Lemon Chantilly Cake Recipe
If you’re on the hunt for a bright, luscious dessert that feels like sunshine on a plate, you’ve just found your forever favorite. This Lemon Chantilly Cake is a dream come true for lemon lovers and cake enthusiasts alike, combining the perfect balance of tangy citrus zest, moist cake layers, and a dreamy, cloud-like cream cheese frosting. It’s such a delightful treat that’s sure to brighten any gathering or just make your afternoon a little sweeter. Trust me, once you get a slice of this Lemon Chantilly Cake in your hands, you’ll want to make it again and again.
Ingredients You’ll Need
These ingredients are beautifully simple yet indispensable for achieving the perfect texture, tang, and sweetness that make this Lemon Chantilly Cake so special. Each component plays a role, from the fresh lemons that bring life to every bite, to the creamy richness of the frosting that ties it all together.
- 3 cups Cake Flour (or all-purpose flour): Provides a tender yet sturdy structure for the cake layers to stand tall and soft.
- Zest of 2 Lemons: Bursts of aromatic lemon oils infuse the batter with fresh citrus brightness.
- 1/3 cup Freshly Squeezed Lemon Juice (about 1-2 lemons): Adds a vibrant tartness that balances sweetness.
- 1 1/4 cups Granulated Cane Sugar: Sweetness that dissolves perfectly into the batter.
- 2 1/2 tsp. Baking Powder: Helps the cake rise to fluffy perfection.
- 1/4 tsp. Baking Soda: Enhances rise and ensures tender crumb texture.
- 1/2 tsp. Fine Sea Salt: Balances sweetness and sharpens flavors.
- 8 tbsp. Unsalted Butter (softened): Contributes buttery richness and moisture.
- 1/2 cup Olive Oil: Adds a subtle fruity depth and keeps the cake extra moist.
- 3 large Eggs (room temperature): Bind it all together and create lift and richness.
- 1 1/2 cups Whole Milk (room temperature): Softens the batter for a tender crumb.
- 2 tsp. Vanilla Extract: A classic flavor enhancer that rounds out the citrus.
- 1/2 cup Softened Unsalted Butter (for frosting): For creamy, rich frosting texture.
- 8 oz Cream Cheese: The star of the Lemon Chantilly Cake frosting, smooth and tangy.
- 4 cups Powdered Sugar: Sweetens and thickens the frosting.
- 1 1/2 tsp. Vanilla Extract (for frosting): Adds warmth and depth to the whipped cream cheese topping.
- 1/8 tsp. Fine Salt (for frosting): Enhances all frosting flavors.
- 1 tbsp. Heavy Whipping Cream: Creates a fluffy, light frosting texture.
- Yellow Food Coloring (optional): Gives your cake that joyous, sunny hue to match the flavor.
- Optional Lemon Curd (about 1/2 cup): Adds an extra burst of tart, luscious lemon flavor between layers.
How to Make Lemon Chantilly Cake
Step 1: Prepare Your Pans and Preheat
Start by preheating your oven to 350°F and preparing two 8-inch cake pans. Butter the pans and line the bottoms with parchment paper to ensure your delicate layers come out easily. Proper prep here sets you up for success, guaranteeing smooth, even cakes ready for the magic to come.
Step 2: Infuse the Sugar with Lemon Zest
Place the lemon zest and granulated sugar into the bowl of your stand mixer. Rub them together with your fingertips until you release those fragrant lemon oils. This simple step is a flavor game-changer that wakes up the batter with fresh, citrusy notes before you even start mixing.
Step 3: Beat Butter and Eggs for Volume
Add the softened butter and beat on high speed for a couple of minutes until fluffy. Then switch to the whisk attachment and incorporate the eggs one at a time. The batter should nearly double in volume. This airiness is key to your layered cake’s light and tender crumb.
Step 4: Add Citrus Flavors and Liquids
Whisk in the lemon juice, olive oil, and vanilla extract vigorously to keep the batter light. After that, stir in the milk. These wet ingredients harmonize the tang and richness, ensuring every bite is moist and bursting with flavor.
Step 5: Combine Dry Ingredients
In a separate bowl, mix the cake flour, baking powder, baking soda, and sea salt. This ensures even distribution of leavening agents and seasoning that help your cake rise perfectly and taste balanced.
