Lemon Cake w/ Vanilla Chantilly Cream
This simple Lemon Cake is sweet, zesty, and just a little bit tangy! The crumb is moist and just a little bit dense, with the perfect infusion of lemon flavor.
Servings 8 Slices
Calories 536kcal
Equipment
- Kitchen Scale I use this one and it's excellent
- 9" Springform Pan
Ingredients
Wet Ingredients
- 200 Grams Granulated Sugar
- Zest from 1 Lemon
- 113 Grams Unsalted Butter one stick, at room temperature
- 2 Large Eggs at room temperature
- 2 Tbsp Freshly-Squeezed Lemon Juice
- 83 Grams Whole Milk at room temperature
- 1 Tsp Vanilla Extract
Dry Ingredients
- 180 Grams All-Purpose Flour
- 1/2 Tsp Baking Soda
- 1 Tsp Baking Powder
- Pinch of Sea Salt about 1/8 tsp
Lemon Glaze
- 120 Grams Powdered (Confectioner's) Sugar
- 75 Grams Freshly-Squeezed Lemon Juice from about 2 lemons
Vanilla Chantilly Cream
- 1 Pint Heavy Whipping Cream
- 70 Grams Powdered (Confectioner's) Sugar
- 1 Tsp Vanilla Extract
Optional Toppings
- Fresh Berries like raspberries or cherries
- Edible Flowers like chamomile
Instructions
Lemon Cake
- Preheat your oven to 375 degrees F.
- Prep a 9" springform pan by buttering the bottom and inner sides, then lining with parchment paper. You should use just enough butter to let the parchment paper stick onto the bottom and sides. When done, set aside.
- Measure out your sugar into a stand mixer bowl or another large bowl.
- Wash and dry two lemons. Then, zest them into the sugar. Once you've fully zested the lemons, rub the zest into the sugar using your hands. The sugar should become fragrant and lemon-y. Do this for about 20-30 seconds.
- Add your butter to the sugar, and cream them together on medium speed using a stand mixer or a hand-held mixer. You want to see the butter and sugar completely incorporated, and the butter starting to get fluffy. This will depend on the temperature of your butter, but it'll usually take about 3-5 minutes.
- Once the butter and sugar are creamed, add in the eggs, lemon juice, milk, and vanilla extract, and mix again on medium-low speed until everything is fully incorporated.
- Then, add the flour, baking soda, baking powder, and salt, and mix by hand with a spatula until just combined.
- Pour the cake batter into your prepared pan, and use the spatula to level out the top.
- Bake the cake in the oven for about 30-40 minutes, or until a toothpick comes out clean. Be sure to check often - all ovens are different and cook times can vary. When done, set aside to cool in the springform pan.
Lemon Glaze
- Add your lemon juice to a medium mixing bowl, then sift in the powdered sugar. You want to make sure the sugar is sifted to remove any clumps.
- Whisk the lemon juice and sugar together, then set aside. The texture should be a little runny, which is what we're looking for.
Vanilla Chantilly Cream
- Add the cream to another stand mixer bowl or another large mixing bowl. On medium speed using the whisk attachment or a hand-mixer, whip the cream until soft peaks form. The mixture should look softer than regular whipped cream, and should stick together but not hold a shape.
- Sift the powdered sugar into the whipped cream (be sure to sift to avoid clumps), and add in the vanilla extract.
- Continue mixing the cream until stiff peaks form. We're aiming for a texture that is just a bit firmer than regular whipped cream, because it's acting as the frosting for the cake.
Putting It All Together
- Once the cake is totally cooled in the baking pan, poke holes in it using a toothpick. (Don't remove the cake from the pan just yet.) Then, pour the lemon glaze over the top until it's completely coated.
- Take the cake out of the pan and put it on a plate or cake tray.
- Add the Chantilly cream on top using a spatula. On top, add berries, edible flowers, or any in-season fruits you like.
- Enjoy!
Notes
- Make sure to use the ingredients at room temperature as I've written above! Putting cold milk into softened butter, for example, can cause it to clump up. You definitely don't want that!
- I didn't list the pint of cream in grams because here in America, cream is almost always sold in pints. But for the record, one pint of heavy cream is approximately 480 grams.
Nutrition
Calories: 536kcal | Carbohydrates: 67g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 119mg | Sodium: 155mg | Potassium: 114mg | Fiber: 1g | Sugar: 49g | Vitamin A: 1039IU | Vitamin C: 5mg | Calcium: 84mg | Iron: 1mg
Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)