Ingredients
Method
Prepare the Cake
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the lemon zest and lemon juice.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Chantilly Frosting
- In a mixing bowl, beat the cold heavy cream until soft peaks form.
- Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
Assemble the Cake
- Once the cake is completely cool, spread the Chantilly frosting evenly over the top and sides of the cake.
- Garnish with additional lemon zest on top.
- Slice and serve.
Nutrition
Notes
For best results, use fresh lemons for zest and juice.