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–+ servings

Lemon Chantilly Cake

4.73 from 68 votes
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Prep Time20 minutes
Cook Time20 minutes
Resting time2 hours
Total Time2 hours 40 minutes
Servings: 12

Ingredients

For the Lemon Chantilly Cake:

  • 3 cups Cake Flour, or all purpose flour
  • 1 tbsp. Lemon Zest about 2 lemons
  • 1/3 cup Freshly Squeezed Lemon Juice about 2 lemons
  • 1 1/4 cups Granulated Cane Sugar
  • 3 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Fine Sea Salt
  • 8 tbsp. Unsalted Butter softened
  • 1/2 cup Olive Oil
  • 3 large Eggs room temperature
  • 1 1/2 cups Whole Milk room temperature
  • 2 tsp. Vanilla Extract

For the Cream Cheese Buttercream Frosting:

  • 1 cup Unsalted Butter softened
  • 8 oz Cream Cheese softened to room temperature
  • 6 cups Powdered Sugar
  • 2 tbsp. Heavy Whipping Cream
  • 2 tbsp. Freshly Squeezed Lemon Juice
  • 2 tsp. Vanilla Extract
  • 1/8 tsp. Fine Salt
  • (optional) Zest of Lemon
  • (optional) Yellow Food Coloring or 1/4 tsp. ground turmeric for natural coloring

Instructions

  • NOTE: If you prefer a milder cake flavor, use a neutral olive oil.

For the Lemon Chantilly Cake:

  • Preheat oven to 350F. Butter and line two 9″ cake pans with parchment. Set aside.
  • In the bowl of a stand mixer, combine the lemon zest and sugar. Rub together with your fingers for 1 minute to release the lemon essential oils. Add the softened butter. Using the paddle attachment, mix on LOW speed until incorporated then increase to beat on HIGH for 2 minutes.
  • Switch to the whisk attachment, then add the eggs to beat for 2 more minutes, until doubled in volume.
  • Add the lemon juice, olive oil, and vanilla. Whisk vigorously (or beat on HIGH speed) for 2 minutes, until doubled in volume and pale in color. Mix in the milk.
  • Add the flour, baking powder, baking soda, and salt to a separate bowl. Mix very well.
  • Add the flour mixture to the olive oil mixture. Mix just until combined and smooth. Don't over mix the batter once the flour is added.
  • Divide the cake batter between the two prepared baking pans.
  • Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean and tops are slightly golden.
  • Let cool 10 minutes in the pan, then remove from pan to cool completely.
  • Once completely cooled, slice each cake layer in half to create four thin cake layers.

For the Cream Cheese Frosting:

  • Combine the softened butter and softened cream cheese in the bowl of a stand mixer fitted with the whisk attachment. Beat on HIGH until smooth, about 2-3 minutes. Use a spatula to scrape down the sides and beat 30 seconds more.
  • On LOW speed, gradually add the powdered sugar until completely absorbed. Begin adding the vanilla, salt, heavy cream, lemon juice, and lemon zest halfway through.
  • Beat on HIGH for 4-5 minutes, until light and fluffy. Scrape down the sides with a spatula, as needed.

To Assemble the Cake:

  • Frost each layer with appx. 3/4 cup of buttercream. Frost a thin layer of frosting along the side of the cake for the "crumb layer" - aka to capture any crumbs. Chill in the fridge for 10-20 minutes.
  • Continue frosting the cake as normal with remaining buttercream. Store in a cake container on the container up to 3 days or in the fridge up to 5 days. Enjoy!
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