Lemon Chiffon Layer Cake with Buttercream Frosting

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)