Real Recipes From Real Home Cooks ®

lemon cake with chantilly cream

(2 ratings)
Blue Ribbon Recipe by
Shay Driver
Lewiston, ID

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.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 10 serving(s)
prep time 2 Hr
cook time 35 Min
method Bake

Ingredients For lemon cake with chantilly cream

  • 1 c
  • 2 c
  • 4
  • 1 c
  • 2
    lemons, zested
  • 1 tsp
  • 3 c
    all-purpose flour
  • 2 tsp
    baking powder
  • 2 c
    heavy whipping cream
  • 1/2 c
    powdered sugar
  • 1 1/2 tsp
    lemon extract
  • 1 lg
  • 4
    egg yolks
  • 1/3 c
    fresh lemon juice, strained
  • 1/3 c
    granulated sugar
  • 2 Tbsp
    unsalted butter

How To Make lemon cake with chantilly cream

Test Kitchen Tips
You'll see from our step photos we piped a dam of Chantilly cream around the cake to hold in the lemon curd.
  • Creaming together shortening and sugar.
    Using a stand or hand mixer, cream together shortening and sugar together until light, fluffy, and well incorporated.
  • Sifting together dry ingredients.
    In a separate bowl, sift together all dry ingredients: flour, salt, and baking powder. Set aside.
  • Slowly adding eggs to sugar mixture.
    To the creamed mixture, add eggs - one at a time - until each is incorporated.
  • Slowly adding milk.
    Slowly add milk and lemon zest.
  • Gradually incorporate dry ingredients.
    Gradually add flour mixture to the wet mixture. Stop mixing when just mixed.
  • Prepping a baking pan.
    Prepare 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.
  • Batter poured into cake pans.
    Pour 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.
  • Cooking eggs, sugar, and lemon juice over double boiler.
    LEMON 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.
  • Stirring in butter.
    Remove from heat and whisk the butter in until incorporated.
  • Straining the lemon curd.
    Strain into a bowl and cover with plastic wrap DIRECTLY onto the curd to prevent skin from forming on the top. Refrigerate until chilled.
  • Chantilly cream ingredients whisked until peaks form.
    CHANTILLY CREAM Combine all ingredients in a bowl and beat until stiff peaks are formed. Refrigerate until ready to use.
  • Lemon curd added to a layer of the cake.
    ASSEMBLY 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.
  • Frosting the cake with the Chantilly cream.
    Then 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!