Albany John is not a big sweets fan. He likes a few things. Jelly Beans = crack. Traditional birthday cake – eh, not so much. But one cake he enjoys is lemon poppy seed cake, so that’s usually his birthday cake. It’s usually a dense loaf-type cake, which was how I’ve made it for him in the past (and also sustained an impressive burn on my forearm when I forgot about the oven rack above the cake. Smartypants, I know).
I wanted to lighten the texture up this year and do a lemon poppy seed chiffon cake. Chiffon cakes are usually less saccharine and have a fluffier texture than traditional cakes. I added some poppy seeds (about 1/2 C) to this recipe from Happy Home Baker for Lemon Chiffon Cake. Her website is SO awesome for baked goods.
I don’t have an angel food pan, so I used a springform pan lined with parchment paper. I used my biggest one, so that’s why this looks so flat, lol. Not enough batter (my fault).
I freaking love chiffon cakes. They’re so easy, light, and so perfect for warmer weather.