A light and airy cake similar to angel food, chiffon cake has oil added for extra moistness. The bright flavors of lemon and orange in this heavenly Citrus Chiffon Cake will please your taste buds and brighten your day!
My mom made this cake a few weeks ago before the warmer, sunnier weather had arrived. It was just what we all needed. It tasted like a little slice of sunshine. I made a tasty glaze to drizzle on top for some extra sweetness. That was the final touch this guy needed to perform his magic disappearing act! I wanted to try a slice with either some macerated strawberries or a strawberry sauce but he was no where to be found. I guess I’ll just have to make another. 
Citrus Chiffon Cake
Ingredients
For the Cake:
- Zest of one large orange and one lemon
- 3/4 Cup Juice of orange plus water added to equal 3/4
- 1/2 Cup Canola oil
- 7 Egg yolks
- 1 teaspoon Vanilla extract
- 2 Cups All-purpose flour
- 1 1/4 Cups Sugar
- 1 Tablespoons .Baking powder
- 1/4 teaspoon Salt
- 7 Egg whites
- 1/2 Teaspoon Cream of tartar
For the Glaze:
- 2 Cups Confectioner's sugar
- 3-4 Tablespoons Lemon juice
Instructions
For the cake:
- Preheat oven to 325 degrees F.
- Zest orange and lemon and set aside.
- Cut orange and squeeze to remove juice. Strain juice and add water to equal 3/4 cup.
- In a small bowl, combine juice/water, oil, yolks, vanilla and zests.
- In a large bowl, sift together dry ingredients.
- Add the juice mixture to the flour mixture and beat for one minute with an electric mixer on medium.
- In another large bowl, using clean beaters, beat egg whites with cream of tartar to form stiff peaks.
- Gently fold flour mixture into egg whites.
- Bake in an un-greased bunt pan for 55-60 minutes.
- Cool upside down in pan.
For glaze:
- Place sugar in a medium bowl and mix on low speed gradually adding lemon juice a tablespoon at a time until desired consistency is achieved.
- Pour glaze on cooled cake.
Nutrition
Top your slice of Citrus Chiffon Cake with you favorite fruit sauce and a dollop of whipped cream to make it even more scrumptious!
This recipe was adapted from-Jenny can cook.
Made this tonight, lovely! Only thing I would change next time is I will grease the pan. But so light and delicious we ate it right out of the pan. And the kids enjoyed making it… One did the wet and one the dry mixing! Thanks.
Hi Hungry mom. Thanks for stopping by and trying one of my recipes! I’m so glad you all enjoyed it.
I was concerned about the ungreased pan as well but it came out just fine for me. Did you cool it upside down in the pan?
Yes …but not completely I must admit. Loooove warm baked goods. I ended up throwing out the pan. Sooooo stuck! Oh well, it was old and nonstick which I want to move away from anyway 🙂 Will grease next time, no big deal. I love cake slightly warm.
Great site by the way!
Wow…I’m so sorry you had to throw your pan out! That’s odd. We didn’t have any problem at all. I guess it really needs to be completely cooled or if all else fails.. grease it. Glad you got to enjoy it at least. 🙂
I just found this site, and plan on making this this Sunday, in the recipe you say to put in bunt pan, would a angle food cake pan be better?
Hi Mary, You can use either pan. Just make sure you cool the the cake upside down to prevent it from sticking to the pan. Enjoy!
This looks SO good. I am a vegan so I’d have to tweak the recipe a lot,but I’m pinning this to my board of recipes I want to “veganize”. I think this would be perfect on a Spring brunch table, like Easter or Mother’s Day!