Lime Chiffon Cake -- Something Sweet for the Sunday We Needed

Easter is April 20 this year. Planning underway.

Drove Monday-Tuesday.

Gayle was stable.

Justin has been at JBS three months. He is quieter than he used to be. He is also steadier. He has gained muscle. He is 17 going on 40.

Sunday: chicken and dumplings.

We had chicken and dumplings on Sunday—something warm and filling, the kind of meal that doesn’t ask anything of you. But Easter is coming, and I wanted something that tasted like the season turning, like things getting a little lighter. Justin is steadier now, Gayle is holding on, and somehow a lime chiffon cake felt exactly right—airy and pale green and quietly hopeful, the way April can feel when you let it.

Lime Chiffon Cake

Prep Time: 25 min | Cook Time: 55 min | Total Time: 1 hr 20 min | Servings: 12

Ingredients

• 2 1/4 cups cake flour
• 1 1/2 cups granulated sugar, divided
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 7 large eggs, separated
• 3/4 cup fresh lime juice (about 6–7 limes)
• 1/2 cup vegetable oil
• 2 tablespoons lime zest
• 1 teaspoon vanilla extract
• 1/2 teaspoon cream of tartar
• Lime Glaze: 1 1/2 cups powdered sugar, 3 tablespoons lime juice, 1 teaspoon lime zest

Instructions

1. Preheat and prep. Preheat oven to 325°F. Have an ungreased 10-inch tube pan ready.
2. Mix dry ingredients. In a large bowl, whisk together flour, 1 cup of the sugar, baking powder, and salt.
3. Add wet ingredients to dry. Make a well in the center and add egg yolks, lime juice, oil, lime zest, and vanilla. Beat with a hand mixer on medium speed until smooth and well combined, about 2 minutes.
4. Beat egg whites. In a separate large clean bowl, beat egg whites and cream of tartar on medium-high speed until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff glossy peaks form.
5. Fold together. Gently fold egg whites into the batter in three additions, using a wide rubber spatula. Fold just until no white streaks remain—do not overmix.
6. Bake. Pour batter into the ungreased tube pan and smooth the top. Bake for 50–55 minutes, until the top springs back when lightly touched and a toothpick inserted in the center comes out clean.
7. Cool inverted. Immediately invert the pan onto a bottle or the pan’s legs and let cool completely, at least 1 1/2 hours.
8. Remove and glaze. Run a thin knife around the edges and center tube to release the cake. Whisk together powdered sugar, lime juice, and lime zest until smooth. Drizzle over the cooled cake and let set before slicing.

Nutrition (per serving)

Calories: 310 | Protein: 5g | Fat: 10g | Carbs: 50g | Fiber: 0g | Sodium: 185mg