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Fluffy Blackberry Lemon Chiffon Cake Recipe with Easy Citrus Whipped Cream

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A light and airy chiffon cake bursting with fresh blackberries and bright lemon flavor, topped with a silky citrus whipped cream. Perfect for spring and summer gatherings, this cake is both nostalgic and refreshingly delicious.

Ingredients

Scale
  • 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 (light olive oil recommended)
  • ¾ cup (180 ml) water
  • 2 tablespoons fresh lemon juice (about 1 large lemon)
  • Zest of 2 lemons
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (225 g) fresh blackberries
  • 2 tablespoons sugar (for blackberry filling)
  • 1 teaspoon lemon juice (for blackberry filling)
  • 1 cup (240 ml) heavy whipping cream (cold)
  • 2 tablespoons powdered sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon orange zest (optional)
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 325°F (160°C). Position the oven rack in the middle.
  2. In a small bowl, toss 1 ½ cups fresh blackberries with 2 tablespoons sugar and 1 teaspoon lemon juice. Set aside to macerate.
  3. Sift together 1 ½ cups cake flour, ½ cup granulated sugar, 1 tablespoon baking powder, and ½ teaspoon salt in a large bowl. Set aside.
  4. 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.
  5. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
  6. In 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.
  7. Gently fold one-third of the whipped egg whites into the batter to lighten it. Then fold in the remaining whites carefully until no streaks remain.
  8. Pour the batter into an ungreased 10-inch tube pan. Smooth the top gently with a spatula.
  9. Scatter the macerated blackberries evenly on top of the batter.
  10. Bake for 55-65 minutes, or until a toothpick inserted near the center comes out clean and the cake springs back lightly when pressed.
  11. Immediately invert the pan onto a bottle or funnel to cool completely to prevent collapsing.
  12. 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 extract until soft peaks form.
  13. 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.
  14. Garnish with extra blackberries and lemon zest if desired.

Notes

Do not grease the tube pan to allow the cake to cling and rise properly. Use room temperature eggs for better whipping. Fold egg whites gently to keep the batter airy. Baking at 325°F helps prevent cracking and drying. Macerate blackberries to enhance sweetness. For gluten-free, substitute cake flour with a gluten-free blend. Dairy-free whipped cream can be made with coconut cream.

Nutrition

Keywords: blackberry cake, lemon chiffon cake, chiffon cake recipe, citrus whipped cream, summer dessert, light cake, berry dessert

Find it online: https://leilameals.com/fluffy-blackberry-lemon-chiffon-cake-recipe-with-easy-citrus-whipped-cream/