WEEKS of failed LEMON CAKE led me to the fluffiest version I've ever had
RECIPE:
SHOP:
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:
Cream Cheese Frosting
- 1 batch of my cream cheese frosting recipe:
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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Soft and Fluffy Lemon Cake
A fluffy Lemon Cake recipe with a plush, lemon flavored crumb, a tart lemon curd filling, and an airy whipped cream cheese frosting.
RECIPE:
Ingredients
3 Tablespoons fresh lemon zest¹
⅓ cup fresh lemon juice 80ml, I usually need 3-4 lemons, zest your lemons before juicing
⅔ cup whole milk 160ml
½ cup vegetable or canola oil 118ml
4 Tablespoons unsalted butter softened (57g)
1 ¾ cup granulated sugar 350g
2 teaspoons vanilla extract
3 cups cake flour² see note to substitute all-purpose/plain flour (330g)
1 Tablespoon baking powder
1 teaspoon salt
6 large egg whites³ room temperature preferred
¾ cup lemon curd³ 175ml
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 113g)
1 cups powdered sugar divided (often called “icing sugar” outside the US, 125g)
3/4 teaspoons vanilla extract
1/8 teaspoon salt
3/4 cups heavy cream cold (175ml)
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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, 1/2 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 (1/2 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!
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.
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Lemon whipping cream pound cake | Without baking powder | easy cake recipe
#奶油柠檬磅蛋糕
#柠檬磅蛋糕
#easycakerecipe
#poundcake
????All ingredients are:
113g unsalted butter
2 large eggs
Heavy Cream 80ml 1/3cup
Lemon Juice 30g / 3 tbsp
Lemon zest 1tbsp 5g
salt 1/2 tsp
130g / 1 cup low-gluten flour(cake flour)
Sugar 85g
????全部的食材有:
无盐黄油 113g
大号鸡蛋 2个
重奶油 80ml
柠檬汁 30g
柠檬皮 1tbsp 5g
低筋面粉 130g
盐 1/2 tsp 2g
糖 85g
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How to make Double LEMON CAKE from a Cake mix with WHIPPED CREAM FROSTING ~ Cake Mix hacks
Nothing beats a sweet and zesty lemon cake with a fluffy lemony, creamy frosting! It’s a moist cake and very delicious. This desert can be enjoyed anytime in the year especially when sharing it with loved ones! Enjoy!
For the cake
1 box Duncan Hines lemon cake mix
2/3 cup melted unsalted butter
1 pack 3.4oz instant lemon pudding
4 eggs @room temp
1 cup heavy whipping cream
1 tsp vanilla
1 Tbsp lemon zest
1 -2 Tbsp freshly squeezed lemon juice
Frosting
1 instant lemon pudding mix 3.4oz
1 1/2 cups cold milk
8oz whipped cream
Mix the dry and wet ingredients for the cake as shown in the video. Bake in a greased 9*13 inch baking dish for 35-40 minutes or until a toothpick inserted comes out clean. Rub 1 Tbsp of freshly squeezed lemon juice while cake is still warm and set aside to cool down completely.
Mix the ingredients for the frosting and spread all over the cool cake. Allow to chill set for 10-15 minutes in the refrigerator. Serve and Enjoy!
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Checkout my other box cake hack videos here:
French Vanilla
7Up Cake
Pineapple upside down
Red velvet cake
Carrot cake
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My viral jiffy cornbread hack
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Angel Food Cake w/ Lemon Whipped Cream frosting, and lemon curd
This deliciously light lemon cake is perfect for dessert. The lemon in the angel food cake and whipped cream are subtle, and oh so good.....
Super Moist Lemon Velvet Cake
How to make a super moist and velvety Lemon Velvet Cake. So rich but refreshing kind of cake. Bake along with me with an easy step by step recipe.
Here's what you'll need:
CREAM CHEESE FROSTING:
250g cream cheese
1/2 cup unsalted butter(110g)
1 tsp lemon extract (5ml)
1 tsp vanilla extract (5ml)
1 cup confectioner's sugar (130g)
2 teaspoons of lemon zest.
CAKE:
2 and ½ cup cake flour (300g) or all purpose flour
1 cup sugar (200g)
2 and ½ tsp baking powder (12g)
1/2 tsp salt (3g)
1 cup unsalted butter (220g) (room temp) skip the salt if using unsalted butter
3 large eggs
1/2 cup milk (125ml)
4 tbsps fresh lemon (50ml)
1 tsp vanilla extract (5ml)
1/4 cup yogurt (60g)
2 tsps lemon zest
MAKE YOUR OWN CAKE FLOUR ????
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