Layered Lemon Chiffon Cake is a light, refreshing dessert. Three layers of cake (made completely from scratch!) with lemon pie filling in between are all topped with a simple lemon whipped cream.
What is Layered Lemon Chiffon Cake?
This cake is made with sugar, flour, oil, eggs and a few other basic ingredients. Whipped egg whites really give the cake the most amazing consistency – light, spongy and perfectly moist. The cake is made in a bundt pan and then sliced horizontally into three layers. Lemon pie filling is spread in between the layers and then mixed with whipped topping to frost the cake with. Lemon Chiffon Cake is light, refreshing and perfect for a spring or summer dessert!
Ingredients in Layered Lemon Chiffon Cake
Sugar – Can’t really have a cake without some sugar, right?
Baking powder – You’ll need a tablespoon of baking powder to act as the leavening agent in the cake. For best results, make sure it isn’t expired.
Flour – Cake flour works best in this recipe, but all-purpose flour will work pretty well too.
Salt – A teaspoon of salt helps to bring out all of the other flavors in the cake.
Oil – Any type of oil will work. I like to use coconut oil in baking, but you can use vegetable or canola oil as well.
Egg yolks – You will need five egg yolks to make this cake. Make sure to save the egg whites though because you will need them too.
Water – 3/4 cup of water provides most of the moisture in the cake.
Vanilla – Vanilla extract gives the cake a delicious vanilla flavor. The higher the quality of the vanilla, the better.
Egg whites – You will need a cup of egg whites, which is usually the equivalent of about 7-8 eggs. You can use the whites from the eggs that you got the yolks from, but will likely need to crack a couple more eggs to get the necessary amount.
Cream of tartar – Just 1/2 teaspoon of cream of tartar is needed to help stiffen up the egg whites and speed up the process.
Lemon pie filling – You will need three cans of lemon pie filling. Two are used as the filling and one is used in the topping.
Cool Whip – Make sure to thaw the Cool Whip before mixing with the pie filling to spread on top of the cake. You can use stabilized whipped cream instead of Cool Whip if you prefer (see instructions below).
How to make Layered Lemon Chiffon Cake
Preheat oven to 325°.
Mix sugar, baking powder, flour and salt together in a large bowl. Add oil, egg yolks, water and vanilla and mix until smooth. Set aside.
In a separate bowl, use an electric mixer to whip egg whites with cream of tartar until stiff peaks form. Pour the cake batter over the whipped egg whites and mix with a large spoon or spatula just until combined.
Pour the batter into a well greased Bundt pan and bake for about 55 minutes. The center of the cake should spring back if you gently press it with your finger.
Let cool in the pan for about 10-15 minutes and then invert the pan and place the cake on a wire rack to cool completely.
Once the cake is cooled, slice horizontally into three layers. Spread one can of pie filling on the bottom layer and sandwich it by placing the second layer on top. Spread the second can of pie filling on top of the second layer and then place the third layer on top. (If you want a thinner filling, you can use slightly less pie filling for these two layers and just have some left over at the end.)
In a large bowl, fold the third can of lemon pie filling together with the Cool Whip until well mixed. Frost the cake and keep in the refrigerator until ready to serve.
Layered Lemon Chiffon Cake
Ingredients
- 1 ¼ cups sugar
- 1 Tbsp baking powder
- 2 ¼ cups cake flour
- 1 tsp salt
- ½ cup oil vegetable, coconut or canola
- 5 egg yolks
- ¾ cup water
- 2 tsp vanilla
- 1 cup egg whites 7-8 eggs
- ½ tsp cream of tartar
- 3 cans 15.75 oz lemon pie filling
- 8 ounce Cool Whip thawed
Instructions
- Preheat oven to 325°.
- Mix sugar, baking powder, flour and salt together in a large bowl. Add oil, egg yolks, water and vanilla and mix until smooth. Set aside.
- In a separate bowl, use an electric mixer to whip egg whites with cream of tartar until stiff peaks form. Pour the cake batter over the whipped egg whites and mix with a large spoon or spatula just until combined.
- Pour the batter into a well greased Bundt pan and bake for about 55 minutes. The center of the cake should spring back if you gently press it with your finger.
- Let cool in the pan for about 10-15 minutes and then invert the pan and place the cake on a wire rack to cool completely.
- Once the cake is cooled, slice horizontally into three layers. Spread one can of pie filling on the bottom layer and sandwich it by placing the second layer on top. Spread the second can of pie filling on top of the second layer and then place the third layer on top. (If you want a thinner filling, you can use slightly less pie filling for these two layers and just have some left over at the end.)
- In a large bowl, fold the third can of lemon pie filling together with the Cool Whip until well mixed. Frost the cake and keep in the refrigerator until ready to serve.
Nutrition
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WHY IS MY CAKE RUBBERY?
If you overmix your cake batters you will cause the glutens in the flour to develop which in turn will give you a more dense and rubbery texture to your cake. You want to mix just enough that everything is well combined and distributed without leaving behind any flour streaks. Using a whisk helps to achieve this with a few trips around the bowl.