Step 6: Gently Fold Dry Ingredients into Wet
Add the flour mixture to the wet ingredients and whisk gently until the batter is smooth and just combined. Take care not to overmix here, or you risk a tough cake. This gentle touch guarantees a delicate, tender crumb to every slice of your Lemon Chantilly Cake.
Step 7: Bake the Cake Layers
Pour the batter evenly into the prepared pans and bake for 25 to 30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean and the tops turn just a hint of golden. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Step 8: Prepare the Cream Cheese Frosting
In a clean mixing bowl, beat both softened butter and cream cheese until luxuriously smooth. Slowly add powdered sugar on low speed, then mix in vanilla, salt, and heavy cream. Increase speed and whip until the frosting is light, fluffy, and perfectly spreadable. For an extra lemon kick, fold in some lemon zest and juice!
Step 9: Assemble Your Lemon Chantilly Cake
Optional but highly recommended: slice each cooled cake layer in half to make four thinner layers. Spread a generous layer of cream cheese frosting, and for an exciting pop of citrus, add a thin spread of lemon curd. Stack the layers, then frost the entire cake with the remaining frosting. Chill briefly in the fridge to settle, then bring back to room temperature before serving.
How to Serve Lemon Chantilly Cake
Garnishes
Top your Lemon Chantilly Cake with a sprinkle of finely grated lemon zest for that extra zing. Fresh berries like raspberries or blueberries add color and a tart punch that pairs beautifully with the smooth frosting. Edible flowers or candied lemon slices can also elevate the presentation, making it perfect for special occasions.
Side Dishes
Serve alongside a light fruit salad or a scoop of vanilla bean ice cream to complement the bright and creamy flavors of the cake. A cool, herbal tea or a sparkling lemonade would also be a delightful beverage pairing to elevate your dessert experience.
Creative Ways to Present
For a visually stunning touch, try a naked cake style by leaving the sides bare, allowing the yellow layers and creamy frosting to peek through. Alternatively, pipe decorative swirls of frosting or dollops around the edges with a star tip for an elegant finish. A drizzle of lemon glaze or honey on top adds shine and a little extra sweetness.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Chantilly Cake should be stored in an airtight container in the refrigerator to keep the frosting fresh and prevent the cake from drying out. It will stay delicious for up to four days, so you can savor every last bite without worry.
Freezing
You can freeze the assembled cake, but it’s best to do so after wrapping it well with plastic wrap and then aluminum foil to avoid freezer burn. Thaw the cake in the refrigerator overnight before serving, allowing the flavors to come back alive without losing texture.
Reheating
This cake is best enjoyed chilled or at room temperature. If you prefer, let slices warm on the counter for about 30 minutes before digging in. Avoid microwaving, as it may cause the frosting to melt and the texture to change unfavorably.
FAQs
Can I use regular sugar instead of cane sugar?
Absolutely! Regular granulated sugar works perfectly fine in this recipe. Cane sugar adds a subtle depth of flavor, but it’s not a deal-breaker if you don’t have it on hand.
Is it necessary to use olive oil in the batter?
Olive oil adds a lovely moisture and subtle fruitiness, but if you want a milder flavor, you can replace half or all of it with additional butter. This will give you a more classic buttery cake while keeping it moist.
Can I make this cake gluten-free?
To try gluten-free, substitute the cake flour with a gluten-free blend designed for baking, but be aware the texture might differ slightly. Make sure all other ingredients, especially baking powder, are gluten-free certified.
How do I get the frosting perfectly fluffy?
Be sure your butter and cream cheese are fully softened before mixing, then whip on high speed for several minutes until the frosting becomes light and airy. Adding the heavy cream also helps lighten the texture.
What’s the best way to slice and serve this cake?
Use a sharp, serrated knife dipped in hot water and wiped dry before slicing to get clean cuts. Serve at room temperature for the best flavor and texture.
Final Thoughts
This Lemon Chantilly Cake is one of those rare desserts that feels both indulgent and refreshingly light at the same time. It’s perfect for celebrations, tea time, or simply treating yourself when you want something special. I can’t wait for you to try it and see how this beautiful balance of lemony zest and creamy sweetness becomes a new favorite in your kitchen. Happy baking!
