Delve into the refreshing delight of this Light and Airy Lemon Chiffon Cake, featuring homemade lemon curd and a silky whipped cream topping. This cake combines the zesty brightness of fresh lemons with the delicate texture of chiffon, creating a dessert that feels both indulgent and uplifting. The layers of creamy lemon curd and light whipped cream add a luxurious depth, making each bite a perfect harmony of flavors.
Why You’ll Love This:
- Feathery Light Texture: The chiffon cake offers an incredibly soft and airy texture that melts in your mouth.
- Zesty Lemon Flavor: Enhanced with fresh lemon juice and zest, this cake boasts a vibrant citrus flavor that’s both refreshing and satisfying.
- Elegant Simplicity: Despite its impressive layers, this cake is surprisingly simple to make, with clear steps and common ingredients that come together beautifully.
Perfect Occasion: This Lemon Chiffon Cake is ideal for spring and summer gatherings, tea parties, or any occasion that calls for a light dessert. It’s especially perfect for celebrations like Mother’s Day, Easter, or a springtime brunch where a less decadent, refreshing dessert is desired.
Decoration Tips:
- Lemon Zest Topping: Add freshly grated lemon zest on top for a vibrant look and an extra burst of lemon flavor.
- Edible Flowers: Garnish with edible flowers such as violets or marigolds to enhance the cake’s visual appeal and add a touch of elegance.
- Powdered Sugar Dusting: A light dusting of powdered sugar over the top can give the cake a subtle sweetness and a polished look.
Ingredients:
- Lemon Chiffon Cake:
- 50g cake flour
- 3 eggs, separated
- 18g water
- 30g vegetable oil
- 22g fresh lemon juice (split usage)
- 30g granulated sugar
- 1 tbsp vanilla extract
- Lemon Curd:
- 2 eggs
- 60g fresh lemon juice
- 80g granulated sugar
- 1 tbsp lemon zest
- 30g unsalted butter
- Whipped Cream:
- 350g heavy cream
- 30g granulated sugar
Directions:
- Prepare the Cake:
- Preheat oven to 293℉ (145℃). In a bowl, mix oil, 18g lemon juice, and water. Sift in flour, add egg yolks, and mix well.
- In another bowl, beat egg whites with 1 tbsp lemon juice, sugar, and vanilla to stiff peaks. Fold into the batter gently.
- Pour into an ungreased 6-inch chiffon pan, remove air pockets with a toothpick, and bake for 45 minutes. Cool upside down, then remove from pan.
- Make Lemon Curd:
- Combine eggs, lemon juice, sugar, and zest in a pot. Cook on medium-low until thickened. Stir in butter, transfer to a bowl, cover, and chill.
- Prepare Whipped Cream:
- Beat heavy cream and sugar to stiff peaks. Transfer to a piping bag.
- Assemble the Cake:
- Layer cake slices with whipped cream and lemon curd. Cover the entire cake with cream and top with more curd. Dust with lemon zest.
- Chill for 30 minutes before serving.
Enjoy this delightful Lemon Chiffon Cake, a perfect treat that combines lightness, zest, and sweetness in every slice!
