Lemon Chiffon Cake Day 2025 is on Saturday, March 29, 2025: What can I do with a few home-grown Meyer lemons?

Saturday, March 29, 2025 is Lemon Chiffon Cake Day 2025. March 29: National Lemon Chiffon Cake Day March 29 - Lemon Chiffon Cake

Sponsored Deals

As an Amazon Associate I earn from qualifying purchases.

Something that's always worth honoring is cake. Lemon Chiffon Cake Day remembers the romance from the enchantingly light lemon cake which was introduced by Harry Baker in 1927. After maintaining your recipe a carefully-guarded secret for more than two decades, he eventually offered the recipe to Betty Crocker in 1947, then the packet-mix grew to become the very best-selling favourite that's known and loved around the globe today.Why don't you mark Lemon Chiffon Cake Day by baking your loved ones a mouth-watering cake and taking a while to understand its light and fluffy goodness? The sunshine and airy texture of lemon chiffon cake is accomplished by utilizing stiffened egg-whites which are folded in to the batter, and changing butter, making the wedding cake an extremely low-body fat treat. The egg-whites imply that the wedding cake remains delectably moist, although the possible lack of butter flavouring entails that you simply mustn’t stint around the lemon zest and juice!

Here are the top 100 things to do with a Meyer lemon.

1. Make Meyer lemonade.

2. Make roasted Cornish game hens with Meyer lemons, olives and fennel (see recipe).

3. Make shrimp piri piri with black rice and chef Marcus Samuelsson's "quick-preserved" Meyer lemons (see recipe).

4. Make Meyer lemon-cardamom ice cream (see recipe).

5. Assemble sandwiches of thinly sliced lemons, smoked salmon and sour cream on pumpernickel bread.

6. Candy the peel, dusting with superfine sugar.

7. To a risotto made with mascarpone and Parmesan, add some grated Meyer lemon peel.

8. Take a cue from Quinn Hatfield of Hatfield's in Los Angeles and pour yourself a lemon gimlet (Meyer lemon juice and zest, soda water and Meyer lemon simple syrup).

9. Rub a Meyer lemon peel around the rim of a demitasse of espresso.

10. Adapt Claudia Roden's recipe for orange-almond cake (in "The New Book of Middle Eastern Food," the cover of which features a bowl of Meyer lemons) by using two large Meyer lemons instead of oranges (see the recipe at latimesblogs.latimes.com/dailydish).

11. If you don't mind delayed gratification, make classic preserved lemons (different from chef Samuelsson's because the lemons are preserved slowly over weeks instead of quickly blanched and cooked) by filling a Mason jar with quartered Meyer lemons, one-fourth cup of kosher salt and enough lemon juice to cover, and letting them sit in your refrigerator for three weeks. Or, for extra flavor, throw some spices into the jar too: a bay leaf, a cinnamon stick, some black peppercorns, a dried Thai chile, a cardamom pod.

12. Grate Meyer lemon peel into a bowlful of Chantilly cream.

13. Arrange thin slices of Meyer lemons on a pizza crust topped with goat cheese, rosemary and Picholine olives.

14. Make Meyer lemon curd.

15. Try your hand at individual Meyer lemon frozen soufflés.

16. Infuse your favorite olive oil with Meyer lemon peel: Warm a cup of olive oil and the peel from 2 lemons over very low heat for 15 minutes, then allow to cool for half an hour. Strain and pour into an antique stoppered bottle.

17. For a Meyer lemon confit, cook slices of lemons in olive oil over very low heat for an hour; coarsely chop, and add to a salad of market greens, goat cheese and candied walnuts.

18. Make a Meyer lemon gremolata with finely minced parsley, garlic and lemon zest, then add to a pot of osso bucco.

19. Roast quartered slices of Meyer lemon with olive oil, rosemary and whole shallots; serve simply, with slices of grilled bread.

20. Infuse 70% Scharffen Berger chocolate, cream and water with Meyer lemon peel for a rich chocolate soup with a citrus note.

