The Recipe

Meyer Lemon and Olive Oil Chiffon Cake with Lemon Poppyseed Curd

COOK TIME : a few secondsPREP TIME : a few seconds
From love & olive oil
Meyer Lemon and Olive Oil Chiffon Cake with Lemon Poppyseed Curd
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Ingredients

DESCRIPTION

Simply halve this recipe for a 6-inch layer cake, or a more reasonable 30 cupcakes.



INGREDIENTS

  • For Cake:
  • 8 large eggs, separated
  • 2/3 cup olive oil
  • 2 tablespoons meyer lemon juice
  • 1 tablespoon meyer lemon zest
  • 2 tablespoons water
  • 1/2 teaspoon cream of tartar
  • 1 1/2 cups sugar
  • 2 cups cake flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • For Curd:
  • 1/2 teaspoon unflavored gelatin
  • 1/3 cup plus 1 tablespoon meyer lemon juice
  • 3 eggs
  • 2 egg yolks
  • 1/2 cup sugar
  • 1 teaspoon meyer lemon zest
  • 4 tablespoons butter, cut into cubes
  • 1 teaspoon poppyseeds
  • For Frosting:
  • 4 sticks unsalted butter, room temperature
  • 3 3/4 cup powdered sugar
  • 1/4 cup heavy cream

DIRECTIONS

Read Directions


NUTRITION

Calories00%
Cholesterol00%
Carbohydrates00%
Fat00%
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