Lemon Chantilly Cake – Light, Fluffy, and Refreshing Dessert

Lemon Chantilly Cake is a light and airy dessert that combines soft sponge cake with creamy Chantilly frosting and a bright hint of lemon. Perfect for spring gatherings, birthdays, or any occasion that calls for a fresh, elegant dessert. This cake is easy to make, visually stunning, and packed with citrusy flavor that keeps everyone coming back for seconds.

Why You’ll Love This Recipe

• Light and Fluffy: Perfectly soft sponge cake layered with airy Chantilly cream.
• Citrusy and Refreshing: Bright lemon flavor adds a fresh twist to a classic dessert.
• Elegant Presentation: Beautiful cake for special occasions or celebrations.
• Easy to Assemble: Simple steps make it approachable for home bakers.
• Versatile: Can be decorated with fresh berries or lemon zest for extra flair.

Ingredients

For the Sponge Cake

For the Chantilly Cream

• 1 1/2 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a separate bowl, beat eggs and sugar until light and fluffy.
4. Gradually add vegetable oil, milk, lemon zest, and vanilla extract to the egg mixture, mixing gently.
5. Fold in the dry ingredients carefully to maintain the airy texture.
6. Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely.
7. In a chilled mixing bowl, whip heavy cream with powdered sugar, vanilla extract, and lemon juice until stiff peaks form.
8. Slice the cooled cake in half horizontally, spread half of the Chantilly cream on the bottom layer, then place the top layer and cover the cake with remaining cream.
9. Decorate with additional lemon zest or fresh berries if desired.
10. Chill in the refrigerator for at least 1 hour before serving.

Tips & Variations

• Extra Lemon Flavor: Add 1–2 teaspoons of lemon extract to the cream.
• Make Mini Cakes: Divide batter into cupcake liners and top with Chantilly cream.
• Berry Twist: Add fresh raspberries or blueberries between layers for added color and flavor.
• Stability Tip: Chill the cake layers before frosting to prevent cream from sliding.
• Make Ahead: Prepare the sponge cake a day ahead and assemble the next day for better flavor melding.

Storage & Freezer Instructions

• Refrigerator: Store in an airtight container for 2–3 days.
• Freezing: Freeze uncut, frosted cake for up to 1 month. Thaw overnight in the fridge.
• Slicing Tip: Chill before slicing to keep layers intact.
• Serving Suggestion: Bring to room temperature 10–15 minutes before serving for optimal texture.

Serving & Pairing Ideas

• Serve with a cup of Earl Grey tea or freshly brewed coffee.
• Pair with fresh berries or candied lemon slices on the side.
• Add a drizzle of lemon glaze or simple syrup for extra sweetness.
• Perfect for spring or summer celebrations as a light, refreshing dessert.

Frequently Asked Questions

Can I use a different type of cake flour?

Yes, you can use cake flour for an even lighter sponge, or all-purpose flour if you prefer a slightly denser texture.

Can I make the Chantilly cream ahead of time?

Yes, whip the cream and store in the fridge for a few hours. Re-whip briefly if needed before spreading.

Can this cake be made gluten-free?

Yes. Substitute the all-purpose flour with a 1:1 gluten-free flour blend.

How do I keep the cake moist?

Avoid overbaking and ensure layers are covered with Chantilly cream. Lightly brushing with simple syrup also helps retain moisture.

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