Lemon Chiffon Cake

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This delightful lemon chiffon cake is light, airy, and boasts a perfect balance of tart and sweet flavors. It’s worth trying because it makes for a refreshing dessert that’s visually appealing and ideal for any occasion, especially during the spring and summer months.

Ingredients:

For the Cake:

  • 2 1/4 cups (280g) all-purpose flour
  • 1 1/2 cups (300g) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup (120ml) vegetable oil
  • 6 large eggs, separated
  • 3/4 cup (180ml) cold water
  • 2 tablespoons lemon zest
  • 1/2 cup (120ml) fresh lemon juice
  • 1/2 teaspoon cream of tartar

For the Lemon Curd:

  • 1 cup (200g) granulated sugar
  • 1 tablespoon lemon zest
  • 3/4 cup (180ml) fresh lemon juice
  • 3 large eggs
  • 1/2 cup (1 stick or 113g) unsalted butter, cubed

For the Whipped Cream:

  • 1 1/2 cups (360ml) heavy cream
  • 1/4 cup (30g) powdered sugar
  • 1 teaspoon vanilla extract

Decoration (optional):

  • Lemon slices
  • Fresh blueberries

Before you begin baking, gather all your ingredients and measure them out. This way, you can make sure you have everything you need. Baking the cake is easy if you follow the steps one by one, and soon you’ll have a yummy lemon cake to enjoy!

Instructions:

  1. Preheat your oven to 325°F (165°C). Get a 10-inch ungreased tube pan ready.
  2. Make the Cake Batter:
    • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
    • Make a well in the center and add oil, egg yolks, water, lemon zest, and lemon juice. Whisk until smooth.
    • In another bowl, beat the egg whites with cream of tartar until stiff peaks form.
    • Gently fold the egg whites into the batter until just combined.
  3. Pour the batter into the tube pan and bake for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean.
  4. Invert the pan on a cooling rack and let it cool completely upside down.
  5. Prepare the Lemon Curd:
    • In a saucepan, combine the sugar, lemon zest, and lemon juice.
    • Whisk in the eggs and cook over medium heat, stirring constantly until thickened.
    • Remove from heat and stir in the butter until smooth.
    • Pass through a sieve, cover with plastic wrap, and chill in the fridge.
  6. Make the Whipped Cream:
    • In a bowl, beat the heavy cream with powdered sugar and vanilla until stiff peaks form.
  7. Once the cake is cool, run a knife around the edges and remove it from the pan.
  8. Slice the cake horizontally into two layers.
  9. Spread a generous layer of lemon curd over the bottom layer and then place the top layer over the curd.
  10. Frost the cake with whipped cream and decorate with lemon slices and blueberries.
  11. Chill the cake for at least 1 hour before serving to allow the flavors to meld.

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