food & drink

lemon chiffon cake with lemon curd filling

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, 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.


6 thoughts on “lemon chiffon cake with lemon curd filling

  1. Jennifer says:

    Yowzers, you weren’t kidding when you said the egg yolk is bright! I feel like I need sunglasses in order to look at the photos! Makes me wonder about the free range & organic eggs that I buy at the store…

    • You’re going to move to a farm? That’s one of the things I would love to do but can’t really see it happening in the near future 😦

      Yes, we do name our chickens… as much as we can. The first and last of the pecking order are quite apparent, but those in the middle of the pecking order all seem about the same (personality-wise)..

      Our rooster was named Henry (i.e. Henry VIII) because he had 6 wives (hens). But he got beheaded too…

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