I heart this lemon cake. Its so light and creamy, soft and lemon-y tasting. It has a homemade lemon pie filling that is easy to make. I have included the recipes for the Lemon Filling and some Spring Meringues.

If you have had trouble making chiffon cakes in the past, then try this one, its a tweaked version of my Mother’s old recipe. I think it works better and that may have something to do with the difference in ingredients 50 years ago and today.

For this cake, cake flour is best.
Lemon Chiffon Cake

* 1 3/4 cups cake flour
* 1 tablespoon baking powder
* 1 teaspoon salt
* 1/2 cup white sugar
* 1/2 cup vegetable oil
* 6 egg yolks
* 3/4 cup water
* 1 tablespoon lemon zest
* 6 egg whites
* 3/4 cup sugar
* 1/2 teaspoon cream of tartar

Place the egg whites in a large mixing bowl, add the cream of tartar and begin beating with al electric beater/mixer. Ad the egg whites are being beat, gradually add the sugar. Beat the egg whites to very stiff peaks. Set aside.

In another large mixing bowl combine the flour, baking powder and salt. Add the egg yolks, oil and water, beat til smooth.

Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into un-greased 10 inch tube pan.

Bake cake at 350* for about 1 hour or until a toothpick or small sharp knife inserted in the cake comes out clean.

Invert cake and cool completely.

Once the cake is cool, run a small sharp knife around the outside edges of the cake to loosen from the pan. Gently release the cake onto a plate or wire rack.

Slice the cake horizontally into three equal layers. Spread Lemon Filling between layers and stack them back up. Spread Lemon Filling on top of the cake and decorate with raspberries, blueberries or lemon slices.

Lemon Filling
* 1 1/3 cups granulated sugar, divided
* 3 tablespoons cornstarch
* 1 1/2 cups cold water
* 3 egg yolks, slightly beaten
* grated zest of 1 lemon
* 1/4 cup fresh lemon juice
* 1 tablespoon butter

Beat egg yolks well. In a saucepan combine 1 cup sugar with cornstarch. Gradually stir in the cold water until smooth. Stir in the beaten egg yolks. Bring to a boil over medium heat, stirring constantly, and continue to boil and stir for 1 minute. Remove from heat. Stir in the lemon peel, lemon juice, and butter. Cool before spreading on cake.

Spring Meringues
* 2 egg whites
* 1/8 teaspoon salt
* 1/8 teaspoon cream of tartar
* 1/2 cup white sugar
* 1 teaspoon almond flavoring

Preheat oven to 225 degrees F. Line 2 cookie sheets with foil or parchment paper.
In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks.
Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Using the back of the spoon, make small swirls on top of each meringue.
Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.