Lemon Cake Recipe
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5.0
252 reviews
Excellent
Lemon Cake Recipe
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A soft and fluffy lemon flavored cake with a cheerful lemon curd filling and a light and airy whipped cream frosting.For best results, I recommend read through the tips in my post and watch my how-to video before beginning.
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Ingredients
- 3 Tablespoons fresh lemon zest¹
- ⅓ cup fresh lemon juice I usually need 3-4 lemons, zest your lemons before juicing
- ⅔ cup whole milk
- ½ cup Avocado, vegetable or canola oil
- 4 Tablespoons unsalted butter softened
- 1 ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 3 cups cake flour² see note to substitute all-purpose/plain flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 6 large egg whites room temperature preferred
- ¾ cup lemon curd ³
ICING⁴
- 4 oz cream cheese softened, but still slightly cool (use the brick-style, full-fat cream cheese, do not use the spreadable kind sold in tubs)
- 1 cups powdered sugar divided (often called “icing sugar” outside the US)
- ¾ teaspoons vanilla extract
- ⅛ teaspoon salt
- ¾ cups heavy cream cold
Instructions
- Preheat oven to 350F (175C) and prepare two 8” round cake pans by spraying with baking spray and lining the bottoms with parchment paper. Set aside.
- Zest your lemons and set zest aside. Juice lemons until you have ⅓ cup of juice, whisk this with your milk and set aside.
- In a large bowl using an electric mixer or in a stand mixer, beat together oil, butter, sugar, reserved lemon zest, and vanilla extract until completely combined.
- In a medium-sized bowl, combine flour, baking powder, and salt and whisk well.
- Stirring by hand, gradually alternate adding the flour mixture and lemon/milk mixture to the butter mixture, stirring until just combined after each addition (I start and end with the flour and add the flour mixture in 4 parts and the milk mixture in 3 parts).
- Place egg whites in a separate clean, dry bowl, and beat on high speed with an electric mixer until stiff peaks form (see video or photo in post for a visual if needed).
- Using a spatula, gently fold egg whites into cake batter until completely combined (don’t use your electric mixer at this point or you will over-beat the batter). Divide cake batter evenly into prepared pans and bake on 350F for 28-31 minutes or until toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow cakes to cool in pans for 10 minutes then run a knife around the edges to loosen cakes from pan and carefully invert onto cooling rack to cool completely.
- Once cakes have cooled completely, prepare frosting.
ICING
- Combine cream cheese, ½ cup (62g) powdered sugar, vanilla extract, and salt in a large bowl and use an electric mixer to beat together until creamy and smooth.
- In a separate bowl, combine remaining ½ cup (62g) powdered sugar, and heavy cream. Beat with an electric mixer until stiff peaks form (mixture should be thick, billowy, and the same consistency as Cool Whip).
- With mixer on low speed, stir together the cream cheese and whipped cream until completely combined.
- Pipe a dam/border along the inside rim of one cooled layer of cake (see photo in post). Fill with lemon curd and spread evenly inside the dam.
- Top with second layer of cake. Frost the entire cake with remaining frosting.
- Keep cake refrigerated in an airtight container when not eating. Enjoy!
Equipments used:
Notes
- ¹Be sure to avoid the pith, or white papery layer just above the lemon flesh, when zesting. The pith is bitter and will make your cake bitter.
- ²You may substitute all-purpose flour, you will need 2 ⅔ cup/330g of all purpose flour.
- ³Store-bought lemon curd will work, but I recommend making my homemade lemon curd. You would only need a half-batch for this recipe, BUT a whole batch uses 6 egg yolks. Since you need 6 egg whites for this cake, I recommend making a full batch and enjoying the second half on whatever you’d like!
- ⁴This recipe makes enough for a semi-naked cake covering. If you want to fully cover the cake or pipe designs decoratively on top of the cake as shown in the photos, I recommend increasing the recipe by 50% or even doubling.
Nutrition Information
Show Details
Serving
1slice
Calories
530kcal
(27%)
Carbohydrates
73g
(24%)
Protein
7g
(14%)
Fat
24g
(37%)
Saturated Fat
16g
(80%)
Trans Fat
1g
Cholesterol
42mg
(14%)
Sodium
332mg
(14%)
Potassium
214mg
(6%)
Fiber
1g
(4%)
Sugar
49g
(98%)
Vitamin A
486IU
(10%)
Vitamin C
5mg
(6%)
Calcium
88mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 530 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 530kcal | 27% |
| Carbohydrates | 73g | 24% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 332mg | 14% |
| Potassium | 214mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 49g | 98% |
| Vitamin A | 486IU | 10% |
| Vitamin C | 5mg | 6% |
| Calcium | 88mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
252 reviews
Excellent
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