Lemon Lavender Chiffon Cake
Light and airy chiffon cake infused with lemon and lavender, topped with bright lemon glaze. Elegant and perfect for tea time.
Servings 12 slices
Calories 114kcal
Ingredients
For Chiffon Cake
- 3 large eggs separated
- 1/2 cup granulated sugar divided
- 2/3 cup cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure lavender extract
- 1 tablespoon culinary dried lavender
- 1/4 cup boiling water
- 3 tablespoons neutral oil optional, for extra tenderness
For the Lemon Glaze
- 1 cup powdered sugar
- 1 to 2 tablespoons fresh lemon juice
- Optional: pinch dried lavender or lemon zest for garnish
Instructions
For Cake
- Preheat oven to 350°F.
- Steep lavender in boiling water for 2 to 3 minutes. Strain and reserve 4 tablespoons liquid.
- Beat egg yolks with 1/4 cup sugar until pale.
- Add lemon zest, lemon juice, lavender extract, and reserved lavender tea.
- Sift in flour, baking powder, and salt. Mix until smooth.
- Beat egg whites until foamy. Slowly add remaining sugar and beat to stiff peaks.
- Fold egg whites into batter in 2 to 3 additions.
- Pour into ungreased tube pan with removable bottom.
- Bake 30 to 35 minutes until springy and toothpick comes out clean.
- Immediately invert pan and cool completely upside down.
- Run knife around edges and center tube to release cake.
Glaze
- Mix powdered sugar and lemon juice until smooth.
- Spoon over cooled cake.
- Garnish lightly with lavender if desired.
Notes
- Use culinary lavender only.
- Do not grease the pan, or the cake may not rise properly.
- Cool upside down to preserve height and airy texture.
- Lavender flavor should be subtle, not overpowering.
Nutrition
Serving: 1slice | Calories: 114kcal | Carbohydrates: 24g | Protein: 2g | Fat: 1g | Cholesterol: 40mg | Sodium: 64mg | Potassium: 55mg | Sugar: 18g | Vitamin A: 60IU | Vitamin C: 1.6mg | Calcium: 24mg | Iron: 0.3mg
