Luscious Lemon Chantilly Cake

This light lemon Chantilly cake brings a refreshing citrus brightness balanced by a creamy and tangy cream cheese frosting. It is an elegant dessert that is perfect for celebrations or whenever you want a sweet but not too heavy treat. The texture is airy and moist, making it a crowd-pleaser in my home, especially on warm spring afternoons.

Ingredients

• Cake flour: Three cups for a tender crumb sift it if you can to keep the cake light
• Zest of two lemons: The zest carries the essential oils that give fresh lemon aroma and flavor
• Freshly squeezed lemon juice: One third of a cup adds bright natural acidity that cuts through the sweetness
• Granulated cane sugar: One and a quarter cups for balanced sweetness with subtle caramel hints from cane sugar
• Baking powder: Two and a half teaspoons for leavening to make the cake rise perfectly
• Baking soda: A quarter teaspoon helps with browning and softness
• Fine sea salt: Half a teaspoon intensifies the lemon flavor and balances sweetness
• Unsalted butter: Eight tablespoons softened to blend smoothly with the sugar and add richness
• Olive oil: Half a cup adds moistness and a slight fruity note choose a mild variety if you prefer
• Large eggs: Three at room temperature to provide structure and richness
• Whole milk: One and a half cups warmed to room temperature for smooth batter and tender texture
• Vanilla extract: Two teaspoons enhances all the flavors naturally
• Softened unsalted butter: Half a cup for the frosting creamy and helps with smooth spread
• Cream cheese: Eight ounces softened to ensure a silky frosting without lumps
• Powdered sugar: Four cups for the frosting’s sweetness and smooth texture
• Fine salt: One eighth teaspoon in the frosting balances sweetness and sharpness
• Heavy whipping cream: One tablespoon to lighten the frosting for fluffiness
• Yellow food coloring: Optional to brighten the frosting color for presentation
• Lemon curd: Optional about half a cup adds an extra layer of tangy lemon flavor between cake layers

Step-by-Step Instructions

Sift and prepare cake pans:

Preheat your oven to 350 degrees Fahrenheit. Butter two eight-inch cake pans and line them with parchment paper to ensure your cake layers come out clean and intact after baking.

Extract lemon oils with sugar:

In a large mixing bowl combine the lemon zest with the granulated sugar. Rub them together vigorously with your fingers. This step releases essential oils from the zest giving the cake its intense lemon aroma and flavor.

Cream butter with sugar:

Add the softened butter to the lemon sugar mixture. Using the paddle attachment of your stand mixer beat the mixture on high speed for two minutes. This creates a light and creamy base for the cake.

Incorporate eggs:

Switch to the whisk attachment and add the eggs one at a time. Beat on medium-high speed for two minutes until the batter has doubled in volume and is pale in color. This aerates the batter for a tender crumb.

Add lemon juice oil vanilla and milk:

Pour in the freshly squeezed lemon juice olive oil and vanilla extract. Whisk vigorously for one to two minutes until the mixture becomes light and silky. Then gradually whisk in the whole milk to create a smooth batter.

Combine dry ingredients:

In a separate bowl whisk together the cake flour baking powder baking soda and fine sea salt evenly. This prepares the leavening agents and salt to be incorporated without clumps.

Mix dry and wet ingredients:

Carefully add the dry ingredients to the wet lemon mixture. Whisk just until the flour disappears and the batter is smooth. Do not overmix here or the cake layers could become dense.

Divide and bake:

Evenly divide the cake batter between the two prepared pans. Bake in the preheated oven for twenty-five to thirty minutes until a toothpick inserted in the center comes out clean and the tops are lightly golden.

Cool the cake:

Allow the cakes to cool in the pans for about ten minutes. Then gently remove them from the pans and transfer to wire racks to cool completely. This step prevents the frosting from melting.

Optional layer cutting:

Once cooled you may slice each cake layer horizontally to create four thinner layers perfect for stacking and frosting for a refined look.

Make the cream cheese frosting:

In a clean bowl beat the softened butter and cream cheese on high speed until completely smooth and creamy about two to three minutes. Reduce speed to low and gradually add powdered sugar until fully incorporated. Then add vanilla extract salt and heavy cream. Beat on high again for two to three minutes until the frosting is light and fluffy.

Assemble the cake:

Spread a thin layer of cream cheese frosting on the first cake layer followed by about three to four tablespoons of lemon curd if using. Repeat for each layer and top with the remaining frosting. Chill briefly to set if you have time then bring to room temperature before serving so the flavors sing.

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Storage Tips

Store this lemon Chantilly cake tightly wrapped in the refrigerator to keep the frosting fresh. It stays good for up to four days. To maintain the fluffy texture bring slices to room temperature before serving. If you want to freeze leftovers wrap slices well in plastic wrap and foil and thaw in the fridge overnight.

Ingredient Substitutions

You can swap olive oil for more softened butter if you prefer a richer and less fruity cake. For dairy-free options substitute milk with almond or oat milk and use vegan cream cheese alternatives. If lemons are out of season lime zest and juice can be used as a lovely twist but expect a slightly different flavor profile.

Serving Suggestions

This cake pairs wonderfully with fresh berries and a light dusting of powdered sugar for a simple finish. A cup of green tea or a crisp glass of sparkling wine elevates the fresh citrus vibe. For a special occasion consider decorating with thin lemon slices or candied lemon peel to highlight the lemon theme visually and flavor-wise.

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Frequently Asked Questions

→ How do I ensure the cake stays moist and tender?

Using a combination of softened butter and olive oil adds moisture while keeping the crumb light. Don't overmix once adding flour to avoid a dense texture.

→ What role does lemon zest play in the cake?

Lemon zest releases essential oils that enhance the fresh, vibrant citrus aroma and flavor throughout the cake.

→ Can I substitute the cream cheese frosting with another frosting?

Yes, a whipped buttercream or mascarpone frosting would complement the lemon flavor, but cream cheese adds a subtle tang and creaminess that balances the citrus.

→ How long should I chill the cake before serving?

Chill the layered cake for about 20 minutes to allow the frosting and lemon curd to set and flavors to blend, but let it sit at room temperature for up to 4 hours before serving.

→ Is it recommended to slice the cake layers thinner?

Slicing layers thinner creates a more delicate structure and allows for more frosting between layers, enhancing the overall texture and flavor balance.