Light, elegant, and bursting with fresh citrus flavor, this Gluten-Free Lemon Chiffon Cake with Blueberry-Coriander Buttercream is a showstopping dessert that is perfect for spring and summer celebrations. Delicate chiffon cake layers are infused with bright lemon zest and juice, then filled with silky Meyer lemon curd and wrapped in a cloud-like blueberry Swiss meringue buttercream flavored with a hint of warm coriander.
The combination of tangy lemon, sweet blueberries, and subtle spice creates a beautifully balanced cake that feels both refreshing and sophisticated. Every slice delivers layers of flavor and texture, from the tender gluten-free chiffon cake to the creamy lemon filling and smooth buttercream frosting. Finished with fresh berries, citrus, mint, and edible flowers, this stunning layer cake looks just as impressive as it tastes.
Whether you are planning a birthday celebration, bridal shower, Easter gathering, Mother’s Day brunch, or summer dinner party, this gluten-free lemon cake is guaranteed to be the centerpiece of the dessert table.
Prep Time
1 hour 30 minutes
Cook Time
20 minutes
Chill Time
1 hour
Total Time
2 hours 50 minutes
Servings
12 servings
Blueberry-Coriander Jam
1 teaspoon coriander seeds, toasted and ground, or ¾ teaspoon coriander powder
3 cups fresh or frozen blueberries
½ cup granulated sugar
1½ teaspoons lemon zest
¼ cup fresh lemon juice
Kosher salt, to taste
Meyer Lemon Curd
½ cup granulated sugar
1 tablespoon Meyer lemon zest
½ cup fresh Meyer lemon juice
2 large eggs
2 large egg yolks
¼ teaspoon kosher salt
7 tablespoons cold unsalted butter, cubed
Or 1½ cups prepared lemon curd
Gluten-Free Lemon Chiffon Cake
Baking spray
1½ cups granulated sugar
1¼ cups finely ground white rice flour
½ cup potato starch
¼ cup tapioca starch
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon xanthan gum
7 large eggs, separated
¾ cup water
½ cup neutral oil
2 teaspoons vanilla extract
¼ teaspoon cream of tartar
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
Blueberry-Coriander Swiss Meringue Buttercream
4 large egg whites, room temperature
1 cup granulated sugar
2½ cups unsalted butter, softened
¾ cup strained blueberry-coriander jam
¾ teaspoon kosher salt
Garnishes
Fresh blueberries
Sliced kumquats
Meyer lemon wedges
Fresh mint leaves
Edible flowers
Create the Blueberry-Coriander Jam
Begin by toasting the coriander seeds in a small saucepan over medium heat until fragrant and lightly golden. This simple step brings out the spice’s natural citrus notes and adds depth to the finished cake.
Grind the cooled seeds into a fine powder.
Add the blueberries, sugar, lemon zest, lemon juice, and coriander to the saucepan. Cook over medium-high heat, stirring occasionally, until the berries break down and the mixture thickens into a glossy jam, about 10 to 12 minutes.
Season lightly with kosher salt.
Reserve ¾ cup of the jam for decorating the finished cake. Strain the remaining jam through a fine-mesh sieve, pressing firmly to extract a smooth seedless jam for the buttercream. Allow it to cool completely before using.
Prepare the Meyer Lemon Curd
In a heatproof bowl, whisk together the sugar, Meyer lemon zest, lemon juice, eggs, egg yolks, and salt until smooth.
Place the bowl over a saucepan of gently simmering water. Continue whisking constantly until the mixture thickens and coats the back of a spoon.
Remove from the heat and whisk in the butter a few pieces at a time until silky and smooth.
Strain the curd through a fine-mesh sieve into a clean bowl. Cover with plastic wrap pressed directly against the surface to prevent a skin from forming.
Refrigerate until thoroughly chilled.
For convenience, store-bought lemon curd may be substituted.
Bake the Lemon Chiffon Cake Layers
Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
Using a stand mixer, beat the egg whites and cream of tartar until stiff peaks form. Transfer the whipped whites to a separate bowl.
In the same mixer bowl, beat the egg yolks and sugar until very pale, thick, and fluffy, about 5 to 8 minutes.
Slowly add the water, oil, vanilla extract, lemon zest, and lemon juice.
In a separate bowl, whisk together the rice flour, potato starch, tapioca starch, baking powder, salt, and xanthan gum.
Gradually fold the dry ingredients into the egg yolk mixture.
Gently fold in the whipped egg whites in several additions, keeping as much air in the batter as possible.
Divide the batter evenly between the prepared cake pans.
Bake for 18 to 22 minutes or until lightly golden and springy to the touch.
Allow the cakes to cool for 10 minutes before transferring them to wire racks to cool completely.
Make the Blueberry-Coriander Buttercream
Combine the egg whites and sugar in a heatproof bowl.
Set the bowl over simmering water and whisk continuously until the sugar dissolves completely and the mixture reaches 160 degrees Fahrenheit.
Transfer to a stand mixer and beat on high speed until glossy, stiff peaks form and the bowl feels cool.
With the mixer running on medium speed, add the softened butter one tablespoon at a time.
Continue mixing until the buttercream becomes smooth, light, and silky.
Add the strained blueberry-coriander jam and kosher salt. Beat until fully incorporated and evenly colored.
Assemble the Cake
Place one cake layer onto a serving plate or cake stand.
Spread approximately 1½ cups of buttercream over the surface, creating a border around the outer edge.
Fill the center with the chilled Meyer lemon curd and spread evenly.
Top with the second cake layer.
Apply a thin crumb coat of buttercream and refrigerate for 15 minutes.
Cover the cake with the remaining buttercream, smoothing the sides or creating decorative swirls.
Finish by spooning small amounts of the reserved blueberry-coriander jam over the top and decorating with fresh blueberries, kumquat slices, lemon wedges, mint leaves, and edible flowers.
Chill Before Serving
Refrigerate the assembled cake for at least 30 minutes before slicing.
Allow the cake to sit at room temperature for about 20 to 30 minutes before serving to ensure the softest texture and fullest flavor.
The blueberry-coriander jam and lemon curd can be prepared up to two days ahead, making assembly much easier on serving day.
Meyer lemons offer a naturally sweeter and more floral flavor, but regular lemons work beautifully as a substitute.
Room-temperature ingredients help create the signature light texture that chiffon cakes are known for.
Do not be alarmed if the Swiss meringue buttercream appears curdled during mixing. Continue beating and it will become smooth and creamy.
For the most stable buttercream, ensure the meringue has cooled completely before adding the butter.
Store the finished cake covered in the refrigerator for up to 4 days.
