Lemon Chiffon Birthday Cake

For my mom's 50th birthday party I wanted to whip up a cake that was as elegant and sweet as she is -- I also wanted it to be as loved as she is! So, after wracking my brain and the internet for a recipe that would work, I decided I'd go with a lemon butter cake. It was sweet, simple and slightly tart in flavor, but boy, was it delish.


I used a box cake mix as a base for this recipe - I'm not opposed to box cake, but if you are, make your favorite butter cake and skip to the lemon chiffon buttercream frosting recipe, below.

Ingredients
  • For Cake:
  • 2 boxes butter cake mix
  • 2 sticks of butter, melted
  • 6 large eggs + 1 yolk
  • 2 2/3 cups water
  •  
  • For Frosting:
  • 8 sticks of butter, softened
  • Confectioner's Sugar (measurements will vary according to taste - add 1/2 cup at a time to reach desired sweetness, but you'll definitely need at least 1 1/2 - 2 lbs)
  • Zest from 4 lemons
  • Fresh juice from 2 lemons
  • 2 tablespoons Lemon Chiffon Cupcake Vodka (or add juice of another lemon)
  • Candy flowers, optional

 

Directions

To Make Your Cake:

Preheat the oven to 350 degrees for dark pans, 325 for glass.

For your cake, combine all your ingredients in a large mixing bowl - you may have to do this in batches if your bowl isn't extra large. Distribute mix evenly into 4 round cake pans. I used 8-inch ones.

Cook until slightly golden and a cake tester or toothpick comes out clean when poked into the center. About 30 minutes.

Allow your cake to cool COMPLETELY. Don't attempt to frost it until it has.

 

To Make Your Lemon Chiffon Buttercream:

In a standing mixer with the whisk attachement, whip your butter. I cut my softened butter into chunks to make this easier.

Whip your butter on medium-high speed until it's slightly fluffy and pale yellow.

Next, turn your mixer to low and add in your lemon zest, lemon juice and lemon chiffon vodka. Mix well.

Finally begin adding sifted powdered sugar 1/2 cup at a time until you reach your desired sweetness. I used about 1 1/2 pounds for my cake.

Whisk in the sugar slowly at first, then increase in speed every 5 scoops or so to really get it fluffy and blended.

 

To Frost Your Cake:

Once it's cooled completely, follow our tips to make the perfect cake and frost it. You'll only use 3 of the 4 rounds for this, but keep that extra round handy - this cake is delicious and you'll run out fast!

I used my uneven spatula to give the cake some texture by lightly dabbing around the sides.

To add some color without driving myself crazy, I picked up sugar flowers from my local cake supply shop and adorned the cake in the colors we used for her party.

Find more party planning inspirations for Birthday Cakes
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