Brighten your day with this light and airy Meyer Lemon Chiffon Cake that‘s bursting with a sweet citrus smell. Reminiscent of my favorite Japanese yuzu, Meyer lemons have an incredibly refreshing fragrance and tart sweetness that‘s perfect for desserts. Top this delicate Japanese cake with powdered sugar or my Meyer Lemon Icing Glaze.
Bright, sweet, and tart. Citrus fruits are the sunshine of the cold season. Right here in California, I am so grateful to find fresh Meyer lemons at my local farmers market from the start of November all the way through May. Said to be a cross between a lemon and a mandarin orange, Meyer Lemons remind me of my favorite Japanese Yuzu. Both citrus fruits have an incredibly refreshing aroma and fragrance that they are best used in dressings and desserts.
Whenever I scoop up some of these seasonal fruits, I can’t wait to make this Meyer Lemon Chiffon Cake. A light, airy cake that is bursting with the sweet scent of lemons. It’s a perfect slice of cake to enjoy with coffee or tea!
What is Meyer Lemon?
Some of you may not have heard of Meyer lemons. I didn’t know anything about it until I came to the United States. When I Googled Meyer lemon, I found out they originated in China (that was unexpected) and were brought to the U.S. by Frank Meyer – which explains the name.
But Meyers lemons didn’t become popular until the end of the 1990s when chefs like Alice Waters at Chez Panisse started to use in “California Cuisine” and Martha Stewart featured them in her recipes (source).
Meyer lemons are moderately acidic and do not have the tangy flavor of regular lemons. They even taste slightly sweet. My favorite part of Meyer lemons is their rinds. They smell so good that if there were a pile of Meyer lemon zest I feel like I could dive right in!
Another Meyer lemon recipe: Meyer Lemon Pound Cake
Airy, Fluffy, Not-So-Sweet Meyer Lemon Chiffon Cake
Chiffon cake has been one of my favorite desserts to make at home. Once you learn the trick of making a delicate, frothy meringue, the rest of it is rather straightforward.
Popular Dessert Cake In Japan
The Japanese love a good cake! As the texture is light and airy, chiffon cakes are a popular dessert cake in Japan. They are made of simple ingredients like oil, eggs, sugar, flour, and flavorings. Personally, I enjoy making chiffon cakes at home because I can balance the taste with a key flavor so it’s not overly sweet. With their intense and natural sweetness, Meyer lemons make an excellent flavoring for the cake.
Can we substitute regular lemons for Meyer Lemons?
Yes, you can, in most recipes. Just keep in mind that the Meyer lemon is less tart and slightly sweeter. You probably want to increase the amount of sugar a tiny bit and use less juice. I haven’t tested this chiffon cake recipe with regular lemons. If I tried it one day, I’ll write down the measurement in the recipe (please remind me).
How to Make The Perfect Chiffon Cake
If you are a beginner baker and wish to give this chiffon cake a try, you will want to master the technique of whisking the meringue (beaten egg whites). Just like any baking project, it takes some practice, but the result is always rewarding.
I have a comprehensive guide on How to Make The Perfect Chiffon Cake for your reference. You’ll find everything you need to know, including the right baking pan, troubleshooting, and FAQs. Have a read before you start.
And while the citrus fruit is still in season, I hope you grab a bag and make this delightful Meyer Lemon Chiffon Cake!
More Amazing Dessert Cake Recipes You’ll Love:
- Matcha Green Tea Chiffon Cake
- Earl Grey Chiffon Cake
- Orange Chiffon Cake
- Chocolate Chiffon Cake
- Matcha Mille Crepe Cake
- Castella Cake (Easy Japanese Honey Sponge Cake)
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Meyer Lemon Chiffon Cake
Video
Ingredients
- 3 large eggs (50 g each w/o shell) (yolks and whites separated)
- 85 g sugar (½ cup minus 1 Tbsp; divided into thirds)
- 40 ml neutral oil (3 Tbsp minus 1 tsp)
- 2 Meyer lemons (for the zest and ¼ cup (60 ml) of juice)
- 75 g cake flour (⅔ cup minus 2 tsp; weigh your flour or use the “fluff and sprinkle“ method and level it off; you can make Homemade Cake Flour)
- 1 tsp baking powder
For Serving
- 2 Tbsp confectioners’ sugar (for dusting on the cake; optional)
For the Meyer Lemon Icing Glaze (optional)
- ½ cup confectioners’ sugar
- ½ Meyer lemon (for 1 Tbsp juice)
Instructions
Before You Start…
- Gather all the ingredients. I highly encourage you to use metric measurements using a kitchen scale for this recipe. Click on the “Metric“ button at the top of the recipe to convert the ingredient measurements to metric. If you‘re using a cup measurement, please follow the “fluff and sprinkle“ method: Fluff your flour with a spoon, sprinkle the flour into your measuring cup, and level it off. Otherwise, you may scoop more flour than you need.
