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 Time10minutes
Cook Time35minutes
Total Time45minutes
Servings12slices
Calories114kcal
AuthorTiffany Bendayan
Ingredients
For Chiffon Cake
3large eggsseparated
1/2cupsugarseparated
2/3cupscake flour
1teaspoonbaking Powder
1/4teaspoonsalt
2teaspoonslemon zestapprox 1 lemon
1tablespoonlemon juiceapprox 1 lemon
1teaspoonpure lavender extract
1Tablespoonlavender leaves
3tablespoonsvegetable oil (optional)I didn't use it in mine
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 Facts
Lemon Lavender Chiffon Cake
Amount Per Serving (1 slice)
Calories 114Calories 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.