Description

A bright and zesty Lemon Layer Cake that perfectly balances a tender, moist crumb with tangy citrus notes. Topped with luscious cream cheese frosting, this sunshine-filled dessert is ideal for spring celebrations or a simple afternoon treat.

Ingredients

All-purpose flour
Cornstarch
Baking powder
Salt
Unsalted butter (softened)
Vegetable oil
White sugar
Fresh lemon zest
Eggs (room temperature)
Milk
Plain or Greek yoghurt
Fresh lemon juice

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (180°C) and grease two 8-inch cake tins, lining the bottoms with parchment paper.
Whisk together the flour, cornstarch, baking powder, and salt in a medium bowl and set aside.
In a large bowl, cream the softened butter, vegetable oil, sugar, and lemon zest for 2 minutes until light and fluffy.
Beat in the eggs one at a time, followed by the milk, yoghurt, and fresh lemon juice.
Gently fold the dry ingredients into the wet mixture until just combined, then divide the batter between the prepared tins.
Bake for 33 minutes or until a toothpick inserted into the center comes out clean, then cool completely before frosting.

Notes

For the best results, ensure all dairy and eggs are at room temperature to prevent the batter from curdling. If you don’t have Greek yoghurt, a full-fat sour cream makes an excellent substitute to maintain that signature moisture and tang.

Prep Time: 20 mins
Cook Time: 33 mins
Category: Dessert
Method: Baking
Cuisine: American