Description
This Strawberry Lemon Chiffon Cake is light, airy, and bursting with fresh strawberry and zesty lemon flavor. Perfect for family gatherings or a sunny afternoon treat, it’s easy to make and impresses everyone with its fluffy texture.
Ingredients
Scale
- 1 cup (120g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- 5 large eggs, separated
- ¼ cup (60ml) vegetable oil
- ¼ cup (60ml) fresh lemon juice
- 2 tsp lemon zest
- ½ tsp cream of tartar
- ½ cup (120ml) whole milk
- ½ cup (100g) finely chopped fresh strawberries
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F (160°C). Prepare a 9-inch tube pan (do not grease).
- Sift together flour, sugar, baking powder, and salt.
- Whisk egg yolks, oil, lemon juice, lemon zest, milk, and vanilla extract. Mix into dry ingredients until smooth.
- Beat egg whites with cream of tartar until stiff peaks form. Fold one-third into batter, then remaining whites gently.
- Fold in chopped strawberries gently. Pour into pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick comes out clean. Immediately invert pan to cool completely.
- Run a knife around edges and center tube to release the cake. Serve plain or with light frosting and strawberries.
Notes
Room temperature eggs whip better. Dust strawberries with flour to prevent sinking. Do not grease pan; chiffon needs to cling to rise. Store in airtight container at room temperature for 3 days or freeze for 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg