For the Lemon Chantilly Cake:

NutritionSortLoading...
Loading...

3 cups Cake Flour, or all purpose flour

Zest of 2 Lemons

⅓ cup Freshly Squeezed Lemon Juice about 1-2 lemons

1 ¼ cups Granulated Cane Sugar

2 ½ tsp. Baking Powder

¼ tsp. Baking Soda

½ tsp. Fine Sea Salt

8 tbsp. Unsalted Buttersoftened

½ cup Olive Oil

3 large Eggs room temperature

1 ½ cups Whole Milk room temperature

2 tsp. Vanilla Extract

Select allAdd

SortLoading...
Loading...

For the Cream Cheese Buttercream Frosting:

½ cup Softened Unsalted Butter

8 oz Cream Cheese

4 cups Powdered Sugar

1 ½ tsp. Vanilla Extract

⅛ tsp. Fine Salt

1 tbsp. Heavy Whipping Cream

Yellow Food Coloring(optional)

(Optional) Lemon Curd, about ½ cup

Instructions

NOTE: This makes two 8-9" cake layers that are on the thinner side.

NOTE: If you prefer a milder cake flavor, use either a neutral olive oil or replace the olive oil with ¼ cup olive oil and an additional ¼ cup butter (so ¾ cup butter + ¼ cup olive oil total).

Select allAdd

1. For the Lemon Chantilly Cake: Preheat oven to 350F. Butter and line two 8″ cake pans with parchment. Set aside.

2. In the bowl of a stand mixer, combine the lemon zest and sugar. Rub together with your fingers to release the lemon essential oils. Add the softened butter. Using the paddle attachment, beat on HIGH for 2 minutes.

3. Switch to the whisk attachment, then add the eggs to beat for 2 more minutes, until doubled in volume.

4. Add the lemon juice, olive oil, and vanilla. Whisk vigorously for 1-2 minutes, until doubled in volume and pale in color. Whisk in the milk.

5. Add the flour, baking powder, baking soda, and salt to a separate bowl. Mix well.

6. Add the flour mixture to the olive oil mixture. Whisk just until combined and smooth. Don't over mix the batter once the flour is added.

7. Divide the cake batter between the two prepared baking pans.

8. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean and tops are slightly golden.

9. Let cool 10 minutes in the pan, then remove from pan to cool completely.

10. (Optional) Once completely cooled, slice each cake layer in half to create four thin cake layers.

11. For the Cream Cheese Frosting: Combine the softened butter and cream cheese in the bowl of a stand mixer fitted with the whisk attachment. Beat on HIGH until smooth, about 2-3 minutes.

12. On LOW speed, gradually add the powdered sugar until completely absorbed. Add the vanilla, salt, and heavy cream.

13. Beat on HIGH for 2-3 minutes, until light and fluffy.

14. TIP: For a more lemony frosting, beat in the zest of 1 lemon and 2-3 tablespoons of freshly squeezed lemon juice.

15. To Assemble the Cake:

16. Layer the cake with the cream cheese frosting and a thin layer of lemon curd (about 3-4 tablespoons between each layer). If time allows, let the cake sit in the fridge for 20 minutes to help the flavors develop, then sit on the counter away from direct heat for up to 4 hours to serve. Enjoy!