Mint Lemon Chiffon Cake
If you’re looking for a light and airy dessert that still feels extra special, this Mint Lemon Chiffon Cake is such a beautiful recipe to bake. It’s bright, citrusy, delicately flavored with fresh mint, and finished with a simple lavender glaze that makes every slice feel perfect for spring gatherings, brunch, or afternoon coffee.
We love making this cake when we want something that feels elegant without being overly complicated. The lemon and mint combination gives it a fresh, almost garden-inspired flavor, and that soft chiffon texture keeps it from feeling too heavy after a meal.
For more sweet and citrusy recipes, be sure to check out our chewy lemon sugar cookies, lemon blueberry bundt cake, and lemon curd bundt cake for more beautiful bakes to try next.
Table of contents
Why You’ll Love This Recipe
- Light and airy texture: Chiffon cake has a soft, fluffy crumb that feels delicate and bakery-worthy.
- Fresh spring flavor: Lemon, mint, and lavender come together for a bright and refreshing dessert.
- Beautiful for entertaining: This cake looks impressive enough for holidays, showers, and brunch tables.
- Simple glaze finish: The lemon lavender glaze adds just the right amount of sweetness without overpowering the cake.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This recipe uses cake flour for that signature tender chiffon texture, along with separated eggs to create a beautifully airy crumb. Fresh lemon zest and lemon juice give the cake its bold citrus flavor, while chopped mint adds a subtle herbal freshness that makes it stand out. The glaze is simple but lovely, made with powdered sugar, lemon juice, and a touch of crushed culinary lavender for a floral finish.
Variations
- Skip the lavender: Leave out the lavender topping if you prefer a more classic lemon-mint flavor.
- Make it extra lemony: Add a little more lemon zest to the batter or glaze for even brighter citrus flavor.
- Try a different herb: Swap the mint for basil for a slightly different but still fresh and summery twist.
- Serve with berries: Add fresh blueberries or raspberries on the side for a beautiful pop of color and flavor.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Sift together the dry ingredients in a large bowl.
- Whisk the egg yolks with the oil, water, lemon zest, lemon juice, and mint.
- Combine the wet and dry ingredients until smooth.
- Beat the egg whites with cream of tartar until soft peaks form, then gradually add sugar and beat to stiff peaks.
- Gently fold the egg whites into the batter in batches.
- Pour the batter into the tube pan and bake until cooked through.
- Invert the pan and cool the cake completely before removing it. Meanwhile, whisk together the glaze ingredients.
- Drizzle over the cooled cake, and finish with crushed lavender.
Expert Tips
- Be sure not to grease the tube pan, or the cake may not rise properly.
- Fold the egg whites in gently so you keep as much air in the batter as possible.
- Let the cake cool completely upside down before removing it from the pan to help prevent collapsing.
- Use fresh lemon juice and zest for the brightest flavor.
- Crush the dried lavender lightly so it blends better into the glaze topping.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, a tube pan is best because it helps the cake rise evenly and gives it support as it bakes and cools.
Yes, this cake can be made a day ahead. Just wait to glaze it until closer to serving time for the prettiest finish.
The mint adds a gentle freshness rather than a strong minty flavor. It pairs beautifully with the lemon without overpowering it.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Mint Lemon Chiffon Cake
Equipment
- Equipment
- Tube pan
- mixing bowls
- Whisk
- hand mixer or stand mixer
- sifter
- Skewer or cake tester
Ingredients
For the Cake
- 2 ¼ cups cake flour
- 1 ½ cups sugar divided
- 1 tablespoon baking powder
- ½ teaspoon salt
- 7 eggs separated
- ½ cup vegetable oil
- ¾ cup cold water
- 2 tablespoons lemon zest about 2 lemons
- ⅓ cup fresh squeezed lemon juice
- 2 tablespoons finely chopped fresh mint leaves
- ½ teaspoon cream of tartar
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon warm water
- ¼ teaspoon culinary grade dried lavender crushed
Instructions
- Preheat the oven to 325°F. Do not grease a tube pan.
- In a large bowl, sift together the cake flour, 1 1/4 cups sugar, baking powder, and salt. Set aside.
- In another large bowl, whisk together the egg yolks, oil, water, lemon zest, lemon juice, and chopped mint.
- Add the dry ingredients to the wet ingredients and whisk until smooth.
- In a separate bowl, beat the egg whites with the cream of tartar until soft peaks form.
- Slowly add the remaining 1/4 cup sugar and continue beating until stiff peaks form.
- Gently fold the egg whites into the batter in 3 additions, being careful to keep the batter airy.
- Pour the batter into the tube pan and bake for 50 to 60 minutes, or until a skewer inserted into the center comes out clean.
- Invert the pan and cool the cake upside down completely before releasing it from the pan.
- To make the glaze, whisk together the powdered sugar, lemon juice, and warm water until smooth.
- Drizzle the glaze over the cooled cake, then sprinkle the crushed lavender over the top.
- Slice and serve.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