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Lemon Chantilly Cake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This luscious Lemon Chantilly Cake combines light, fluffy cake layers infused with fresh lemon zest and juice, layered with a creamy, tangy cream cheese frosting. Perfectly balanced with a hint of olive oil for moisture and optional lemon curd for extra citrus punch, this cake is a refreshing dessert ideal for spring and summer celebrations.
Ingredients
Cake Ingredients
- 3 cups Cake Flour (or all purpose flour)
- Zest of 2 Lemons
- 1/3 cup Freshly Squeezed Lemon Juice (about 1–2 lemons)
- 1 1/4 cups Granulated Cane Sugar
- 2 1/2 tsp. Baking Powder
- 1/4 tsp. Baking Soda
- 1/2 tsp. Fine Sea Salt
- 8 tbsp. Unsalted Butter (softened)
- 1/2 cup Olive Oil
- 3 large Eggs (room temperature)
- 1 1/2 cups Whole Milk (room temperature)
- 2 tsp. Vanilla Extract
Cream Cheese Frosting Ingredients
- 1/2 cup Softened Unsalted Butter
- 8 oz Cream Cheese
- 4 cups Powdered Sugar
- 1 1/2 tsp. Vanilla Extract
- 1/8 tsp. Fine Salt
- 1 tbsp. Heavy Whipping Cream
- Yellow Food Coloring (optional)
Optional Filling
- About 1/2 cup Lemon Curd
Instructions
- Prepare Pans: Preheat oven to 350°F (175°C). Butter and line two 8-inch cake pans with parchment paper. Set aside.
- Mix Lemon Zest and Sugar: In a stand mixer bowl, combine lemon zest and granulated sugar. Rub together with fingers to release oils. Add softened butter and beat on high speed for 2 minutes using the paddle attachment.
- Add Eggs: Switch to the whisk attachment. Add eggs one at a time and beat on high until the mixture doubles in volume, about 2 minutes.
- Add Liquids: Add lemon juice, olive oil, and vanilla extract. Whisk vigorously for 1-2 minutes until the batter is pale and doubled in volume. Then whisk in the milk until fully combined.
- Combine Dry Ingredients: In a separate bowl, mix cake flour, baking powder, baking soda, and salt thoroughly.
- Incorporate Dry into Wet: Add the flour mixture to the wet ingredients. Whisk gently until just combined and smooth. Do not overmix to keep the batter light.
- Divide Batter and Bake: Pour batter evenly into prepared cake pans. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean and tops are slightly golden.
- Cool Cakes: Let cakes cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.
- Slice Layers (Optional): Once cooled, slice each cake layer horizontally to create four thinner layers for more delicate cakes and easier layering.
- Make Cream Cheese Frosting: In a clean bowl, beat softened butter and cream cheese on high with a whisk attachment until smooth, about 2-3 minutes.
- Add Powdered Sugar and Flavorings: On low speed, gradually add powdered sugar until fully absorbed. Add vanilla extract, salt, and heavy cream. Beat on high for 2-3 minutes until light and fluffy. Optionally, add lemon zest and lemon juice for extra lemon flavor or a few drops of yellow food coloring for color.
- Assemble Cake: On a serving plate, layer the cakes by spreading cream cheese frosting between each layer. Add a thin layer (3-4 tablespoons) of lemon curd between each layer if desired. Repeat until all layers are stacked.
- Chill and Serve: Refrigerate the assembled cake for 20 minutes to help flavors meld. Let the cake sit at room temperature, away from direct heat, up to 4 hours before serving. Enjoy your fresh Lemon Chantilly Cake!
Notes
- This recipe makes two 8-9 inch cake layers, which are on the thinner side. For taller cakes, slice layers to create four thinner cakes.
- Use neutral olive oil if you prefer a milder flavor or replace half the olive oil with extra butter for richness.
- Do not overmix batter once flour is added to maintain cake fluffiness.
- Optional lemon curd adds an extra burst of citrus but can be omitted for a simpler cake.
- For a more lemony frosting, add lemon zest and juice to the cream cheese frosting before whipping.
- Store leftover cake covered in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg
Keywords: lemon cake, lemon chantilly cake, cream cheese frosting, citrus cake, spring dessert, easy lemon cake
