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Lemon Chantilly Cake Recipe

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4.1 from 10 reviews

This Lemon Chantilly Cake is a light, fluffy summer dessert featuring layers of moist lemon cake and rich Chantilly cream infused with mascarpone and cream cheese. The zesty lemon curd adds brightness, while the whipped cream frosting creates a luscious finish, making it the perfect refreshing treat for warm days.

Ingredients

Cake

  • 3 lemons, zest
  • 1⅔ cups granulated sugar
  • ⅔ cup butter, softened
  • 4 large eggs, room temperature
  • ⅓ cup freshly squeezed lemon juice
  • 2 tsp vanilla extract
  • ½ tsp almond extract
  • 6 Tbsp vegetable oil
  • 1½ cups milk, room temperature and divided
  • 3½ cups cake flour
  • 2 tsp baking powder
  • ½ tsp salt

Chantilly Cream

  • 1 container (250g) mascarpone cheese, room temperature
  • 1 container (250g) cream cheese, room temperature
  • 3 cups powdered sugar
  • 3 cups cold heavy cream
  • 1 tsp vanilla extract
  • 1 tsp lemon extract (optional)

Assembly & Garnish

  • ¾ cups lemon curd, store bought or homemade
  • Lemon slices, patted dry, for garnish

Instructions

  1. Preheat and prepare pans: Preheat the oven to 350°F (175°C). Lightly grease two 9-inch round pans and line the bottoms with parchment paper for easy removal.
  2. Combine lemon zest and sugar: In a large bowl or stand mixer, rub the lemon zest into the granulated sugar with your fingers to release the oils. Add the softened butter and beat on high speed for 3-4 minutes until fluffy.
  3. Add eggs: Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl to incorporate all ingredients.
  4. Add liquids: Mix in the freshly squeezed lemon juice, vegetable oil, vanilla extract, almond extract, and half of the milk. Beat on high speed until the batter turns pale in color.
  5. Add dry ingredients: Sift together the cake flour, baking powder, and salt. Gradually add the sifted dry ingredients and the remaining milk to the batter. Mix on low speed just until combined and smooth; avoid overmixing.
  6. Bake the cake layers: Divide the batter evenly between the prepared pans and bake for 40-45 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. The sides should slightly pull away from the pans.
  7. Cool the cake: Let the cakes cool in their pans for 20 minutes, then remove and allow to cool completely on a wire rack.
  8. Make the Chantilly cream base: In a large bowl or stand mixer, beat together the mascarpone and cream cheese on medium speed until smooth and creamy, about 1 minute.
  9. Incorporate powdered sugar and whip cream: Sift in the powdered sugar and mix on low until fully incorporated. Add the cold heavy cream, switch to a whisk attachment, and beat starting on low speed, gradually increasing to high until soft peaks form. Add vanilla and optional lemon extract, then beat until medium peaks form. Be careful not to overbeat.
  10. Prepare cake layers for assembly: Carefully slice each cake layer in half horizontally, creating four thin layers.
  11. Assemble the cake: Place one cake layer onto a cake stand or plate. Spread a layer of Chantilly cream over it, followed by a thin layer of lemon curd. Repeat this layering process with the remaining cake layers, Chantilly cream, and lemon curd.
  12. Frost and garnish the cake: Cover the top and sides of the assembled cake with the remaining Chantilly cream. Use any leftover cream in a piping bag to decorate as desired. Garnish with patted-dry lemon slices. Refrigerate the cake for at least 2 hours before serving to set.

Notes

  • Ensure all dairy ingredients are at room temperature for best mixing results.
  • For easier slicing, chill the cake slightly before cutting into layers.
  • If lemon extract is unavailable, extra lemon zest can enhance the flavor.
  • This cake is best served chilled and enjoyed within 2-3 days.
  • Lemon curd can be homemade or store-bought according to convenience.
  • Use cold heavy cream for better whipping in Chantilly cream.

Find it online: http://bitezly.com/lemon-chantilly-cake-recipe/