Bright Lemon Chantilly Cake with Freshly Milled Flour

5 from 1 vote

Bright Lemon Chantilly Cake with Freshly Milled Flour

If you’ve been on the lookout for a cake that feels fresh from the orchard yet has a comforting homemade vibe, this lemon chantilly cake recipe with fresh milled flour and a smooth, creamy icing might just become your new favorite. The bright tartness of lemon shines through every bite, while the flour brings a lovely, nutty depth that store-bought flour simply can’t match. Topped with a light, fluffy chantilly icing, this cake is like a little celebration on your plate—a gentle nudge to slow down and savor something truly special. Whether you’re baking for a special occasion or enjoying a quiet afternoon treat, this cake is sure to brighten your day without any fuss. Enjoy the journey, and savor each bite like it was made just for you.

Course Dessert

Cuisine American

Keyword lemon chantilly cake

Prep Time 30

Cook Time 30

Cooling Time 1

Total Time 2

Servings slices

Calories 635kcal

Ingredients

Cake:

2 ¾ cups freshly milled soft white wheat flour finely milled and sifted (316 grams
3 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
3-4 tablespoons lemon zest 2 lemons
4 tablespoons fresh lemon juice 1 lemon
1 ¼ cups maple sugar or sugar 200 grams
½ cup softened butter cubed (115 grams)
½ cup olive oil 108 grams
3 eggs
1 ¼ cups whole milk 316 grams
2 teaspoons vanilla

Icing:

2 ½-3 cups powdered sugar 250 grams
6 oz softened cream cheese 170 grams
½ cup softened butter 115 grams
2-3 tablespoons heavy cream
1 teaspoon vanilla
15-25 drops natural yellow food coloring

Instructions

Preheat the oven to 350 degrees F. and butter and flour to 7 or 8 inch cake pans.
In a bowl, combine the sugar and lemon zest. Use your fingers to mash the zest into the sugar to release the oils from the lemon zest. Add this to the bowl of a stand mixer.
Add the softened butter and eggs and beat on high until light and fluffy, for a couple of minutes.
In a separate bowl, combine the sifted flour, baking powder, baking soda, and salt. Add this to the mixer and combine.
Add the lemon juice, oil, eggs, half of the milk, and the vanilla. Beat on medium-high speed for 2-3 minutes.
Add the remaining milk and mix until just combined.
Evenly divide the batter between the prepared cake pans and bake for 26-32 minutes, until a toothpick inserted in the middle comes out clean.
Allow the cakes to rest for 10-15 minutes, then place on a wire rack to cool.
While the cakes are cooling, prepare the icing by beating the cream cheese and butter together to 3-5 minutes, until fluffy.
Add the powdered sugar, cream, and vanilla and mix for 5 minutes until fluffy.
Add desired amount of yellow food coloring and mix again.
Ice the cake as desired, after it has cooled, and top with fresh lemons.
Best served chilled.

Nutrition