Lime chiffon cake drizzled with lime glaze makes the perfect dessert!
Chiffon cakes are the perfect marriage between a rich classic pound cake and airy angel food cake – simultaneously rich, light, and utterly scrumptious. This breezy lime chiffon cake happens to be lusciously golden and perfumed with lime zest and juice, a fine bridge between late spring and early summer when topped with spoonfuls of juicy berries.
I adore this cake and I have a feeling you will too. Bake it to share with someone you love who could use a dose of sweet, tangy, and simple cake.
How to Make Chiffon Cake
Chiffon cake is golden and fluffy, made with oil (for this recipe, I use melted coconut oil) and enriched with eggs. Traditional chiffon cake recipes include dry ingredients, wet ingredients, and meringue that is folded into the batter.
Baked in a tube pan, the high and straight sides of the pan give chiffon cake structure to rise as it bakes. Once the cake is baked, invert the tube pan and let the cake cool completely (about 90 minutes) before loosening it from the pan with a thin knife and inverting onto a serving platter.
- 1 1/3 cups cake flour (see note below)
- 1 1/2 cups sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs, at room temperature
- 5 egg yolks, at room temperature
- 2/3 cup water
- 1/2 cup coconut oil, melted and slightly cooled
- 3 Tbsp lime zest (zest of 4 limes)
- 2 Tbsp lime juice
- 1 tsp vanilla extract
- 5 egg whites, at room temperature
- 1/2 tsp cream of tartar
- 2/3 cup powdered sugar, sifted
- pinch of salt
- 1/2 tsp lime zest
- 2 tsp lime juice
- 2 Tbsp milk
- Preheat oven to 325°F and line the bottom of a 10-inch tube pan with parchment (do not grease). Whisk together cake flour, sugar, baking powder, and salt in a large bowl. Make a well in the center of the mixture. Whisk together eggs, egg yolks, water, coconut oil, lime zest, lime juice, and vanilla in a medium bowl. Add to flour mixture and fold in just until combined.
- Combine egg whites and cream of tartar in large mixer bowl fitted with wire whip attachment. Whip for 1 minute on medium-low until foamy. Increase speed to medium-high and whip for 3 to 4 minutes, until stiff peaks form. Use a clean rubber spatula to gently fold egg whites into batter. Pour batter into prepared pan, smooth top with spatula, and gently tap pan once to remove air bubbles.
- Bake for 54 to 55 minutes, or until top is golden and a toothpick inserted in the center comes out clean. Invert pan and let cake cool completely, about 90 minutes. Once the cake has cooled, run a thin knife around the edge to loosen and invert onto a serving platter.
- For the glaze, whisk together powdered sugar, salt, lime zest, lime juice, and milk in a small bowl. Drizzle glaze over cooled cake and let set before serving. Store leftovers at room temperature up to 2 days.
To make your own cake flour: place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch.
Adapted from The Cook’s Illustrated Cookbook.
- Calories: 295
- Carbohydrates: 43
Keywords: Lime, Citrus, Chiffon Cake, Cake