lemon cake with chantilly cream
This recipe has always had a soft spot in my heart since I was a little girl. The cake portion can easily be turned into a loaf of lemon bread. And no matter how you slice this, it is just the right amount of lemon flavor without being overly tart or sweet. Please enjoy!
Blue Ribbon Recipe
We loved Shay's take on a Chantilly cake with a lemon flair. This cake is not completely traditional in that it's dense, not light and fluffy like a bakery cake, but it's quite tasty and filled with lemon flavor. Lemon curd as the filling gives this cake just the right amount of citrus flavor. The Chantilly cream is the classic topping for this type of cake and is kissed with just the right amount of lemon flavor. The difference between Chantilly cream and whipped cream is that Chantilly cream is a little sweeter. Top with berries for a beautiful and refreshing citrus cake for spring and summer.
Ingredients
- 1 cup shortening
- 2 cups sugar
- 4 - eggs
- 1 cup milk
- 2 - lemons, zested
- 1 teaspoon salt
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- LEMON CHANTILLY CREAM
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 1/2 teaspoons lemon extract
- LEMON CURD
- 1 large egg
- 4 - egg yolks
- 1/3 cup fresh lemon juice, strained
- 1/3 cup granulated sugar
- 2 tablespoons unsalted butter
How To Make lemon cake with chantilly cream
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Step 1Using a stand or hand mixer, cream together shortening and sugar together until light, fluffy, and well incorporated. -
Step 2In a separate bowl, sift together all dry ingredients: flour, salt, and baking powder. Set aside.
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Step 3To the creamed mixture, add eggs - one at a time - until each is incorporated.
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Step 4Slowly add milk and lemon zest.
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Step 5Gradually add flour mixture to the wet mixture. Stop mixing when just mixed.
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Step 6Prepare two round 8-inch baking pans with parchment paper lining the bottom of each (this makes it easier to take them out in one piece when they have cooled). Spray with baking spray on the sides.
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Step 7Pour the mixture evenly between the two pans. Bake at 350 degrees for 35 minutes or until a toothpick inserted comes out clean. Let cool on wire racks until room temperature.
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Step 8LEMON CURD While your cake bakes, combine and whisk together the eggs, sugar, and lemon juice in a heatproof bowl for the lemon curd. Over a double boiler (placing a heat-proof bowl over a pan of boiling water, taking care not to have the bowl touching the bowl itself), continually whisk the lemon mixture until very thick; about 5 minutes.
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Step 9Remove from heat and whisk the butter in until incorporated.
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Step 10Strain into a bowl and cover with plastic wrap DIRECTLY onto the curd to prevent skin from forming on the top. Refrigerate until chilled.
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Step 11CHANTILLY CREAM Combine all ingredients in a bowl and beat until stiff peaks are formed. Refrigerate until ready to use.
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Step 12ASSEMBLY When cakes have come to room temperature, level the tops of the cakes using a knife. When both cakes have been leveled, put chilled lemon curd on top of one of the cakes - but not the sides.
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Step 13Then place the other cake on top of the curd-covered cake. Gently frost the cake with the Chantilly cream and decorate with fresh fruit if desired. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
