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?
Lemon Chiffon Layer Cake Recipe
- 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)
- Frosting Ingredients:
- 1 1/2 cups heaving whipping cream
- 3 tablespoons granulated sugar
- 3 tablespoon of [lemon curd|https://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!
- Preheat oven to 350° F (180° C).
- 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 30-40 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!
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!