Lemon Chiffon Cake

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Today is Grandma’s 93rd birthday. 93. She is literally working her way through her 10th decade on this earth. How crazy is that? I’m usually just happy to be working my way through the next 2 hours. Think about all the changes she has seen from the 1920’s until now. When she was born in 1924 their farm didn’t even have indoor plumbing yet and now she has an iPad. Such a mind trip. And let’s hear it for progressive Grandmas and their iPads 😀

After much debate I decided to make this Lemon Chiffon Layer Cake for Grandma’s birthday luncheon. It calls for a lemon curd as the filling as well as in the frosting so I also decided to overachieve and go the homemade route by making Ina’s Lemon Curd. It was a very good decision.

Check that out. Dear God I want to take a bath in that. Diabetics are going to line up to eat that. {name that TV show}

Well done Ina, well done. Jeffery would be proud. Might I suggest bellying up to this lemon curd with a spoon and just digging in? Too much?

Now admittedly, this cake is a bit of a production. 3 layers. 6 whipped egg whites. A large mixing bowl is a must.

It’s a time commitment for sure. The cooking time for the cakes is nearly 60 minutes and then they need to completely cool before assembly.

One of my favorite things about this recipe (besides everything) is the frosting. A whipped cream frosting with just a few tablespoons of sugar and a little bit of lemon curd gently folded in. Light and not-too-sweet. Perfect.

Literally just perfect.  All that’s missing are those cheesy number candles on top. But don’t even worry about it, I’m totally picking those up before taking this to the birthday luncheon today. 🙂

Lemon Chiffon Cake
By Rose at CakeJournal.com

Ina’s Lemon Curd

3 lemons

  1. Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
  2. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
  3. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

 

One thought on “Lemon Chiffon Cake

  1. I can attest to the fact that this cake is wonderful. A springtime delight. If Kate could have waited 1 more day she would have had fresh lemons off of her mom’s tree in AZ. Oh well everyone can enjoy fresh squeezed lemonade.

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