Lemon Chiffon Cake with Blueberry-Coriander Buttercream Recipe

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Lemon Chiffon Cake with Blueberry-Coriander Buttercream Recipe
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This Lemon Chiffon Cake with Blueberry-Coriander Buttercream looks (and tastes) like a work of art:

, fresh blueberries, sliced kumquats, Meyer lemon wedges, mint leaves, and edible flowers, for garnishPreheat oven to 350°F. Spray 2 nonstick round cake pans with baking spray; set aside.

Wipe mixer bowl clean. Beat egg yolks and sugar on medium-high speed until doubled in volume and glossy, 5 to 8 minutes. Reduce speed to medium; gradually add milk. Add lemon zest and juice, beating until combined, stopping to scrape down sides of bowl as needed. Gradually add cooled melted butter, beating until smooth, about 1 minute.

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