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

Scale

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