This delightful Lemon Chiffon Cake with Blueberry-Coriander Buttercream is a perfect dessert for Easter celebrations. The light and airy lemon chiffon layers are complemented by a unique blueberry-coriander jam-infused buttercream, creating a harmonious blend of flavors that will impress your guests.

FULL RECIPE:

Ingredients

For the Blueberry-Coriander Jam:

• 1 teaspoon coriander seeds
• 3 cups fresh or frozen blueberries
• 1/2 cup granulated sugar
• 1 1/2 teaspoons grated lemon zest
• 1/4 cup fresh lemon juice
• Kosher salt, to taste

For the Meyer Lemon Curd:

• 1/2 cup granulated sugar
• 1 tablespoon grated Meyer lemon zest
• 1/2 cup fresh Meyer lemon juice
• 3 large egg yolks
• 1 large egg
• Pinch of kosher salt
• 6 tablespoons unsalted butter, cut into pieces

For the Lemon Chiffon Cake:

• 2 1/4 cups cake flour
• 1 1/2 cups granulated sugar, divided
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup vegetable oil
• 7 large eggs, separated
• 3/4 cup water
• 1 tablespoon grated lemon zest
• 1/2 teaspoon cream of tartar

For the Blueberry-Coriander Buttercream:

• 1/2 cup fresh or frozen blueberries
• 1/2 teaspoon coriander seeds
• 1/4 cup granulated sugar
• 1 tablespoon fresh lemon juice
• 4 large egg whites
• 1 cup granulated sugar
• 1 1/2 cups unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• Pinch of kosher salt

Directions

Prepare the Blueberry-Coriander Jam:

1. Toast coriander seeds until fragrant.
2. Simmer blueberries, sugar, lemon zest, lemon juice, salt, and toasted coriander until thickened.
3. Cool completely.

Prepare the Meyer Lemon Curd:

1. Whisk sugar, lemon zest, lemon juice, egg yolks, whole egg, and salt over simmering water until thickened.
2. Incorporate butter until smooth.
3. Chill until set.

Bake the Lemon Chiffon Cake:

1. Preheat oven to 325°F (163°C).
2. Mix flour, half the sugar, baking powder, and salt.
3. Blend in oil, egg yolks, water, and lemon zest until smooth.
4. Beat egg whites and cream of tartar to soft peaks; gradually add remaining sugar until stiff peaks form.
5. Fold egg whites into batter.
6. Pour into ungreased tube pan; bake 55–65 minutes.
7. Invert to cool completely before removing.

Prepare the Blueberry-Coriander Buttercream:

1. Cook blueberries, coriander seeds, sugar, and lemon juice until syrupy; strain and cool.
2. Whisk egg whites and sugar over simmering water until sugar dissolves.
3. Beat mixture to stiff peaks; add butter gradually until smooth.
4. Mix in vanilla, salt, and cooled blueberry syrup.

Assemble the Cake:

1. Slice cake into three layers.
2. Spread lemon curd on the bottom layer; add second layer.
3. Spread blueberry-coriander jam; top with final layer.
4. Frost with buttercream; decorate as desired.

Nutritional Information

• Calories: 650 kcal
• Total Fat: 35g
  • Saturated Fat: 20g
• Cholesterol: 180mg
• Sodium: 220mg
• Total Carbohydrates: 75g
  • Dietary Fiber: 2g
  • Sugars: 55g
• Protein: 6g

History and Inspiration

Lemon chiffon cake is a timeless dessert known for its delicate, airy texture and refreshing citrus flavor. Originally developed in the 1920s, chiffon cakes gained popularity due to their unique combination of lightness and richness. Unlike traditional butter cakes, chiffon cakes incorporate whipped egg whites, which create a fluffy yet moist consistency. This particular Lemon Chiffon Cake with Blueberry-Coriander Buttercream takes the classic chiffon cake to new heights by pairing it with a vibrant blueberry-coriander jam and a silky Swiss meringue buttercream. The inspiration for this recipe comes from the combination of bright, tangy citrus and the warm, slightly spicy notes of coriander, which add depth to the sweet-tart blueberries. This fusion of flavors results in a dessert that is not only visually stunning but also bursting with complex and refreshing tastes.

