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This Lemon Chiffon Layer Cake was perfect in so many ways. The frosting was lemony and velvety smooth. The lemon curd filling was tangy and delicious. And the cake itself was light and airy. Anyone who loves lemon will love this cake because lemon is prominent in every step.
Preheat oven to 325 degrees F.
In a large bowl combine the dry cake ingredients (flour through salt on the above list). Make a well in the center and add oil, egg yolks, water, zest, lemon juice and vanilla. Beat until smooth.
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until stiff peaks form. Add beaten egg whites to batter in 3 increments, folding gently but thoroughly between each addition. This step is key in creating a perfect chiffon cake.
Pour the batter into 2 greased and floured 8-inch cake pans and bake for about 25-30 minutes.
Let cakes cool in pans for 10 minutes before flipping onto cooling racks to finish cooling completely.
While the cakes cool, start your frosting. In the bowl of a stand mixer fitted with the paddle attachment, whip butter until light and creamy, about 3 minutes. Add vanilla, lemon flavoring and water and mix until combined. Gradually add the confectioners’ sugar while mixing. At this point you may need to add more liquid. You are trying to achieve a spreadable and fluffy consistency. Whip for several minutes.
To assemble the cake (we did not level our cakes but rather made 2 layers out of each cake, cutting them in half horizontally), place first layer on a serving platter and spread a thin layer of lemon curd on top, continue until all the cake layers are used up, but avoid lemon curd on the top of the last layer. Place a book or light object on top to set the layers for about 10 minutes.
Frost the cake with the buttercream frosting as desired. Garnish with lemon slices or a sprig of fresh mint.
(Recipe adapted from Apron of Grace)
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!