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Lemon Chantilly Cake Fluffy Lemon Layers with Vanilla Whipped Cream

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12 slices
Calories 450
A delightful layered cake featuring fluffy lemon sponge, creamy Chantilly filling, and fresh berries, perfect for special occasions.

Ingredients

Lemon Sponge Cake

  • 2.5 cups cake flour, sifted
  • 1 Tbsp baking powder
  • 0.5 tsp salt
  • 1 cup unsalted butter, softened
  • 1.75 cups granulated sugar
  • Zest of 2 lemons lemon zest (for flavor)
  • 4 large eggs, room temp
  • 1 Tbsp vanilla extract
  • 0.5 cup whole milk, room temp
  • 0.5 cup fresh lemon juice

Optional Lemon Syrup

  • 0.25 cup lemon juice (for syrup)
  • 0.25 cup sugar (for syrup)

Chantilly Cream

  • 3 cups heavy whipping cream, cold
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • Optional lemon zest (for brightness)

For Garnish

  • as needed fresh berries (raspberries, blueberries, strawberries)
  • lemon zest curls lemon zest curls
  • mint leaves (optional) mint leaves (for garnish)

Instructions 

  • Preheat oven to 350°F (175°C). Grease and line three 8-inch pans.
  • Whisk dry ingredients. Beat butter, sugar, and lemon zest until fluffy. Add eggs one by one, then vanilla. Alternate adding dry mix with milk and lemon juice. Divide batter and bake for 22-26 minutes. Cool completely.
  • Prepare optional lemon syrup by simmering lemon juice and sugar. Brush over cooled cakes. Whip cream to soft peaks, add sugar, vanilla, and lemon zest if desired. Assemble layers with cream and berries, then chill. Garnish with berries, lemon curls, and mint.

Notes

Ensure all ingredients are at room temperature for best results.
Calories: 450kcal
Cost: $20
Course: Dessert
Cuisine: American
Keyword: Lemon