Step 1

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.

Step 2

Sift together flour, cornflour, baking powder, baking soda and salt. Mix together using a whisk and set aside.

Step 3

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.

Step 4

Add in your eggs one by one, mixing well in between addition.

Step 5

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.

Step 6

Add your pre-sifted dry ingredients to your wet mixture, and using a spatula, fold together until just combined. Do not overmix.

Step 7

Distribute the batter evenly into the two 8 inch cake tins, and bake for 30-35 minutes or until a toothpick comes out clean.

Step 8

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.

Step 9

See the end of the blog post above for assembly instructions or watch the recipe video for a visual demonstration :)