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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

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
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 slices
Calories 114 kcal
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

  1. Preheat oven to 350 degrees Fahrenheit
  2. In a small bowl, place the lavender leaves and the hot boiling water together. Let it sit for 2-3 minutes
  3. In another bowl, using a whisk, beat the egg yolks with 1/4 cup of the sugar for 2-3 minutes by hand
  4. To the egg yolks, add the lemon zest, lemon juice and lavender extract
  5. 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
  6. Using a mesh strainer, sift the flour, salt and baking powder into the yolk mixture. Whisk until everything is combined
  7. 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
  8. 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.
  9. Place this entire mixture in an UNGREASED detachable angel hair pan. Make sure the batter is spread evenly all around the pan
  10. Tap the cake pan on the counter a few times to let the air bubbles out
  11. Bake for 30-35 minutes or until a toothpick inserted in the middle of the cake comes out clean
  12. When cake is ready place it UPSIDE DOWN on a baking rack to cool
  13. When cake is cool, run a knife gently throughout the sides to release the cake
  14. When cake is released, run a knife in between the bottom of the cake and then in the center to released the detachable bottom
  15. Place on a cake plate and add the glaze on top

For Glaze

  1. In a bowl, mix the powdered sugar and the lemon juice until combined. Spoon this mixture on top of the cake
  2. Decorate with lavender leaves
  3. Enjoy!
Nutrition Facts
Lemon Lavender Chiffon Cake
Amount Per Serving (1 slice)
Calories 114 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 40mg13%
Sodium 64mg3%
Potassium 55mg2%
Carbohydrates 24g8%
Sugar 18g20%
Protein 2g4%
Vitamin A 60IU1%
Vitamin C 1.6mg2%
Calcium 24mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.