Daffodil Cake Lemon Cake Supreme
Delight your taste buds with the ethereal charm of Daffodil Cake Lemon Cake Supreme—a citrus-infused twist on a classic chiffon cake that’s as light as a cloud and bursting with fresh lemon flavor. This show-stopping dessert combines the delicate crumb of cake flour, the airy lift of whipped egg whites, and the zesty brightness of freshly grated lemon zest and juice, creating a perfect harmony of sweetness and tang. Baked in an ungreased tube pan for an exquisitely tender structure, the cake is finished with a simple dusting of powdered sugar for an understated elegance. Ideal for spring gatherings, baby showers, or any occasion that calls for a refreshing and uplifting treat, this lemon chiffon cake is sure to be the centerpiece of your dessert spread. Serve it with whipped cream and fresh berries for an extra touch of decadence, and savor every bite of this heavenly creation!
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Ingredients
- 1.5 cups Cake flour
- 1.25 cups Granulated sugar (divided)
- 6 large Egg whites
- 0.5 teaspoons Cream of tartar
- 0.25 teaspoons Salt
- 6 large Egg yolks
- 0.25 cups Unsalted butter (melted and cooled)
- 2 tablespoons Fresh lemon zest
- 3 tablespoons Fresh lemon juice
- 1 teaspoon Pure vanilla extract
- 2 tablespoons Powdered sugar (for dusting)
Directions
Step 1
Preheat your oven to 350°F (175°C). Leave an ungreased 10-inch tube pan ready for the batter.
Step 2
In a medium bowl, sift together the cake flour and 1/2 cup of granulated sugar. Set aside.
Step 3
In a large, clean mixing bowl, combine egg whites, cream of tartar, and salt. Beat with a hand or stand mixer on medium speed until soft peaks form, about 2-3 minutes.
Step 4
Gradually add 1/2 cup of granulated sugar to the egg whites, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form. Set aside.
Step 5
In another large mixing bowl, whisk together the egg yolks and the remaining 1/4 cup of granulated sugar until the mixture is light and creamy, about 3-4 minutes.
Step 6
Stream in the melted butter, fresh lemon zest, lemon juice, and vanilla extract into the egg yolk mixture, whisking continuously until well combined.
Step 7
Gently fold the flour-sugar mixture into the egg yolk mixture in three additions, being careful not to deflate the batter.
Step 8
Add one-third of the whipped egg whites to the yolk batter and fold gently using a spatula to lighten the mixture. Then, fold in the remaining whipped egg whites in two more additions, carefully maintaining the airiness.
Step 9
Pour the batter into the ungreased tube pan. Use a spatula to level the surface, and gently tap the pan on the counter to release any large air bubbles.
Step 10
Bake in the preheated oven for 30-35 minutes, or until the top turns golden brown and a toothpick inserted into the cake comes out clean.
Step 11
Immediately invert the tube pan onto a bottle neck or pan risers and cool the cake completely upside down to set its structure.
Step 12
Once cooled, run a thin knife around the edges and inner tube of the pan to release the cake. Place the cake on a serving platter.
Step 13
Dust the top of the cake with powdered sugar for a simple finish, or serve with whipped cream and fresh berries for an added touch of luxury.
Nutrition Facts
| Serving size | (876.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2608.7 |
| Total Fat 77.8g | 0% |
| Saturated Fat 40.8g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1238.0mg | 0% |
| Sodium 980.1mg | 0% |
| Total Carbohydrate 424.0g | 0% |
| Dietary Fiber 6.4g | 0% |
| Total Sugars 269.7g | |
| Protein 56.4g | 0% |
| Vitamin D 109.8IU | 0% |
| Calcium 203.4mg | 0% |
| Iron 5.7mg | 0% |
| Potassium 973.9mg | 0% |
Source of Calories