Lemon-Orange Chiffon Cake with Buttercream Frosting recipe

Lemon-Orange Chiffon Cake with Buttercream Frosting recipe
Serves 12-16
Prep time 45 minutes
Cook time 20 minutes
Total time 1 hour, 5 minutes
Meal type Dessert
Allergy list Egg, Milk, Wheat
Misc Pre-preparable, Serve Cold
Description The delicate flavors of lemon and orange blend into this beautifully light and slightly spongy chiffon cake.
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Ingredients

Imperial | Metric | USA

Buttercream Frosting


Directions

Step 1

Cake mixture combined in a bowl

Preheat oven to 175ºC / 350ºF / Gas Mark 4. Combine first 4 ingredients in bowl of a heavy-duty electric stand mixer. Make a well in center of flour mixture, add add oil, egg yolks, and orange juice. Beat at medium-high speed 3 to 4 minutes or until smooth and light. Stir in zest.

Step 2

Eggs and cream tartar added to cake mixture in a bowl

Beat eggs whites and cream tartar at medium-high speed until stiff peaks form. Gently fold into flour mixture.

Step 3

Cake mixture in 3 cake pans

Spoon batter in to 3 greased and floured 9" round cake pans.

Step 4

Cooked chiffon cake

Bake at 175ºC / 350ºF / Gas Mark 4 for 17 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans and continue to cool on wire rack until cooled completely (about 1 hour.)

Step 5

For frosting: beat softened butter, orange zest, and lemon zest at medium speed with an electric mixer, 1 to 2 minutes or until creamy. Gradually add 32 ounces of powdered sugar alternately with 3 tablespoons fresh lemon juice and 5 tablespoons orange juice. Beat at low speed until blended after each addition. Add up to 1 tablesppon additional orange juice, 1 teaspoon at a time until desired spreading consistency is reached. Makes about 6 cups of frosting.

Step 6

Buttercream frosting being spread around cake

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

Step 7

Lemon-Orange Chiffon Cake with Buttercream Frosting on a table served with tea

Bon Appetite'

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Would you tweak this lemon-orange chiffon cake with buttercream frosting recipe? If so, how?

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