A lemon chiffon cake is a very lightweight cake that’s made with flour, sugar, baking powder, vegetable oil, and flavored with lemons. It’s the perfect spring or summer dessert, and it makes a delicate treat for picnics, barbecues, and just about any other meal.

Chiffon cake was first invented during the 1920s as an alternative to angel food cake, and sometime after it was invented, someone decided to make it with lemons. The result is a citrusy, tasty, and lightweight cake that everyone can enjoy on National Lemon Chiffon Cake Day—a holiday that occurs annually every March 29th.

The History of Chiffon Cake

During the 1920s, the most popular cake in America was the angel food cake. Everyone loved this cake, and recipes could be found everywhere. However, there was one man who thought that this cake wasn’t all it was cracked up to be, and that man was Harry Baker. He felt like he could create a type of angel food that was lighter than what was currently being made. So, he began to tinker with ingredients until he finally came up with the recipe for chiffon cake in 1927.

With his recipe in hand, Baker offered his cake-making skills to the Brown Derby Restaurant in Los Angeles, California. And for the next 20 years, he was the one to exclusively make chiffon cakes for the elite of Hollywood. But in 1947, he sold his recipe to General Mills for an undisclosed amount, and this cake is now enjoyed by a wide audience.

Observing National Lemon Chiffon Cake Day

If you search the Internet for lemon chiffon cakes, you’ll probably find about a million of them, so if you’re looking to make a cake for this holiday, then you have plenty of options available. When you decide to make one of these cakes, just be sure to take a picture and post it to social media using the hashtag #NationalLemonChiffonCakeDay, so we can all see your creation.