WEEKS of failed LEMON CAKE led me to the fluffiest version I've ever had

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-saving alternative.

Preheat the oven to 320°F (160°C) with the fan on.

Grease or line two 8-inch cake tins.

Sift together 2.25 cups of all-purpose flour, 3 tablespoons of corn flour, 1 teaspoon of baking powder, 0.5 teaspoon of baking soda, and 0.5 teaspoon of salt in a bowl.

In another bowl, combine 6 tablespoons of unsalted butter, 0.75 cup of unflavored vegetable oil, 1.67 cups of sugar, and the zest of 2 lemons. Cream together using a hand or stand mixer on medium speed for about 3 minutes until light and fluffy.

Add 2 eggs one at a time, mixing well in between each addition to create an emulsion.

Add 2 tablespoons of milk, 0.75 cup of regular yogurt, and 0.25 cup of fresh lemon juice. Mix until well combined.

Gently fold in the pre-sifted dry ingredients until just combined, being careful not to over mix.

Distribute the batter evenly into the prepared cake tins and tap lightly to remove large air bubbles.

Bake in the oven for 30 minutes or until a toothpick comes out clean.

Run a thin knife around the edges of the cakes to release them from the tins and turn them out onto a wire rack to cool completely.

To make lemon curd, add 1 tablespoon of lemon zest, 0.75 cup of fresh lemon juice, 0.75 cup of white sugar, 0.25 cup of cornstarch, 0.75 cup of milk, and 0.5 teaspoon of vanilla to a saucepan. Stir until well combined and place over medium heat, stirring until thickened.

Once thickened, remove from heat and stir in 0.5 cup of unsalted butter until melted and smooth. Optionally strain to remove zest and add yellow food coloring or a pinch of turmeric for color.

Pour the lemon curd into a heatproof bowl, cover with cling wrap touching the top to prevent a skin from forming, and let cool.

To make cream cheese frosting, cream together 1 cup of unsalted butter until light and fluffy. If using a stand mixer, use the paddle attachment.

Add 4.5 cups of icing sugar in three batches on low speed, mixing well between each addition.

Finish by adding 1.5 cups of cold cream cheese, 1.5 teaspoons of vanilla, and 1.5 tablespoons of fresh lemon juice. Mix until just combined, avoiding over mixing.

Place the first cake layer on a cake stand and spread a thin layer of frosting on top. Pipe a dam around the edge using a 1M piping tip to prevent filling from seeping out.

Fill the middle with the cooled lemon curd, then add the second cake layer on top.

Spread a thin layer of frosting around the cake and clean up the sides with a cake scraper.

Finish the top by piping a spiral border using a 1M tip and filling the middle with more lemon curd.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens