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
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 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
