Lemon Chiffon Cake With Strawberries Recipe

Name: Lemon Chiffon Cake With Strawberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup All Purpose Flour, Sifted; 1 cup Sugar, Divided; 1 teaspoon Lemon Zest; 1-1/2 teaspoon Baking Powder; 1/4 teaspoons Salt; 1/4 cups Vegetable Oil; 4 whole Eggs At Room Temperature, Yolks And Whites Separated; 1/4 cups Fresh Lemon Juice; 1 teaspoon Vanilla Extract; 3 cups Sliced Strawberries; 1/4 cups Sugar

Servings: persons

1
Preheat oven to 325 degrees F.
2
In a medium sized bowl, sift flour, 1/2 cup sugar, lemon zest, baking powder, and salt. Make a well in the middle of the dry mixture and add oil, egg yolks, lemon juice, and vanilla. Beat with an electric mixer on high until smooth.
3
In a mixing bowl, beat egg whites until you reach the soft peak stage. Continue to beat adding remaining 1/2 cup of sugar a few tablespoons at a time until you reach the stiff peak stage.
4
Pour the batter mixture over the whipped egg whites and gently fold together.
5
Pour into an ungreased 10 inch tube pan. Spread the top of the batter evenly to you have a flat top.
6
Bake for 1 hour or until cake springs back when lightly touched.
7
Then, remove from the oven and invert cake pan and cool the cake completely. Once it's cooled, carefully run a knife around the edge and center of the cake and remove it from pan.
8
While cake bakes, prepare strawberries. Stir together sliced berries and sugar. Cover and refrigerate until ready to serve.
9
Slice and serve cooled cake with a spoonful of strawberries. A dollop of sweetened whipped cream would be good too, if you have some!
10
Enjoy!
11
Miss
12
*Adapted from The Southern Living Cookbook

695

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup All Purpose Flour, Sifted, 1 cup Sugar, Divided, 1 teaspoon Lemon Zest, 1-1/2 teaspoon Baking Powder, and more.

Yes, Lemon Chiffon Cake With Strawberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Chiffon Cake With Strawberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions