Sweet Things: Lemon Chiffon Cake

I absolutely love birthdays – others’ more than my own. This past weekend, I put my own twist on traditional birthday cake. It all started by turning layer cake into a decorative Bundt, then adding a burst of lemon and opting for icing instead of frosting. Different? Yes – and it made for an extra special birthday celebration for my dear step dad.

Of course, you don’t need to have a birthday on the calendar for an excuse to make this light and delectable dessert. Hope you enjoy!

xx cocoa & lace

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 sticks unsalted butter
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsweetened natural applesauce
  • 4 large eggs
  • 3/4 cup 2% milk
  • 1 teaspoon vanilla extract
  • the juice of 1 Meyer lemon
  • Icing: 1/2 cup 2% milk and 2-2 1/2 cups powdered sugar, plus lemon juice to taste

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mix dry ingredients (flour, baking powder, salt) in an extra large mixing bowl. Make well in center. Set aside.
  3. Melt butter in microwave (use microwave safe bowl!).
  4. In a large mixing bowl, combine butter, sugar, applesauce, eggs (one at a time), extract, lemon juice, and milk.
  5. Gradually pour liquid ingredients into the well in the dry mixing bowl.
  6. Pour into a 12-cup Bundt pan.
  7. Bake for 35-40 minutes or until knife inserted into center comes out clean.
  8. Mixing icing ingredients until smooth. Drizzle over bottom of cake, then over top of cake one let out of pan.

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