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5 from 1 vote

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!
Author Jamie Cook

Ingredients

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

Instructions

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.