Description
A delicious lemon Chantilly cake with bright citrus sponge layers and cream cheese buttercream frosting. Perfect for celebrations and refreshing summer desserts.
Ingredients
— For the Lemon Chantilly Cake —
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
— For the Cream Cheese Buttercream Frosting —
1/2 cup unsalted butter, softened
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)
1/2 cup lemon curd (optional)
Instructions
1. Preheat oven to 350°F. Grease and line two 8-inch pans.
2. Rub lemon zest into sugar until fragrant. Beat with butter for 2 minutes.
3. Add eggs and beat until doubled in volume.
4. Mix in lemon juice, olive oil, vanilla, and milk.
5. Combine flour, baking powder, baking soda, and salt in a bowl. Add to wet mixture. Whisk gently until smooth.
6. Divide batter between pans and bake 25–30 minutes. Cool 10 minutes, then transfer to racks.
7. For frosting, beat butter and cream cheese until smooth. Add powdered sugar gradually, then vanilla, salt, and cream. Whip until fluffy.
8. Layer cake with frosting and lemon curd. Frost exterior and decorate with zest or lemon slices.
Notes
Use mild olive oil for best flavor.
Bake layers one day in advance for deeper taste.
Store frosted cake in fridge up to 4 days.
Freeze unfrosted layers up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 35g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg