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Lemon Chantilly Cake – Light, Elegant & Bursting with Citrus Bliss

Meet your new showstopper: the Lemon Chantilly Cake — a bright, airy, and beautifully layered cake that’s perfect for spring gatherings, bridal showers, birthdays, or any time you want to impress. With its soft lemon-scented sponge, luscious whipped Chantilly cream, and a gentle citrus tang, this cake brings the sunshine to your plate. Unlike heavy frosted cakes, this one is delicate and light, balanced with sweet-tart lemon flavor and layers of whipped cream that melt in your mouth. Whether you're a seasoned baker or trying something new, this cake looks fancy but is surprisingly easy to assemble — and worth every bite.
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Prep Time 30 minutes
Bake & Cooling & Assembly Time 1 hour 55 minutes
Total Time 2 hours 25 minutes
Servings: 12 servings
Ingredients Equipment Method Notes

Ingredients
  

🍋 Cake Layers
  • 2 1/4 cups all-purpose flour
  • 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
  • 1/2 cup sour cream or Greek yogurt
  • 1/2 cup whole milk
  • 1/4 cup freshly squeezed lemon juice
  • 2 tbsp lemon zest
  • 1 tsp vanilla extract
🍦 Lemon Syrup (Optional but Recommended)
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 1/4 cup sugar
🍰 Chantilly Cream
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • Optional: 1/4 cup mascarpone or cream cheese for extra stability
🍓 Optional Garnishes: Fresh berries, edible flowers, lemon slices, or mint leaves

Equipment

  • To create the perfect Chantilly Cake, you’ll need:
  • 2 or 3 8-inch round cake pans
  • Mixing bowls
  • Hand or stand mixer
  • Microplane or zester
  • Offset spatula or butter knife
  • Wire rack
  • Parchment paper
  • Cake turntable (optional but helpful for frosting)
  • 🧁 Tip: Chill your mixing bowl and beaters before whipping the cream for extra fluffy Chantilly!

Method
 

Step 1: Preheat and Prepare
  1. Preheat your oven to 350°F (175°C).
  2. Grease and line your cake pans with parchment paper.
Step 2: Mix Dry Ingredients
  1. In a medium bowl, whisk together:
  2. Flour
  3. Baking powder
  4. Baking soda
  5. Salt
Step 3: Cream Butter & Sugar
  1. In a large bowl, beat butter, oil, and sugar until pale and fluffy (about 2–3 minutes).
  2. Add eggs one at a time, mixing well after each.
Step 4: Add Wet Ingredients
  1. Mix in:
  2. Sour cream
  3. Lemon zest
  4. Vanilla
  5. Lemon juice
Step 5: Combine Wet & Dry
  1. Alternately add the dry ingredients and milk, beginning and ending with dry.
  2. Mix just until combined — do not overmix.
Step 6: Bake
  1. Divide batter evenly between pans.
  2. Bake for 22–27 minutes, or until a toothpick comes out clean.
  3. Let cool for 10 minutes in pans, then transfer to a wire rack.
Step 7: Make Lemon Syrup
  1. In a saucepan, heat lemon juice, water, and sugar until dissolved.
  2. Brush over cooled cake layers for extra moisture and zing.
Step 8: Whip Chantilly Cream
  1. In a chilled bowl, whip heavy cream with powdered sugar, vanilla, and lemon zest until stiff peaks form.
  2. Fold in mascarpone if using.
Step 9: Assemble the Cake
  1. Place one layer on a cake board.
  2. Spread a thick layer of Chantilly cream.
  3. Add next layer and repeat.
  4. Top with remaining cream and smooth sides (or leave it rustic for a naked cake look).
Step 10: Decorate & Chill
  1. Garnish with berries, lemon slices, or edible flowers.
  2. Chill for at least 1 hour before serving for best texture.

Notes

🧊 Storage & Reheating
Refrigerator
Store covered in the fridge for up to 3–4 days.
Cake tastes even better the next day as flavors meld.
Freezer
Freeze cake layers (without cream) for up to 2 months.
Wrap tightly and thaw overnight in the fridge before assembling.
❄️ Tip: Whipped cream doesn’t freeze well, so only freeze unfrosted layers.
🥄 Variations
Put your own twist on this dreamy lemon cake:
🍓 Berry Chantilly Cake – Add fresh strawberries, raspberries, or blueberries between layers.
🍑 Peach & Lemon – Layer with peach preserves and Chantilly cream.
🧁 Cupcake Version – Bake in cupcake tins and top with piped Chantilly.
🍰 Lemon Lavender – Add a touch of culinary lavender to the batter or syrup for a floral twist.
🌾 Gluten-Free – Use 1:1 gluten-free flour for a celiac-friendly option.
🥥 Coconut Lemon – Add 1/2 cup shredded coconut to the batter for tropical flair.
❓ 10 FAQs
1. What makes this a “Chantilly” cake?
It’s topped with light, whipped Chantilly cream instead of traditional buttercream or frosting.
2. Can I make the cake layers ahead of time?
Yes — bake and wrap them tightly, then refrigerate or freeze.
3. Can I use boxed cake mix?
You can, but the homemade version delivers far superior flavor and texture.
4. Will this cake hold up in warm weather?
Chantilly cream is delicate. Keep it refrigerated until just before serving.
5. Can I make it a three-layer cake?
Yes! Divide the batter into three 8-inch pans and reduce bake time slightly.
6. Is this cake too sweet?
Not at all — the tart lemon balances the sweetness of the cream perfectly.
7. Can I use lemon extract instead of zest?
Yes, but zest adds a more natural citrus flavor. Use 1/2 tsp extract if substituting.
8. Can I make it dairy-free?
Use dairy-free milk, yogurt, and coconut cream instead of heavy cream.
9. Can I color the Chantilly cream?
Yes! Add natural food coloring or freeze-dried fruit powder for a tinted touch.
10. How do I get even cake layers?
Weigh batter evenly into pans and level before baking for best results.
🏁 Conclusion
This Lemon Chantilly Cake is the perfect mix of elegance, freshness, and sweet citrus indulgence. With its pillowy layers and whipped cream topping, it’s light enough for a casual gathering but fancy enough to be your next celebration centerpiece.
Whether you’re baking for a crowd or treating yourself to a slice of sunshine, this cake is sure to impress — both visually and in every bright, creamy bite.