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One Bowl Lemon Chantilly Cake
Dessert

One Bowl Lemon Chantilly Cake

1 u 30 minVoor 12Nutri-Score D€€
van @brightmomentco47 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

12 personen
  • lemon zest (zested, from the lemons used for juice and slices)Groente en fruit2 stukken
  • granulated sugarVoorraadkast300 g
  • all-purpose flourGranen250 g
  • baking powderVoorraadkast10 g
  • baking sodaVoorraadkast3 g
  • saltKruiden en specerijen3 g
  • unsalted butter (cold, cubed)Zuivel170 g
  • eggs (room temperature)Zuivel3 stukken
  • lemon juice (freshly squeezed)Groente en fruit60 ml
  • buttermilk (room temperature)Zuivel180 ml
  • vanilla extractVoorraadkast10 ml
  • cream cheese (softened)Zuivel340 g
  • powdered sugar (sifted)Voorraadkast240 g
  • heavy cream (cold)Zuivel240 ml
  • turmeric powder (for the yellow frosting)Kruiden en specerijen1 g
  • lemon slices (thinly sliced, patted thoroughly dry)Groente en fruit1 stuk
  • fresh thyme (small sprigs, for decoration)Groente en fruit4 stukken

per portie

Voedingswaarden

319kcal

Koolhydraten
40 g
Eiwitten
4 g
Vetten
16 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom
  • Taartvorm ×2
  • Handmixer
  • Afkoelrooster
  • offset spatula
  • Oven

stap voor stap

Bereiding

  1. Rub the lemon zest into the sugar

    • Place the lemon zest and sugar in a large bowl.
    • Rub them together thoroughly with your fingertips until the sugar is fragrant and moistened with the lemon oils.
    Stap 1

  2. Make the dry mixture

    • Whisk the flour, baking powder, baking soda and salt into the lemon sugar.
    • Add the cold cubed butter and break it up into the dry ingredients with your fingertips, as if making biscuits, until the mixture resembles coarse crumbs.
    Stap 2

  3. Finish the cake batter

    • Whisk in the eggs, lemon juice, buttermilk and vanilla until the batter is smooth and just combined.
    Stap 3

  4. Bake the cake layers

    • Divide the batter between the prepared cake pans.
    • Bake at 180 °C until a skewer inserted in the center comes out clean.
    Stap 4

  5. Cool and split the layers

    • Let the cakes cool completely in the pans, then turn out onto a cooling rack.
    • Once fully cooled, slice each cake layer horizontally in half to make thin layers.
    Stap 5

  6. Make the cream cheese frosting

    • Beat the softened cream cheese with the powdered sugar and vanilla until smooth.
    • Whip in the cold heavy cream until light and fluffy.
    • Stir a little turmeric powder into the portion of frosting used for the outside of the cake to give it a bright yellow color.
    Stap 6

  7. Assemble and decorate

    • Stack the cake layers with a layer of frosting between each.
    • Cover the cake with the yellow frosting and smooth it out.
    • Pat the lemon slices thoroughly dry, then arrange them on top with the fresh thyme sprigs.
    Stap 7
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