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Oh god this is good. So light, so fluffy, so lemony. I tinkered with all the recipes until they were just right. You’ll need a lot of lemons and a chiffon cake pan, the kind with a tube in the middle and little feet to rest on when you flip it upside-down. I got mine at the Goodwill for like $3.

I did this in several stages because I’m tired. Cake one day, wrapped up well and waiting in the fridge. Lemon Goop the next day. The rest of the filling the next day. Then assembled on the fourth day.

Don’t be intimidated! Everything is easy. Just read it all very carefully before you begin.

First make the filling so it can chill:

Kara’s Lemon Cake Filling

Description:
Enough light yummy lemon filling for a big three-layer cake. Lighter than traditional cream cheese frosting; richer than plain whipped cream. You’ll need a lot of lemons! Tip: keep a bag of lemons in the freezer.

Ingredients

Lemon Goop
3/4 cups granulated sugar
1/6 cup cornstarch
1 c combined lemon juice and water, half each, more or less. The more lemon, the better.

Whipped Cream/Cream Cheese Frosting
4 oz cream cheese cold (1/2 block)
1/4 c granulated sugar
1/2 tsp vanilla
3/4 c heavy whipping cream cold
pinch of salt

Directions

Lemon Goop
Whisk all ingredients together in a small saucepan, adding liquid a little at a time to avoid lumps. Bring to a boil over medium heat, stirring constantly, until thickened. Cool completely and refrigerate.

Whipped Cream/Cream Cheese Frosting
In stand mixer bowl, using paddle beater, beat cream cheese until soft. Add sugar, salt, and vanilla. Beat until thoroughly mixed. Use a scraper to scrape the bottom and make sure it all mixes together well. Work fast so it stays cold. Now switch to whisk attachment and add heavy cream by drizzling it down the side of the bowl while the machine is running. Beat until very stiff peaks form.

Filling
Now add the Lemon Goop in dollops while beating a little more. Don’t make butter!
Refrigerate until ready to use. Same day if possible.

Lemon Chiffon Cake

Ingredients:
1 3/4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
½ cup white sugar
1/2 cup vegetable oil
6 egg yolks
1/2 c lemon juice
1/4 c water
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup white sugar

FILLING/FROSTING
One batch of Kara’s Lemon Cake Filling

Directions
Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Add oil, egg yolks, lemon juice, and water. Beat with an electric mixer until smooth.

In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10-inch tube pan.

Bake at 350 degrees F (175 degrees C) for 50 minutes (a little dry. try 47?) or until a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake.

To Assemble Cake: Slice COLD cake horizontally into 3 equal layers. Spread each layer with 1/3 of filling. Leave a half-inch margin so it doesn’t all squoosh out. Spread remaining filling on top.

Original recipe said to bake for 60 minutes but mine was well-done after 50. Your mileage may vary.