Lemon Chantilly Cake
A light and refreshing cake bursting with citrus flavor, perfect for gatherings or a cozy family meal.
Ingredients
Cake Ingredients
- 2 1/4 cups all-purpose flour structure
- 2 tsp baking powder leavening
- 1/2 tsp baking soda leavening
- 1/4 tsp salt enhances flavor
- 1/2 cup unsalted butter room temperature, moisture and richness
- 1/4 cup neutral oil like canola or vegetable, adds moisture
- 1 1/2 cups granulated sugar sweetness
- 4 large eggs binding and structure
- 1/2 cup sour cream or Greek yogurt moisture and tang
- 1/2 cup whole milk moisture
- 1/4 cup freshly squeezed lemon juice tartness
- 2 tbsp lemon zest flavor
- 1 tsp vanilla extract depth of flavor
Lemon Syrup Ingredients
- 1/4 cup lemon juice tartness
- 1/4 cup water dilution for syrup
- 1/4 cup sugar sweetness for syrup
Chantilly Cream Ingredients
- 2 cups heavy whipping cream richness
- 1/2 cup powdered sugar sweetness for whipped cream
- 1 tsp vanilla extract depth of flavor in whipped cream
- 1 tbsp lemon zest for flavor in whipped cream
Optional Ingredient
- 1/4 cup mascarpone or cream cheese for extra stability
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare the cake pans by greasing the bottoms and sides lightly.
- In a bowl, combine the flour, baking powder, baking soda, and salt. Stir until evenly mixed.
- In another bowl, beat the butter and neutral oil together until light and fluffy. Gradually add in the granulated sugar and continue to mix.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream or Greek yogurt, whole milk, lemon juice, lemon zest, and vanilla extract until fully combined.
Baking
- Gradually add the dry mixture to the wet ingredients, mixing gently until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake in the oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack.
Making Lemon Syrup
- In a small saucepan, combine lemon juice, water, and sugar. Heat gently until the sugar dissolves.
Making Chantilly Cream
- Whip the heavy cream until it begins to thicken, then gradually add the powdered sugar, vanilla extract, and lemon zest, whipping until soft peaks form.
Assembling the Cake
- Once the cakes are completely cool, place one layer on a serving plate and drizzle with lemon syrup.
- Spread a layer of Chantilly cream over the first layer, add the second layer, and repeat with syrup and cream on top.
- Optionally, apply a layer of Chantilly cream to the sides and sprinkle lemon zest for decoration.
- Chill the cake in the refrigerator for about 30 minutes before serving.
Notes
Ensure your ingredients are at room temperature for better emulsification. Don't skip the cooling time to avoid soggy cake layers.