I absolutely love spring and seeing all the new fresh fruit available! When I saw the huge lemons in my grocery store last week, I immediately wanted to bake something light and lemony that would remind me spring is just around the corner!
This Lemon Chiffon Layer Cake is a recipe out of a very old cookbook that my grandmother left to me. The cake is light and airy – with a not-too-sweet whipped cream frosting and filled with creamy delicious Lemon Curd.
I hope you’ll give it a try!
Preheat oven to 350° F (180° C)
(3) 8″ round ungreased cake pans, lined with parchment
This cake was so light and lemony – perfect for spring and Easter!