Friday, March 9, 2018

Lemon Chiffon with Candied Lemon

I've been wanting to try my hand at a Chiffon Cake for a long time now and finally got around to it a couple of  few weeks ago.
Lemon Chiffon Cake
And umm, found out that I really need to invest in a larger bundt pan. (actually, I just bought a second bundt pan).  The cake rose and rose and rose and basically, ummm, flowed together over the top and I had to cut it out of the pan. And that top that I cut off, is going to be made into some cake truffles for NPA tonight.
Darn, I let the cake out of the bag.

I made my basic yellow cake recipe for this cake, but I did  it chiffon style.
You didn't know you could do that, did you?
Me neither, but I like playing with my food and I was wondering what would happen if?  and guess what, it works.
I'm sure there are some trained bakers out there who will say, well, duh, when you do it that way, it's called something else.
I'm calling it chiffon style.

I creamed the butter and sugar until it was almost white in color, then added the egg yolks, and creamed it some more, finally added the milk and flour and mixed it up just like a regular cake, but...
I had separated out the egg whites and those I beat until they were really stiff and then I folded them into the batter, very carefully.

I frosted it with a basic Buttercream Frosting, to which I'd added a little lemon zest and then I decorated it with some candied lemon peel.  
Lemon Chiffon Cake

Yield: 1 large chiffon cake and one single layer cake -baked in 9 inch cake pan

Lemon Chiffon-type Cake with Candied Lemons

prep time: 20 MINScook time: 55 MINStotal time: 75 mins
This was a bright and tasty cake, with the addition of the lemon juice and zest.


  • 2 1/4 cups cake flour (made by adding 1/4 cup Potato or Corn starch to 2 cups AP flour)
  • 3 teaspoons Baking Powder
  • 1/2 teaspoon salt
  • 1 1/4 cups sugar
  • 1/2 cup butter
  • 3/4 cup milk + 2 tablespoons
  • 3 eggs
  • 1 teaspoon lemon extract
  • 3 tablespoons Lemon Juice
  • 1 tablespoon Lemon Zest


  1. Preheat oven to 325 degrees.  Get out two bundt pans. I did spray them very lightly with non stick spray.  Set aside.
  2. Separate the eggs, and beat the egg whites until very stiff. 
  3. Cream the butter and sugar together until almost white then add the egg yolks and mix.
  4. Mix the flour, potato or corn starch with the baking powder and sift together.
  5. Add half the milk, mix then add half the flour, mix, add the remaining milk, mix together and finish off with the remaining flour.   Then fold in the beaten egg whites at the end, being very careful not to overmix.
  6. Pour equal amounts of the batter into two greased bundt pans. 
  7. Bake for 40-55 minutes or until a toothpick inserted into the middle comes out clean. Cool and frost as you like. All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2019, with all rights reserved thereof. 
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Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

1 comment:

  1. OOOH, looking forward to you bringing this one over to Food on Friday: March. Cheers from CArole's chatter


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