Lemon Cake with Fluffy Lemon Frosting
A delightful Lemon Cake paired with a secret fluffy lemon frosting that enhances its fresh flavor, perfect for any occasion.
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.
Notes
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 for about a week. Use fresh lemons for the best flavor.