Lemon Cake is a delightful treat that brings a burst of fresh flavor to any occasion. This cake is not just any regular lemon cake; it comes with a secret fluffy lemon frosting that takes it to the next level. Whether you’re celebrating a special event or just enjoying a sweet moment at home, this recipe is sure to please everyone.
Why Make This Recipe
Making Lemon Cake with a fluffy lemon frosting is a great choice for many reasons. The bright, zesty flavor of lemons is refreshing and perfect for any time of year. This cake is simple to bake and comes with a frosting that adds lightness and creaminess, making it the perfect combination. Plus, it’s a great way to impress friends and family with your baking skills!
How to Make Lemon Cake
Ingredients
- 2 cups plain / all-purpose flour (cake flour OK too)
- 2 1/2 teaspoons baking powder
- 1/4 tsp salt
- 4 large eggs (50 – 55g / 2 oz each, at room temp)
- 1 1/2 cups caster / superfine sugar (granulated/regular ok too)
- 115g / 1/2 cup unsalted butter, cut into 1.5cm / 1/2” cubes
- 1 cup milk (full fat)
- 3 tsp vanilla extract (the best you can afford)
- 3 tsp vegetable or canola oil
- 3 tbsp lemon zest (from 2 lemons)
- 1/3 cup lemon juice
- 1/4 tsp natural lemon extract (lemon oil, recommended but not essential)
For the Secret Fluffy Lemon Frosting:
- 6 1/2 tbsp plain/all-purpose flour
- 1 1/3 cups milk (full fat best, low fat ok, 0% fat no good)
- 1 1/3 cups caster / superfine white sugar (or granulated/ordinary)
- 300g / 1 1/3 cups unsalted butter (softened)
- 3 tsp lemon zest (from 1 lemon)
- 4 tbsp fresh lemon juice
Directions
Preparation: Preheat your oven to 350°F (175°C) and grease two round cake pans.
Combine Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set it aside.
Beat Eggs Until Aerated: In another bowl, beat the eggs until they are fluffy.
Finish Cake Batter: Gradually add sugar, butter, milk, vanilla, oil, lemon zest, lemon juice, and lemon extract to the egg mixture. Mix well. Slowly fold in the dry ingredients until just combined.
Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Cool & Frost: Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
Secret Less-Sweet Fluffy Lemon Frosting: In a saucepan, whisk together flour and milk. Cook over medium heat until thickened. Let it cool. In a separate bowl, beat softened butter until creamy. Gradually add sugar and cooled milk mixture, followed by lemon zest and juice. Beat until fluffy.
Frosting Cake: Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides.
How to Serve Lemon Cake
Serve the Lemon Cake slices adorned with a sprinkle of lemon zest or fresh berries for an extra touch. This cake is perfect for an afternoon tea, birthday celebration, or just a sweet snack at home.
How to Store Lemon Cake
Store your Lemon Cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, consider refrigerating it, where it can last for about a week.
Tips to Make Lemon Cake
- Ensure all your ingredients are at room temperature for better mixing.
- Don’t over-mix the batter; gently fold in the dry ingredients to keep the cake light and fluffy.
- Use fresh lemons for the best flavor.
Variation
You can add poppy seeds to the cake batter for a delightful crunch. Alternatively, substitute some of the lemon juice for orange juice for a different citrus flavor.
FAQs
Can I use regular granulated sugar instead of caster sugar?
Yes, regular sugar will work, but caster sugar dissolves better and gives a smoother texture.Can I make the frosting ahead of time?
Yes, you can make the frosting a day ahead and refrigerate it. Just give it a good stir before using.Is it necessary to use full-fat milk?
While full-fat milk provides a richer taste and texture, you can use low-fat milk if that’s what you have on hand. Just avoid 0% fat milk for best results.
Enjoy baking and sharing this delicious Lemon Cake!
Lemon Cake with Fluffy Lemon Frosting
Ingredients
For the Cake
- 2 cups plain / all-purpose flour (cake flour OK too)
- 2.5 teaspoons baking powder
- ¼ teaspoon salt
- 4 large eggs (50 – 55g / 2 oz each, at room temp)
- 1.5 cups caster / superfine sugar (granulated/regular ok too)
- 115 grams unsalted butter, cut into 1.5cm / 1/2” cubes
- 1 cup milk (full fat)
- 3 teaspoons vanilla extract (the best you can afford)
- 3 teaspoons vegetable or canola oil
- 3 tablespoons lemon zest (from 2 lemons)
- ⅓ cup lemon juice
- ¼ teaspoon natural lemon extract (lemon oil, recommended but not essential)
For the Secret Fluffy Lemon Frosting
- 6.5 tablespoons plain/all-purpose flour
- 1.3 cups milk (full fat best, low fat ok, 0% fat no good)
- 1.3 cups caster / superfine white sugar (or granulated/ordinary)
- 300 grams unsalted butter (softened)
- 3 teaspoons lemon zest (from 1 lemon)
- 4 tablespoons fresh lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
Combine Dry Ingredients
- In a bowl, whisk together the flour, baking powder, and salt. Set it aside.
Beat Eggs
- In another bowl, beat the eggs until they are fluffy.
Finish Cake Batter
- Gradually add sugar, butter, milk, vanilla, oil, lemon zest, lemon juice, and lemon extract to the egg mixture. Mix well.
- Slowly fold in the dry ingredients until just combined.
Bake
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Cool
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
Make Frosting
- In a saucepan, whisk together flour and milk. Cook over medium heat until thickened. Let it cool.
- In a separate bowl, beat softened butter until creamy. Gradually add sugar and cooled milk mixture, followed by lemon zest and juice. Beat until fluffy.
Frost Cake
- Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides.