21. Make Meyer lemon chiffon cupcakes.

22. Enjoy it in macaroon form by buying a couple of cookies at Boule Atelier in Los Angeles.

23. The next time you roast a duck, place slices of Meyer lemon in the cavity.

24. Make Meyer lemon hollandaise sauce.

25. Serve a grilled fish or fish tacos with an accompanying bowlful of Suzanne Goin's Meyer lemon salsa (from "Sunday Suppers at Lucques"; see the recipe at latimesblogs.latimes.com/dailydish).

26. Squeeze some into your child's hair after washing it, or before a day at the beach.

27. Make Meyer lemon gelée.

28. Bake Meyer lemon meringue pie.

29. Cool off by ordering a piece of Meyer lemon gelato pie to nibble on while you sit at the bar watching the pizzas go into the oven at Pizzeria Mozza.

30. Use your classic (No. 11) or quick-preserved (No. 3) Meyer lemons in a lamb tagine.

31. Squeeze the juice from a pound or two of Meyer lemons and freeze it in an ice cube tray; once frozen, store the cubes in plastic bags in the freezer, for use when Meyer lemon season is over.

32. When you make your favorite caramel sauce, infuse the cream with Meyer lemon peel.

33. Drop slices of Meyer lemon into a classic court bouillon.

34. Roast a whole mackerel with slices of Meyer lemons stuffed inside.

35. Throw a Meyer lemon for your dog to catch and play with; you'll lose the lemon, but your dog's breath will smell fantastic.

36. Drop a few slices into a pot of iced tea.

37. Make a tisane, or herbal infusion, with Meyer lemons, fresh mint and lemon grass.

38. Put a twist of Meyer lemon into a martini.

39. Make Meyer limoncello by steeping lemon peel in a bottle of vodka for two weeks. Then strain the infused vodka, mix with simple syrup and more vodka, and bottle the result.

40. Send a box of Meyer lemons to friends or relatives out of state.

41. Serve quartered Meyer lemons with a plate of gravlax, pumpernickel bread and a sauce made from fresh dill, honey, mustard and lemon zest.

42. Add Meyer lemon zest to French toast.

43. Whisk together a Meyer lemon beurre blanc (or beurre citron) -- reduce lemon juice, shallots, salt and pepper, then whisk in cubes of cold butter -- for a terrific pan sauce to serve with salmon or Arctic char.

44. For the perfect cold remedy,

Cake Batter Pancakes?

They could have been Swedish pancakes, there fluffier and a bit sweeter than the regular Dennys type.

Were they serve with syrup or a red sauce that looked like cranberrys as the is a chain in Illinois, actually several place that specialize in Scandinavian cuisine.

The fluffiness is due to the process of adding egg white likea chiffon or angel food cakes, I had an omelette once whipped up in a milkshake blender and it cam out huge and the size of a manhole cover.

You would have trouble using a cake mix, just simply get the pancake mix that you add eggs to, separate them mix in the milk, oil, yolks and a bit of sugar and even a little fresh lemon peel and vanilla, then whip the egg whites stiff but not dry and fold them, you will have to make them all itwill not work the next day, you can play with my directions, if you have a pan with ametal handle you can put them in the oven they poof better that way, but not a non stick one.

Check this out under the tab "Swedish" to see if you recognize one of those places.

Anyone know the recipe for the Mixed Berry Cream Cake from Whole Foods Market?

Nova Scotia Blueberry Cream Cake

A dense cake layer is topped with a rich blueberry and sour cream layer. This dessert is awesome! Serve with whipped cream and enjoy!"

PREP TIME 20 Min

COOK TIME 1 Hr

READY IN 1 Hr 20 Min

SERVINGS & SCALING

Original recipe yield: 10 servings

US METRIC

About scaling and conversions

INGREDIENTS

1 1/2 cups all-purpose flour

1/2 cup white sugar

1 1/2 teaspoons baking powder

1/2 cup butter

1 egg

1 teaspoon vanilla extract

4 cups blueberries

2 cups sour cream

1/2 cup white sugar

2 egg yolks

1 teaspoon vanilla extract

DIRECTIONS

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch springform pan.

