Ingredients
Scale
- 2 cups all-purpose flour, sifted
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 lemon, zest and juice (1/4 cup juice)
- 3 large eggs, at room temperature
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons sugar (for chantilly cream)
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and line the bottom with parchment paper.
- In a medium bowl, whisk together all-purpose flour, sugar, baking powder, and salt. Set aside.
- In a large mixing bowl, beat together softened unsalted butter and sugar until light and fluffy—about 4-5 minutes. Add in the zest from one lemon and mix until thoroughly combined.
- Add three large eggs one at a time, mixing well after each addition. Then pour in fresh lemon juice.
- Gradually add your dry mixture into the wet mixture. Mix until just combined. If needed, add a splash of milk or water to adjust consistency.
- Divide the batter evenly between the two prepared pans. Bake in your preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pans for about 10 minutes before transferring them onto wire racks.
- While your cakes are cooling, whip together heavy cream with sugar and vanilla extract until soft peaks form.
- Once cooled completely, place one layer on a serving plate. Generously spread half of your chantilly cream on top before carefully placing the second layer on top. Top with remaining chantilly cream and garnish with lemon slices or berries.
Notes
Store leftovers in an airtight container.
Reheat slices briefly in microwave.
Serve with fresh berries garnish.
Use fresh lemon juice for brightness.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 350 kcal
- Sugar: 25g
- Sodium: 250mg
- Fat: 15g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg