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Close-up of a slice of lemon cake with white frosting on a grey plate.

One Bowl Lemon Chantilly Cake

A delightful and easy-to-make lemon cake topped with a light and airy chantilly cream. This cake is perfect for any occasion and is sure to impress.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 tablespoons lemon zest
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla extract
Chantilly Cream
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract (for chantilly)
  • Lemon slices, for garnish (optional)

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
  3. Add buttermilk, oil, eggs, lemon zest, lemon juice, and vanilla extract to the dry ingredients. Mix until just combined.
  4. Pour batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  5. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
  6. Prepare the chantilly cream: Beat heavy cream with powdered sugar and vanilla extract until stiff peaks form in a chilled bowl.
  7. Once the cake is completely cool, frost it with the chantilly cream.
  8. Garnish with lemon slices, if desired. Serve immediately or chill for later.

Notes

For a more intense lemon flavor, add a teaspoon of lemon extract to the batter.