Today I’m sharing a recipe for Lemon Chiffon Layer Cake.
I love this time of year when I start to see fresh lemons and limes in the stores… and everything starts looking and smelling like spring! Just this past weekend I also made a fresh Key Lime Pie… so delicious!!
Now if only the weather would cooperate – for a couple of weeks there, it was typical spring weather but last night we had a fire in the fireplace (again) and it was 30°F here. That’s not how it’s supposed to happen in Mississippi!!
Oh well… I can pretend it’s spring, huh?
- 1¾ cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1½ cups granulated sugar, divided
- ½ cup vegetable or canola oil
- 6 large eggs, separated
- ¾ cup cold water
- 2 teaspoons lemon juice
- 1-2 teaspoons lemon zest
- ½ teaspoon cream of tarter
- ⅔ cup lemon curd (homemade or store-bought)
- Frosting Ingredients:
- 1½ cups heaving whipping cream
- 3 tablespoons granulated sugar
- 3 tablespoon of [lemon curd|http://rosebakes.com/lemon-curd-recipe/]
- (3) 8″ round ungreased cake pans, lined with parchment
- For the frosting!
- 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.
- For 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 ½ cup of sugar, beating until stiff peaks form.
- Stir about ⅓ 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 ⅓ 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).
If you love lemon, be sure to check out these other lemon recipes I’ve shared…
What fun desserts are you planning for Easter? I’d love to hear about them!