How long is Layered Lemon Chiffon Cake good for?
The cake can be stored in the refrigerator for up to 5 days.
SHOULD YOU LET A BUNDT CAKE COOL BEFORE FLIPPING IT?
Bundt cakes should always (unless otherwise specified) cool in the pan for about 10-15 minutes. This allows the cake to naturally pull away from the sides as it cools. As a result, the cake is more likely to come out of the pan in one solid piece instead of breaking. Letting the cake cool completely in the pan can lead to an overcooked cake as the pan will continue to finish the cooking process due to the heat.
TIPS FOR MAKING A CAKE IN A BUNDT PAN (AND GETTING THE BUNDT CAKE OUT OF THE PAN TOO!)
There is nothing worse than making a delicious bundt cake and then having it get stuck when you try to get it out of the pan! Over the years I have learned a few tips that help make sure your cake comes out successfully! It may take a little bit of trial and error depending on which kind of Bundt pan you are using, but these tips should help!
–Use a quality non-stick pan like this one. They aren’t very expensive and the investment will be worth it when your cakes come out beautifully every time!
–Grease your pan! I know. You are wondering why you need to grease a non-stick pan because usually you don’t! Non-stick pans usually come with instructions that tell you not to use cooking spray at all because it can ruin the pan. Cooking spray can build up on the pan and it can make the non-stick coating less effective over time. That is true, but you still need to grease the pan somehow or it will likely stick. I recently received a very nice non-stick Bundt pan. I was so excited to try it out because I was told that nothing would stick to it and that it didn’t need to be greased at all. The cake was totally stuck in the pan when it was done baking!!!
- If you have a non-stick pan, grease it with melted shortening. I have had better luck with shortening than with butter. Just melt a little bit of shortening and then apply to the entire inside of the Bundt pan with a pastry brush.
- If you don’t have a non-stick pan, you can use this type of cooking spray – it works miraculously because there is flour mixed in with the spray. I have an older pan that is not non-stick and when I use this spray, my Bundt cakes come out perfectly every single time. If your pan is really old and the inside is really scratched up and your cakes keep sticking, it may be time to get a new pan!
- Also, make sure to grease your pan right before pouring the batter in. If you grease the pan too far ahead of time, the oil may drip down to the bottom of the pan, leaving the sides less coated.
-Let the cake cool before trying to get it out! If you try to remove the cake immediately after pulling it out of the oven, it will probably fall apart. You don’t want to let it cool completely either, but letting the cake rest for about 10 minutes should allow the cake to be cool enough to come out of the Bundt pan easily.
–Loosen up the edges of the cake with a knife. If you turn your Bundt pan upside down and wait a couple of minutes and it still isn’t coming out, try to identify which part of the cake is stuck. Often, there is just one or two parts that are stuck and you can very gently slide a butter knife in between the cake and the side of the pan to get it unstuck.
CAN YOU REPLACE THE COOL WHIP?
If you can’t find Cool Whip where you live or you prefer not to use it in recipes, you can use stabilized whipped cream instead. If you just use regular whipped cream, the consistency will be too light and the cream will not hold up very well when mixed into the cream cheese layer. It’s very simple to make your own stabilized whipped cream and it just takes a few minutes!
HOW DO YOU MAKE STABILIZED WHIPPED CREAM?
To make stabilized whipped cream, you will need the following ingredients:
- 4 ounces of cream cheese (softened to room temperature)
- 1/3 cup powdered sugar
- 1 tsp vanilla
- 1 cup heavy whipping cream
- Beat the cream cheese with the powdered sugar and vanilla until soft and smooth.
- In a separate bowl, beat the whipping cream just until soft peaks form.
- Add the cream cheese mixture to the whipped cream and beat until stiff peaks are formed. Store in the refrigerator until ready to use.
A little tip for making whipped cream faster. Use a metal bowl for whipping the cream and place the bowl in the freezer for about 30 minutes before you make the whipped cream. This will significantly decrease the amount of time that you will need to beat the whipped cream – the process will go much faster!
ENJOY LEMON DESSERTS? SO DO WE! HERE ARE MORE YOU CAN TRY:
- Lemon Lush recipe
- Easy Lemon Quick Bread
- Lemon Poke Cake
- Lemon Buttermilk Pound Cake
- Lemon Ice Box Pie
- Glazed Mini Lemon Cupcakes
- Lemon Sugar Cookies
- Lemon Raspberry Muffins
- Lemon Buttermilk Bread
- Lemon Pudding Cookies
- Lemon Ice Box Pie Recipe
- Lemon Sugar Cookies
- Lemon Poke Cake
- Lemon Blueberry Quick Bread Recipe
- Lemon Raspberry Fruit Pizza
- Lemon Butter Bars
Layered Lemon Chiffon Cake is a light, refreshing dessert. Three layers of cake (made completely from scratch!) with lemon pie filling in between are all topped with a simple lemon whipped cream.
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