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🍋 Lemon Chantilly Cake – Fluffy Lemon Layers with Vanilla Whipped Cream

The Lemon Chantilly Cake is a beautifully bright dessert that blends tender lemon cake layers with light, cloud-like vanilla Chantilly cream. It's simple, elegant, and absolutely bursting with fresh citrus flavor. Whether you're hosting a brunch, celebrating a special day, or just want a cake that feels like pure sunshine, this is your go-to recipe. The real star here is the Chantilly cream—French-style sweetened whipped cream flavored with vanilla. When layered between soft lemon sponge and topped with fresh berries, it turns into a dessert that's light, luxurious, and visually stunning. Curious about what makes Chantilly cream special? Read more on Crème Chantilly here, or pair this cake with a tangier citrus treat like this classic lemon tart.
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Ingredients Equipment Method Notes
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Ingredients
  

  • Lemon Sponge Cake:
  • 2½ cups cake flour sifted
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter softened
  • 1¾ cups granulated sugar
  • Zest of 2 lemons
  • 4 large eggs room temp
  • 1 Tbsp vanilla extract
  • ½ cup whole milk room temp
  • ½ cup fresh lemon juice
  • Optional Lemon Syrup extra moisture:
  • ¼ cup lemon juice
  • ¼ cup sugar
  • Chantilly Cream:
  • 3 cups heavy whipping cream cold
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • Optional: 1 Tbsp lemon zest for brightness
  • For Garnish:
  • Fresh berries raspberries, blueberries, strawberries
  • Lemon zest curls
  • Mint leaves optional
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Equipment

  • 3 × 8-inch round cake pans
  • Stand or hand mixer
  • Large and medium mixing bowls
  • Fine mesh sieve or sifter
  • Rubber spatula
  • Offset spatula (optional)
  • Cake turntable (optional)
  • Zester or microplane
  • Wire cooling racks
  • Piping bag with tip (optional)

Method
 

  1. Preheat Oven & Prepare Pans
  2. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment.
  3. Mix Dry Ingredients
  4. Whisk flour, baking powder, and salt in a bowl. Set aside.
  5. Cream Butter, Sugar, and Zest
  6. Beat butter, sugar, and lemon zest on high for 4–5 minutes until light and fluffy.
  7. Add Eggs and Vanilla
  8. Mix in eggs one by one. Then add vanilla. Scrape down the bowl as needed.
  9. Incorporate Flour & Liquid
  10. Alternate adding dry ingredients with milk and lemon juice. Mix only until just combined.
  11. Bake
  12. Divide batter between pans. Bake 22–26 minutes or until toothpick comes out clean. Cool completely on wire racks.
  13. Make Optional Syrup
  14. Simmer lemon juice and sugar until dissolved. Brush over cooled cakes to add moisture and flavor.
  15. Prepare Chantilly Cream
  16. Whip cream to soft peaks. Add sugar and vanilla. Whip to stiff peaks. Optional: Fold in lemon zest for added flavor.
  17. Assemble the Cake
  18. Level cake layers if needed.
  19. Place one layer on a cake stand.
  20. Spread Chantilly cream and add berries if desired.
  21. Repeat layers. Cover top and sides with remaining cream.
  22. Chill for 30 minutes before serving.
  23. Decorate
  24. Garnish with berries, lemon curls, and mint. For extra flair, pipe rosettes around the edges.

Notes

Refrigerator: Store cake in a cake dome or airtight container for up to 3 days.
Freezer: Freeze unfrosted layers for up to 2 months, tightly wrapped. Thaw before using.
Serving Tip: Let chilled slices sit at room temp for 20 minutes before eating for best flavor and texture.
🥄 Variations
Berry-Filled Layers: Add sliced strawberries or blueberries between layers.
Lavender Lemon Version: Steep dried lavender in the cream for a floral twist.
Lemon Curd Layer: Spread lemon curd between the cake and cream layers for extra tang.
Vegan Option: Use plant-based butter, Just Egg, and coconut whipped topping.
Gluten-Free Adaptation: Substitute cake flour with a 1:1 gluten-free blend.
❓ 10 FAQs
Can I bake the layers ahead of time?
Yes! Bake and refrigerate the layers up to 2 days in advance.
What’s the difference between whipped cream and Chantilly cream?
Chantilly cream is sweetened and often vanilla-flavored for extra richness.
Can I use bottled lemon juice?
Fresh is best for flavor, but bottled works if necessary.
Why is my cake dense?
Overmixing or cold ingredients can result in a dense crumb.
Can I freeze the whole cake?
It's best to freeze the unfrosted layers. Cream doesn't freeze well.
How do I get perfect layers?
Use a serrated knife to level domes and apply syrup for moisture.
Is this good for birthdays or weddings?
Absolutely—it's elegant, light, and customizable.
Can I flavor the cream with lemon?
Yes! Add zest or a tiny bit of lemon extract.
How do I cut neat slices?
Use a hot knife (dip in hot water, dry before slicing) for clean edges.
What other toppings work?
Try candied lemon slices, edible flowers, or white chocolate curls.
🏁 Conclusion
The Lemon Chantilly Cake is what dessert dreams are made of—zesty, creamy, light, and unforgettable. With its silky vanilla cream and bright lemon flavor, it feels fancy without being fussy. Bake it once, and it might just become your signature cake.
Whether you’re impressing guests or treating yourself, this cake always delivers. 🍋✨