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Why am I making this Lemon Chiffon Cake this weekend? Because it's Easter, and I need satisfying yet light dessert that will compliment the trays of cookies that will also be gracing my family's holiday table.
We're serving brunch this year, which means a light dessert is especially welcome. This cake is literally that—whipped egg whites lighten the crumb and make it springy and airy, almost like an angel food cake.
I like to serve this with a homemade berry sauce to compliment the tangy lemon flavor. For presentation, I use the recommended tube pan and, after inverting it onto my serving platter, I fill the hole with fresh berries and dust the cake with powdered sugar. Beautiful, simple, spring-like.