Summer is all about citrus desserts and this lemon Chantilly cake is what dreams are made of. With soft, citrusy lemon cake layers, a bright layer of lemon curd and a creamy lemon Chantilly cream throughout, it’s a true showstopper—perfect for your next summer dinner party. Light, fresh and not too sweet, striking the perfect balance of elegance and flavour. It’s the kind of cake that’s totally worth turning on the oven for—even in the heat of summer.
ingredients
Lemon cake:
Chantilly Cream:
directions
Preheat the oven to 350°F and lightly grease two 9-inch round pans and line with parchment paper.
In a large bowl or the bowl of a stand mixer, combine the lemon zest and sugar. Rub the lemon zest and sugar together with your fingers to release all the oils. Add the softened butter and beat on high with the paddle attachment or with a hand mixer for 3-4 minutes.
Add the eggs, beating one at a time before adding the next. Scrape down the sides and bottom of the bowl.
Add the lemon juice, vegetable oil, vanilla and almond extract along with half of the milk. Mix on high speed till pale in colour.
Sift your flour, baking powder, salt and the remaining milk into the bowl. Mix just until combined and smooth on low speed.
Divide the cake batter evenly between the two prepared pans and bake for 40-45 minutes, or until the tops are golden brown and the sides of the cake begin to pull away from the pan.
Let the cakes cool in the pans for 20 minutes before removing them to cool completely on a wire rack.
Once the cakes are cool, make the Chantilly cream. In a large bowl or the bowl of a stand mixer, combine the mascarpone and cream cheese. Beat on medium speed with the paddle attachment or with a hand mixer until smooth and creamy, about a minute.
Sift in the powdered sugar, and mix on low speed until fully incorporated. Scrape down the sides. Add the whipped cream, then switch to a whisk attachment and beat on low, gradually increasing the speed to high until soft peaks form. Add the vanilla and lemon extracts and beat again until medium peaks form. Be careful not to overbeat it.
To assemble the cake, carefully cut each cake in half, creating four thin cake layers. Place one layer down on a cake stand and top with a layer of Chantilly cream, followed by a thin layer of lemon curd. Repeat the layers.
Add Chantilly cream over the top and sides of the cake. If there is leftover cream, add it to a piping bag and use it to decorate as desired. Garnish with lemon slices and refrigerate for at least 2 hours before you enjoy!
