Lemon Chantilly Cake Recipe
If you’ve been searching for a cake that bursts with brightness and lightness all at once, the Lemon Chantilly Cake is your new best friend in the kitchen. This cake combines the zesty tang of fresh lemons with a luxuriously smooth and fluffy Chantilly frosting, creating a dessert that feels both indulgent and refreshingly vibrant. Whether you’re celebrating a special occasion or just craving a slice of sunshine, this Lemon Chantilly Cake will brighten up any day with its perfect balance of sweet and tart, moist crumb, and melt-in-your-mouth frosting. Trust me, once you try it, it becomes a fast favorite.
Ingredients You’ll Need
Gathering these straightforward but essential ingredients is the first step to crafting your delectable Lemon Chantilly Cake. Each item plays a vital role, from the soft butter and cake flour providing structure to the fresh lemon juice and zest infusing the cake with that iconic citrus punch.
- 3 cups Cake Flour: Gives the cake its tender, light texture.
- Zest of 2 Lemons: Adds fragrant lemon oils and a fresh aroma.
- 1/3 cup Freshly Squeezed Lemon Juice: Provides vibrant flavor and natural acidity.
- 1 1/4 cups Granulated Cane Sugar: Sweetens and helps create the perfect crumb.
- 2 1/2 tsp Baking Powder: Ensures the cake rises nicely and stays light.
- 1/4 tsp Baking Soda: Balances the acidity for even rise and softness.
- 1/2 tsp Fine Sea Salt: Enhances all the flavors beautifully.
- 8 tbsp Unsalted Butter (softened): Adds richness and moisture to the batter.
- 1/2 cup Olive Oil: Keeps the cake delightfully moist with a subtle fruitiness.
- 3 large Eggs (room temperature): Build structure and lend natural tenderness.
- 1 1/2 cups Whole Milk (room temperature): Balances moisture and creates a smooth batter.
- 2 tsp Vanilla Extract: Provides warmth and depth beneath the lemon’s brightness.
- 1/2 cup Softened Unsalted Butter (for frosting): Creates the creamy base of the Chantilly frosting.
- 8 oz Cream Cheese: Adds subtle tang and velvety texture to the frosting.
- 4 cups Powdered Sugar: Sweetens and thickens the Chantilly cream.
- 1 1/2 tsp Vanilla Extract (for frosting): Enhances the flavor of the frosting perfectly.
- 1/8 tsp Fine Salt: Balances sweetness and highlights the cream cheese.
- 1 tbsp Heavy Whipping Cream: Lightens and gives the frosting a silky finish.
- Yellow Food Coloring (optional): For that irresistible sunny hue.
- Optional Lemon Curd (about 1/2 cup): An extra layer of luscious zing between the cake layers.
How to Make Lemon Chantilly Cake
Step 1: Prep and Infuse Your Sugar
Start by heating your oven to 350°F and prepping two 8-inch cake pans with butter and parchment paper — this will help you get those perfect layers without sticking. Then, in your mixer bowl, rub together the lemon zest and sugar with your fingers; this little step releases those essential oils that kick off the cake’s incredible citrus aroma and flavor.
Step 2: Cream Butter and Eggs for Fluffy Batter
Add the softened butter to the lemon-scented sugar and beat on high for a good two minutes until creamy. Swap your paddle for the whisk attachment, then beat in the eggs one by one, continuing to whisk until the mixture doubles in volume and becomes airy — this is what leads to a tender, cloud-like crumb in your final cake.
Step 3: Incorporate the Citrus and Liquids
Pour in lemon juice, olive oil, and vanilla extract next, whisking vigorously to infuse the batter with brightness and smoothness. Slowly add the whole milk and mix until everything is combined. This step ensures your batter is smooth and beautifully balanced between citrus zing and creamy texture.
Step 4: Combine Dry Ingredients Gently
In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt. Add these dry ingredients to your wet mixture and stir gently until just combined — overmixing at this stage could toughen the cake, so a quick, light fold is all you need to keep it soft and delicate.