- You will also need a 17-cm (7-inch) chiffon cake pan. If you have a different size pan, learn how to adjust the ingredient measurements in my post How to Make the Perfect Chiffon Cake. Make sure you use an aluminum pan with a removable base (read my blog post for more details). Please see my Notes at the end of this recipe for additional details on ingredients, equipment, and techniques.
To Mix the Batter
- Preheat the oven to 340ºF (170ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Separate the egg yolks and egg whites of 3 large eggs (50 g each w/o shell), and keep the whites in a small bowl or a stand mixer bowl. Refrigerate or freeze the mixer bowl and the egg whites for 15 minutes until cold. (It‘s okay if the egg whites are partially frozen). Tip: In Japan, we chill the egg whites to make smooth, fine-textured meringue and do not use cream of tartar.
- Start mixing the batter. In a large bowl, beat the egg yolks and one-third of the 85 g sugar (½ cup minus 1 Tbsp) with a hand whisk. Whisk vigorously until it‘s a creamy, pale yellow color.
- Next, add 40 ml neutral oil (3 Tbsp minus 1 tsp) and the zest of up to 2 Meyer lemons. Tip: I love the intense fragrance and sweetness of Meyer lemons, so I use the zest of 2 lemons. You can use 1, if you‘d prefer.
- Cut the Meyer lemons in half. Juice all 4 halves into a measuring cup.
- Measure 4 Tbsp (¼ cup or 60 ml) lemon juice. If you don‘t have enough juice, add water to make up the difference.
- Add the lemon juice to the egg mixture and whisk well.
- To a flour sifter or fine-mesh sieve, add 75 g cake flour (⅔ cup minus 2 tsp) and 1 tsp baking powder. Sift one-third of this flour mixture into the egg yolk mixture. Whisk by hand to incorporate the dry ingredients well. Check that there are no lumps in the batter, then sift another one-third of the flour mixture into the bowl. Mix to incorporate. Then, sift in the rest of the flour mixture and whisk until just combined; do not overmix. Make sure there are no lumps in the batter. Set aside while you beat the meringue.
To Make the Meringue
- Take out the egg whites and the mixing bowl from the refrigerator or freezer. Set the bowl on the stand mixer with a whisk attachment (I used the KitchenAid Professional Series). Start whipping the egg whites on medium-low speed (Speed 4) until the egg whites are bubbly, opaque, and foamy. Add another one-third of the remaining sugar and continue whisking.
- After 30 seconds or so, increase the mixer speed to high (Speed 10) and gradually add the remaining sugar in small increments. Beat vigorously until stiff peaks form (see the next step for how to check). It takes about 2 minutes of beating at high speed to reach stiff peaks. Tip: I usually pause beating when the egg whites are almost done. Take off the whisk attachment from the mixer and use it to hand-mix the looser egg whites near the bowl‘s edge into the stiffer whites near the center until it‘s homogeneous in texture. Then, put the whisk back on and continue beating.
- To check for stiff peaks, pull up your whisk. The meringue in the bowl or on the whisk should be firm enough to hold a peak, pointing straight up (or maybe folding over a little bit just at the very tips). By this time, the meringue should have a glossy texture, too. Tip: If you overbeat the meringue, it will become very stiff and grainy and won't incorporate into the batter at all.
To Fold In the Meringue
- Using a spatula or hand whisk, add one-third of the meringue into the batter. Mix well by hand until it‘s homogeneous.
- Gently fold in the rest of the meringue in 2 or 3 increments. Take care not to deflate the air bubbles in the meringue and batter as you fold. Once it‘s well combined and homogeneous, fold the batter one last time and scrape the sides and bottom of the bowl to make sure there is no zest accumulation. The final batter should fall in ribbons when you lift the spatula or whisk.
To Bake
- Prepare an ungreased 17-cm (7-inch) chiffon cake pan. From 6–8 inches high, pour the batter into the pan at just one spot to prevent air pockets from forming.
