soft lemon cake

This lemon cake recipe is literally the best I&#39;ve had! With delicate, moist lemon cake layers, filled with a zesty lemon curd and topped with a super delicious cream cheese frosting, you&#39;ll be going back for seconds (and maybe even thirds!).

Soft Lemon Cake

flour (regular, all purpose (see note 3 if you want to use cake flour))

tbsp cornflour (also known as cornstarch)

tsp baking powder

½ tsp baking soda

salt

unsalted butter

unflavoured vegetable oil (I use canola oil)

white granulated sugar

lemons zested (see note 1)

eggs (room temperature)

tbsp milk (room temperature)

yoghurt (regular (not Greek), room temperature)

lemon juice

lemon

my cream cheese

Preheat oven to 160 °C (320°F) with the fan on (see note 2 if you don&#39;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.

Lemon Cake

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

Assembly

https://www.youtube.com/watch?v=IlPJb0bG9Bo

RECIPE: https://cakesbymk.com/recipe/soft-lemon-cake/
SHOP: https://www.amazon.com/shop/cakesbymk

When I say this lemon cake recipe kept me up at night, I really mean it! After hours and hours of recipe testing, I present to you the most incredibly delicious and soft lemon cake recipe! With delicate, moist lemon cake layers, filled with a zesty lemon curd and topped with a super delicious cream cheese frosting, this lemon cake is TO DIE FOR!

INGREDIENTS:

Lemon Cake
- 2¼ cups (285 g) all purpose flour
- 3 tbsp (22 g) cornflour - also known as cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 6 tbsp (86 g) unsalted butter
- ¾ cup (141 g) unflavoured vegetable oil - I use canola oil
- 1⅔ cups (333 g) white granulated sugar
- 2 lemons zested 
- 2 large eggs - room temperature
- 2 tbsp (26 g) milk - room temperature
- ¾ cup (185 g) yoghurt - regular (not Greek), room temperature
- ¼ cup (55 g) fresh lemon juice

Lemon Curd
- 1 batch of my eggless lemon curd recipe: https://cakesbymk.com/recipe/eggless-lemon-curd/

Cream Cheese Frosting
- 1 batch of my cream cheese frosting recipe: https://cakesbymk.com/recipe/the-best-cream-cheese-frosting/

Bake at 160 °C (320°F) with the fan on for 30-35 minutes, or until a toothpick comes out clean. If you don't have a fan oven, bake at 175 °C.

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Thanks for watching!

WEEKS of failed LEMON CAKE led me to the fluffiest version I've ever had

Soft, fluffy, and incredibly moist, this lemon layer cake is packed with fresh lemon flavor and finished with a tangy cream cheese frosting.

Lemon Layer Cake (Super Moist, Soft &amp; Fluffy)

(270 g) cake flour

(300 grams) granulated white sugar

baking powder

baking soda

(180 grams) vegetable oil

(180 grams) buttermilk (room temperature)

(80 grams) fresh lemon juice

vanilla bean paste

¼ tsp lemon extract ((optional but recommended for extra flavor))

(61 grams) lemon juice

white sugar

(226 grams) full-fat cream cheese (softened

(113 grams) salted butter (softened)

sugar

lemon extract ((optional but recommended for extra flavor))

Grease

Preheat oven to 350°F (177°C). Grease three 6-inch cake pans or two 8-inch cake pans and line the bottoms with parchment paper.

In a large mixing bowl, add the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until it becomes fragrant and slightly damp. This releases the natural oils and enhances the lemon flavor.

Add the eggs to the lemon sugar and whisk for about 1 minute until slightly pale. Slowly stream in the oil while whisking until fully combined and smooth.

Whisk

Whisk in the buttermilk, lemon juice, vanilla extract, and lemon extract (if using).

Add the cake flour, baking powder, baking soda, and salt directly into the bowl. Whisk just until combined and smooth. Do not overmix.

Divide

Divide batter evenly between the prepared pans . Bake 25-30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool

Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool.

Combine

While the cakes are baking, combine lemon juice and sugar in a small saucepan.

Warm

Warm over low heat until the sugar completely dissolves. Do not boil. You can also heat in the microwave.

Brush

Brush the syrup lightly over warm cake layers using a pastry brush. Allow the cakes to completly cool before frosting.

Lemon Syrup

Beat

Beat cream cheese and butter together for 2–3 minutes until smooth and creamy.

Add powdered sugar one cup at a time, mixing on low speed until incorporated.

Mix in lemon juice, vanilla, and salt. Add lemon extract if using.

Beat until smooth and fluffy. Taste the frosting and adjust based on your preference. If the frosting is too soft add more powder sugar or place in the refrigerator to solidify more. If the frosting is too thick add cream or more lemon juice.

Lemon Cream Cheese Frosting

Level

Level cake layers if needed, and place the first layer on a cake stand or plate.

Spread

Spread frosting evenly over the top. Add the next layer and repeat.

Frost

Frost the outside of the cake as desired. Garnish with fresh lemon zest or thin lemon slices. Enjoy!

Assemble the Cake

Best Lemon Cake Recipe!!!
My whole family loved it! It was the best dessert this Easter dinner!
Thank you.

Tastes great! My young kids had a blast helping me and it was an easy recipe for them to follow

I made this for my birthday today and it is so good. It’s moist, devious and smells scrumptious. I think I over mixed it because it caved in the middle. I don’t care thought because it was that good. So thank you for this amazing recipe.

Can you bake a cake without eggs….as we are vegetarian means no eggs pleeeeease…….

Love this cake!! The best cake I’ve ever made! My family loved it! The icing was a perfect fit. Thank you for sharing!!!

I made a lemon loaf and mini cupcakes- they baked in 8minutes. A regular sozed cupcake might be 10-12 minutes

We used a lemon drizzle and it was absolutely perfect. Also added some poppy seeds and baked in a loaf pan.

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