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Lemon Cake Recipe

Perfect Moist Lemon Cake

This incredibly soft and moist lemon cake features delicate cake layers bursting with fresh citrus flavor. Made with a perfect combination of butter and oil for moisture, plus yogurt for extra tenderness, this homemade lemon cake delivers bakery-quality results every time. Complete with cream cheese frosting and optional lemon curd filling.
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Prep Time 20 minutes
Cook Time 33 minutes
Cooling Time 1 hour
Total Time 1 hour 53 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 381
Ingredients Equipment Method Notes

Ingredients
  

Lemon Cake Layers
  • 2 cups all-purpose flour 240g
  • 1/4 cup cornstarch 30g
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter 170g, room temperature
  • 1/4 cup vegetable oil 60g, canola oil preferred
  • 1 1/2 cups granulated white sugar 300g
  • 3 tablespoons fresh lemon zest from about 2-3 lemons
  • 4 large eggs room temperature
  • 1/3 cup milk 90g, room temperature
  • 1/2 cup plain yogurt 115g, unflavored and unsweetened
  • 1/4 cup fresh lemon juice 58g
Frosting and Filling
  • 1 batch cream cheese frosting homemade or store-bought
  • 1 batch lemon curd optional, for filling

Equipment

  • Two 8-inch round cake pans
  • Stand Mixer or Hand Mixer
  • Wire cooling racks
  • Fine grater or zester
  • Offset spatula
  • Mixing bowls
  • Measuring cups and spoons
  • Sifter or fine mesh strainer

Method
 

  1. Prepare the pans: Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. Mix dry ingredients: Sift together flour, cornstarch, baking powder, and salt in a bowl. Whisk to combine and set aside.
  3. Cream wet ingredients: In a large mixing bowl, add butter, vegetable oil, sugar, and lemon zest. Using a hand or stand mixer on medium speed, cream together for 2 minutes until light and fluffy.
  4. Add eggs: Add eggs one at a time, mixing well between each addition until fully incorporated.
  5. Combine liquids: Add milk, yogurt, and lemon juice to the butter mixture. Mix until well combined. The batter may look slightly curdled, but this is normal.
  6. Fold in flour: Add the flour mixture to the wet ingredients and gently fold together with a spatula until just combined. Do not overmix to avoid tough cake layers.
  7. Bake the cakes: Divide batter evenly between prepared pans. Bake for 33 minutes or until a toothpick inserted in center comes out clean or with just a few moist crumbs.
  8. Cool completely: Allow cake layers to cool in pans for 15-20 minutes, then turn out onto wire racks to cool completely before frosting.
  9. Assemble the cake: Place first layer on serving plate. Spread frosting on top and pipe a border around edges if using lemon curd filling. Add second layer and frost entire cake. Decorate as desired.

Notes

Zesting tip: When zesting lemons, use only the bright yellow outer peel. Avoid the white pith underneath as it's bitter.
Room temperature ingredients: Ensure butter, eggs, milk, and yogurt are at room temperature for best mixing and texture.
Storage: This cake can stay at room temperature for the day of serving, but must be refrigerated overnight due to cream cheese frosting. Bring to room temperature before serving for best flavor.
Substitutions: You can replace the flour and cornstarch combination with 2 1/4 cups (270g) cake flour if preferred.