- Run a wooden skewer through the batter to release any remaining air pockets. While holding the removable base in place, gently tap the pan a few times on the work surface to release any air pockets in the batter.
- Put the cake pan on the middle rack of the preheated oven. Bake at 340ºF (170ºC) for 30 minutes. To check if it‘s finished baking, insert a toothpick or wooden skewer into the middle of the cake. If it comes out clean and the top of the cake springs back when gently pressed, it‘s done. Tip: If the top of the cake gets dark too quickly, cover the top loosely with aluminum foil to prevent burning. (The cake may be too close to the heat source.)
- Remove the cake pan from the oven and gently drop the pan onto the work surface to shock the cake. This stops the cake from shrinking. To cool the cake, prepare a tall, heavy bottle with a long neck, such as a glass wine bottle. Invert the center tube of the cake pan onto the bottle‘s neck and let the cake cool completely in its pan. Cooling the cake upside down helps it stretch downward and maintain its loft.
- Once the cake is completely cool, run a long offset spatula around the outer edge of the pan and a small offset spatula around the inner tube. Tip: I used to use a knife for this step, but the tip of the knife tends to poke the cake while moving around, so I now recommend using offset spatulas.
- Gently take out the removable base and cake from the outer pan. Then, run the offset spatula along the bottom of the cake to release it from the base. Invert the cake with the removable base onto a plate or cake stand. The cake will slide off the inner tube. Chiffon cake is served “upside down” with the flat bottom on top.
To Serve
- Dust the top of the cake with 2 Tbsp confectioners’ sugar (optional), if you‘d like. Alternatively, you can top the cake with Meyer Lemon Icing Glaze (optional). To make the glaze, place ½ cup confectioners’ sugar in a small bowl and stir in the juice of ½ Meyer lemon. The glaze should be thick, but pourable. Add more sugar or Meyer lemon juice as necessary to achieve the desired consistency. Drizzle over the cake using a spoon. Slice and enjoy!
To Store
- I strongly recommend consuming the cake sooner for the best freshness. However, you can keep the cake covered on a plate or stand at room temperature in a cooler place for 1–2 days. To keep it longer, wrap individual slices in plastic wrap or put in an airtight container and store in the refrigerator for 3 days or in the freezer for 2 weeks.
Notes
- Make sure your beaters and mixing bowl are clean and dry. A speck of oil or egg yolk on either one can minimize the volume of the beaten egg whites.
- Avoid plastic bowls, as even clean ones may hold oily residue that can affect the beaten quality of the egg whites.
- Use a bowl that’s wide enough to keep the beaters from being buried in the egg whites.
- Do not overbeat or underbeat the egg whites or your cake may fall. Egg whites should have a stiff peak, pointing straight up (or maybe a little bit folding over just at the very tips).
Nutrition
Editor’s Note: The post was originally published on Mar 2, 2016. It has been edited and republished in February 2020.
Can I use this recipe with an 18cm chiffon cake pan?
Hi S! You can, but it will be shorter. I would suggest adapting for a 20 cm pan instead for your 18 cm and it will be slightly taller cake. https://www.justonecookbook.com/perfect-chiffon-cake/
[…] are such a special treat that it’s too hard to pass on. My family and I especially love Meyer Lemon Chiffon Cake which I make several times every season. I also love these crispy, crumbly, buttery […]
This recipe is fantastic! It’s easy and delicious! Thank you. Do you have a recipe for a marble coffee chiffon cake?
Hi Aileen! Thank you for trying this recipe and for your kind feedback! I’m so happy you enjoyed this recipe. I’ll put that on my list. 🙂
Hi Nami have u ever tried using bottled lemon juice for this recipe?
Hi Judy! No, I never used it before. For a recipe that relies heavily on one ingredient, such as this lemon, I wouldn’t use a bottled lemon juice which includes chemicals and preservatives (basically not 100% lemon juice). Since lemons are relatively easy to find, I highly recommend you to get fresh lemons instead. 🙂
I only have a 9 1/2” x 4” tube cake pan. Should I double or triple the recipe?
Hi April I have a measurement for 8.5 inch tin here:
https://www.justonecookbook.com/how_to/perfect-chiffon-cake/
I think you will need more batter….
Hi, I made this cake with added flavour of elderflower in a regular (round not fluted) pan and iced it with fresh cream. This was for my mother in laws birthday.it came out incredibly well! I increased the amount to four eggs and increased everything else proportionally too. Wish I could show you a pic but there isn’t a link to upload one here. Anyway thanks for the recipe. It was light as air and looked spectacular as a celebration cake without feeling heavy or sugary which was perfect!
