lemon buttercream

This Lemon Chiffon Cake is light, sweet and topped with creamy lemon buttercream frosting!

Lemon Chiffon Cake

all purpose flour

baking powder

sugar

salt

eggs,

water

vegetable oil

vanilla extract

lemon

cream of tartar

butter, room temperature

lemon zest

lemon juice

Cake

Preheat oven to 325°F. Arrange the oven so you can bake the cake on the lowest rack. Set aside a a 10- inch tube pan (Angel Food Cake pan).

In the bowl of your stand mixer fitted with the paddle attachment, sift together the flour, baking powder, sugar, and salt.

In a small bowl whisk together the egg yolks, water, oil, vanilla, and lemon zest. When combined, add this into the bowl with the flour mixture. Mix on medium-low speed until combined and smooth, scraping the sides of the bowl as necessary.

Place the egg whites in a separate large mixing bowl with the cream of tartar. With the whisk attachment or a hand mixer, beat the egg whites on high speed until stiff peaks form.

Fold the egg whites into the batter using a rubber spatula until combined. Spoon the batter into the un-greased tube pan.

Place the pan on the lowest rack and bake for 50 minutes, or until golden and set. Cake will spring back when pressed lightly.

When the cake is done, immediately invert the pan. I like to place the pan on a wine bottle upside-down. This allows the pan to cool without trapping steam underneath, while not allowing the cake to deflate.

Allow the cake to cool for at least an hour.

When cooled, run a butter knife around the sides of the cake to release it from the pan. Gently lift the cake out. Run the knife under the cake to release it from the bottom cake pan. Place the cake on a platter.

Frosting

In the bowl of your stand mixer fitted with the paddle attachment mix together the butter, powdered sugar, lemon zest, and lemon juice. Turn the mixer up to medium speed and beat for 1-2 minutes until creamy, scraping the sides of the bowl as necessary,

Lovely lemon buttercream frosting made with 3 simple ingredients and whipped to fluffy perfection. This simple lemon frosting will brighten up all of your favorite treats and can easily be made vegan and dairy free!

Lovely Lemon Buttercream Frosting

(2 sticks) salted butter

In the bowl of an electric mixer (or use a hand mixer), add the softened butter or softened vegan butter and whip on high until light and fluffy, about 1 minute. Add 2 1/2 cups powdered sugar, lemon juice and lemon zest; beat on high for 1-2 minutes more until well combined. Taste and add ½ cup more powdered sugar, if necessary. You may need to scrape the frosting down the sides of the bowl and then beat again. Optional: You may need to add in a little bit of milk (about 1 tablespoon) to thin the frosting out so it’s a little more creamy, but it depends on how you like it.

Top 2 lemon buttercream recipes from across the web

The most viewed lemon buttercream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Lemon Chiffon Cake

Lovely Lemon Buttercream Frosting

Top 2 lemon buttercream recipes from across the web

The most viewed lemon buttercream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Chiffon Cake

Lovely Lemon Buttercream Frosting

The most viewed lemon buttercream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine