Lemon Chiffon Cake with Strawberries

Lemon Chiffon Cake with Strawberries

Lemon Chiffon Cake with Strawberries is a light and refreshing summer dessert.  You know I’ve always got to have something sweet.  I was craving lemon and decided to try a chiffon cake from scratch.  I adapted the recipe from my trusty The Southern Living Cookbook and the result was quite pleasing!  From scratch cakes are usually a challenge for me but this recipe was a breeze and turned out really moist. The lemon flavor is bold and is complimented by the sweet strawberries.   A perfect dessert for summer picnics and barbecues and if you add a few blueberries with the strawberries, you have a pretty Fourth of July dessert.  This is definitely going on my  list of favorite lemony desserts. What is your favorite summer dessert?

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Lemon Chiffon Cake with Strawberries

adapted from The Southern Living Cookbook


  • 1 cup sifted all purpose flour
  • 1 cup sugar, divided
  • zest of 1 lemon, about 1 teaspoon
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup vegetable oil
  • 4 eggs at room temperature, separated
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 3 cups sliced strawberries
  • 1/4 cup sugar

Cooking Directions:

Preheat oven to 325 degrees.

In a medium sized bowl, sift flour, add sugar, lemon zest, baking powder, and salt.  Make a well in the middle and add oil, egg yolks, lemon juice, and vanilla.  Beat with electric mixer on high until smooth.

In a mixing bowl, beat egg whites until at soft peak stage.  Continue to beat adding remaining 1/2 cup of sugar a few tablespoons at a time until at stiff peak stage.

Pour batter mixture over egg whites and gently fold together.

Pour into an ungreased 10 inch tube pan.  Spread batter evenly.

Bake for 1 hour or until cake springs back when lightly touched.

Invert cake pan and cool completely.  Carefully run a knife around the edge and center of the cake and remove from pan.

*While cake bakes, prepare strawberries.  Stir together sliced berries and sugar. Cover and refrigerate until ready to serve.

Slice and serve cooled cake with a spoonful of strawberries.  A dollop of sweetened whipped cream would be good too, if you have some!





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