The Unique Flavor Profile

The flavor profile of this cake is well-balanced and sophisticated. The lemon chiffon cake provides a light yet moist base with a bright, citrusy zing. This contrasts beautifully with the blueberry-coriander jam, which introduces a deeper, slightly earthy sweetness with floral undertones from the coriander. Finally, the buttercream brings everything together, offering a creamy, smooth texture that enhances the overall harmony of flavors.

• Lemon Chiffon Cake: Airy, zesty, and subtly sweet, the cake itself is the foundation of this dessert.
• Blueberry-Coriander Jam: A unique combination of sweet blueberries and aromatic coriander creates a bold, slightly spicy depth.
• Swiss Meringue Buttercream: Light, creamy, and perfectly balanced to complement the other components.

Why This Cake is Perfect for Easter

Easter is a time of renewal, and this cake fits the theme perfectly. The bright lemon flavor represents the freshness of spring, while the blueberries add a pop of vibrant color that complements seasonal celebrations. Additionally, the coriander adds an unexpected but delightful twist, making it a standout dessert for Easter gatherings. This cake is also highly versatile. Whether served as part of an elaborate Easter brunch or as the grand finale to a family dinner, it is guaranteed to impress. Its light texture makes it a great option after a hearty meal, while its striking appearance adds a touch of elegance to any festive table.

Pairing Suggestions

To elevate the experience of enjoying this cake, consider pairing it with complementary flavors and beverages:

• Tea or Coffee: A cup of earl grey tea or a light floral coffee pairs beautifully with the citrus and berry notes of the cake.
• Lemonade or Sparkling Water: A crisp, refreshing drink enhances the zesty brightness of the cake.
• Fresh Berries: A side of fresh raspberries or blackberries makes for a simple yet effective garnish.

Baking Tips for Success

Achieving the perfect chiffon cake and buttercream requires attention to detail. Here are a few essential tips to ensure the best results:

• Use Fresh Lemons: The quality of your citrus zest and juice will greatly impact the flavor. Meyer lemons work particularly well for a balanced sweetness.
• Whip the Egg Whites Properly: The key to a light chiffon cake is stiff peaks in the egg whites. Be careful not to over-whip, as this can cause the cake to collapse.
• Strain the Blueberry Jam: To achieve a smooth texture, strain the jam to remove blueberry skins and coriander seeds.
• Keep Ingredients at the Right Temperature: Room temperature ingredients, especially for the buttercream, will ensure a smooth and stable frosting.

Variations and Customization

While this recipe is already a unique twist on traditional chiffon cake, there are several ways to customize it:

• Different Citrus Flavors: Swap lemon for orange or grapefruit for a slightly different citrus profile.
• Alternative Spices: Replace coriander with cardamom or cinnamon for a new depth of flavor.
• Berry Swaps: Raspberries or blackberries can be used in place of blueberries for a different take on the jam.
• Dairy-Free Option: Use dairy-free butter and a plant-based milk alternative for a lactose-free version.

Storage and Make-Ahead Tips

This cake can be made in stages to make the preparation more manageable:

• Cake Layers: Can be baked a day in advance and stored in an airtight container at room temperature.
• Lemon Curd: Can be made up to a week ahead and kept in the fridge.
• Blueberry-Coriander Jam: Stores well in the refrigerator for up to a week.
• Buttercream: Can be made 2–3 days ahead and refrigerated; just rewhip before using.

Conclusion

This Lemon Chiffon Cake with Blueberry-Coriander Buttercream is a show-stopping dessert that perfectly captures the essence of spring. Its light, citrusy layers paired with the unique blueberry-coriander jam and silky buttercream make it a standout choice for Easter or any special occasion. Whether you’re looking to impress guests or simply indulge in a bakery-worthy treat, this cake offers the perfect balance of elegance, flavor, and freshness.