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!
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.
- 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
- 2/3 cup lemon curd (homemade or store-bought)
- 1 1/2 cups heaving whipping cream
- 3 tablespoons granulated sugar
- 3 tablespoon of lemon curd
- 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.
- In a medium bowl, whisk together the six egg yolks, oil, lemon juice, lemon zest, and water.
- In a separate bowl, sift together the flour, baking powder, salt, and 1 cup of sugar.
- Make a well in the center of the dry ingredients and add the wet ingredients. Mix until smooth and set aside.
- 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.
- Stir about 1/3 of the egg white mixture into the cake batter and mix. Gently fold in the remaining egg white mixture.
- Divide the batter between the 3 prepared pans. Bake for approximately 60 minutes, or until the cake springs back when touched with your finger.
- 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.
- 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.
- 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!