And now another installation of my occasional series where I come across a National Day in which I have no expertise nor specific interest and ask the Google Gemini Artificial Intelligence program to write a blog post that I share with you. (editor’s note: this took about three seconds and Walter just copied and pasted…)

Lemon Chiffon Cake is a light and airy cake that is perfect for spring and summer. It is made with a chiffon cake batter that is flavored with lemon and then baked in a tube pan. The cake is then inverted to cool, which helps to create a light and airy texture.

Ingredients:

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup vegetable oil
• 1/2 cup milk
• 1 teaspoon lemon extract
• 1/4 teaspoon lemon zest
• 4 egg yolks
• 4 egg whites
• 1/4 cup confectioners’ sugar

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch tube pan.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, whisk together granulated sugar, vegetable oil, milk, lemon extract, and lemon zest.
4. Add egg yolks one at a time, whisking until combined.
5. In a clean bowl, beat egg whites until stiff peaks form.
6. Gently fold egg whites into batter until just combined.
7. Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. 8. ¹ Invert cake onto a wire rack and let cool completely.
8. Once cooled, dust with confectioners’ sugar and serve.
   Tips:
   Make sure to use room temperature eggs for this recipe.
   Don’t overmix the batter, or the cake will be tough.
   Be careful not to overbake the cake, or it will be dry.
   Serve the cake with fresh berries or whipped cream.
   Enjoy!
   I hope you enjoy this delicious and refreshing cake! It is perfect for a spring or summer gathering.
   Additional Notes:
   You can also use lemon juice instead of lemon extract.
   If you don’t have a tube pan, you can use a bundt pan or a loaf pan.
   You can also add a lemon glaze to the cake.
   For a more tart flavor, you can use more lemon juice or zest.
   For a sweeter cake, you can add more sugar.
   

(editor’s note: here’s boring old Walter back again) Well, pretty smooth and interesting. But no snark, no side notes, no odd cited allusions. That’s my specialty! Happy now? Happy Lemon Chiffon Cake Day!