My husband requested that I make this Lemon-Orange Chiffon cake after seeing a picture of it on the cover of one of my magazines. I took a look at the ingredients and directions and thought I would give it a try. After all, it did have lemon, orange juice and zest. It is definitely my kind of cake.
So, one rainy Saturday I attempted to make this wonderful cake. I know there seem to be a lot of instructions, but do not let that stop you. Once you have all the ingredients laid out (mise-in-place), the entire process proceeds quickly and easily.
Frosting the cake was the biggest challenge for me. I am just not very good at it. After I was finished, my husband took the frosting knife from my hands and skillfully iced up the cake! Who knew!
This cake is so light and fluffy, despite the heavy ingredients. The combination of the lemon and orange zest in the cake and frosting was delighful. Although I do not typically eat cake, I found myself licking my fork and definitely wanting more. I will be making this magnificent cake again and again. This is a “must-try” for sure.
This recipe is courtesy of myrecipes and will serve 12 people who will be asking for seconds. Maybe you should make two. LOL!
Ingredients for Lemon-Orange Chiffon Cake
2 1/2 cups sifted cake flour
1 1/3 cups sugar
1 tbsp. baking powder
1 tsp. salt
1/2 cup vegetable oil
5 large eggs, separated
3/4 cup freshly squeezed orange juice
3 tbsp. orange zest
1/2 tsp. cream of tartar
Ingredients for Lemon-Orange Buttercream Frosting
1 cup butter softened
3 tbsp. orange zest
1 tbsp. lemon zest
1 (32-oz.) package sugar (4 cups)
3 tbsp. fresh lemon juice
5 tbsp. fresh orange juice
1 tbsp. additional fresh orange juice
Preheat oven to 350.
Grease and flour 3 (9-inch) round cake pans.
Combine first 4 ingredients in bowl of a heavy-duty electric stand mixer.
Make a well in the center of the flour mixture; add oil, egg yolks, and orange juice.
Beat at medium-high speed 3-4 minutes or until smooth.
Stir in zest.
In another bowl, beat egg whites and cream of tartar at medium-high speed until stiff peaks form. (This took a while 5 or more minutes).
Gently fold into flour mixture.
Spoon batter into 3 greased and floured 9-inch round cake pans.
Bake at 350 for 17 to 20 minutes or until a wooden pick inserted in the center comes out clean.
Cool in pans on wire racks 10 minutes; remove from pans to wire racks and cool completely.
For the Buttercream Frosting:
Beat butter, orange zest, and lemon zest at medium speed with an electric mixer 1 to 2 minutes or until creamy.
Gradually add powdered sugar alternately with lemon juice and 5 tbsp fresh orange juice, beating at low speed until blended after each addition.
Add up to 1 tablespoon additional fresh orange juice, 1 tsp. at a time, or until desired consistency is reached.
Spread Lemon-Orange Buttercream Frosting between layers and on top of sides of cake. (Place parchment paper on the bottom of the cake to prevent it from getting on the plate).
It’s that simple!
