Fluffy Blackberry Lemon Chiffon Cake Recipe with Easy Citrus Whipped Cream

Let me tell you, the moment the scent of zesty lemon and sweet blackberries starts swirling in your kitchen, your mouth just can’t help but water. There’s something about a Fluffy Blackberry Lemon Chiffon Cake that feels like sunshine captured in a slice. The first time I baked this cake, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was one of those rainy weekend afternoons years ago when I was knee-high to a grasshopper, fiddling around with citrus desserts my grandma lovingly passed down.

Honestly, this cake quickly became a family favorite. My folks couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). The lightness of the chiffon paired with the juicy blackberries and tangy lemon zing wrapped up in a cloud of citrus whipped cream feels like pure, nostalgic comfort. You know what? It’s dangerously easy to make, too—perfect for potlucks, a sweet treat for your kids, or brightening up your Pinterest cookie board with something refreshingly different.

After testing this recipe more times than I can count (in the name of research, of course), it’s become a staple for family gatherings, gifting, and those moments when you just need a warm hug on a plate. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Here’s the deal—this Fluffy Blackberry Lemon Chiffon Cake with Citrus Whipped Cream isn’t your run-of-the-mill dessert. It’s a recipe that blends tried-and-true baking know-how with a few clever twists that make it stand out.

• Quick & Easy: Comes together in under 90 minutes, perfect for busy weeknights or last-minute celebrations.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen—citrus, fresh blackberries, eggs, and pantry staples.
• Perfect for Spring & Summer: Great for brunches, garden parties, or a light dessert after dinner.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—especially those who think chiffon cakes are too fancy to tackle.
• Unbelievably Delicious: The cake’s airy texture combined with the fresh burst of blackberries and lemon is next-level comfort food.

What makes this recipe different? Well, the chiffon cake here uses a perfectly balanced lemon zest and juice combo that brightens without overpowering. Plus, whipping the egg whites just right gives you that impossibly light crumb. And the citrus whipped cream? A simple yet clever touch that cuts through the sweetness, adding fresh flavor and a silky mouthfeel.

This recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite. It’s comfort food with soul, but fresh and bright enough to feel like a treat you’d want again and again.

What Ingredients You Will Need

This Fluffy Blackberry Lemon Chiffon Cake uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without the fuss. Most of these are pantry staples, and the fresh blackberries and lemons bring seasonal freshness that really makes the cake sing.

• For the Chiffon Cake Batter:
  • 1 ½ cups (180 g) cake flour (sifted for best texture)
  • 1 cup (200 g) granulated sugar, divided
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 5 large eggs, separated (room temperature)
  • ½ cup (120 ml) vegetable oil (I like using light olive oil for subtle richness)
  • ¾ cup (180 ml) water
  • 2 tablespoons fresh lemon juice (about 1 large lemon)
  • Zest of 2 lemons (for that bright citrus kick)
  • 1 teaspoon pure vanilla extract
• For the Blackberry Filling:
  • 1 ½ cups (225 g) fresh blackberries (you can swap with frozen if fresh aren’t available)
  • 2 tablespoons sugar (adjust to taste, especially if berries are tart)
  • 1 teaspoon lemon juice
• For the Citrus Whipped Cream:
  • 1 cup (240 ml) heavy whipping cream (cold)
  • 2 tablespoons powdered sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon orange zest (optional, adds a lovely twist)
  • ½ teaspoon vanilla extract

Pro tip: I recommend using a trusted brand of cake flour like King Arthur for consistent fluffiness. For the blackberries, ripe but firm ones work best to avoid too much juice leaking into the cake. And if you’re feeling adventurous, swapping half the water for fresh orange juice gives a subtle fruity depth.

