Desserts

Soft Lemon Cake

Name: Soft Lemon Cake
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 12 servings
Ingredients: 2 cups flour (regular, all purpose); ¼ cup cornstarch; 2½ tsp baking powder; ½ tsp salt; ¾ cup unsalted butter (room temperature); ¼ cup unflavoured vegetable oil (I use canola oil); 1½ cups white granulated sugar; 3 tbsp lemon zest (see note 1); 4 large eggs (room temperature); ⅓ cup milk (room temperature); ½ cup yoghurt (unflavored and unsweetened. Greek yoghurt okay but regular type preferred.); ¼ cup fresh lemon juice; 1 batch of my eggless lemon curd recipe; 1 batch of my cream cheese frosting recipe

12 servings

servings

10 minutes

active time

1 hour 40 minutes

total time

Start Cooking

Ingredients

2 cups flour (regular, all purpose)

¼ cup cornstarch

2½ tsp baking powder

½ tsp salt

¾ cup unsalted butter (room temperature)

¼ cup unflavoured vegetable oil (I use canola oil)

1½ cups white granulated sugar

3 tbsp lemon zest (see note 1)

4 large eggs (room temperature)

⅓ cup milk (room temperature)

½ cup yoghurt (unflavored and unsweetened. Greek yoghurt okay but regular type preferred.)

¼ cup fresh lemon juice

1 batch of my eggless lemon curd recipe

1 batch of my cream cheese frosting recipe

Directions

Lemon Cake

Preheat oven to 180 °C (350°F) conventional (see note 2 if using a convection oven with a fan) and grease two 8 inch cake tins (I use my homemade cake release) and line the bottoms with parchment paper.

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

In a large bowl add in butter, vegetable oil, sugar and lemon zest. Using a hand or stand mixer on a medium speed, cream together for 2 minutes until light and creamy.

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

Add in milk, yoghurt and lemon juice. Mix until well combined - the batter may look curdled, but that's okay. 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 33 minutes or until a toothpick comes out clean (or with a few moist crumbs).

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 :)

Nutrition

Serving Size

Calories

381 kcal

Total Fat

19 g

Saturated Fat

9 g

Unsaturated Fat

9 g

Trans Fat

1 g

Cholesterol

96 mg

Sodium

221 mg

Total Carbohydrate

47 g

Dietary Fiber

1 g

Total Sugars

27 g

Protein

6 g