lemon Archives - Keeping With The Times

Lemon Chiffon Cake … I really should have called it Lemon Chiffon Dream … if you’re looking for a tender, moist, not-too-sweet slice of bliss … look no further!

Today is my “Food Photography Meets Still Life Photography” post over at Kim Klassen dot com. I can still hardly believe I’m writing a monthly post for Kim … but yet … there I am …

I like to measure out all ingredients beforehand … this helps me to not forget anything, and when using cute little bowls and cups, it makes it a lot more fun!

Dreamy …

… I’m still drawn to those black backgrounds …

Please try this! It may look daunting but it’s very easy!

Lemon Chiffon Cake

First of all, if you don't have an angel food tube pan with a removable bottom ... get one ... I found one at Superstore for less than $10.00. Have all ingredients at room temperature, about 70F. Preheat oven to 325F. Have an ungreased 10-inch tube pan ready.

Ingredients

Sift together:

2 1/4 cups sifted cake flour
1 1/4 cups sugar
1 tbsp baking powder
1 tsp salt

Add and beat on high speed until smooth:

5 large egg yolks
3/4 cup water (I used lemon juice)
1/2 cup vegetable oil
1 tsp grated lemon zest
1 tsp vanilla

Using clean beaters, beat in another large bowl on medium speed until soft peaks form:

8 large egg whites
1/2 tsp cream of tartar

Gradually add, beating on high speed:

1/4 cup sugar

Instructions

Beat egg whites until they're so stiff they begin to lose their gloss. Use a rubber spatula to fold one-quarter of the egg whites into the egg yolk mixture, then fold in the remaining whites. Scrape the batter into the pan and spread evenly.
Bake until the top springs back when lightly pressed and a toothpick inserted in the centre comes out clean, 55 to 65 minutes.
Let the cake cool upside down for 1 1/2 hours until completely cooled and set.
Slide a thin knife around the cake to detach it from the sides and the centre of the tube. Pull the tube up, to lift the cake from the pan. Slide the knife under the cake to detach it from the bottom.

Notes

Recipe from "Joy of Cooking"

Thanks so much for dropping by today!

So, let me know if you bake this cake, and if you like the way it turns out!

At this time of year I always buy a gargantuan bag of Meyer lemons simply because they are #1 in season, and #2 they’re pretty.

Then I have to do something with them … so I photograph them, then I bake with them, then I squeeze and freeze the juice in ice cube trays to be used later.

I’ve been using this lemon loaf recipe since we were married (almost 39 years ago). It’s my mother-in-law’s recipe and one of my husband’s favourites. The best part of a lemon loaf is the tangy sugary syrup that you pour over it while it’s still in the pan and still hot. Yumm …

Meyer-Lemons-Lemon-Loaf

Meyer Lemons

Meyer Lemon Lemon Loaf

Ingredients

Loaf

1/2 cup butter
1 cup sugar
2 eggs
Rind of one lemon - grated
1 1/2 cups flour
1/2 tsp salt
1 tsp baking powder
1/2 cup milk

Lemon Sugar Syrup

Juice of one lemon combined with 1/4 cup sugar

Instructions

Cream butter with sugar.
Add eggs and lemon rind and beat well.
Sift flour, salt and baking powder.
On low speed, alternately add flour mixture and milk, a little of each at a time, beginning and ending with flour mixture.
Pour into loaf pan.
Bake at 350 degrees for 45 - 60 minutes.
Remove from oven and drizzle the lemon sugar syrup over top while the loaf is still in the pan.

Notes

I added a couple teaspoons of poppy seeds for crunch (optional).

Hope you’re having a wonderful sunny Sunday!