Lemon Chiffon Cake with Blueberry-Coriander Buttercream

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:  https://www.foodandwine.com/desserts/cake/lemon-cake

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