Equipment Needed

• 10-inch tube pan or bundt pan (un-greased for best rise)
• Electric mixer or stand mixer (for whipping egg whites and cream)
• Mixing bowls (preferably glass or metal for whipping stability)
• Whisk and rubber spatula
• Zester or microplane (for lemon and orange zest)
• Sifter (for flour and powdered sugar)
• Measuring cups and spoons (accurate measurements matter here)
• Cooling rack

If you don’t have a tube pan, a deep 9-inch round pan can work, but the cake might not rise quite as high. For whipping, I’ve tried handheld mixers, but a stand mixer definitely saves your arms and gives better volume. Just make sure your bowls are spotlessly clean and grease-free to whip egg whites perfectly.

Preparation Method

1. Preheat your oven to 325°F (160°C). Make sure the oven rack is positioned in the middle for even baking.
2. Prepare the blackberries: In a small bowl, toss 1 ½ cups fresh blackberries with 2 tablespoons sugar and 1 teaspoon lemon juice. Set aside to macerate while you prepare the cake batter. This brings out the berries’ natural sweetness.
3. Mix dry ingredients: In a large bowl, sift together 1 ½ cups cake flour, ½ cup of the granulated sugar (from the 1 cup total), 1 tablespoon baking powder, and ½ teaspoon salt. Set aside.
4. Combine wet ingredients: In a separate bowl, whisk 5 egg yolks, ½ cup vegetable oil, ¾ cup water, 2 tablespoons fresh lemon juice, lemon zest, and 1 teaspoon vanilla extract until smooth. The lemon zest should fill the air with that fresh, citrusy aroma you want.
5. Make the batter: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Don’t overmix—lumps are okay here; overmixing can make the cake dense.
6. Whip egg whites: Using a clean, dry bowl, beat the 5 egg whites with an electric mixer until foamy. Gradually add the remaining ½ cup sugar and continue beating until stiff peaks form. This step is crucial to get that fluffy chiffon texture.
7. Fold egg whites into batter: Gently fold one-third of the whipped egg whites into the batter to lighten it. Then carefully fold in the remaining whites until no streaks remain. Fold gently to keep as much air as possible.
8. Pour batter into pan: Immediately pour the batter into an ungreased 10-inch tube pan. Smooth the top gently with a spatula. Scatter the macerated blackberries evenly on top—they will sink slightly but that’s part of the charm.
9. Bake: Bake for 55-65 minutes, or until a toothpick inserted near the center comes out clean. The cake should spring back lightly when pressed.
10. Cool upside down: As soon as you remove the cake from the oven, invert the pan onto a bottle or funnel to cool completely. This prevents the cake from collapsing and keeps it fluffy.
11. Make citrus whipped cream: While the cake cools, whip 1 cup cold heavy cream with 2 tablespoons powdered sugar, lemon zest, orange zest (if using), and ½ teaspoon vanilla until soft peaks form.
12. Serve: Once the cake is completely cool, run a knife around the edges to release it, transfer to a serving plate, and dollop or pipe the citrus whipped cream over the top. Garnish with extra blackberries and lemon zest if you like.

Quick tip: If your egg whites don’t whip up stiff, make sure there’s no yolk in the whites and your bowl is grease-free. Also, folding gently is key—impatience here could deflate your batter.

Cooking Tips & Techniques

Getting the perfect fluffy chiffon cake takes a bit of finesse, but honestly, once you get the hang of it, it’s so rewarding. First off, always use room temperature eggs; they whip better and incorporate more air. I learned the hard way that cold egg whites can take forever to stiffen.

When folding egg whites into the batter, use a gentle hand and a rubber spatula. You want to combine without knocking out the air. I sometimes fold in thirds—this gives a lighter batter and better rise.

Don’t grease your tube pan! I know, it feels weird, but chiffon cakes need to cling to the pan’s sides to climb and rise properly. Trust me, this little trick makes all the difference between a dense cake and a cloud-like slice.

Baking at a slightly lower temperature than usual (325°F/160°C) helps the cake cook evenly without cracking or drying out. Resist the urge to open the oven door too early; sudden temperature drops can cause collapse.

Multitasking tip: While the cake bakes, get your citrus whipped cream ready and let the blackberries macerate. Having everything prepped helps you plate up quickly once the cake cools.

