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If you love lemon desserts, this lemon cake will be your new go-to recipe! It’s light, fluffy, and bursting with fresh lemon flavor, thanks to real lemon zest and juice. The layers are perfectly moist with a tender crumb, complemented by a luscious homemade lemon curd and a smooth, tangy cream cheese frosting.
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Cuisine: American
Prep Time: 10 minutes
Cooking Time: 30 minutes
Cooling Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 12
Why You’ll Love Making It
- Bright & Refreshing Flavor – This cake is bursting with fresh lemon zest and juice, giving it a zesty, tangy kick.
- Moist & Tender Crumb – The combination of butter, oil, and yogurt creates a soft, melt-in-your-mouth texture.
- Easy Yet Impressive – Simple ingredients and steps make this cake beginner-friendly while still looking and tasting bakery-worthy.
- Perfect for Any Occasion – Whether for birthdays, afternoon tea, or just because, this cake is always a hit.
- Pairs Well with Various Fillings – While lemon curd is a favorite, you can also use raspberry jam, vanilla frosting, or even whipped cream.
Ingredients
For the Lemon Cake
- 2 cups (240 g) all-purpose flour – The base of the cake, providing structure and stability.
- ¼ cup (30 g) cornstarch – Softens the texture and mimics cake flour.
- 2½ tsp baking powder – Helps the cake rise and become light and airy.
- ½ tsp salt – Balances sweetness and enhances flavor.
- ¾ cup (170 g) unsalted butter, room temperature – Adds richness and a tender crumb. Let it soften before mixing for best results.
- ¼ cup (60 g) unflavored vegetable oil – Keeps the cake extra moist without making it greasy.
- 1½ cups (300 g) white granulated sugar – Sweetens the cake and helps aerate the batter when creamed with butter.
- 3 tbsp lemon zest – Adds intense lemon aroma and flavor. Always zest before juicing the lemons (see Note 1).
- 4 large eggs, room temperature – Provides structure and helps bind everything together.
- ⅓ cup (90 g) milk, room temperature – Ensures a smooth batter and adds moisture.
- ½ cup (115 g) plain yogurt – Regular or Greek yogurt both work, adding moisture and a slight tang.
- ¼ cup (58 g) fresh lemon juice – Enhances the lemony flavor with natural acidity.
For the Filling & Frosting
- 1 batch of eggless lemon curd – A tangy, smooth filling that complements the cake layers.
- 1 batch of cream cheese frosting – A rich and slightly tangy frosting that balances the sweetness.
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Instructions
Step 1: Prepare the Cake Pans & Preheat the Oven
Preheat your oven to 180°C (350°F) if using a conventional oven, or 160°C (320°F) if using a convection oven with a fan (see Note 2). Grease two 8-inch cake tins and line the bottoms with parchment paper to prevent sticking.
Step 2: Mix the Dry Ingredients
In a medium bowl, sift together the flour, cornstarch, baking powder, and salt. Whisk well to ensure even distribution. This helps prevent clumps and ensures an even rise.
Step 3: Cream the Butter, Sugar & Lemon Zest
In a large mixing bowl, add the room-temperature butter, vegetable oil, sugar, and lemon zest. Using a hand or stand mixer on medium speed, beat for 2 minutes until the mixture becomes pale and fluffy. Scrape down the sides of the bowl as needed.
Step 4: Incorporate the Eggs
Add the eggs one at a time, beating well after each addition. This ensures they are fully incorporated, preventing curdling. If the mixture looks slightly separated, don’t worry—it will come together once the dry ingredients are added.
Step 5: Add the Wet Ingredients
Pour in the milk, yogurt, and fresh lemon juice, mixing gently until combined. The batter may look slightly curdled due to the acidity of the lemon juice, but this is normal and will smooth out after adding the dry ingredients.
Step 6: Fold in the Dry Ingredients
Using a spatula, gently fold the dry ingredients into the wet mixture in three additions. Stir until just combined—overmixing can lead to a dense cake instead of a light, fluffy texture.
Step 7: Bake the Cake Layers
Divide the batter evenly between the two prepared cake tins, smoothing the tops with a spatula. Bake in the preheated oven for 33 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 8: Cool the Cakes
Allow the cakes to cool in their tins for 15–20 minutes before carefully turning them out onto a wire rack. Let them cool completely before assembling—warm cakes will melt the frosting.
Step 9: Assemble & Frost the Cake
Once cooled, place one cake layer on a serving plate or cake stand. Spread a generous layer of lemon curd on top. Place the second cake layer over it and frost the entire cake with the cream cheese frosting, smoothing it out with a spatula.
Step 10: Decorate & Serve
For a simple yet elegant touch, garnish with extra lemon zest, thin lemon slices, or a dusting of powdered sugar. Slice and enjoy immediately!
FAQs
Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance. Once cooled, wrap them tightly in plastic wrap and store at room temperature. The lemon curd can also be made ahead and kept in the refrigerator for up to a week. Assemble and frost the cake just before serving for the best texture and freshness.
Can I use a different frosting?
Absolutely! While cream cheese frosting pairs beautifully with the tangy lemon flavor, you can also use Swiss meringue buttercream, whipped cream, or even a light glaze for a different twist.
