Lemon Chiffon Cake with Strawberries

Preheat oven to 325 degrees F.

In a medium sized bowl, sift flour, 1/2 cup sugar, lemon zest, baking powder, and salt. Make a well in the middle of the dry mixture and add oil, egg yolks, lemon juice, and vanilla. Beat with an electric mixer on high until smooth.

In a mixing bowl, beat egg whites until you reach the soft peak stage. Continue to beat adding remaining 1/2 cup of sugar a few tablespoons at a time until you reach the stiff peak stage.

Pour the batter mixture over the whipped egg whites and gently fold together.

Pour into an ungreased 10 inch tube pan. Spread the top of the batter evenly to you have a flat top.

Bake for 1 hour or until cake springs back when lightly touched.

Then, remove from the oven and invert cake pan and cool the cake completely. Once it’s cooled, carefully run a knife around the edge and center of the cake and remove it from pan.

While cake bakes, prepare strawberries. Stir together sliced berries and sugar. Cover and refrigerate until ready to serve.

Slice and serve cooled cake with a spoonful of strawberries. A dollop of sweetened whipped cream would be good too, if you have some!

Enjoy!

Miss

*Adapted from The Southern Living Cookbook