Lemon chiffon cake

I truly love chiffon cakes - that springy, light, moist and tender cake that showcases everything eggs have to offer.  So here I am with another version I made a few days ago - lemon.

My love for chiffons is pretty well-documented.  I started with "plain" vanilla (still my favorite go-to) and went on to banana-chocolate, chocolate, and orange.  Now, I can add lemon to my list of delicious chiffon cake options.  And really, they never disappoint so please pick one and make it!

When it comes to cake, I think my family and I are up for anything regardless of the season or temperature.  But if we're going to be more mindful about it, a light chiffon cake - especially one flavored with fresh lemon zest and a touch of lemon juice - is a great way to go as far as dessert for these hot summer days.

After the whirlwind of June, and as we adjust to our new summer routine, I still can't seem to stay away from the kitchen for long.  It's nice to sit and be idle for a bit but I quickly feel the urge to get into the kitchen and bake something (then write about it here).  I make old favorites but also want to try something new.  And not finding myself with a huge backlog of things I want to make, I had the pleasure of looking through some of my cookbooks the other day for inspiration.  This lemon chiffon cake is what I landed on.

And it did not disappoint!  It's classic chiffon cake, with a flavor that's clearly lemon but yet mild and oh so familiar.  I could eat this anytime (and I say that every time I eat it)!

Since we all know how well lemon goes with fruit, feel free to grab some of those strawberries or blueberries you very likely have in the fridge and enjoy it together.