Step 5: Bake Your Cake Layers
Pour the batter evenly into the prepared pans and slide them into the oven. Bake for 25 to 30 minutes, checking doneness by inserting a toothpick into the center — it should come out clean. The cakes will have a slight golden top and a delightful springy texture when pressed gently.
Step 6: Cool and Slice for Perfect Layers
Let the cakes cool in the pans for 10 minutes before removing them to wire racks to cool completely. For a more elegant stack, carefully slice each cooled cake layer in half horizontally to create four thinner layers, perfect for layering with that luscious Chantilly frosting and optional lemon curd.
Step 7: Craft the Creamy Chantilly Frosting
Beat the softened butter and cream cheese together until silky smooth, then gradually whisk in powdered sugar on low speed so it absorbs perfectly without a mess. Add vanilla, salt, and heavy cream and then beat on high for 2-3 minutes until the frosting is light and fluffy — this magestic topping is what truly elevates the Lemon Chantilly Cake to an unforgettable masterpiece.
Step 8: Assemble the Cake
Spread a layer of the cream cheese Chantilly frosting between each cake layer and add a thin spread of lemon curd if you have it on hand for a vibrant extra burst of citrus. Once assembled, pop the cake into the fridge for about 20 minutes to let the flavors marry, then bring it out to room temperature before serving to showcase that perfect texture and bright lemon notes.
How to Serve Lemon Chantilly Cake
Garnishes
A little garnish goes a long way! Try zesting fresh lemon on top or sprinkling edible flowers or finely chopped pistachios for an elegant pop of color and texture. A few fresh berries also complement the cake’s citrus tone beautifully and make your dessert plate feel restaurant-ready.
Side Dishes
This Lemon Chantilly Cake pairs gorgeously with a light accompaniment like a mixed green salad featuring tangy vinaigrette or a scoop of vanilla bean ice cream for an extra creamy delight. A hot cup of Earl Grey tea or a bright citrusy cocktail can also round out the experience sweetly.
Creative Ways to Present
Serve this cake on a pretty cake stand with several slices arranged slightly overlapping, letting guests admire the layers. For a twist, transform the cake into mini trifles by layering cake crumbs, Chinontilly frosting, and lemon curd in individual glasses — an elegant, bite-sized way to share this treat at a party.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Lemon Chantilly Cake tightly with plastic wrap or store it in an airtight container to maintain moisture and freshness. Keep refrigerated due to the cream cheese frosting, and it will stay delicious for up to 3 days.
Freezing
If you want to savor this cake later, freeze individual layers or the whole cake (wrapped thoroughly) for up to 2 months. Thaw overnight in the fridge and give the frosting a quick stir if needed before reassembling or serving.
Reheating
This cake is best enjoyed chilled or at room temperature, so reheating is not recommended as it can affect the texture of the Chantilly frosting and cake crumb. Simply bring it out a bit before serving for the best experience.
FAQs
Can I use regular all-purpose flour instead of cake flour?
Yes, you can substitute all-purpose flour, but the cake might be slightly denser. To keep it tender, consider removing 2 tablespoons of flour per cup and replacing with cornstarch.
Is olive oil necessary for the cake?
Olive oil adds moistness and a subtle fruity note, but if your olive oil flavor is strong, you can use a neutral oil or adjust the butter quantity as noted in the recipe tips.
Can I make the frosting without cream cheese?
For this Lemon Chantilly Cake, cream cheese is key for that signature tang and creaminess. You could try a classic Chantilly cream using heavy cream and sugar, but the flavor and texture will differ.
How can I make the frosting more lemony?
Simply add the zest of one lemon and 2-3 tablespoons of freshly squeezed lemon juice into the frosting. This will brighten the flavor and complement the cake even more.
Can I use lemon curd from a jar?
Absolutely! Store-bought lemon curd works wonderfully if you want to save time. Just use it sparingly between layers to avoid overpowering the cake.
