Lemon Chiffon Cake Recipe

Lemon Chiffon Cake

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!

Slice of Lemon Chiffon Cake 2

Lemon Chiffon Cake

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Serving Size: 1

Lemon Chiffon Cake

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.

Ingredients

  • 1 3/4 cups cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups granulated sugar, divided
  • 1/2 cup vegetable or canola oil
  • 6 large eggs, separated
  • 3/4 cup cold water
  • 2 teaspoons lemon juice
  • 1-2 teaspoons lemon zest
  • 1/2 teaspoon cream of tarter
  • Filling:
  • 2/3 cup lemon curd (homemade or store-bought)
  • Frosting Ingredients:
  • 1 1/2 cups heaving whipping cream
  • 3 tablespoons granulated sugar
  • 3 tablespoon of lemon curd

Instructions

    For the frosting:
  1. Whip the heavy cream and sugar in a large chilled bowl until stiff peaks form. Gently fold in the lemon curd and combine well. Cover and refrigerate until ready to frost the cake.
  2. For the cake:
  3. In a medium bowl, whisk together the six egg yolks, oil, lemon juice, lemon zest, and water.
  4. In a separate bowl, sift together the flour, baking powder, salt, and 1 cup of sugar.
  5. Make a well in the center of the dry ingredients and add the wet ingredients. Mix until smooth and set aside.
  6. In a mixing bowl, use an electric mixer to beat the egg whites and cream of tarter until light and foamy. Slowly add in 1/2 cup of sugar, beating until stiff peaks form.
  7. Stir about 1/3 of the egg white mixture into the cake batter and mix. Gently fold in the remaining egg white mixture.
  8. Divide the batter between the 3 prepared pans. Bake for approximately 60 minutes, or until the cake springs back when touched with your finger.
  9. Place the hot pans on a wire rack and allow the cakes to cool in the pans. Once cool, run a blade around the edge of the cake and invert to remove the cake from the pans. Peel away the parchment paper.
  10. To assemble the cake, place one layer on a cake pan, then generously spread about 1/3 cup of lemon curd over the top. Add the next layer of cake and repeat. Place the third cake on top.
  11. Frost the top and sides with the whipped lemon cream frosting. Chill until ready to serve!

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!

Happy Caking!

Rose

Rose
I'm Rose and I blog over at Rose Bakes. I'm baker, cake decorator, wife, and homeschooling mommy to 6 wonderful children! My love of cakes started at the age of 13, I started a business in 2009 then my blog was born in 2012! It's how I to share my love of cakes and help others along the way!
Rose
Rose
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