Grandma’s Lemon Gold Cake

Lemon Gold Cake slice showing the delicate crumb and rich blueberry filling.

A true vintage chiffon cake, this recipe creates a delicate, airy crumb with a bright, citrusy lemon flavor. It’s the cake my grandmother always made for weddings and anniversaries.

Course Dessert

Cuisine American

Keyword baked, cake, chiffon, comfort food, heirloom recipe, nut free, party food, vintage

Category Cakes

Baking Ambition Adventurous

Prep Time 30

Cook Time 1 10

Cooling Time 2

Total Time 3 40

Servings

Calories 310kcal

Equipment

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measuring cups and spoons (or kitchen scale)
2 mixing bowls
electric mixer
10" tube pan (or two 8" round pans)

Ingredients

2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
½ cup neutral oil
6 large eggs separated
¾ cup cold water
2 teaspoons lemon juice
1 teaspoon lemon zest
½ teaspoon cream of tartar

US Customary - Metric

Instructions

Preheat the oven to 350°F.
Sift the flour, sugar, baking powder, and salt into a large mixing bowl.
2 ½ cups all-purpose flour, 1 ½ cups granulated sugar, 1 tablespoon baking powder, 1 teaspoon salt
Make a well in the center of the dry ingredients and add the oil, egg yolks, water, lemon juice, and lemon zest. Beat until smooth.
½ cup neutral oil, 6 large eggs, ¾ cup cold water, 2 teaspoons lemon juice, 1 teaspoon lemon zest
In a second bowl, beat the egg whites with the cream of tartar until stiff peaks form.
6 large eggs, ½ teaspoon cream of tartar
Fold the egg yolk mixture into the whipped egg whites gently, just until no white streaks remain.
Pour the batter into an ungreased, unlined tube pan (or divide between two 8" round pans, also ungreased and unlined).
Bake for 60–70 minutes, or until the cake reaches an internal temperature of 192–194°F. If using two 8" pans, begin checking at 25 minutes.
Cool upside down to preserve height and the classic chiffon texture.

Notes

Whole milk variation: You can replace ½ of the water with whole milk. The added fat and milk solids create a more tender crumb, a richer flavor, and a moister mouthfeel. The trade‑off is a slightly shorter rise and a less airy chiffon texture.
Vanilla addition: If you enjoy the creamy warmth of vanilla with citrus, add 1 teaspoon (5 ml) vanilla extract along with the lemon juice and zest. It rounds out the lemon beautifully without overpowering it.

Nutrition