Description
Lemon Chantilly Cake is a refreshing treat perfect for any occasion, combining zesty lemons with light and fluffy cream.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- Juice of 1 lemon
- 2 cups heavy cream
- ¼ cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare two 9-inch round cake pans by greasing and flouring them.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Incorporate the eggs one at a time, then add vanilla extract, lemon juice, and lemon zest.
- Combine the all-purpose flour and baking powder, then gradually mix into the creamed mixture, alternating with milk.
- Bake for 25-30 minutes, checking for doneness with a toothpick.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack.
- Make the chantilly cream by whipping heavy cream with powdered sugar until stiff peaks form.
- Assemble the cake by spreading chantilly cream between the layers and frosting the top and sides.
- Decorate with lemon zest or fresh berries as desired.
Notes
Use fresh lemons for the best flavor. Store leftover cake in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American