Lemon Thyme Chiffon Cake Recipe
Prep Time:
20 minutes
Cook Time:
45 minutes
Servings:
12 Servings
Ingredients
  • 2 medium lemons, zested and juiced (about ⅓ cup juice)
  • 1 tablespoon fresh thyme leaves
  • 1 ½ cups granulated sugar, divided
  • 7 large eggs, separated
  • ½ cup vegetable oil
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt
  • 1 ½ cups confectioners’ sugar, plus additional for dusting
  • Juice of 1 lemon
  • Pinch of kosher salt
  • Additional lemon, for garnishing
  • Additional fresh thyme sprigs, for garnishing
Directions
  1. Preheat the oven to 325 F.
  2. 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.
  3. Whip the egg whites to medium-stiff peaks, slowly adding the remaining ½ cup sugar as the whites whip to incorporate.
  4. Whisk the egg yolks, oil, lemon juice, and ½ cup water into the lemon-thyme mixture.
  5. Add the flour, baking powder, and salt, and whisk lightly just to combine.
  6. Pour the batter over the whipped egg whites, and fold gently until uniform.
  7. Dollop the batter into a standard (ungreased) tube pan.
  8. 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.
  9. Flip the pan upside down onto a cooling rack and set it aside until the pan is at room temperature (1-2 hours).
  10. Run a knife or offset spatula around the rim and center of the cake to loosen it from the pan.
  11. Unmold the cake onto the cooling rack.
  12. To prepare a lemon glaze, mix confectioners’ sugar, lemon juice, and salt.
  13. Spoon the glaze over the cake.
  14. Garnish with lemon slices and thyme if desired, and serve.