Description
Experience the bright, citrusy essence of the Mediterranean with this incredibly soft Lemon Cake. Combining the richness of butter with the moisture of Greek yogurt and oil, it delivers a velvety crumb that stays perfectly tender for days.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- Zest of 2 large lemons
- 1/4 cup fresh lemon juice
- 1/2 cup Greek yoghurt
- 4 large eggs, room temperature
- 1/2 cup milk
Instructions
- Preheat your oven to 180°C (350°F) and grease two 8-inch cake tins, lining the bottoms with parchment paper.
- In a medium bowl, sift and whisk together the flour, cornstarch, baking powder, and salt.
- In a large bowl, cream the room temperature butter, oil, sugar, and lemon zest for about 2 minutes until pale and fragrant.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix in the milk, yoghurt, and lemon juice until well combined.
- Gently fold the dry ingredients into the wet mixture using a spatula until just combined.
- Divide the batter between the tins and bake for 33 minutes, or until a toothpick comes out clean.
- Cool in the tins for 20 minutes before transferring to a wire rack to cool completely.
Notes
To ensure the most vibrant citrus flavor, try using Meyer lemons if available, as they offer a sweeter, more floral aroma. Always weigh your flour using a kitchen scale to avoid a dry cake, and remember that over-mixing the batter after adding the dry ingredients will result in a tougher texture rather than the desired soft crumb.
- Prep Time: 20 mins
- Cook Time: 33 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean