Konditor and Cook Lemon Chiffon Cake

This is the cake I made for Mothers' Day this year. I wanted something light and suitable for spring, and I remembered an amazing lemon cake I made a few years ago, when I first started baking. The Times published a recipe from Konditor and Cook for a lemon chiffon cake, and I made it for a bake sale at work. It was a resounding success as the managing director of the London office had his assistant track down who had made the cake so he could personally say it was one of the best he had ever tasted!

That was long before I started this blog so I thought it would be nice to be able to blog that particular recipe and make it again. It didn't turn out quite so light this time for some reason - perhaps I left it in the oven a little too long. Still, it was very good. I iced it with a lemon cream cheese frosting which was a bit runny - I've since learned that it's really important to use full fat soft cheese, not the low fat kind! I decorated the cake with some sugar flowers I was given as a gift from America - they are from the Wilton cake decorating brand.

Here is the recipe for Konditor and Cook's lemon chiffon cake. The recipe was posted online on Nigella's website here but it does state that it is the Konditor and Cook recipe. It gives the full ingredient list and step-by-step instructions.

 Here's one half of the cake waiting to go in the oven

Both parts of the cake once they had cooled

 Layered with the lemon cream cheese filling and icing on top

The sugar flowers that I used to decorate the cake

 A very pretty spring-fresh lemon chiffon cake for Mother's Day

I'm sending this to Four Seasons Food as this month's theme is celebrating spring; I think the light lemon flavour and also the floral decorations are just right for spring. The challenge is hosted by Louisa at Eat Your Veg and Anneli at Delicieux.

I'm also sharing this with Love Cake, hosted by Ness at Jibber Jabber UK as the theme is flowers - either the flavour or the decoration.