okay not gonna lie developing this lemon cake recipe literally kept me up at night but oh my
God it was so worth it it is so soft so fluffy and is by far my favorite lemon cake to date so
to start off you want to preheat your oven to 160c or 320f with the fan on and grease
or line two eight inch cake tins I'm using my homemade cake release today and I'm using
eight inch cake tins which are three inches high set these aside in another Bowl we're
going to sift together our dry ingredients so I've got two and a quarter cups of all-purpose
flour three tablespoons of corn flour also known as cornstarch one teaspoon of baking powder half
a teaspoon of baking soda and half a teaspoon of salt and then using a whisk just mix that
together until well combined you can also use cake flour in replacement of the all-purpose
flour and cornstarch okay we're going to set that aside and then in another Bowl we're going
to combine together six tablespoons or 86 grams of unsalted butter three quarters of a cup of
unflavored vegetable oil one and two thirds of a cup of sugar and the zest of two lemons and make
sure that you're only grating the very top yellow parts of the lemon because if you go down right
to the white part the white part is bitter so we don't want that in our cake and make sure that
you also get all that good stuff on the back of your grater as well and then using a hand or stand
mixer cream that together on a medium speed for about three minutes until it's light and fluffy
once that's done you want to add in two eggs one by one mixing well in between each egg
what we're doing here is creating an Emulsion so we just want to do this nice and slowly
okay this is looking good and smelling amazing and then the next thing you want to do is add in
two tablespoons of milk three quarters of a cup of regular yogurt and a quarter cup
of fresh lemon juice and then just mix that together until it's well combined
and then the last thing to do is to add in our pre-sifted dry ingredients and then gently fold
that through using a spatula until just combined you don't want to over mix this so just fold in
until all the flour disappears and you don't have kind of big lumps anymore okay that is looking
good and now the last thing to do is to distribute the batter evenly into our two pre-prepared cake
tins and then just give them a light tap to get rid of any large air bubbles and now these are
going to go into the oven for 30 minutes or until a toothpick comes out clean so my cakes are out of
the oven now they have the most incredible smell and now I'm just running a thin knife around the
edges to release the cake from the cake tin and then just turning them out onto a wire rack to
completely cool these cakes are so incredibly soft I am so so excited for you guys to try this recipe
okay so while our cakes are cooling we are going to be making the most delicious lemon curd which
is probably my favorite part of this entire cake it is so easy to make and this version has no eggs
so you just want to add a tablespoon of lemon zest to a saucepan along with three quarters of
a cup of fresh lemon juice three quarters of a cup of white sugar a quarter cup of cornstarch three
quarters of a cup of milk and half a teaspoon of vanilla and then give that a little stir until
it's well combined and then place your saucepan over a medium heat and continue to stir until
it thickens up in consistency like this now once that's nicely thickened up take your saucepan off
the heat and stir in half a cup or 113 grams of unsalted butter and then just keep stirring until
the butter is completely melted and your mixture is nice and smooth now you can strain your lemon
curd if you want to get rid of the zest but I'm going to leave mine just like that and then to
finish off I'm just adding in a teeny tiny drop of yellow food color just to give it a bit more color
and this is optional as well but you can also use a pinch of turmeric instead if you prefer and then
you basically just want to let this cool so I'm pouring mine into a heat proof bowl and then I'm
covering it with some cling wrap so that the cling wrap is touching the top of the curd and this will
just prevent a skin from forming as it cools okay now while this is cooling let's go ahead and make
the most delicious and super easy cream cheese frosting so start off by creaming together one
cup or 225 grams of unsalted butter until it's light and fluffy if you're using a stand mixer
then you want to do this with the paddle attachment next you want to add in four and a half cups of
icing sugar in three batches while mixing on a low speed so you want to make sure your mixer is on
a low speed because otherwise your icing Sugar's just got to fly everywhere and you also want to
make sure each batch of icing sugar is mixed in well before you add in the next batch okay once
that's done finish off by adding one and a half cups of cold cream cheese make sure you're using
the firm block type not the spreadable type one and a half teaspoons of vanilla and one and a half
tablespoons of fresh lemon juice and then just mix that together until just combined and everything
is nice and smooth avoid over mixing because the more you mix the softer your frosting is
going to become and that is literally it our crazy delicious cream cheese frosting is all done okay
so now that all our elements are ready let's stack this cake so I'm starting off by placing my first
cake layer onto my cake stand and spreading out a thin layer of frosting using my offset spatula
now because we have a filling I'm going to pipe a dam around the edge using a 1M piping tip to
prevent our filling from seeping out the sides of our cake next I'm going to fill the Middle
with our Delicious lemon curd and you can see that it's thickened up quite a bit now that it's cool
once that's done our next cake layer goes on top and then I'm just spreading out a thin layer of
frosting all around the cake now I'm not gonna lie I'm really tired at the moment so although
my cakes are a little crumbly I'm not going to do a crumb coat or anything but you guys can go ahead
and decorate this cake however you like as I'm doing this I'm trying to be super neat so that
I don't get too many crumbs on the outside now I'm just going to clean up the sides a little
with my cake scraper and then I'm just filling in any more gaps it's actually it's actually not that
bad given I didn't do a crumb coat and then I'm just using my offset spatula to clean up the tops
okay it's not looking too bad and now I'm just going to finish off the top by piping a spiral
border around the edges using a 1M tip and then I'm just going to fill the Middle with
more lemon curd and that is it my cute lemon cake is all done this cake is honestly so so
incredibly delicious definitely in my top five from the soft lemon cake to the zesty
lemon curd topped with that cream cheese frosting it all goes together so so well
oh my God so so good the cake is so so soft and the lemon curd oh my gosh if you're a
lemon cake fan then you have to make this cake it's just it's too good if you try
out this recipe don't forget to leave a review on my blog it really helps my
content reach more people and I love hearing from you guys I'll see you in the next video