This chiffon cake from the venerable Joy of Cooking is a classic. Beaten egg whites lend the cake its light, airy, lofty texture, and egg yolks give it body. And it’s dairy-free. For a citrus boost, drizzle the cake with lemon icing.
Chiffon cake with lemon icing was reputedly created for the Brown Derby Restaurant by insurance salesman Henry Baker in the late ’20s. And it’s been an American classic ever since. Our version comes from the Joy of Cooking. One taste of its subtly sweet, citrusy loveliness and you’ll understand why it’s a classic. [Editor’s Note: We find it sufficiently lovely to be enjoyed in the nude, sans icing, though if you really need to cover it up, try your fave confectioners’ sugar icing or the simple lemon glaze mentioned in our Recipe Tester’s comment beneath the recipe.]–Renee Schettler
- Quick Glance
- 30 M
- 1 H, 30 M
- Makes 12 to 14 servings
IngredientsEmail Grocery List
Recipe Testers Reviews
I was so pleasantly surprised with this chiffon cake! It's light and moist and lemony and disappeared in no time. In fact, my son has requested it again and wanted to make sure I have enough ingredients to continue making it weekly.
You definitely need to run a thin knife around all the sides, center, and bottom of the cake to fully remove it from the tube pan.
I wanted a lemon icing that was also dairy-free, like the cake. I mixed 2 cups confectioners sugar with 1/4 cup lemon juice and it was easy and equally as pleasing in taste. It was also immediately pourable.