Have you ever wondered to yourself, Does a perfect cake exist? Yes, it does! May I present to you the drool-worthy, bliss-inducing Lemon Orange Chiffon Cake, The Perfect Cake, in my opinion, of course! And soon to be yours as well.
With a moist and tender crumb, this cake all but melts away in your mouth the moment you take a bite. Engulfed in the sweet embrace of the rich and tangy lemon-orange buttercream, the combination of this chiffon cake and frosting produces a delectably beautiful match made in food heaven!
Easy To Make
This chiffon cake is a combination of just nine basic baking ingredients that are low-cost and easily accessible! The cake batter comes together rather quickly and bakes even faster. Just combine the ingredients according to the instructions, and you’re good to go!
What Make This Cake Special?
Our Lemon Orange Chiffon Cake is decadence on a budget! Do you want to enjoy an indulgent delight without spending too much? Enjoy the taste of citrus? Then, this is the perfect cake for your needs, the rich and delicious flavors of this dessert never cease to captivate the palette!
How To Serve Banana Cake?
Slice a piece of this cake and enjoy it chilled or at room temperature, you can eat this cake as you prepared it, or you can skip the icing and dust with powdered sugar. This dessert will go well with most beverages like tea, coffee, iced tea, or lemonade.
This chiffon cake recipe yields about 12 servings; this much cake you can serve your family this delicious dessert after dinner and still have enough left over for some late-night munching. Serve this cake on any occasion, and your guests will be singing your praises!
Electric Mixer– You can use either an electric hand mixer or a stand mixer to combine the cake ingredients.
Bowl– You’ll need at least 2 bowls to whip the egg whites and mix the ingredients.
Baking Pan– Use three 9-inch round baking pans to bake the cakes.
Rubber Spatula– Use this to scrape the batter from the bowl.
Offset Spatula– With this, you can cover the cake in the frosting.
Orange – I used 3 oranges to extract 3/4 cup of freshly squeezed orange juice for this recipe.
Eggs– I used 5 large room-temperature eggs to make the batter.
Flour– For the recipe, I used 2 1/2 cups of Bob’s Red Mill cake flour but feel free to use any brand that’s available to you.
Vegetable Oil– Don’t have any butter? Fret not; you can use melted butter to replace it. To incorporate the melted butter into this recipe, use 1/2 cup in place of the oil.
Cake Flour– Need a cake flour sub and fast? Use AP flour and cornstarch! To replace the 2 1/2 cups cake flour, portion out an equal amount of AP flour, then remove 5 tablespoons and replace with 5 tablespoons of cornstarch. Mix well and use as per the recipe.
All The Ingredients
- Flour– Mixed with all the dry ingredients.
- Sugar– Gives sweetness, texture, and flavor to the cake.
- Baking Powder– I used this as a raising agent in the cake.
- Salt– Combined with flour, sugar, and baking powder.
- Oil– Beaten into the dry mixture along with the egg yolks, orange juice.
- Eggs– Separated, with yolks added to dry ingredients and white beaten into a meringue.
- Orange Juice– Gives the cake a citrus flavor.
- Orange Zest– Stirred into the batter for flavor.
- Cream Of Tartar– Beaten with the egg white to make a meringue.
- Buttercream– Used to frost the cake.
- Candied Lemon & Oranges– Place on top of the cake as a garnish.
How Did I Make This Lemon-Orange Chiffon Cake?
- I preheated the oven to 350 degrees, then greased and floured (3) 9-inch round pans.
- I combined all the dry ingredients in an electric mixer, made a well in the mixture’s center, then added the oil, orange juice, and egg yolks and combined.
- I mixed this for about 3-4 minutes until smooth; then, I stirred in the zest.
- In another bowl, I whipped the egg whites and cream of tartar a meringue with stiff peaks.
- I fold the beaten whites into the cake batter and shared it equally between the 3 baking pans.
- I baked the cakes for about 18-20 minutes, then removed them from the oven and cooled them for 10 minutes in the pans.
- I took them from the pans and placed them on a wire rack to finish cooling for 1 hour.
- I layered the cakes in frosting, covered the top and sides, then topped it with the candied fruit.
Frosting The Cake
Once I baked the cakes, I removed them from the oven and set them aside to cool for over an hour before applying the frosting. Why? One of the main ingredients for the frosting is butter; using it on the cake, while hot or even warm, would only melt it and ruin the cake.
Check For Doneness
Once the cake was in the oven for 20 minutes, I inserted a toothpick into the center to check for doneness. When it comes out clean, the cake is ready. If it comes come damp or wet, pop the cake back into the for a couple more minutes until it’s finished.
You can also check for doneness by inserting a small carving knife or wooden skewer if you don’t have any toothpicks, or lightly press on the center of the cake; if it springs back, your cake is baked.
How To Store Lemon Orange Cake
Wrapped in plastic or placed in an airtight dome cake container and put in a cool place, this cake will keep for up to 3 days at room temperature. Store in the fridge for up to 7 days, or freeze for 3 months. Just store it in a freezer-safe container.
Moist and delicious orange chiffon cake covered from top to bottom in a sweet and tart buttercream frosting; get ready for the royal treatment! Why deprive yourself of this rich experience when you know you want to try it?
- 2 1/2 cups cake flour (sifted)
- 1 tsp salt
- 1 tbs baking powder
- 1 1/3 cups sugar
- 1/2 cup vegetable oil
- 5 large eggs (separated)
- 1/2 tsp cream of tartar
- 3/4 cups orange juice (freshly squeezed)
- 3 tbs orange zest
- Lemon-orange buttercream frosting
- Fruit Pieces (lemons or oranges)
- Heat the oven to 350°F or 180°C.
- Using an electric mixer, combine the flour, salt, baking powder, and sugar, then make a well in the middle of the dry mixture, add the egg yolks and orange juice. Beat on medium speed for about 4 minutes until smooth and lump-free.
- Stir the orange zest into the cake batter; in a medium bowl, beat the egg whites and cream of tartar on medium speed until it forms stiff peaks.
- Carefully fold the beaten egg whites into the batter until evenly blended, divide the batter equally between 3 greased 9-inch cake pans.
- Bake the cakes for 18-20 minutes or until a toothpick to the center comes out clean.
- Cool the cakes in the pans for about 10 minutes, then remove them and transfer them to a wire rack to cool for an hour.
- Layer the cakes with the citrus flavored buttercream, slice and serve.