moist 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.

-------------------------------------------------------------

BAKING ESSENTIALS:
Cake Tins (8x3-inch) - https://amzn.to/3rb85Z1
Hand Mixer - https://amzn.to/447UW1A
Whisks - https://amzn.to/3Xt8dPL
Electronic Kitchen Scale - https://amzn.to/44muoJB
Glass Mixing Bowls - https://amzn.to/44bohIw
Spatulas - https://amzn.to/46w1UPe
Measuring Spoons & Cups - https://amzn.to/3Xv0oc4
Cake Release - https://amzn.to/3XwEs0k
Pastry Brush - https://amzn.to/447USim
 
NICE-TO-HAVE: 
KitchenAid Stand Mixer - https://amzn.to/3Nz23c1
Cake Stand - https://amzn.to/3CVjpLi
Food Processer - https://amzn.to/3prTMP9
Immersion Blender - https://amzn.to/3ptjuCZ
 
CAKE DECORATING ESSENTIALS: 
Offset Spatula - https://amzn.to/3qZPKxS
Piping Bags - https://amzn.to/3CRGKxp
Piping Tips - https://amzn.to/3NTZ8Mv
Cake Scraper - https://amzn.to/3plroOV
Steel Turntable - https://amzn.to/3JAG4Ag
Cake Boards - https://amzn.to/3CR8DG7

-------------------------------------------------------------

SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating - https://bit.ly/36HQv4p
= How to Make a Professional Wedding Cake From Home - https://bit.ly/354TMdM
= Mousse Cake From Scratch: Patisserie Style -  https://bit.ly/3JCRxNM

OR

Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link: https://www.skillshare.com/en/r/profile/Cakes-by-MK/490770172?gr_tch_ref=on&gr_trp=on

-------------------------------------------------------------

Blog: https://www.cakesbymk.com/
Instagram: https://www.instagram.com/cakesbymk.nz/
Facebook: https://www.facebook.com/cakesbymk.nz/
Music: YouTube Audio Library (Papov - Yung Logos)

If you enjoy my content, then please subscribe and don't forget to turn on the notification bell so that you're updated whenever I upload a new video :) 

Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase :)

Thanks for watching!

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

The most divine lemon cake from scratch with lemon cream cheese frosting. Perfectly fluffy, beautiful, and the best lemon layer cake ever!

cake flour*

baking powder ((I recommend aluminum free))

low-fat buttermilk

sugar

unsalted butter (at room temperature (equivalent to 8 tablespoons or 4 ounces))

lemon extract

cream cheese (softened)

unsalted butter (softened (equivalent to 8 tablespoons or 4 ounces))

lemon zest

vanilla extract

Preheat

Place a rack in the center of the oven and preheat the oven to 350 degrees F. Butter and flour two 8x2-inch round cake pans, line with parchment paper, then butter the parchment too.

Sift

In a medium bowl, sift together the cake flour, baking powder, and salt. In a separate medium bowl or large measuring cup, whisk together the buttermilk and egg whites until combined.

Cream

Place the granulated sugar and lemon zest in the bowl of a standing mixer or a large mixing bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and beat on medium speed for 3 full minutes, until very light and fluffy. Beat in the lemon extract.

Combine

Beating on medium speed, add one-third of the flour mixture, then half of the egg/buttermilk mixture and beat until combined. Still beating on medium speed, add the next third of the dry ingredients, then the remaining eggs/buttermilk. Beat until the batter is smooth, then add the remaining dry ingredients. Beat for 2 additional minutes on medium speed, ensuring the batter is very well combined and that plenty of air has been beaten into it.

Bake

Divide the batter evenly between the two pans and smooth the tops with a rubber or offset spatula. Bake for 30 to 35 minutes, or until the cakes are well risen, spring back lightly when touched, and a small knife inserted into the center comes out clean.

Cool

Place the cake pans on a wire rack and let cool 5 minutes, then run a dull knife around the sides of the cake to loosen. Gently invert the cake into your hand so that it comes out of the pan, remove the paper liner, then place the cake directly back onto the wire rack, bottom (flat) side down and right-side up. Let cool to room temperature.

Prepare the frosting: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the cream cheese and butter together on medium speed until smooth and no lumps remain, about 3 full minutes. Reduce the mixer speed to low, then add the powdered sugar, 1 tablespoon lemon juice, lemon zest, vanilla extract, and salt. Once the sugar begins to incorporate, increase the mixer to high speed and beat for 3 minutes. Add the remaining tablespoon lemon juice to thin if desired.

Decorate

Frost the cake: First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake plate or stand. Tuck wax or parchment paper strips underneath the edges of the cake to protect the plate. Evenly cover the top with lemon cream cheese frosting. Place the second cake layer on top, cut-side down. Top with more frosting and spread the frosting down around the sides. Decorate as desired. You can slice the cake right away, but for the cleanest cut, refrigerate the frosted cake or place in a cool room for 40 minutes to set. Let the cake come as close to room temperature as possible prior to serving—serving cold can cause some of the fresh lemon flavor to be hard to taste.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1693582632/iTx2U9cHV.mp4

Supremely moist and fluffy lemon layer cake with homemade lemon cream cheese frosting. Every bite bursts with fresh lemon flavor! The perfect cake for any occasion.

Lemon Layer Cake with Lemon Cream Cheese Frosting

Nobody would guess that this amazing lemon cake recipe all starts with a simple cake mix! So moist and lemony!

Lemon Cake: A Doctored Cake Mix Recipe

(114 grams) all purpose flour (plain in the UK)

(200 grams) sugar

eggs

(322 grams) water

(242 grams) sour cream (we use full fat sour cream)

Tablespoon (12 grams) lemon extract

(2 grams) vanilla extract

Preheat the oven to 350 degrees. Grease and flour...

Preheat the oven to 350 degrees. Grease and flour three 8x2 inch round cake pans.

In the bowl of your mixer, add the...

In the bowl of your mixer, add the dry ingredients and whisk at least 30 seconds to blend.

Add the remaining ingredients to the bowl and...

Add the remaining ingredients to the bowl and mix on medium speed for 1 minute. Scrape the sides and bottom of the bowl and mix for 1 more minute. If you are using a hand mixer, mix for a bit longer.

Pour into prepared pans and bake at 350...

Pour into prepared pans and bake at 350 degrees for 25 to 30 minutes. Check at 25 minutes, if a toothpick inserted into the center comes out clean or with just a few crumbs attached, it is done.

Cool in the pans 5 to 10 minutes...

Cool in the pans 5 to 10 minutes then turn out.

Top 3 moist lemon cake recipes from across the web

The most viewed moist lemon cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Soft Lemon Cake

Lemon Cake

Lemon Cake: A Doctored Cake Mix Rec...

Top 3 moist lemon cake recipes from across the web

The most viewed moist lemon cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Soft Lemon Cake

Lemon Cake

Lemon Cake: A Doctored Cake Mix Rec...

The most viewed moist lemon cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine