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Lemon Chiffon Cake With White Chocolate Glaze & Lavender

A home-style Lemon Chiffon Cake With White Chocolate Glaze & Lavender made with Cake Flour, Granulated Sugar, Baking Powder, Salt, and Canola Oil. Serves 14. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 1/4 cup
• 1 1/2 cup
• 1 tbsp
• 1/2 tsp
• 1/2 cup
• 5
• 1 tbsp
• 1/2 cup
• 1/4 cup
• 1/2 tsp
• 1 cup
• 1/2 tsp
• 9 oz
• 9 tbsp

Method (preview)

1. 1

   Finely grated zest of 1 lemon

2. 2

   Adjust rack in center of the oven and preheat oven to 325.

3. 3

   Set nearby an ungreased 10-inch round tube pan (angel food cake pan), preferably with a removable bottom.

4. 4

   Sift the flour, 3/4 cup of the sugar, baking powder and salt into a large bowl.

5. 5

   Using a hand whisk, blend thoroughly the oil, egg yolks, zest, water, juice and extract in a medium bowl.

6. 6

   Using a rubber spatula, make a well in the center of the dry ingredients and pour in the liquid mixture.

7. 7

   Using a hand whisk, blend the ingredients together until smooth, about 15 to 20 seconds.

8. 8

   Add cream of tartar, increase speed to medium- high and continue whipping until soft peaks form.

9. 9

   Gradually add the remaining 3/4 cup sugar and whip until shiny, stiff peaks form. Fold into the batter until completely incorporated.

10. 10

    Pour batter into tube pan, spreading batter evenly.

11. 11

    Bake 65 minutes, or until a toothpick inserted in center (between tube and side of pan) comes out free of cake and the cake springs back when gently touched.

12. 12

    Invert the cake onto the neck of the bottle or funnel.

13. 13

    Cool completely before removing from the pan.

14. 14

    To remove the cake from the pan, slip just the tip of a small metal spatula or paring knife between the cake and pan.

15. 15

    Cross two metal spatulas and slip them or a wide metal spatula under the cake and transfer the cake to a cake plate.

16. 16

    Place 3-inch-wide strips of waxed paper slightly under the bottom edges of the cake to keep the plate clean while glazing the cake.

17. 17

    Place the white chocolate and butter in a microwave safe or small deep bowl.

18. 18

    Microwave on medium power at 30 second intervals, stirring occasionally.

19. 19

    Or, set the small deep bowl over another bowl half filled with hot tap water (about 120 ) and slowly stir the mixture occasionally (vigorous stirring traps bubbles).

20. 20

    When the mixture is almost completely melted, remove from the heat, add the lemon zest and corn syrup and stir slowly until the mixture is smooth and creamy.

21. 21

    Pour over cake, spreading to cover with a flexible metal spatula (or simply allow some of the glaze to drip down the sides).

22. 22

    Scatter the lavender flowers over the cake.

23. 23

    Set aside in a cool room. (Glaze sets up in 30 to 40 minutes.) Serve at room temperature, cutting with a serrated knife using a sawing action.