Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
For the Lemon Curd Filling:
- 1/2 cup fresh lemon juice
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup unsalted butter, at room temperature
- 1 tablespoon lemon zest
For the Chantilly Cream:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
Special equipment needed:
- 2 9-inch round cake pans
- Electric mixer
- Double boiler or heatproof bowl set over a pot of simmering water
- Fine mesh strainer
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk and lemon juice, beginning and ending with the dry ingredients.
6. Fold in the lemon zest.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
10. While the cakes are cooling, prepare the lemon curd filling. In a double boiler or heatproof bowl set over a pot of simmering water, whisk together the lemon juice, sugar, eggs, and butter until the mixture thickens and coats the back of a spoon, about 10-15 minutes.
11. Strain the lemon curd through a fine mesh strainer to remove any lumps or bits of cooked egg.
12. Stir in the lemon zest and set aside to cool.
13. To make the Chantilly cream, beat the heavy cream, powdered sugar, vanilla extract, and lemon zest together until stiff peaks form.
14. To assemble the cake, place one cake layer on a cake plate or stand.
15. Spread the lemon curd filling evenly over the top of the cake layer.
16. Top with the second cake layer.
17. Spread the Chantilly cream over the top and sides of the cake.
18. Garnish with additional lemon zest or fresh berries, if desired.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Temperature:
Bake at 350°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 520
Fat: 28g
Saturated Fat: 17g
Cholesterol: 160mg
Sodium: 240mg
Carbohydrates: 63g
Fiber: 1g
Sugar: 43g
Protein: 7g
Substitutions for ingredients:
- For a gluten-free version, use a gluten-free flour blend in place of the all-purpose flour.
- You can use buttermilk in place of the whole milk for a tangier flavor.
- If you don't have fresh lemons, you can use bottled lemon juice instead.
Variations:
- Add a layer of fresh berries or sliced fruit between the cake layers for added flavor and texture.
- Swap out the lemon curd filling for a different fruit curd, such as raspberry or passionfruit.
- Use lime zest and juice instead of lemon for a different citrus flavor.
Tips and tricks:
- Make sure your butter and eggs are at room temperature before starting the recipe for best results.
- To make the Chantilly cream extra fluffy, chill your mixing bowl and whisk attachment in the freezer for 10-15 minutes before whipping the cream.
- If your lemon curd filling is too thick, you can thin it out with a little bit of milk or cream.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Allow the cake to come to room temperature before serving.
Presentation ideas:
Serve the cake on a cake stand or platter and garnish with fresh berries or lemon slices.
Garnishes:
Fresh berries, lemon slices, whipped cream, or edible flowers.
Pairings:
This cake pairs well with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a side of whipped cream.
Troubleshooting advice:
- If your cake layers are uneven, use a serrated knife to level them off before assembling the cake.
- If your Chantilly cream is too runny, chill it in the refrigerator for 10-15 minutes before using.
- If your lemon curd filling is too thin, return it to the double boiler or heatproof bowl and cook it for a few more minutes until it thickens up.
Food safety advice:
Make sure to use pasteurized eggs in the lemon curd filling to avoid the risk of salmonella.
Food history:
Chantilly cream is a French dessert topping made from whipped cream, powdered sugar, and vanilla extract. Lemon curd is a British dessert spread made from lemon juice, sugar, eggs, and butter.
Flavor profiles:
This cake is sweet and tangy, with a bright lemon flavor and a creamy, fluffy texture.
Serving suggestions:
Serve this cake as a dessert at a dinner party or special occasion.
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