A couple of weeks ago I was asked to bring dessert for a family picnic. Just a few days before that I received the June issue of Food and Wine; the cover photo was of Lemon Chiffon Cake with Blueberry-Coriander Buttercream. I happened to have all the necessary ingredients so I decided to make the cake. It was absolutely delicious! Sweet but not too sweet, lemony, buttery, delightful. Everyone took seconds – the true verdict on any cooking/baking!
This cake can be made in stages. I made the lemon curd and blueberry jam on day one. On day two, I made the cakes and buttercream and built the cake. I let the cake sit in the refrigerator for a few hours and let it sit out of the refrigerator for 20-30 minutes before serving. The buttercream improves in flavor as it comes closer to room temperature, but allowing the cake to sit out for too long may result in a buttercream mess!
This is an easy cake to make. You and your friends and family will love it. Try it!!
Recipe:Â https://www.foodandwine.com/desserts/cake/lemon-cake
