Saturday, May 19, 2012

Lemon Chiffon Cake

We had everyone over for Mother's Day and even though it was my day to celebrate I still ended up in the kitchen the day before to make this amazing cake.   The lemon chiffon cake is tender while the homemade lemon curd adds a pop of tangy flavor and the Mascarpone frosting is creamy and light.   We devoured this cake up!

Lemon Chiffon Cake

Lemon Chiffon Cake Ingredients:
  • 2 C cake flour
  • 1 1/2 C sugar
  • 1 T baking powder
  • 1 t salt
  • 1/2 C canola oil
  • 8 eggs, separated
  • 2/3 C lemon juice, fresh
  • 3 T lemon zest
  • 1/2 t cream of tartar
Directions:   Preheat oven to 325 degrees.   Lightly oil and flour 3 cake rounds and set aside.   In a large bowl, sift together the dry ingredients.   Add the oil, egg yolks, lemon juice and zest and mix well.   In a separate bowl, beat egg whites with the cream of tartar to form stiff peaks.   Very gently fold the egg whites into the cake batter and pour evenly into the 3 cake pans.   Bake for 22 minutes or until a toothpick inserted into the center comes clean.  Cool.

Homemade Lemon Curd {in the microwave}

  • 1 C sugar
  • 3 eggs
  • 1/2 C unsalted butter, melted and slightly cooled
  • 1 C lemon juice, fresh
  • 2 T lemon zest
Directions:   In a microwave safe bowl, whisk the sugar and eggs together until smooth.   Slowly add the melted and cooled butter, then the lemon juice and zest, mixing well.  Put bowl into the microwave and process for 30 seconds, then stir.   Microwave for another 30 seconds, and stir.   Continue this process until the lemon curd gets thick enough to coat the back of a spoon, about 4 - 4 1/2 minutes.  You will know when it's cooked and the results are amazing!   Cool and store in a glass jar with lid in the refrigerator.

Lemon Mascarpone Frosting

  •  8 oz heavy whipping cream
  • 3 T confectioners sugar
  • 2/3 C lemon curd
  • 3, 8 oz containers Mascarpone
Directions:   In a large bowl, whip the whipping cream and confectioners sugar to stiff peaks.   In a separate bowl, combine the lemon curd and mascarpone cheese, mixing well.   Fold whipped cream into lemon mascarpone mixture and frost!

To assemble - I cut each cake layer in half.   On the first layer, add lemon curd, then frost the 2nd layer with the Lemon Mascarpone frosting and continue until the cake is put together.   Finally, frost with the remaining Lemon Mascarpone Frosting and embellish as you want.


Tara said...

That is very pretty! I love lemon anything!!

Anita at Hungry Couple said...

Mmmm...I love lemony cakes!

Beth Michelle said...

I love lemon chiffon cake! This sounds amazing.