Lemon Chantilly Cake

Why You’ll Love This Recipe

I enjoy this recipe because it has a perfect balance of sweet, tangy, and creamy flavors. The lemon zest in the batter makes the cake fragrant and vibrant, while the olive oil keeps it moist and soft. I also like how the frosting is fluffy yet rich, with a subtle lemon flavor that ties everything together. Even though it looks impressive, I find the process straightforward once I break it down into steps.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Lemon Chantilly Cake

• 3 cups cake flour or all-purpose flour
• 1 tbsp lemon zest (about 2 lemons)
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1 1/4 cups granulated cane sugar
• 3 tsp baking powder
• 1/2 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 Buttercream Frosting

• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 6 cups powdered sugar
• 2 tbsp heavy whipping cream
• 2 tbsp fresh lemon juice
• 2 tsp vanilla extract
• 1/8 tsp fine salt
• Optional: lemon zest, yellow food coloring or turmeric

Directions

Lemon Chantilly Cake

1. I start by preheating the oven to 350°F and buttering and lining two 9-inch cake pans with parchment paper.
2. In a mixing bowl, I combine the lemon zest and sugar and rub them together with my fingers to release the natural lemon oils.
3. I add the softened butter and mix until smooth, then beat it until light and fluffy.
4. I add the eggs and whisk until the mixture becomes pale and doubled in volume.
5. Next, I add the lemon juice, olive oil, vanilla extract, and milk, mixing until everything is fully combined.
6. In a separate bowl, I whisk together the flour, baking powder, baking soda, and salt.
7. I slowly add the dry ingredients to the wet mixture and mix just until smooth, being careful not to overmix.
8. I divide the batter evenly between the prepared pans and bake for 25–30 minutes until golden and a toothpick comes out clean.
9. I let the cakes cool for 10 minutes in the pans before transferring them to a rack to cool completely.
10. Once cooled, I slice each cake layer in half to create four thin layers.

Cream Cheese Buttercream Frosting

11. I beat the softened butter and cream cheese together until smooth and creamy.
12. I gradually add the powdered sugar on low speed until fully incorporated.
13. I mix in the vanilla, salt, lemon juice, and cream, then beat on high speed until the frosting becomes light and fluffy.

To Assemble the Cake

14. I place the first cake layer down and spread about 3/4 cup of frosting evenly on top.
15. I repeat this process for each layer, stacking them carefully.
16. I apply a thin crumb coat of frosting around the entire cake and chill it for 10–20 minutes.
17. I finish frosting the cake with the remaining buttercream until smooth and even.
18. I refrigerate the cake briefly before slicing for cleaner layers.

Servings and timing

• Prep Time: 20 minutes
• Cook Time: 20–30 minutes
• Resting Time: 2 hours
• Total Time: 2 hours 40 minutes
• Servings: 12

Variations

• I sometimes add a layer of lemon curd between the cake layers for extra tanginess.
• I like using orange zest instead of lemon for a citrus variation.
• I occasionally reduce the sugar slightly for a less sweet version.
• When I want a lighter frosting, I whip in extra cream for more airiness.
• I also enjoy decorating the cake with fresh berries or edible flowers.

storage/reheating

I store the cake in an airtight container in the refrigerator for up to 5 days. Before serving, I let it sit at room temperature for about 20–30 minutes so the frosting softens. I do not reheat this cake since it is meant to be enjoyed chilled or at room temperature.

FAQs

Can I make this cake ahead of time?

I often bake the cake layers a day ahead and frost it the next day for easier assembly.

Can I use all-purpose flour instead of cake flour?

I can use all-purpose flour, but I find cake flour gives a softer, more delicate texture.

Why do I rub the lemon zest into the sugar?

I do this to release the lemon oils, which gives the cake a stronger citrus flavor.

Can I freeze the cake?

I can freeze the unfrosted cake layers for up to 2 months and thaw them before assembling.

Why is my frosting too soft?

I find that chilling it briefly or adding a little more powdered sugar helps firm it up.

Conclusion

I always enjoy making this lemon Chantilly cake because it feels bright, soft, and beautifully balanced between sweet and tangy. The fluffy lemon layers and creamy frosting create a dessert that feels elegant yet comforting. Whether I serve it for a celebration or a simple gathering, it always brings a fresh, citrusy finish to the table.

Print