Description
A light and fluffy lemon-flavored cake topped with sweetened whipped cream.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- ½ cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the lemon zest and vanilla extract.
- In another bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Pour the batter into a greased cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool completely.
- In a separate bowl, whip the heavy cream with powdered sugar and lemon juice until soft peaks form.
- Spread the whipped cream over the cooled cake.
Notes
- For a stronger lemon flavor, add more lemon zest.
- Serve chilled for best flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Lemon Chantilly Cake, lemon cake, dessert, whipped cream, baking