Lemon-Orange Chiffon Cake

 

This cake is so light and fluffy and oh-so-delicious, you’ll want to make it again and again!  It’s great for a layer cake, but also for cupcakes.  I’ll post the cake first, then the cupcakes on a separate post.  On this post, I’ll post the cake with the original icing called “Lemon-Orange Buttercream Frosting.”  I really liked this icing, but for the cupcakes I wanted to make the icing a little more creamier; so you’ll see a different version icing than the one posted below.

This recipe is from the March issue 2012 “Southern Living.”

 

 

Ingredients:

 

2 and 1/2 cups sifted cake flour

1 and 1/3 cups sugar

1 Tablespoon baking powder

1 teaspoon salt

1/2 cup vegetable oil

5 large eggs, separated (I like my eggs room temperature)

3/4 cup fresh orange juice

3 Tablespoons orange zest

1/2 teaspoon cream of tartar

 

Directions:

 

1. Preheat oven to 350.  Combine the first 4 ingredients in a 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 to 4 minutes or until smooth.  Stir in zest.

 

2. Beat egg whites and cream of tarter at medium-high speed until stiff peaks form.  Gently fold into the flour mixture.  Spoon batter into 3 greased and floured 9-inch round cake pans.

 

3. Bake at 350 for 17 to 20 minutes or until a wooden toothpick inserted in center comes out clean.  Cool in pans on a wire racks for 10 minutes; remove from pans to wire racks and cool completely (about  1 hour).

 

4. Spread Lemon-Orange Buttercream Frosting between layers and on top and sides of cake.

 

Lemon-Orange Buttercream Frosting

 

Ingredients:

 

1 cup softened butter

3 Tablespoons orange zest

 1 Tablespoon lemon zest

1 32-ounce confectioner sugar 

3 Tablespoons fresh lemon juice

5 Tablespoons fresh orange juice

 

Directions:

 

Beat 1 cup softened butter 3 Tablespoons orange zest; add 1  Tablespoon lemon zest at medium speed with an electric mixer 1 to 2 minutes or until creamy: gradually add a 32-ounce package powdered sugar alternately with 3 Tablespoons fresh lemon juice and 5 Tablespoons fresh orange juice ; beating at low-speed until blended after each addition.  Add up to 1 Tablespoon additional orange juice, 1 teaspoon at a time; until desired consistency is reached.  Makes 6 cups.

 

 

3 thoughts on “Lemon-Orange Chiffon Cake

  1. Pingback: BANANA POUND CAKE

  2. This looks absolutely delicious. I’m baking it tomorrow. Yummy looking!!!!!
    However, I’m wondering why you don’t add some baking soda considering the citrus juice in the recipe? Also, I’m going to add 1 tsp vanilla extract because I love it. I hope it doesn’t ruin the cake.

    Like

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