Lemon Chantilly Cake
A delightful dessert that perfectly balances sweetness and tartness, featuring bright lemon flavor, fluffy texture, and a luscious frosting.
Ingredients
For the Cake
- 1 cup unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1/2 cup freshly squeezed lemon juice
- Zest from 2 lemons
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup milk
For the Frosting
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- 1 cup heavy cream
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them.
- In a large mixing bowl, combine the softened butter and granulated sugar, beating until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice, lemon zest, and vanilla extract until smooth.
- In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add this mixture to the creamed mixture, alternating with the milk, starting and finishing with flour.
- Pour the batter into the prepared pans, smoothing the tops. Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
Frosting and Assembly
- Beat the cream cheese until smooth, gradually adding powdered sugar. Slowly incorporate heavy cream and mix until fluffy.
- Once cooled, layer frosting between the cake layers and cover the top and sides generously.
- Slice, serve, and enjoy your Lemon Chantilly Cake.
Notes
Ensure all ingredients are at room temperature for best results. Level domed tops with a serrated knife if necessary. To enhance lemon flavor, consider brushing with lemon simple syrup before frosting.