Description

This Lemon Chantilly Cake is light, citrusy, and full of sunshine! Made with just one bowl, it’s topped with silky vanilla cream cheese frosting and finished with lemon swirls and chamomile blooms. Perfect for spring gatherings, birthdays, or whenever you’re craving something fresh and beautiful. It’s simple, stunning, and bursting with real lemon flavor!

Ingredients

Scale

For the Lemon Cake (One-Bowl Method)

2¼ cups all-purpose flour
1½ cups granulated sugar
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
1 cup buttermilk
½ cup vegetable oil
3 large eggs
1 tbsp lemon zest
⅓ cup freshly squeezed lemon juice
1 tsp vanilla extract
Optional: yellow food coloring (a few drops for extra brightness)

For the Vanilla Cream Cheese Frosting

8 oz cream cheese, softened
½ cup unsalted butter, softened
3½–4 cups powdered sugar
2 tsp vanilla extract
1–2 tbsp milk or cream (as needed for spreading consistency)

For Decoration

Lemon slices or swirls
Edible chamomile flowers or daisies
Optional: lemon zest curls or lemon sugar crystals

Instructions

Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
Mix the Batter
In one large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the buttermilk, oil, eggs, lemon zest, lemon juice, and vanilla extract. Stir until just combined. If desired, add a few drops of yellow food coloring.
Bake the Cakes
Divide the batter evenly between the pans. Bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Frosting
In a large bowl, beat softened cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla extract. Add milk or cream as needed to reach your desired frosting texture.
Assemble the Cake
Level the cooled cake layers if needed. Place one layer on a cake stand, spread with frosting, then stack the second layer on top. Frost the top and sides evenly.
Decorate and Chill
Pipe decorative swirls using a star tip, if desired. Add lemon slices, edible flowers, and zest curls. Chill the cake for at least 30 minutes before serving to help set the frosting.

Notes

To make your own buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let sit for 5 minutes.
Want even more lemon flavor? Add a bit of zest or lemon juice to the frosting.
Use only edible, pesticide-free flowers for decoration.
This cake can be made a day ahead. Store in the refrigerator and bring to room temp before serving.

For a gluten-free version, substitute with a 1:1 gluten-free flour blend.