National Lemon Chiffon Cake Day

National Lemon Chiffon Cake Day, observed March 29th, celebrates the light, airy cake known for a texture combining the richness of a butter cake with the lightness of a sponge cake. Chiffon cake was invented in 1927 by Harry Baker, a Los Angeles insurance salesman turned baker, who developed the recipe by adding vegetable oil to the batter, an unusual technique at the time since most cakes relied on solid fats like butter, along with a large proportion of whipped egg whites for lift, creating a uniquely tender, moist crumb that stayed soft even after refrigeration, unlike butter cakes that tend to firm up when chilled. Baker kept his recipe a closely guarded secret for two decades, using it to supply cakes to Hollywood restaurants and celebrities, before selling the formula to General Mills in 1947, which published and popularized the recipe nationally through Betty Crocker-branded materials, introducing "chiffon cake" as a named category to home bakers across the country for the first time. Lemon became one of the most popular chiffon cake flavors, since the cake's light texture pairs well with citrus's bright, tangy flavor, often finished with a simple glaze or dusting of powdered sugar rather than heavy frosting, which would overwhelm the cake's delicate crumb. On National Lemon Chiffon Cake Day, people celebrate by baking or ordering the airy, citrus-flavored cake.