Lemon Chiffon Cake With Strawberries

• 1 cup All Purpose Flour, Sifted
• 1 cup Sugar, Divided
• 1 teaspoon Lemon Zest
• 1-1/2 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 1/4 cups Vegetable Oil
• 4 whole Eggs At Room Temperature, Yolks And Whites Separated
• 1/4 cups Fresh Lemon Juice
• 1 teaspoon Vanilla Extract
• 3 cups Sliced Strawberries
• 1/4 cups Sugar

1. Preheat oven to 325 degrees F.
2. 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.
3. 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.
4. Pour the batter mixture over the whipped egg whites and gently fold together.
5. Pour into an ungreased 10 inch tube pan. Spread the top of the batter evenly to you have a flat top.
6. Bake for 1 hour or until cake springs back when lightly touched.
7. 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.
8. While cake bakes, prepare strawberries. Stir together sliced berries and sugar. Cover and refrigerate until ready to serve.
9. Slice and serve cooled cake with a spoonful of strawberries. A dollop of sweetened whipped cream would be good too, if you have some!
10. Enjoy!
11. Miss
12. *Adapted from The Southern Living Cookbook

flour, sugar, lemon zest, baking powder, ubc, ubc, eggs at, ubc, vanilla, strawberries, ubc

Taken from tastykitchen.com/recipes/desserts/lemon-chiffon-cake-with-strawberries/ (may not work)