PrissyCook

At least once a week I’ll submit a Google query that looks something like:

recipe, cake, lemon, fluffy

That’s when I don’t want to go to the grocery, but at the same time I want to *do* something in the kitchen. This evening the results were a Lemon Chiffon cake and after careful research I thought the best pairing was a good old fashion lemon butter cream frosting.

Everytime I bake a batch of cupcakes, one cupcake will go streaking. That’s what I call the one cupcake that gets enjoyed naked right out of the oven. It’s important quality control!

Lemon Chiffon Cupcakes with Lemon Buttercream Frosting

For the Lemon Chiffon Cake
Prep: 20 minutes Bake: 18 minutes per batch
325 degrees

 2 cups flour
 1 1/2 cups sugar
 1 tablespoon baking powder
 1 teaspoon salt
 3/4 cup water
 7 egg yolks
 1/2 cup vegetable oil
 Grated zest of 2 lemons
 2 teaspoon vanilla
 8 egg whites
 1/2 teaspoon cream of tartar

Preheat the oven to 325°. In a large bowl, combine the flour, sugar, baking powder and salt. Make a well in the center; add the water, egg yolks, oil, lemon zest and vanilla. Whisk the dry ingredients into the yolk mixture until the batter is blended and smooth. Set aside.

In a large mixer bowl, beat the egg whites and the cream of tartar at medium-low speed until foamy. Gradually increase the speed to high and beat the whites until stiff (but not dry) peaks form. Gently fold 1/3 of the beaten whites into the batter with a rubber spatula just until blended. Fold in the remaining whites just until combined. Pour the batter into lined cupcake pan.

For the Lemon Buttercream Frosting
Prep: 5 minutes

1 cup unsalted, softened butter
4 cups sifted confectioners sugar
1 tsp vanilla extract
zest from one lemon
lemon juice

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