There is nothing more refreshing and pleasant than eating a lemon cake in the hot summer. This simple and delicious lemon chiffon cake is fresh and sweet, delicate and soft, and full of elasticity. Take a bite, light and soft, and the cloud-like texture will surely make you memorable!

Recipe for 1 round cake pan 6x3"
Cake Ingredients
3 Egg York 54 g
Caster Sugar 35 g
Water 34 g
Vegetable Oil 34 g
Lemon Juice 10 g
Cake Flour 72 g
Baking Soda 1/8 tsp
Salt 1/4 tsp
Vanilla Extract 1/4 tsp
Lemon Zest 1/2 tbsp

3 Egg White 97 g
Lemon Juice 1/4 tsp
Caster Sugar 45 g
Preheat the oven to 325°F / 160°C in advance. Bake at the lower medium rack for about 40 minutes until the surface is brown. Insert a bamboo stick into the cake to check if the cake is done. The cake can take out when there is no wet batter on the bamboo stick. Tap the cake pan a few times and place upside down when cooling.


Recipe for 1 round cake pan 8x3"
Cake Ingredients
5 Egg York 90 g
Caster Sugar 58 g
Water 57 g
Vegetable Oil 57 g
Lemon Juice 16 g
Cake Flour 120 g
Baking Soda 1/4 tsp
Salt 1/2 tsp
Vanilla Extract 1/2 tsp
Lemon Zest 1/4 tbsp

5 Egg White 162 g
Lemon Juice 1/2 tsp
Caster Sugar 75 g
Preheat the oven to 325°F / 160°C in advance. Bake at the lower medium rack for about 50 minutes until the surface is brown. Insert a bamboo stick into the cake to check if the cake is done. The cake can take out when there is no wet batter on the bamboo stick. Tap the cake pan a few times and place upside down when cooling.