Lemon Chiffon Cake Day, celebrated on March 29 every year, commemorates the sweetness of the flavorful light lemon cake that was invented by Harry Baker in 1927. Is there someone who doesn’t love the very soft, spongy, yummy layer of cake? Probably not. Cake is the most cherished dessert by everyone of every age from everywhere, and with so many different types and flavors, cakes fill the hearts of many with yummy warmth.
Lemon Chiffon Cake is one of the most refreshing, fluffy spring cakes loved by people globally. That bright yellowish look and the blissful taste of lemon would certainly make your taste buds fall in love. This amazing Lemon Chiffon Cake has a dedicated to it, and it’s March 29. So the next time life gives you lemons, make a Lemon Chiffon Cake.
History of National Lemon Chiffon Cake Day
The history of Lemon Chiffon Cake Day began with Harry Baker, who was a Los Angeles insurance agent but eventually became a caterer for Brown Derby Restaurant in Los Angeles, which catered to Hollywood’s finest. He was the person who first baked the Chiffon cake. He kept the recipe a secured secret for years, until (probably after many appeals), he finally sold it to Betty Crocker in 1947. And the delightful packet-mix came to be the best-selling favorite that is well-known and loved all over the world today.
Barker came up with the recipe in 1927; he found the excellent mixture and methods to achieve the airy richness he was looking for. Mixing both egg whites and baking powder to gain an incomparable lightness. Back then in the 1920s, the angel food cake was famous, but it contained no butter, fat, or shortening of any sort, and so Baker added vegetable oil. Today adding vegetable oil to cake recipes is normal. It wasn’t so back in 1927. His cakes grew in popularity, and he went on to make a variety of chiffon cakes. He sold his recipe for an undisclosed amount. But we assume it was worth a lot, and we’re happy he did, as we all can get to taste the slices of joy in these chiffon cakes.
That fluffy, light, and airy texture of a lemon chiffon cake are accomplished by using stiffened egg whites that are folded into the batter and replacing butter. This makes Chiffon cakes lower in saturated fat than butter cakes, potentially making them healthier than their butter-heavy counterparts. The egg whites in the cake make the cake remain appreciably moist, and the lack of butter flavoring is tastefully replaced by the juicy lemon zest. A true treat for all to enjoy!
National Lemon Chiffon Cake Day timeline
Harry Baker comes up with the recipe.
After keeping the recipe secret for many years, Baker sells it.
Through General Mills, the chiffon cake is introduced to the world, and it is a big deal
The Lemon Chiffon cake is almost a century old, since its origin in 1927.
National Lemon Chiffon Cake Day FAQs
How long does homemade lemon cake last?
It will stay okay in an airtight container for three to four days before the moisture is drawn out and the texture becomes drier. And it can stay okay if kept cold for up to a month. To retain the moisture in the fridge, keep the cake frosted; the frosting keeps the moisture in the sponge.
How do you get that lemon flavor?
The best way to get a satisfactory lemony flavor in baking will be to use a juicer to thoroughly remove all the oils out of the entire lemon, then boil it down to a thick syrup. The skin is very bitter, but with some sugar, you can bring out a great tangy lemon flavor.
What does lemon zest do to a cake?
Lemon zest is the outer yellow skin of the lemon and is finely grated to use in recipes. The oils in the rind of lemon have strong and aromatic flavors that put the citrus taste in whatever recipe you are using. Lemon zest also adds color to your recipe and can be used as a topping for your cake.
How To Celebrate Lemon Chiffon Cake Day
Make your own lemon chiffon cake
Get your preferred recipe, and then prepare Lemon Chiffon Cake Day at your home. Share it with the kids, with friends, and with neighbors. Don't keep that juicy cake exclusively to your taste buds.
Eat your cake
Don't just make a pretty cake and leave it sitting there. Get a fork (or your hands), eat it, enjoy the bliss in every bite and eat enough but not too much.
Share with the world
Let the world taste your cake through their screens. Use social media to share your Lemon Chiffon Cake, and the tasteful celebrations with them.
5 Amazing Facts About Lemons
Lemons vary by climate
Lemons cultivated in dry areas have more acid in them while those grown in wetter climates are sweeter and less acidic.
Lemon is a cleaning agent
Because of its high acidity, lemon juice is constantly used as a cleaning agent.
Lemons are hybrid
Lemons are a hybrid of sour orange and citron.
Eight seeds in every Lemon
A lemon contains eight seeds on average.
Lemon was once a common name
In the 1900s, Lemon was a common unisex name.
Why We Love Lemon Chiffon Cake Day
It's a cake day
Cake is always a great idea. The great-tasting spongy, light, and fluffy goodness of the lemon cake is ooh là là amazing. Let's not even mention the rich lemony taste and color of the cake.
Lemon cakes are healthy
Like everything else actually, cakes should be eaten in moderation, but this doesn't mean it's bad. Lemon Chiffon cakes help in digestion: they caress your taste buds, fill you with energy, and assist in a healthy appetite. The flavorful flavor of the cake makes it the perfect companion of any cuisine. It's no wonder it has its own day.
It's a day to get together
Cake knows no bounds. It has love for all, and the love is reciprocal. Cake is the most cherished dessert by all sorts of people from all over the world, and with the Instagrammable color of the lemon cake, you would have your house full of friends in no time.
National Lemon Chiffon Cake Day dates