National Lemon Chiffon Cake Day 2023: Date, History, Facts about Lemons

Lemon Chiffon Cake Day is observed annually on March 29 to honour Harry Baker’s 1927 invention of a light, fragrant lemon cake. Who doesn’t adore the very delicate, spongy, and delicious cake layer? Most likely not. Cake is the most beloved dessert by people of all ages and nationalities, and its variety of varieties and flavours fills the hearts of many with delicious warmth.

Lemon Chiffon Cake is one of the most energising and airy springtime desserts enjoyed worldwide. This lemonade’s brilliant yellow hue and heavenly flavour would make your taste receptors fall in love. This incredible Lemon Chiffon Cake has a March 29 page dedicated to it. Make a Lemon Chiffon Cake the next time that fate gives you lemons.

The background of National Lemon Chiffon Cake Day

Harry Baker, a former Los Angeles insurance agent who later became a caterer for the Brown Derby Restaurant in Los Angeles, which catered to Hollywood’s elite, is credited with founding Lemon Chiffon Cake Day. He was the first individual to bake a Chiffon cake. He kept the recipe a closely guarded secret for years, until ultimately selling it to Betty Crocker in 1947 (likely after many appeals). And the delectable packet blend became the best-selling, most well-known, and most beloved product in the world today.

In 1927, Barker devised the formula; he discovered the ideal ingredients and techniques to achieve the airy, luscious texture he desired. Combining egg whites and baking powder to achieve unparalleled lightness. In the 1920s, angel food cake was popular, but it did not contain any butter, lard, or shortening, so Baker added vegetable oil. Adding vegetable oil to cake recipes is now commonplace. This was not the case in 1927. His cakes gained in prominence, and he went on to create various chiffon cakes. He sold his formula for an amount not disclosed. But we presume it was of great value, and we’re glad he did, because now we can all enjoy these chiffon cakes.

The fluffy, light, and airy texture of a lemon chiffon cake is achieved by substituting butter with stiffened egg whites that are incorporated into the batter. This makes Chiffon cakes potentially healthier than their butter-based counterparts, as they contain less saturated fat. The egg whites in the cake keep it appreciably moist, and the absence of butter flavour is tastefully compensated for by the zest of a succulent lemon. A genuine delight for all to appreciate!

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5 AMAZING FACTS ABOUT LEMONS

Lemons grown in drier regions contain more acid, whereas those grown in moist regions are sweeter and less acidic.

Lemon juice is frequently used as a cleansing agent because of its high acidity.

Lemons are a cross between the bitter orange and citron.

On average, a lemon contains eight seeds.

Lemon was a prevalent unisex name in the 1900s.

NATIONAL LEMON CHIFFON CAKE DAY DATES