Variations & Adaptations

This Fluffy Blackberry Lemon Chiffon Cake is a great base for some fun tweaks. Here are a few ways to customize it:

• Berry Swap: Use raspberries, blueberries, or a mixed berry blend if blackberries aren’t in season. Just adjust sugar to balance tartness.
• Gluten-Free: Substitute cake flour with a gluten-free baking blend. I’ve tried Bob’s Red Mill 1-to-1 and it worked well, though the texture is a tad denser.
• Dairy-Free Whipped Cream: Swap heavy cream for coconut cream whipped with powdered sugar and citrus zest—adds a tropical vibe.
• Chocolate Citrus: Add 2 tablespoons unsweetened cocoa powder to the dry ingredients for a subtle chocolate-lemon combo that’s unexpected and delightful.
• Herb-Infused: Try folding in finely chopped fresh thyme or basil with the lemon zest for a grown-up twist.

Personally, I once added a splash of limoncello to the whipped cream for a boozy brunch version. It was a hit but definitely optional!

Serving & Storage Suggestions

This cake is best served at room temperature with a generous dollop of citrus whipped cream. The lightness of the cake pairs beautifully with a cup of hot tea or a chilled glass of sparkling wine for celebrations.

For presentation, sprinkle a few fresh blackberries and some extra lemon zest on top—makes it look as good as it tastes. I like to slice it into tall wedges so you can see the berries peeking through.

Store leftover cake in an airtight container in the refrigerator for up to 3 days. The chiffon can dry out if left uncovered, so wrapping tightly is key. Whipped cream is best added fresh, but you can store it separately in the fridge for a day.

Reheat slices gently in the microwave for 10-15 seconds if you want that just-baked warmth, but honestly, this cake is delightful cold or room temp. Flavors tend to mellow and meld after a day, making the lemon and berry notes even more harmonious.

Nutritional Information & Benefits

This Fluffy Blackberry Lemon Chiffon Cake is lighter than your typical butter-heavy cake, thanks to the oil-based batter and whipped egg whites. One slice (about 1/12th of the cake) contains approximately:

Calories	220
Fat	10g
Carbohydrates	30g
Protein	4g
Fiber	2g

Blackberries are a powerhouse of antioxidants and vitamin C, which supports your immune system, while lemon zest and juice bring fresh vitamin C and a metabolism boost. Using vegetable oil instead of butter lowers saturated fat, and the whipped egg whites add protein without heaviness.

Gluten-free adaptations are available for those with sensitivities, and you can make this dairy-free by swapping whipped cream for coconut cream. Just be mindful of egg allergies as they’re essential here.

Conclusion

So, there you have it—a Fluffy Blackberry Lemon Chiffon Cake with Citrus Whipped Cream that’s as impressive as it is approachable. This recipe offers a perfect balance of lightness, bright citrus flavor, and juicy berry sweetness that’s hard to resist. I love it because it reminds me of sunny afternoons with family and the joy of baking something that feels both special and comforting.

Feel free to tweak it to your liking—whether that means swapping berries, adding a personal twist, or keeping it classic. I’d love to hear how you make it your own! Drop a comment or share your photos if you give this recipe a try. Trust me, once you make this cake, it’s going to become a go-to for all your sweet celebrations.

Happy baking, friends!

FAQs

Can I use frozen blackberries instead of fresh?

Yes! Just thaw and drain them well to avoid excess moisture in the batter. You might want to reduce any added liquids slightly.

Why shouldn’t I grease the tube pan?

Chiffon cakes need to cling to the pan’s sides to climb while baking. Greasing prevents this and can cause the cake to collapse.

How do I know when the cake is done?

Insert a toothpick near the center; if it comes out clean or with a few dry crumbs, the cake is ready. The cake should also spring back when gently pressed.

Can I make this cake ahead of time?

Absolutely! Bake the cake a day ahead and store it wrapped tightly. Add the citrus whipped cream just before serving for best results.

What if I don’t have cake flour?

You can make a substitute by replacing 2 tablespoons of all-purpose flour per cup with cornstarch. This lightens the flour for a fluffier texture.

Print