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This Lemon Chiffon Cake is lemony and fluffy with a whipped frosting that is silky and light. You’ll love this cake!
My friend recently gave me the recipe for this easy, light, and delicious Lemon Chiffon Cake. It’s a perfect cake for spring, especially Easter.
What I love is how easy the sour cream lemon cake is to make (a doctored up cake mix) and how light and airy the chiffon topping is. It tastes fresh, bright, and light.
I’m not a huge buttercream fan (unless it’s chocolate ; ) so this “Frosting” was right up my alley. It’s actually whipped lemon pudding mixes with heavy cream and milk. It has the consistency of an eclair filling and it’s to die for! Eat the extra whipped frosting up with some strawberries or raspberries- so yummy.
Lemon Chiffon Cake
This Lemon Chiffon Cake is lemony and fluffy with a whipped frosting that is silky and light. You'll love this cake!
Sour Cream Lemon Cake
- 1 box lemon cake mix (any brand)
- 1 box dry vanilla pudding powder (3-4oz.)
- 3/4 cup oil
- 3/4 cup water
- 4 eggs
- 1/2 cup sour cream (can sub plain yogurt)
Lemon Chiffon Whipped Frosting
- 2 boxes dry lemon pudding powder (3-4 oz. each)
- 2½ cups heavy whipping cream
- 1⅓ cups milk
Sour Cream Lemon Cake
Preheat oven to 350°F. Line two cake pans (8-9 inches each) with nonstick cooking spray and parchment paper. Set aside. (You can also use a bundt pan or 9"x13" pan for this recipe – see various baking times below).
In a large bowl mix cake mix (just the powder) and the vanilla pudding (just the powder).
Add water and oil. Mix well.
Then add eggs and mix until fully incorporated.
Then add sour cream and stir well.
Pour batter into prepared cake pan and bake based on times below:
Bake times for various pan sizes :
– two 8/9 inch layer pans: bake at 350° F. for 35-40 mins
– bundt pan: bake at 350° F. for 50-55 minutes
– 9×13" pan: bake at 325° F. for 38-42 minutes
Cake is done when middle springs back to the touch. Continue baking until your cake reaches this stage.
Once done, remove and let cool 30 minutes before removing from pan. Before frosting, make sure cake is well cooled. (I like to freeze mine before frosting.)
Lemon Chiffon Frosting
Whip together pudding packets and milk.
Use the beater whisk attachments on a hand-held mixer or the whisk attachment on a stand mixer.
Start mixing on low and slowly pour in heavy cream. Keep whipping until well incorporated. Refrigerate until ready to frost the cake.
Frost the cake with this light chiffon frosting. If you have any extra it tastes delicious with fresh strawberries or raspberries.
Hope you get a chance to make this cake! I know you’ll love it. An easy crowdpleaser. Be sure to tag me @plumstreetcollective on Instagram if you make it. Happy cake making!
All About Lemons
I love lemons! They are truly one of the only foods that make almost any sweet or savory dish better. Did you know these facts about lemons?
- Lemons are native to Asia.
- Lemons are a hybrid between a sour orange and a citron.
- Lemons are rich in vitamin C.
- Lemons trees can produce up to 600lbs of lemons every year.
- Lemon trees produce fruit all year round.
- Lemon zest, grated rinds, is often used in baking.
- Lemon tree leaves can be used to make tea.
- The high acidity of lemons make them good cleaning aids.
- California and Arizona produce most of the United States’ lemon crop.
- The most common types of lemons are the Meyer, Eureka, and Lisbon lemons.