Lemon Chiffon Cake with Blueberry-Coriander Buttercream
Delight your senses with this refreshing Lemon Chiffon Cake topped with luscious Blueberry-Coriander Buttercream. This light, airy cake is bursting with zesty lemon flavor and beautifully complemented by the sweetness of fresh blueberries and a hint of coriander. Perfect for summer gatherings or cozy afternoons at home, this dessert transforms ordinary ingredients into an extraordinary treat that will impress everyone.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups cake flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 5 large egg yolks
- ¼ cup lemon juice (freshly squeezed)
- Zest of 2 lemons
- ½ cup water
- ⅓ cup vegetable oil
- 5 large egg whites (room temperature)
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 cup fresh blueberries (pureed)
- ½ tsp coriander powder
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a tube or angel food cake pan.
- In a large bowl, whisk together cake flour, sugar, baking powder, and salt.
- In another bowl, combine egg yolks, lemon juice, zest, water, and vegetable oil; mix until smooth.
- Gradually add wet ingredients to dry ingredients; stir gently until just combined.
- In a clean bowl, beat egg whites until soft peaks form. Gradually add sugar and whip until stiff peaks form.
- Gently fold whipped egg whites into the batter without deflating.
- Pour batter into prepared pan and bake for 50-60 minutes until golden brown.
- Invert onto a cooling rack after baking and cool completely before frosting.
- For the buttercream, beat softened butter and powdered sugar until fluffy. Add pureed blueberries and coriander; mix well.
- Frost the cooled cake generously with blueberry-coriander buttercream.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 26g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
Keywords: Feel free to substitute blueberries with raspberries or strawberries for a different flavor profile. For added texture, consider mixing in chopped nuts or shredded coconut in the frosting.