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Delicious Lemon Chantilly Cake adorned with fresh citrus slices

Lemon Chantilly Cake

Bright, citrusy, and featherlight, this Lemon Chantilly Cake layers a tender lemon sponge with delicate Chantilly cream for a celebratory dessert that feels effortless and special.
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Prep Time 30 minutes
Cook Time 28 minutes
Total Time 58 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Baking
Calories: 450
Ingredients Method Notes

Ingredients
  

For the cake batter
  • 2 1/4 cups all-purpose flour Sifted or whisked before measuring.
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter Room temperature.
  • 1/4 cup neutral oil Like canola or vegetable.
  • 1 1/2 cups granulated sugar
  • 4 large eggs At room temperature.
  • 1/2 cup sour cream or Greek yogurt
  • 1/2 cup whole milk
  • 1/4 cup freshly squeezed lemon juice In batter.
  • 2 tbsp lemon zest In batter.
  • 1 tsp vanilla extract
For the lemon syrup
  • 1/4 cup lemon juice For syrup.
  • 1/4 cup water For syrup.
  • 1/4 cup sugar For syrup.
For the Chantilly cream
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract For Chantilly.
  • 1 tbsp lemon zest For Chantilly.
  • 1/4 cup mascarpone or cream cheese Optional for extra stability.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease two 8-inch round pans, line bottoms with parchment, and lightly flour the sides.
  2. Whisk together flour, baking powder, baking soda, and salt in a large bowl.
Mixing
  1. In a stand mixer, cream butter and sugar until pale and fluffy, about 3–5 minutes.
  2. Add eggs one at a time, mixing briefly after each. Stir in oil, sour cream, milk, lemon juice, lemon zest, and vanilla extract until combined.
  3. Fold in dry ingredients gently until just combined.
Baking
  1. Divide batter between prepared pans and smooth the tops.
  2. Bake for 22–28 minutes, or until a toothpick inserted comes out with a few moist crumbs.
  3. Let layers cool in pans for 10 minutes, then invert onto racks.
Making Lemon Syrup
  1. Combine lemon juice, water, and sugar in a small saucepan. Warm until sugar dissolves, then cool slightly.
  2. Brush syrup over warm cake layers.
Whipping Chantilly Cream
  1. Chill a mixing bowl and whisk, then whip cream with powdered sugar, vanilla extract, and lemon zest to soft-medium peaks.
  2. Fold in mascarpone if using.
Assembling the Cake
  1. Place one layer on a cake plate, brush with syrup, then spread a layer of Chantilly cream.
  2. Top with second layer, repeat syrup, and crumb-coat lightly. Chill briefly, then finish with a smooth or textured coat of Chantilly.
Decorating
  1. Decorate with extra lemon zest or candied lemon slices.
  2. Chill for at least 1 hour before slicing.

Notes

For best results, use room-temperature eggs and dairy. Store finished cake in an airtight container for up to 3 days.