Hi Snigs! AWWWW! I’m so happy to hear that. If you use Instagram, you can always share it with #justonecookbook as I check the hashtag time to time to see what everyone is making from my blog. 🙂
I’m so happy to hear your cake came out well and how lucky your MIL is! Thank you again for your kind feedback. xo
Can’t get enough of this cake. I would like to make this cake again for a party. To fill a 26 cm angel food pan can I just double the recipe? Thank you!
Hi Ko-Lin! I’m so happy to hear you enjoy this recipe! I think you will need a triple amount for your 26 cm angel food pan. 🙂
Made this cake today and it was delicious! I’m not a huge of lemon and I loved it!
Hi Ko! I’m so happy to hear that. Thanks so much for trying this recipe! 🙂
Can I double the recipe to use a bigger pan?
Hi Danielle! I would recommend so. Hope you enjoy this recipe!
I made this Meyer Lemon Chiffon cake for my wife’s birthday tonight. She is Japanese and loved it. I used a standard 9 x 5 loaf pan and it came out perfect. All my other baking pans are non-stick. Thanks for the tip about not using a non-stick pan for this cake. I added the lemon zest to the sugar for a couple of minutes before adding to the egg yolks. Adds a little more lemon flavor to the cake. Excellent flavor and easy to make. I am a huge Meyer lemon fan and have two plants in my house to go along with my Yuzu tree here in Baltimore.
Thanks for your awesome website. I lived in Japan for a couple of years and this is my go-to site for Japanese cooking. My Japanese wife is always impressed when I use one of your recipes. I have used about 15 so far and they have all been good. I am looking forward to making the Cherry Blossom Cookies and Cherry Blossom Pudding.
Hi Jim! Please send my Happy Birthday wish to your wife. She’s so lucky that you made a cake for her! And I’m so happy you two enjoyed this cake. Thank you for your kind feedback on this recipe as well as my other recipes. I’m flattered that you enjoy them. p.s. I’m jealous of your yuzu tree. 🙂
Would you suggest multiplying by 1.5 times the recipe for a 9“ tube pan? Thanks for all of your very delicious posts.
Hi Karen! I have not tried that way before with 9 inch tube pan. I usually double the recipe unless it’s super easy to do do 1.5 times.
Love your recipes all!! <3
Thank you, Silvana!
This cake is so light and fluffy, I love it. I love how it is not overly sweet and has a zing from the lemons, but also not too tart. However the recipe does not make enough for my family since it is devoured so fast! Would it be possible to double all the ingredients to make a larger cake? I have heard doubling does not always work in the baking world. Do you have a similar recipe for a chocolate chiffon cake? I love lemon but my hubby loves chocolate. Thank you.
Hi Annie! I’m so happy to hear you enjoyed this recipe, and thank you for your kind feedback. I know, these chiffon cakes are so fluffy, my family finished it in less than a day… Sure you can make it a larger cake, I don’t think you can double and fit in one chiffon cake pan though. I prefer making two cakes instead. You will need to adjust the baking time and test to see the timing. For chocolate, I haven’t tried it myself… maybe I should try that one day for the blog. I have matcha chiffon cake. Usually matcha and cocoa can be replaceable. Maybe try that instead?
My family really loved this dessert and has requested a version with hazelnuts and/or chocolate. I got the small Japanese pan from your link and wondered if you could share a nut version that fits this size pan. I also wonder if ground nuts are too heavy to use in the batter. Thank you in advance.
Hi Sharon! I’m happy to hear your family enjoyed this recipe and thank you for trying it. I haven’t tried using nuts in this recipe so I won’t be able to tell, but maybe you can make chocolate glaze and sprinkle the hazelnuts on top?
Tried this with regular lemons because Meyer lemons are hard to find here. They were quite large so two lemons produced exactly 60ml of lemon juice; didn’t top up with any water. It is definitely too sour for a cake this size. Cake texture isn’t affected though, still as light and fluffy as ever! But would probably recommend to cut down lemon juice to 30-40ml and top up the remainder of the 60ml with water.
Thanks for the recipe, loved this and the matcha one. 🙂
Hi Gwen! Thank you for letting me know. Meyer lemon is definitely less sour than regular lemon. Thanks for the tip of adding water. 🙂