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