Lemon Chiffon Cake With Lemon Butter Cream Frosting
This is one of the perfect cakes for celebration. I have already posted on Lemon Chiffon Cake.. I used lemon butter cream frosting for this cake. Here goes the recipe..
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| Lemon Chiffon Cake With Lemon Butter Cream Frosting |
Ingredients:
Butter - 1 cup
Lemon Zest - 2 tbsp (Grated Lemon Peel)
Powdered Sugar - 3.5 cups
Lemon Juice - 3 tbsp
Cold Milk - 2 tbsp (Optional)
Procedure:
- keep the vessel in which you are going to prepare frosting and beater hook in fridge for 4 - 6 hours.
- Keep the vessel in which you are going to whip the cream in a pot of ice and start the procedure.
- Whisk butter and lemon zest together.
- When its fluffy, add powdered sugar and lemon juice.
- Whisk it well , till it reaches free flowing consistency.
- If the frosting is too thick, add in 2 tbsp of cold milk or more. Adding milk is purely optional. Frosting should be easily spreadable. If the frosting is too thin, it won't stay on cakes. So be careful, while adding milk.
- Take the Lemon Chiffon Cake in a plate. Cut the cake into two layers horizontally. Rotating the plate while cutting helps in correct partitioning of cake.
- Take a plate in which you are going to serve cake. Add frosting to the center. Place the bottom sponge layer to it. This is done to prevent the cake from moving
- Spread a good ½ inch layer of frosting to it.
- Now the second layer, keep it upside down .Take a big dollop of frosting and then spread it on top as well on sides. Then make it smooth! If crumbs are seen, do a crumb coat.
- Decorate as you wish.. I have added Rice Krispies..
- Keep the cake in Refrigerator. Serve the cake after the frosting has settled completely.
