Rating: 4 stars
17 Ratings
  • 1 star values: 3
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 11

Serve this decadent Lemon-Orange Chiffon Cake at your next ladies' luncheon and wow the crowd with edible flowers. Take your pick at crystallizedflowers.com.

Recipe by Southern Living March 2012

Gallery

Jennifer Davick; Styling: Lydia Degaris Pursell

Recipe Summary

hands-on:
30 mins
total:
2 hrs 10 mins
Yield:
Makes 12 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Combine first 4 ingredients in bowl of a heavy-duty electric stand mixer. Make a well in center of flour mixture; add oil, egg yolks, and orange juice. Beat at medium-high speed 3 to 4 minutes or until smooth. Stir in zest.

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

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

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

Advertisement
Advertisement