Hey there, friend! So, let’s talk about this Lemon Chiffon Cake with Blueberry Glaze. This little number has become somewhat of a legend in my kitchen. I first stumbled upon it while trying to impress my in-laws (spoiler: it worked!). The tartness of lemon paired with the sweetness of blueberry is just chef’s kiss. It’s not the fastest cake to whip up, but trust me, the taste is worth every minute. And if you’re anything like me, there’s a good chance you’ll lick the spoon too many times.
Why You’ll Love This
I make this cake when I’m feeling a bit fancy or just when the weather is too dreary and I need a sunshine boost. My family goes crazy for it because, well, who doesn’t love cake? Plus, the blueberry glaze is like a sweet fruit blanket (if that makes any sense). I remember once trying to rush this cake, and well, let’s just say it looked more like a pancake. But when you take your time, it turns out fluffy and perfect.
What You Need
- 1 1/4 cups cake flour (I’ve used all-purpose in a pinch, and it was fine)
- 1 1/2 cups sugar
- 1/2 teaspoon salt
- 1 tablespoon lemon zest (my neighbor insists on organic lemons!)
- 1/2 cup canola oil
- 7 large eggs, separated (but honestly, I once used six and didn’t notice a diff)
- 3/4 cup water
- 1/2 teaspoon cream of tartar
- For the glaze: 1 cup blueberries (fresh or frozen work), 1/4 cup sugar, 1 tablespoon lemon juice
Let’s Get Baking!
First things first, preheat your oven to 325°F (160°C). Now, grab a large bowl and whisk together flour, sugar, salt, and lemon zest. Add in the oil, egg yolks, and water, mixing until smooth. In another bowl, beat those egg whites and cream of tartar until soft peaks form—this is where I usually sneak a taste of the batter, just saying.
Gently fold the egg whites into the batter. Don’t worry if it looks a bit weird at this stage; it always does! Pour the batter into an ungreased tube pan (or a bundt pan if that’s all you’ve got) and bake for about 50-60 minutes.
Notes from a Home Cook
If your cake looks a bit golden on top but undercooked inside, cover it with foil and bake a tad longer. I learned that one the hard way.
Variations I’ve Tried
One time, I swapped blueberries with raspberries for the glaze—it was a bit tart for my taste, but maybe you’ll love it! I’ve also added a sprinkle of lavender, which was surprisingly good.
Tools You Might Need
An electric mixer is your friend here. But if you don’t have one, a whisk and strong arms will do. You’ll just get a workout, which balances out the cake, right?
Storing the Cake
This cake keeps in an airtight container for about three days, but honestly, in my house it never lasts more than a day!
Serving Up Sugary Goodness
We like to serve this with a dollop of whipped cream (or ice cream, for those extra indulgent days). It’s our little family tradition to have it during Sunday brunch when everyone can be together.
Pro Tips
I once tried rushing the egg whites, and regretted it when the cake didn’t rise properly. Take your time, enjoy the process, maybe even put on some good tunes while you’re at it!
Frequently Asked Questions
Can I use a different fruit for the glaze? Absolutely! Strawberries or even cherries could work well.
What if I don’t have a tube pan? No worries! A bundt pan can work, or even a standard cake pan—just keep an eye on baking time.
Is this cake freezer-friendly? Sort of. It can be frozen, but the texture might change a bit. I prefer it fresh, but try it out for yourself!