This (One Bowl) Lemon Chantilly Cake has soft lemon cake layers with a fluffy vanilla cream cheese frosting for a light, summery dessert that is worthy of turning on your oven! It stays moist up to four days, so it’s a perfect make ahead for your next dinner party. 

Servings: 12-14

Prep time: 20 minutes

Cook time: 20 minutes

Total time: 40 minutes

Ingredients:

For the Lemon Chantilly Cake:

• 2 ⅓ cup Cake Flour
• Zest of 2 Lemons 
• Juice of 1 Lemon
• 1 ½ cups Granulated Cane Sugar
• 3 tsp. Baking Powder
• ¼ tsp. Baking Soda
• ½ tsp. Fine Sea Salt
• 8 T Unsalted Butter, softened, cubed
• ½ cup Olive Oil
• 3 large Eggs, room temperature
• 1 ¼ cup Whole Milk, room temperature
• 2 tsp. Vanilla Extract

For Cream Cheese Frosting:

• 30 oz. Powdered Sugar
• 16 oz. Cream Cheese, softened
• 2 sticks Unsalted Butter, softened
• ⅔ cup Heavy Cream
• 2 tsp. Vanilla Extract
• Yellow Food Coloring (optional)

Instructions:

1. For the Lemon Chantilly Cake: Preheat oven to 350F. Butter and line two 8″ cake pans with parchment. Set aside. 
2. In a large mixing bowl, combine the lemon zest and sugar. Rub together with your fingers to release the lemon essential oils. 
3. Add the flour, baking powder, baking soda and salt to the bowl. Mix well. 
4. Add the softened butter, and use your fingers to break up into the flour mixture until crumb-like texture. 
5. Add the lemon juice, olive oil, vanilla and HALF of the milk. Whisk vigorously for one to two minutes, until doubled in volume and pale in color. 
6. Add the eggs and remaining milk. Mix just until smooth. 
7. Divide the cake batter between the two prepared baking pans. 
8. Bake for 20-30 minutes until a toothpick inserted into the center comes out clean. 
9. Let cool for 10 minutes in the pan, then remove from the 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: Add the softened butter and cream cheese to a stand mixer bowl fitted with the paddle attachment. Beat on HIGH speed for two to three minutes, scraping down the sides as needed, until smooth. 
12. Add half of the powdered sugar and mix on medium-low speed until incorporated. Add the heavy cream and then the remaining powdered sugar one cup at a time. Add the vanilla and increase speed to HIGH to beat for six to eight minutes, until light and fluffy. Add yellow food coloring to desired preference. 

To Assemble the Cake: Layer the cake with the cream cheese frosting. 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 four hours to serve. Enjoy!