Lemon Lavender Chiffon Cake

Lemon Lavender Chiffon Cake - this airy cake is infused with lavender and lemon and then topped with a lemon glaze. Delicious for dessert and tea time treat

Course Dessert

Cuisine French

Keyword chiffon cake, lavender cake, light cake, summer cake

Prep Time 10

Cook Time 35

Total Time 45

Servings slices

Calories 114kcal

Author Tiffany Bendayan

Ingredients

For Chiffon Cake

3 large eggs separated
1/2 cup sugar separated
2/3 cups cake flour
1 teaspoon baking Powder
1/4 teaspoon salt
2 teaspoons lemon zest approx 1 lemon
1 tablespoon lemon juice approx 1 lemon
1 teaspoon pure lavender extract
1 Tablespoon lavender leaves
3 tablespoons vegetable oil (optional) I didn't use it in mine
1/4 cup hot boiling water

For Lemon Glaze

1 Cup Powdered Sugar
1-2 Tablespoons lemon juice

US Customary - Metric

Instructions

For Lemon Lavender Chiffon Cake

Preheat oven to 350 degrees Fahrenheit
In a small bowl, place the lavender leaves and the hot boiling water together. Let it sit for 2-3 minutes
In another bowl, using a whisk, beat the egg yolks with 1/4 cup of the sugar for 2-3 minutes by hand
To the egg yolks, add the lemon zest, lemon juice and lavender extract
Strain the lavender tea you steeped before and add 4 tablespoons of the strained liquid into the egg yolks. Whisk with a spoon. Discard the lavender leaves
Using a mesh strainer, sift the flour, salt and baking powder into the yolk mixture. Whisk until everything is combined
In another bowl, beat the egg whites using an electric mixer. Slowly add the 1/4 cup of remaining sugar until the egg white develops hard peaks
Using a spatula, fold the egg whites into the egg yolk mixture in 2-3 additions. Do this step carefully to prevent the egg whites from deflating.
Place this entire mixture in an UNGREASED detachable angel hair pan. Make sure the batter is spread evenly all around the pan
Tap the cake pan on the counter a few times to let the air bubbles out
Bake for 30-35 minutes or until a toothpick inserted in the middle of the cake comes out clean
When cake is ready place it UPSIDE DOWN on a baking rack to cool
When cake is cool, run a knife gently throughout the sides to release the cake
When cake is released, run a knife in between the bottom of the cake and then in the center to released the detachable bottom
Place on a cake plate and add the glaze on top

For Glaze

In a bowl, mix the powdered sugar and the lemon juice until combined. Spoon this mixture on top of the cake
Decorate with lavender leaves
Enjoy!

Nutrition