After my successful attempt with fluffy Earl grey tea sponge cake , now… let’s experiment with more flavors  because this cake is so soft and fluffy like chiffon cake minus the egg separation method it saves me so much time ! 
Checked the fridge… and I’ve only left with lemon and cherry tomatoes  so Lemon fluffy cake it is !
Glad that lemon flavor turns out fine although it’s not as tall as the Earl grey version. I could have overmixed the batter a little. Kids still love it and they thought it’s made with orange ! Shall try Orange next 

Ingredients (makes one 20cm chiffon tube pan):

1. Water 15g
2. Lemon juice 15g
3. Lemons zest from 1 lemon
4. 5 eggs (60g with shell, straight out from chiller)
5. caster sugar 55g
6. canola oil 30g
7. self raising flour – 60g sifted

Steps:

1. Preheat oven to 160deg Celsius
2. Blitz sugar in clean and dry thermomix bowl 1min/speed 10 (I lined the cover loosely with cling wrap to avoid the powder getting stuck on the lid or fly out from the hole) . Let the sugar powder settle down in the bowl for 5 mins before uncover the lid.
3. Remove the lid and cling wrap, scrap down the sugar powder that stuck on the wall of mixing bowl. Insert butterfly attachment. Add eggs and whip for 10mins/45deg cel/speed 4
4. Continue to whip for another 5mins/ No temperature/ speed 4
5. Add lemon zest, canola oil and lemon juice then add in sifted flouring on top and mix 5sec/speed 3
6. Remove butterfly , use spatula to mix the batter gently in one direction for 2-3 rounds to ensure even mixing.
7. Pour the cake batter into cake tin , gently tap on table to remove big bubbles. Bake at the lowest rack of the preheated oven for 30-35 minutes. (I took it out at 12 mins and use serrated knife to score some lines on the cake, and immediately place it back into oven to bake for another 20-25 mins)
8. Once baked, remove from oven and bang the cake on counter top to prevent cake shrinkage. Invert the cake tin to cool completely before unmoulding.