Final Thoughts
Creating the Lemon Chantilly Cake is like capturing a burst of sunshine in every bite, and it’s honestly one of those recipes that feels both luxurious and approachable to make. Whether it’s your first time or you’re already a citrus dessert enthusiast, I hope you give this recipe a whirl and enjoy every zesty, fluffy, and creamy slice as much as I do. It’s not just a cake — it’s an experience worth sharing with the people you love.
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Lemon Chantilly Cake Recipe
- Total Time: 55 minutes
- Yield: 8 to 10 servings 1x
- Diet: Vegetarian
Description
This delectable Lemon Chantilly Cake features tender, lemon-infused layers paired with a light and creamy cream cheese frosting. Bright lemon zest and juice blend with a subtle olive oil base to create a moist cake with a perfect balance of tangy and sweet flavors. The optional addition of lemon curd between layers adds an extra citrus burst, making this dessert ideal for lemon lovers looking for an elegant, refreshing treat.
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 and preheat: Preheat your oven to 350°F (175°C). Butter two 8-inch cake pans and line them with parchment paper. Set aside.
- Infuse sugar with lemon zest: In the bowl of a stand mixer, combine the lemon zest with granulated sugar. Rub together with your fingers to release the oils from the zest, enhancing lemon flavor. Add softened butter and beat on high with paddle attachment for 2 minutes until fluffy.
- Add eggs: Switch to the whisk attachment. Add eggs one at a time and beat on high for 2 minutes, until the mixture is doubled in volume and light.
- Incorporate liquids: Add fresh lemon juice, olive oil, and vanilla extract. Whisk vigorously for 1 to 2 minutes until pale and doubled in volume. Then add the whole milk and whisk to combine thoroughly.
- Mix dry ingredients: In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt until well combined.
- Combine wet and dry: Add flour mixture to the wet lemon mixture and whisk gently just until smooth and incorporated. Avoid overmixing to keep cake tender.
- Divide batter and bake: Pour batter evenly into prepared pans. Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean and tops are lightly golden.
- Cool cakes: Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Slice layers (optional): Once completely cooled, slice each cake horizontally in half if you wish to create four thinner cake layers for more filling.
- Make frosting: In a clean bowl, beat softened butter and cream cheese on high speed until smooth and creamy, about 2 to 3 minutes using a stand mixer with whisk attachment.
- Add sugar and flavorings: On low speed, gradually add powdered sugar until fully incorporated. Mix in vanilla extract, salt, and heavy cream. Beat on high speed for 2 to 3 minutes until light, fluffy, and spreadable. Optionally add yellow food coloring and additional lemon zest and juice for more lemon flavor.
- Assemble cake: Spread a thin layer of cream cheese frosting on the first cake layer, then optionally spread 3 to 4 tablespoons of lemon curd. Repeat layering with remaining cake layers and frosting. Finish with a smooth coat of frosting on top and sides.
- Chill and serve: Refrigerate assembled cake for at least 20 minutes to set flavors, then bring to room temperature for up to 4 hours before serving. Enjoy the bright, delicate lemon cake!
Notes
- This recipe yields two 8-9 inch cake layers that are intentionally on the thinner side to create delicate, light cake layers.
- If you prefer a milder olive oil flavor, substitute half the olive oil with an equal amount of softened butter (3/4 cup butter + 1/4 cup olive oil total) for a balanced richness.
- Do not overmix the batter after adding flour to prevent tough texture.
- For extra lemon flavor in frosting, add lemon zest and a few tablespoons of lemon juice.
- The cake is best served the day it’s assembled but can be chilled for up to 24 hours refrigerated.
- Using room temperature eggs and milk ensures better emulsification and a tender crumb.
- The optional lemon curd layer adds an extra burst of citrus flavor and moisture to the cake.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 380 kcal
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 40 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 85 mg
Keywords: Lemon Chantilly Cake, lemon cake, cream cheese frosting, lemon dessert, citrus cake, homemade cake, lemon frosting
