Lemon Chantilly Cake
Soft and moist lemon Chantilly cake layered with tangy lemon frosting and cream cheese buttercream for a bright and delicious homemade dessert.
- Prep Time: 20 minutes
- Cook Time: 20–30 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 servings
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American, Bakery-Style
- Diet: Vegetarian
Ingredients
For the Lemon 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 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
For the Cream Cheese Buttercream
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 salt
Optional: lemon zest
Optional: yellow food coloring or turmeric
Instructions
Make the Lemon Cake
Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
Rub lemon zest and sugar together to release oils and enhance flavor.
Add softened butter and mix until combined, then beat until light and fluffy.
Add eggs and beat until the mixture becomes pale and doubled in volume.
Mix in lemon juice, olive oil, vanilla, and milk.
In a separate bowl, whisk flour, baking powder, baking soda, and salt.
Gradually add dry ingredients into wet mixture and mix until just combined.
Divide batter evenly between cake pans.
Bake for 25–30 minutes or until a toothpick comes out clean.
Cool for 10 minutes in pans, then transfer to a rack to cool completely.
Once cooled, slice each cake into two layers for a total of four layers.
Make the Frosting
Beat butter and cream cheese together until smooth and fluffy.
Slowly add powdered sugar on low speed until fully incorporated.
Mix in vanilla, salt, lemon juice, and cream.
Beat on high for 4–5 minutes until light and fluffy.
Assemble the Cake
Spread frosting between each cake layer (about 3/4 cup per layer).
Apply a thin crumb coat over the entire cake. Chill for 10–20 minutes.
Frost the outside of the cake with remaining buttercream.
Decorate with optional lemon zest.
Chill or serve immediately.
Notes
Rubbing lemon zest into sugar intensifies the citrus flavor.
Olive oil adds moisture and a soft crumb (use light olive oil for milder taste).
Don’t overmix after adding flour to keep the cake tender.
Chilling between frosting layers helps create a cleaner finish.
Best served slightly chilled or at room temperature.
Find it online: https://allcookedup.com/lemon-chantilly-cake/
