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One Bowl Lemon Chantilly Cake
Dessert

One Bowl Lemon Chantilly Cake

1 h 30 minServes 12Nutri-Score D€€
from @brightmomentco47 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • lemon zest (zested, from the lemons used for juice and slices)Produce2 pieces
  • granulated sugarPantry300 g
  • all-purpose flourGrains250 g
  • baking powderPantry10 g
  • baking sodaPantry3 g
  • saltSpices3 g
  • unsalted butter (cold, cubed)Dairy170 g
  • eggs (room temperature)Dairy3 pieces
  • lemon juice (freshly squeezed)Produce60 ml
  • buttermilk (room temperature)Dairy180 ml
  • vanilla extractPantry10 ml
  • cream cheese (softened)Dairy340 g
  • powdered sugar (sifted)Pantry240 g
  • heavy cream (cold)Dairy240 ml
  • turmeric powder (for the yellow frosting)Spices1 g
  • lemon slices (thinly sliced, patted thoroughly dry)Produce1 piece
  • fresh thyme (small sprigs, for decoration)Produce4 pieces

per serving

Nutrition

319kcal

Carbs
40 g
Proteins
4 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Cake pan ×2
  • Hand mixer
  • Cooling rack
  • offset spatula
  • Oven

step by step

Method

  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.
    Step 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.
    Step 2

  3. Finish the cake batter

    • Whisk in the eggs, lemon juice, buttermilk and vanilla until the batter is smooth and just combined.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 7
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