
- 45 g cake flour
- 85 g egg whites
- 30 g sugar
Lemon Cream Filling
- 400 g heavy cream
- 24 g sugar
- 120 g white chocolate
- 130 g heavy cream (extra)
- 3 g gelatin sheets
How to Make It
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Make the Lemon Curd 🍋
In a heatproof bowl, whisk together the whole egg, egg yolks, lemon zest, sugar, and lemon juice. Place over a double boiler and cook on low heat while stirring constantly until the mixture thickens. Remove from heat, stir in the white chocolate and butter until smooth. Let it cool completely. Chill in the fridge to set. -
Make the Butter Chiffon Cake
In one bowl, mix egg yolks with sugar and salt until smooth. Heat butter and milk together until melted, then add to the yolk mixture. Sift in the cake flour and mix well.
In another clean bowl, whip egg whites until foamy, gradually add sugar, and beat until stiff peaks form. Gently fold the meringue into the yolk batter in 3 parts. Pour into your cake mold and bake at 150°C (300°F) for 30–35 minutes or until springy to the touch. Let it cool completely. -
Make the Lemon Cream Filling
Soften the gelatin sheets in cold water. In a small saucepan, heat 130 g heavy cream until warm, then dissolve the soaked gelatin in it. Pour the mixture over the chopped white chocolate, stir until smooth, and let it cool.
In another bowl, whip the 400 g heavy cream with sugar until soft peaks form. Fold in the white chocolate mixture gently until combined. Chill slightly before using to fill the cake.
💛 Q&A – Everything You Wanna Know About This Lemon Cake!
Q: Can I make the lemon curd ahead of time?
A: Definitely! You can make it 2–3 days in advance and keep it chilled. It actually sets even better this way and saves you time when assembling the cake.
Q: My chiffon cake sank a little—what went wrong?
A: No worries! It usually means the meringue wasn't fully mixed in or the oven temp was too high. Just fold gently but completely and stick to the 150°C (300°F) temp.
Q: Can I skip the gelatin in the cream?
A: You can, but the cream might be a little softer. The gelatin helps it hold its shape, especially if you're layering. If you skip it, just make sure to chill the cake well before serving.
Slice the chiffon cake into layers. Spread a generous layer of lemon curd and lemon cream in between. You can keep it simple or go extra with piping details. Chill the assembled cake for at least 4 hours before serving—it tastes even better the next day! This cake is pure summer in dessert form. It's fresh, fluffy, not overly sweet, and perfect with a glass of iced tea. Whether you're hosting a picnic or just craving a lemony treat, this recipe hits all the right notes. Don’t skip the lemon curd—it really takes the cake to the next level!
