Light Lemon Chantilly Cake (Print Version)

# Ingredients:

→ Cake Batter

01 - 3 cups cake flour
02 - Zest of 2 lemons
03 - 1 1/4 cups granulated cane sugar
04 - 2 1/2 teaspoons baking powder
05 - 1/4 teaspoon baking soda
06 - 1/2 teaspoon fine sea salt
07 - 8 tablespoons unsalted butter, softened
08 - 1/2 cup olive oil
09 - 3 large eggs, room temperature
10 - 1 1/2 cups whole milk, room temperature
11 - 1 1/2 teaspoons vanilla extract
12 - 1/3 cup freshly squeezed lemon juice

→ Cream Cheese Frosting

13 - 1/2 cup unsalted butter, softened
14 - 8 ounces cream cheese, softened
15 - 4 cups powdered sugar
16 - 1 1/2 teaspoons vanilla extract
17 - 1/8 teaspoon fine salt
18 - 1 tablespoon heavy whipping cream
19 - Yellow food coloring (optional)

→ Additional

20 - Lemon curd, about 1/2 cup (optional)

# Instructions:

01 - Preheat oven to 350°F. Butter and line two 8-inch cake pans with parchment paper. Set aside.
02 - Combine lemon zest and sugar in a mixing bowl; rub together to release oils. Add softened butter and beat on high with paddle attachment for 2 minutes.
03 - Switch to whisk attachment and add eggs; beat on high for 2 minutes until mixture doubles in volume.
04 - Whisk in lemon juice, olive oil, and vanilla extract vigorously for 1-2 minutes until pale and doubled in volume. Then whisk in milk.
05 - In a separate bowl, sift together cake flour, baking powder, baking soda, and salt.
06 - Gradually add dry ingredients to wet mixture and whisk until just combined and smooth. Avoid overmixing.
07 - Divide batter evenly between prepared pans. Bake for 25-30 minutes until a toothpick inserted in center comes out clean and tops are lightly golden.
08 - Allow cakes to cool in pans for 10 minutes before removing to wire racks to cool completely.
09 - Once completely cooled, slice each cake in half horizontally to create four layers.
10 - Beat softened butter and cream cheese on high until smooth, about 2-3 minutes. On low speed, gradually add powdered sugar until absorbed. Add vanilla, salt, and heavy cream. Beat on high until light and fluffy, 2-3 minutes. Add yellow food coloring if desired.
11 - Layer cake with frosting and spread a thin layer of lemon curd (3-4 tablespoons) between layers. Chill cake in refrigerator for 20 minutes to develop flavors. Bring to room temperature before serving.

# Notes:

01 - For a milder citrus flavor, use a neutral olive oil or substitute part with additional butter.
02 - Slicing cake layers thinly enhances presentation and texture.
03 - Refrigerating before serving allows flavors to meld beautifully.

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