In a medium bowl, stir together the flour, 1/2 cup of sugar, and baking powder. Mix in the butter by pinching between your fingers or using a pastry blender until the mixture resembles coarse crumbs. Stir in the egg and 1 teaspoon of vanilla. Pat lightly into the bottom of the prepared pan. Pour blueberries over the top.

In another medium bowl, whisk together the sour cream, 1/2 cup of sugar, egg yolks and 1 teaspoon of vanilla until smooth. Pour over the blueberries.

Bake for 60 to 70 minutes in the preheated oven, until the top is lightly browned. Cool, then run a knife around the edge of the pan. Remove the outer ring of the pan, and cut into wedges to serve.

_------------_--------------_-------------_----------------------

mixed-berry chiffon cake with almond cream cheese frosting

IngredientsAlmond cream filling

1 cup half and half

1 vanilla bean, split lengthwise

1/3 cup sugar

1/4 cup all purpose flour

2 large eggs

1/2 7-ounce roll almond paste (scant 1/2 cup packed), diced

6 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped

2 tablespoons (1/4 stick) unsalted butter

2/3 cup chilled heavy whipping cream

Cake

1 1/2 cups cake flour

1 1/4 cups sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup lukewarm water

1/2 cup vegetable oil

5 large eggs, separated

1 tablespoon vanilla extract

1/2 teaspoon almond extract

2 teaspoons grated lemon peel

1 cup raspberry preserves

Almond cream cheese frosting

2 1/2 8-ounce packages cream cheese, room temperature

1/2 cup (1 stick) unsalted butter, room temperature

1 1/2 cups powdered sugar

1 tablespoon vanilla extract

3/4 teaspoon almond extract

Assorted fresh berries (such as strawberries and blueberries)

Currant jelly, warmed

PreparationFor almond cream filling:

Pour half and half into medium saucepan. Scrape in seeds from vanilla bean; add bean and bring cream to simmer. Remove from heat; cover and steep 15 minutes. Blend sugar and flour in medium bowl. Whisk in eggs, then warm half and half mixture; return to same pan. Add almond paste. Whisk over medium heat until almond paste dissolves and custard boils, about 10 minutes. Remove from heat. Add white chocolate and butter; whisk until melted and smooth. Press plastic wrap onto custard; chill 3 hours. Remove vanilla bean. Beat cream to peaks; fold into custard in 3 additions. Cover; chill at least 6 hours. (Can be made 2 days ahead. Keep chilled.)

For cake:

Preheat oven to 325°F. Butter and flour two 10-inch-diameter cake pans with 2-inch-high sides. Sift flour, 3/4 cup sugar, baking powder, and salt into large bowl. Using electric mixer, beat 1/2 cup lukewarm water into dry ingredients; beat in oil, egg yolks, both extracts, and peel. Using clean dry beaters, beat whites in medium bowl until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff but not dry. Fold whites into batter in 3 additions. Measure 4 2/3 cups batter into 1 prepared pan and 3 1/3 cups batter into second pan.

Bake cakes until tester inserted into center comes out clean, about 25 minutes for thinner cake and 30 minutes for larger cake. Cool cakes in pans on racks 10 minutes. Cut around cakes and turn out onto racks; cool completely.

Place thinner cake on 9-inch-diameter tart pan bottom. Spread with 1/2 cup preserves, leaving 1/2-inch plain border. Spoon 1 1/2 cups filling in dollops atop preserves; spread evenly. Chill until filling is firm, about 15 minutes.

Cut larger cake horizontally in half. Place 1 half, cut side down, atop chilled filling. Spread with 1/2 cup preserves, leaving 1/2-inch plain border. Spoon 1 1/2 cups filling in dollops atop preserves; spread evenly. Top with remaining cake layer, cut side down . Cover cake and remaining filling; chill 3 hours.

For almond cream cheese frosting:

Beat cream cheese, butter, sugar, and both extracts in large bowl to blend. Beat in 3/4 cup remaining filling. Spread 1 cup frosting thinly over sides and top of cake. Spread cake with remaining frosting, building high rim around top edge. (Can be made 1 day ahead. Cover with cake dome and chill.)

Mound berries on top of cake. Brush top of berries with warm jelly to glaze. Serve immediately, or chill up to 6 hours.

Hope This Helps?