Name: Lemon Chantilly Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Fusion
Ingredients: For the Cake; 3 cups cake flour (or all-purpose); Zest of 2 lemons; 1/3 cup lemon juice (fresh); 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 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; Optional: lemon zest, juice, or food coloring; Optional: 1/2 cup lemon curd

Description

A bright and moist Lemon Chantilly Cake with layers of citrus sponge, cream cheese buttercream, and optional lemon curd. Perfect for spring celebrations and gatherings.

Ingredients

Scale

For the Cake

3 cups cake flour (or all-purpose)

Zest of 2 lemons

1/3 cup lemon juice (fresh)

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 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

Optional: lemon zest, juice, or food coloring

Optional: 1/2 cup lemon curd

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Instructions

1. Preheat oven to 350°F. Grease and line two 8” pans.

2. Rub lemon zest into sugar until fragrant. Add softened butter, beat until creamy.

3. Switch to whisk, add eggs one by one, beating until doubled in volume.

4. Add lemon juice, olive oil, vanilla, and milk. Whisk until smooth.

5. Mix flour, baking powder, baking soda, and salt. Fold into wet mixture until just combined.

6. Divide batter between pans, smooth tops, and bake 25–30 minutes.

7. Cool in pans 10 minutes, then transfer to rack to cool completely.

8. Make frosting: beat butter and cream cheese until smooth.

9. Add powdered sugar gradually, then vanilla, salt, and cream. Beat until fluffy.

10. Optional: add zest and juice for lemon flavor.

11. Layer cakes with frosting and lemon curd. Frost top and sides.

12. Decorate with zest curls, lemon slices, or berries.

Notes

For milder flavor, replace half olive oil with butter.

Cool completely before frosting to avoid melting.

Cake layers can be baked ahead and refrigerated overnight.

Store leftovers in fridge up to 4 days. Freeze unfrosted sponge for longer storage.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Fusion

Nutrition

Serving Size: 1 slice
Calories: 390
Sugar: 32g
Sodium: 190mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 1g
Protein: 5g
Cholesterol: 85mg