Add Spring Colors to Your Menu

by Michele Cheplic | More from this Blogger

02 Apr 2009 03:56 PM

I'm not much for matchy-matchy color schemes and menu planning. However, I've had a change of heart after trying a piece of heavenly Lemon Chiffon Cake last night. A friend of mine made the delectable dessert for her gourmet group and saved me a slice. It was beyond delicious. This cake is divine... delicately divine... with a lemon cream that melts in your mouth.

Needless to say I had to have the recipe and now I plan to make it for my family's Easter feast. Though it wasn't planned, the cake's yellow color and bright red raspberry garnish will only enhance our spring buffet.

P.S. If you think the simple Lemon Chiffon Cake is out of your league, I've included an even simpler recipe for Easy Lemon Bars as well.

LEMON CHIFFON CAKE

Ingredients for Cake:

1/4 cup water

1/4 cup oil

6 egg yolks

1/2 teaspoon vanilla

Zest of one lemon

1 1/2 cup flour

3/4 cup sugar

1 1/2 teaspoon baking powder

Pinch of salt

6 egg whites

3/4 cup sugar

Directions for Cake:

Preheat oven to 350 degrees.

Combine water, oil, yolks, vanilla and lemon zest. Add flour, sugar, baking powder and salt. In a separate bowl whip egg whites and sugar until glossy.

Fold egg whites into flour and egg mixture.

Pour into a greased 8-inch cake pan.

Bake for 35 minutes.

Remove from oven and allow to cool while making lemon cream.

Ingredients for Lemon Cream:

1/4 cup sour cream

Juice of 1 lemon

1 cup heavy whipping cream

1/4 cup powdered sugar

Directions for Lemon Cream:

Whisk all ingredients together to form soft peaks.

To assemble cake: Cut chiffon into two layers. Spread half of the lemon cream in between layers. Add a few raspberries to the middle section. Top entire cake with remaining cream and raspberries.

EASY LEMON BARS

Ingredients for Crust:

4 1/2 cups all-purpose flour

1 1/2 cups powdered sugar

1 1/2 cups butter, cubed

Directions for Crust:

Preheat oven to 350 degrees.

Coat a large sheet pan with PAM or other cooking spray.

Combine all ingredients in food processor.

Spread crust evenly on the bottom of a sheet pan and press down lightly.

Bake for 10 minutes.

Ingredients for Filling:

8 large eggs

Zest of 3 lemons

1/2 cup fresh lemon juice (approx. 3 lemons)

3/4 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons salt

4 cups sugar

Directions for Filling:

Combine all ingredients with electronic mixer and pour over hot crust.

Bake at 350 for 30-40 minutes.

Chill before cutting into squares.

Dust with powdered sugar before serving.

Related Articles:

Easter Desserts

Simple Spring Desserts

Fruitastic Desserts

Fruit for Dinner

Rainbow Fruit Tart

Peach Cream Tart

Amazing Apple Crisp Recipes

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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