Lemon Chantilly cake takes me back to a sunny afternoon when I decided to surprise my friends with a bright and airy dessert because I wanted something that felt light yet indulgent and I remember zesting lemons in my kitchen while the golden sun poured through the window and the scent was so fresh and joyful and it felt like capturing a bit of sunshine on a plate to share with everyone.

Ever since that day, I’ve loved making this cake for celebrations or whenever I need a little boost of brightness and each layer is soft and delicate and the whipped Chantilly cream with lemon zest makes it feel so luxurious and now it’s one of those recipes I always come back to when I want something that looks stunning and tastes even better.
Ingredients
- Here’s what I use for this recipe. You can always make substitutions if you prefer!
- All-purpose flour – Creates a soft and fluffy cake structure.
- Baking powder – Helps the cake layers rise beautifully.
- Salt – Balances the sweetness and enhances the lemon flavor.
- Unsalted butter – Adds rich flavor and tender texture to the cake.
- Granulated sugar – Sweetens the cake and helps create a light crumb.
- Eggs – Provide structure and richness.
- Whole milk – Keeps the cake moist and smooth.
- Fresh lemon juice – Infuses the cake with bright, tangy flavor.
- Lemon zest – Adds extra citrus fragrance and depth.
- Heavy cream – Whips into a silky Chantilly topping.
- Powdered sugar – Sweetens the whipped cream without adding graininess.
- Vanilla extract – Brings warmth and rounds out the flavors.
Tools You’ll Need
- Mixing bowls – To separate and combine dry and wet ingredients easily.
- Electric mixer or stand mixer – For creaming butter and whipping Chantilly cream.
- Whisk – To blend ingredients smoothly and incorporate air.
- Rubber spatula – For folding and scraping the sides of bowls gently.
- Measuring cups and spoons – To get every measurement precise.
- 8-inch cake pans – The perfect size for building pretty, even layers.
- Cooling racks – To help the cakes cool evenly and prevent soggy bottoms.
- Offset spatula or piping bag – To spread or pipe the Chantilly cream beautifully.

Instructions
Step 1: Preheat and prepare pans
I start by preheating my oven to 350°F (175°C) and greasing and lining my cake pans with parchment paper to make sure the layers release easily.
Step 2: Mix dry ingredients
In a bowl, I whisk together the flour, baking powder, and salt to ensure everything is evenly distributed.
Step 3: Cream butter and sugar
In a large bowl, I beat the butter and granulated sugar until light and fluffy, about 3–4 minutes. This step helps create a tender, airy crumb.
Step 4: Add eggs and lemon
I add the eggs one at a time, mixing well after each, then I stir in the lemon zest and juice to bring that bright, tangy flavor.
Step 5: Alternate flour and milk
I add the dry ingredients in three parts, alternating with the milk, starting and ending with the flour. I mix just until combined to keep the cake tender.
Step 6: Bake
I divide the batter evenly between the prepared pans and bake for about 25–28 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool
I let the cakes cool in the pans for 10 minutes, then turn them out onto a cooling rack to cool completely before assembling.
Step 8: Make Chantilly cream
In a chilled bowl, I whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. I love seeing the cream turn into soft, billowy clouds.
Step 9: Assemble the cake
I layer the cakes with generous swirls of Chantilly cream between each layer and decorate the top with rosettes or dollops of cream and lemon slices for a beautiful finish.
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I sometimes add a bit of lemon curd between layers for extra tang and richness. If you want a slightly lighter cake, you can substitute half the butter with Greek yogurt. I also recommend chilling the cake for about 30 minutes before slicing for cleaner cuts.
Ways to Serve
I love serving lemon Chantilly cake as the centerpiece at brunches, baby showers, or spring and summer celebrations. It’s perfect with a cup of tea or a glass of chilled lemonade. For a little extra flair, I sometimes serve it with fresh berries on the side.
Frequently Asked Questions
Can I make Lemon Chantilly Cake ahead of time?
Yes! You can bake the cake layers a day in advance and assemble the cake the day you plan to serve it.
How do I store Lemon Chantilly Cake?
Keep it in the fridge, covered, for up to 3 days. Bring it to room temperature before serving for the best texture.
Can I freeze Lemon Chantilly Cake?
You can freeze the cake layers separately, but I recommend making the Chantilly cream fresh for the best taste and texture.
See You in the Kitchen
I hope you try this lemon Chantilly cake and feel all the bright, happy vibes it brings. Let me know how you decorate yours or if you add any fun twists I’d love to see your creations! Save this recipe to make any celebration feel extra special.
Happy Cooking!
Print
Lemon Chantilly Cake
- Total Time: 1 hour
- Yield: 12 slices
- Diet: Vegetarian
Description
Looking for the best lemon Chantilly cake recipe? This easy, quick, and simple layered cake is light, fresh, and the best idea for spring or summer celebrations! Fluffy cake, tangy lemon, and silky Chantilly cream make this a healthy and beautiful dessert option. Try this easy cake recipe for your next party or brunch!
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (room temperature)
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1/2 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 cup whole milk
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and prepare three 8-inch cake pans.
- Whisk together flour, baking powder, and salt in a bowl.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in lemon zest and juice.
- Alternate adding dry ingredients and milk, starting and ending with dry.
- Divide batter into pans and bake 25–28 minutes until a toothpick comes out clean.
- Cool cakes in pans 10 minutes, then transfer to racks to cool completely.
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Layer cakes with Chantilly cream and decorate top with more cream and lemon slices.
Notes
- Add lemon curd between layers for extra tang.
- Chill cake before slicing for neater pieces.
- Use fresh lemons for the brightest flavor.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American