One of the benefits of having chickens in our backyard is a fresh supply of eggs. These chickens are free-range, grass-fed (they like to mow our lawns for us), and as natural as it can get in a suburb in the post-industrial information age of the ‘West’. These eggs are not like the store-bought ones. We had always bought organic / “cage-free” eggs, but their yolks are a pale and sickly color compared to the egg yolks of our backyard chickens. The latter are so bright and yellow that there would be absolutely no need to add in extra yellow food-coloring to make a convincingly yellow lemon chiffon cake with lemon curd filling.
For this cake, I adapted a basic chiffon cake recipe to fit my new 5′ aluminum cake pans, used the lemon curd recipe from joyofbaking.com, and whipped up a cup of heavy whipping cream, 2 Tbs granulated sugar, 1 tsp vanilla extract for the frosting.
The lemon juices and grated peels of two large lemons went into the cake and the curd, so a strong sweet and slightly sour flavor of lemons dominate the palate. Like my own and my family’s preference, the cake is not too sweet.