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A delightful slice of Lemon Chantilly Cake on a plate, garnished with lemon slices, zest, and a mint sprig, ready to be enjoyed.
Maryam

Lemon Chantilly Cake

A delicate and ethereal Lemon Chantilly Cake featuring fluffy lemon sponge layers, bright homemade lemon curd, and a cloud-like Chantilly cream frosting. This cake is a celebration of fresh lemon flavor and light, airy textures, perfect for any special occasion.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon Sponge Cake
  • 2 1/4 cups all-purpose flour sifted
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter softened
  • 3 large eggs
  • 1 cup whole milk room temperature
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
For the Lemon Curd
  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1/4 cup unsalted butter cold, cut into cubes
  • 1 pinch salt
For the Chantilly Cream
  • 3 cups heavy cream very cold
  • 1/2 cup powdered sugar sifted
  • 2 tsp vanilla extract
For Garnish (Optional)
  • 1 tbsp lemon zest finely grated
  • 1/4 cup fresh berries such as raspberries or blueberries

Equipment

  • 3 (8-inch) round cake pans
  • Electric mixer (stand or hand)
  • Large mixing bowls
  • Medium saucepan
  • Whisk
  • Rubber spatula
  • Sieve
  • Parchment Paper
  • Cooling Rack
  • Cake leveler or serrated knife
  • Offset spatula or palette knife

Method
 

Prepare the Lemon Curd
  1. In a medium saucepan, whisk together egg yolks, granulated sugar, lemon juice, lemon zest, and salt.
  2. Cook over medium-low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil.
  3. Remove from heat and stir in the cold butter cubes until melted and fully incorporated.
  4. Pour the curd through a fine-mesh sieve into a bowl to remove any cooked egg bits and zest.
  5. Cover the surface of the curd directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until firm.
Bake the Lemon Sponge Cake
  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
  3. In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy (about 3-5 minutes).
  4. Add eggs one at a time, beating well after each addition, scraping down the sides of the bowl as needed.
  5. In a separate small bowl, combine the whole milk, fresh lemon juice, and lemon zest.
  6. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition; do not overmix.
  7. Divide the batter evenly among the three prepared cake pans.
  8. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake layers cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Once completely cool, wrap them tightly in plastic wrap to prevent drying out.
Prepare the Chantilly Cream
  1. In a large, very cold mixing bowl (you can chill the bowl and whisk attachment in the freezer for 15 minutes prior), combine the very cold heavy cream, sifted powdered sugar, and vanilla extract.
  2. Using an electric mixer on medium-high speed, beat until stiff peaks form. Be careful not to overbeat, or it will become grainy.
Assemble the Lemon Chantilly Cake
  1. If necessary, level the cooled cake layers with a cake leveler or a serrated knife for even stacking.
  2. Place one cake layer on your serving plate or cake stand. Spread about 1/2 cup of Chantilly cream evenly over the top, leaving a small border.
  3. Pipe or spoon a ring of Chantilly cream around the edge of the cake layer, creating a "dam". Fill the center of this dam with half of the chilled lemon curd.
  4. Carefully place the second cake layer on top. Repeat the Chantilly cream and lemon curd filling process.
  5. Place the third cake layer on top. Spread a thin layer of Chantilly cream over the entire cake (top and sides) for a crumb coat. Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat.
  6. Once chilled, apply the remaining Chantilly cream to the top and sides of the cake, smoothing it with an offset spatula.
  7. Garnish the top with finely grated lemon zest and fresh berries, if desired.
  8. Chill the finished cake for at least 30 minutes before slicing and serving.

Notes

For best results, ensure all dairy ingredients for the cake are at room temperature, except for the heavy cream for Chantilly, which must be very cold. The lemon curd can be made a day or two in advance and stored in the refrigerator. Leftover cake should be stored in an airtight container in the refrigerator for up to 3-4 days.