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Close-up of a lemon chantilly cake slice showing textures.

One Bowl Lemon Chantilly Cake

A simple and delicious lemon cake topped with a light and airy chantilly cream. Perfect for any occasion!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 tablespoons lemon zest
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla extract
Chantilly Cream
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon lemon extract (optional)

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. Whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Add buttermilk, oil, eggs, zest, juice, and vanilla to dry ingredients. Mix until combined.
  4. Pour batter into pan and bake for 30-35 minutes, or until a skewer comes out clean.
  5. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
  6. Beat heavy cream with powdered sugar and lemon extract (if using) until stiff peaks form.
  7. Frost the cooled cake with the lemon chantilly cream.
  8. Refrigerate for at least 30 minutes before serving.

Notes

For a more intense lemon flavor, add more lemon zest to the cake batter.