This lemon cake recipe is literally the best I’ve had! With delicate, moist lemon cake layers, filled with a zesty lemon curd and topped with a super delicious cream cheese frosting, you’ll be going back for seconds (and maybe even thirds!).
PREPARATION TIME
Prep Time: 10 minutes
Cook Time: 30 minutes
Cooling Time: 2 hours
Total Time: 2 hours 40 minutes
Ingredients
Lemon Cake
2¼cups(285g)flour – regular, all purpose (see note 3 if you want to use cake flour)
3tbsp(22g)cornflour – also known as cornstarch
1tspbaking powder
½tspbaking soda
½tsp salt
6tbsp(86g)unsalted butter
¾cup(141g)unflavoured vegetable oil – I use canola oil
1⅔cups(333g)white granulated sugar
2lemonszested – see note 1
2largeeggs – room temperature
2tbsp(26g)milk – room temperature
¾cup(185g)yoghurt – regular (not Greek), room temperature
¼cup(55g)fresh lemon juice
Lemon Curd
1batchof my eggless lemon curd recipe
Cream Cheese Frosting
1batchof my cream cheese frosting recipe
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Instructions
Lemon Cake
Preheat oven to 160 °C (320°F) with the fan on (see note 2 if you don’t have a fan function) and grease and/or line two 8 inch cake tins (I use my homemade cake release). This cake can be a little crumbly on the sides, so if you want clean edges then I would recommend using baking paper.
Sift together flour, cornflour, baking powder, baking soda and salt. Mix together using a whisk and set aside.
In a large bowl add in your butter, vegetable oil, sugar and lemon zest. Using a hand or stand mixer on a medium speed, cream together for 3 minutes until light and creamy.
Add in your eggs one by one, mixing well in between addition.
Add in your milk, yoghurt and lemon juice. Mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.
Add your pre-sifted dry ingredients to your wet mixture, and using a spatula, fold together until just combined. Do not overmix.
Distribute the batter evenly into the two 8 inch cake tins, and bake for 30-35 minutes or until a toothpick comes out clean.
Once baked, allow the cake layers to cool in the cake tins for about 15-20 minutes, and then turn them out onto a wire rack to completely cool.
Assembly
See the end of the blog post above for assembly instructions or watch the recipe video for a visual demonstration
Notes
Note 1. When zesting the lemons, you want to make sure you’re using a fine grater, and only grate the top yellow part of the lemon. Don’t grate it right to the white part of the lemon as the white part is bitter so we don’t want it in our cake. Note 2. If you don’t have a fan oven, bake at 175 °C. Note 3. You can use cake flour in replacement of the all purpose flour and cornstarch in this recipe (307g total required).
