Lemon Thyme Chiffon Cake Recipe

Certain cakes emit effortlessly summery vibes, and this lemon thyme chiffon cake is most definitely one of them. Between the light, airy nature of chiffon cake itself, the bright, zesty lemon flavoring, and the earthy, herby, subtly floral thyme, there's something quintessentially sunny about this breezy dessert. Of course, that's not to say that this lemon thyme chiffon cake recipe isn't ultimately one that would be delicious in any season; and, in fact, I highly recommend this cake as one you keep on your countertop, to sneak a slice of mid-afternoon alongside a cup of tea. 

Much like angel food cake, chiffon cake has a notably airy texture thanks to the inclusion of whipped egg whites. It's true that making such a cake is a little more involved than whipping up something like a traditional sponge cake, but as long as you get the egg whites to medium-stiff peaks and ensure that your tube pan remains ungreased, you shouldn't run into any problems. To play into the effortless summery vibe of the cake itself, I skipped the heavy frosting and instead opted for a zesty lemon glaze on top, which adds just the right additional pop of brightness.

Lemons are no doubt the star of the show here, and you'll need both juice and zest for the cake. Additional cake ingredients include fresh thyme, granulated sugar, eggs (separated, but you'll use both whites and yolks), vegetable oil, cake flour, baking powder, and salt. Meanwhile, for the icing, you'll need more lemon juice, confectioners' sugar, and an extra pinch of salt. To make the cake look extra pretty, consider garnishing it with lemon slices and fresh thyme sprigs.

Preheat the oven to 325 F.

In a large bowl, mix to combine the lemon zest, thyme, and 1 cup sugar, working with your fingertips or a spatula until fragrant and combined.

Whip the egg whites to medium-stiff peaks, slowly adding the remaining ½ cup sugar as the whites whip to incorporate.

Whisk the egg yolks, oil, lemon juice, and ½ cup water into the lemon-thyme mixture.

Add the flour, baking powder, and salt, and whisk lightly just to combine.

Pour the batter over the whipped egg whites, and fold gently until uniform.

Dollop the batter into a standard (ungreased) tube pan.

Bake on a lower rack in the oven for 45-50 minutes or until the cake is golden brown and springs back to the touch.

Flip the pan upside down onto a cooling rack and set it aside until the pan is at room temperature (1-2 hours).

Run a knife or offset spatula around the rim and center of the cake to loosen it from the pan.

Unmold the cake onto the cooling rack.

To prepare a lemon glaze, mix confectioners' sugar, lemon juice, and salt.

Spoon the glaze over the cake.

Garnish with lemon slices and thyme if desired, and serve.

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There are so many types of cake that it can be difficult trying to keep them all straight. The task becomes even more daunting when you realize how many cake types call for similar ingredients, but differences in proportion and technique result in very different tastes and textures.

One of the biggest differences between a sponge cake and a chiffon cake is the amount of fat involved. Sponge cakes often don't have any butter in the mix (or they'll have just a small amount), while chiffon cakes, like the one in this recipe, is a nice blend of a traditional cake, with oil and baking powder, but with the lightness of whipped eggs. You've possibly heard either one referred to as a foam cake before, and if you've had even a single bite, you can likely see where this umbrella term comes from.

Perhaps the easiest way to distinguish chiffon cake is by comparing it to a specific type of sponge or foam cake: angel food. The beloved light, super-sweet dessert sure looks a lot like a chiffon cake, between the egg white base, the baking in a tube pan, and the upside-down cooling time. A key difference is that chiffon cake contains fat (almost always oil), while most angel food cake recipes don't call for any fat at all. Other differences may include the amount of eggs used, the sturdiness of the cakes (chiffon is considered to be the sturdier of the two), and the richer flavor in chiffon (again, thanks to that oil). 

The key to making a successful chiffon cake — or any cake, for that matter — starts with properly measuring or ideally even weighing ingredients. Spooning and leveling flour is key to keeping a recipe consistent, and it's especially important in a recipe like this one where you don't want your light, airy cake bogged down by excess flour. 

Another key component to making a perfect chiffon cake is whipping the egg whites just right. In the case of this recipe, medium-stiff peaks are just right. Egg whites that are too stiff will be difficult to mix with the batter, while too loose whites won't lighten the cake properly. Also, when mixing the batter into the egg whites, make sure you fold with a gentle hand so as not to deflate the egg whites. 

While many cake recipes call for greasing the pan, this chiffon cake recipe is not one of them. It's actually crucial to not grease the pan, as the cake needs to grip the edges of the pan to reach its full height. Since the cake is ungreased, you can flip it over to cool with confidence — it's not going to slide out of the pan. This process is also very important, as it keeps the cake from deflating as it cools.

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