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National Lemon Chiffon Cake Day!

TODAY we celebrate a citrus, delightful, and delicious cake perfect for the Spring weather, the Lemon Chiffon Cake.

If you’re looking for a dessert that’s light, airy, and bursting with citrus flavor, then Lemon Chiffon Cake is the dessert for you. In this blog article, we’ll explore the history of Lemon Chiffon Cake, what makes it so special, and how you can make it at home.

Lemon Chiffon Cake was first created in the 1920s by a California baker named Harry Baker. He kept the recipe a secret for many years until he finally sold it to General Mills in the 1940s. The cake quickly became a hit, thanks to its light and fluffy texture and bright citrus flavor.

Lemon Chiffon Cake is a special dessert for many reasons. For one, it’s incredibly light and airy, making it the perfect dessert for those who want something sweet but not too heavy. The addition of lemon juice gives the cake a bright, tangy flavor that’s refreshing and perfect for the spring and summer months.

If you’re feeling inspired to make Lemon Chiffon Cake at home, it’s surprisingly easy to do. Here’s a basic recipe to get you started:

Ingredients:

  • 2 1/4 cups cake flour
  • 1 1/2 cups granulated sugar, divided
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 7 large egg yolks
  • 3/4 cup water
  • 1/4 cup lemon juice
  • 2 tablespoons lemon zest
  • 8 large egg whites
  • 1/2 teaspoon cream of tartar

Instructions:

  1. Preheat the oven to 325°F (163°C). Grease a 10-inch tube pan with butter and flour.
  2. In a mixing bowl, whisk together the cake flour, 1 cup of granulated sugar, baking powder, and salt.
  3. In another bowl, whisk together the vegetable oil, egg yolks, water, lemon juice, and lemon zest.
  4. Add the dry ingredients to the egg mixture and mix well.
  5. In a separate mixing bowl, beat the egg whites and cream of tartar together until stiff peaks form.
  6. Gently fold the egg whites into the batter until just combined.
  7. Pour the batter into the prepared tube pan and bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. Allow the cake to cool upside down in the pan for at least an hour before removing it from the pan.
  9. Serve the cake plain or with a light glaze or frosting.

The recipe might not be to your liking or perfection but we can always buy one at your favorite pastry shop, so let’s celebrate this day by enjoying a piece of Lemon Chiffon Cake to welcome the beginning of Spring.