Step 1

For the Lemon Chantilly Cake: Preheat oven to 350F. Butter and line two 8″ cake pans with parchment. Set aside.

Step 2

In a large mixing bowl, combine the lemon zest and sugar. Rub together with your fingers to release the lemon essential oils.

Step 3

Add the flour, baking powder, baking soda, and salt to the bowl. Mix well.

Step 4

Add the softened butter and use your fingers to break up into the flour mixture until crumb-like texture.

Step 5

Add the lemon juice, olive oil, vanilla, and HALF of the milk. Whisk vigorously for 1-2 minutes, until doubled in volume and pale in color.

Step 6

Add the eggs and remaining milk. Mix just until smooth.

Step 7

Divide the cake batter between the two prepared baking pans.

Step 8

Bake for 20-30 minutes, until a toothpick inserted into the center comes out clean.

Step 9

Let cool 10 minutes in the pan, then remove from pan to cool completely.

Step 10

(Optional) Once completely cooled, slice each cake layer in half to create four thin cake layers.

Step 11

For the Cream Cheese Frosting: Add the softened butter and cream cheese to a stand mixer bowl fitted with the paddle attachment. Beat on HIGH speed for 2-3 minutes, scraping down the sides as needed, until smooth.

Step 12

Add half of the powdered sugar and mix on medium-low speed until incorporated. Add the heavy cream, and then the remaining powdered sugar 1 cup at a time. Add the vanilla and increase speed to HIGH to beat 6-8 minutes, until light and fluffy. Add yellow food coloring to desired preference.

Step 13

To Assemble the Cake: Layer the cake with the cream cheese frosting. If time allows, let the cake sit in the fridge for 20 minutes to help the flavors develop, then sit on the counter away from direct heat for up to 4 hours to serve. Enjoy!