OH MY DARLIN’ LEMON-TINE!
This is a 3-layer cake that’s baked in one pan. Less mess! Yay! But you’ll bake it in an angel food cake pan. When it’s done baking and has cooled, you’ll be slicing it into 3 even layers. Keep it steady and use a long serrated knife for best results. While the cake cools, you’ll make the lemon curd and then you’ll save it in the fridge until it’s time to layer it with the cake. Could you use pre-made lemon curd? Absolutely. If you want a shortcut, go for it, but it’s nice to make it yourself sometimes.
The frosting is really easy and once that comes together, you’re ready to assemble the whole cake. Be sure to use some lemon zest to help garnish the cake. It will help give it that extra something. And if you’ve gone a little wonky on frosting the sides of the cake to hide the layers, the lemon zest will totally help draw away from that. Keep this in the fridge though be careful when removing it. The original poster says it can get slippery and you sure don’t want to go to all that trouble making this cake for it to plop onto your floor. She suggests wooden skewers to keep things in place which I found very helpful.
I found this sweet and delicious recipe on the Eat It & Say Yum blog. Click the link below to see the site and full recipe for this Lemon Chiffon Cake.
CLICK HERE FOR RECIPE
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