Lemon Cake

Name: Lemon Cake
Ingredients: 3 Tablespoons fresh lemon zest¹; ⅓ cup fresh lemon juice (80ml, I usually need 3-4 lemons, zest your lemons before juicing); ⅔ cup whole milk (160ml); ½ cup vegetable or canola oil (118ml); 4 Tablespoons unsalted butter (softened (57g)); 1 ¾ cup granulated sugar (350g); 2 teaspoons vanilla extract; 3 cups cake flour² (see note to substitute all-purpose/plain flour (330g)); 1 Tablespoon baking powder; 1 teaspoon salt; 6 large egg whites³ room temperature preferred; ¾ cup lemon curd³ (175ml); 4 oz cream cheese; 1 cups powdered sugar (divided (often called “icing sugar” outside the US, 125g)); 3/4 teaspoons vanilla extract; 1/8 teaspoon salt; 3/4 cups heavy cream (cold (175ml))

"A fluffy lemon cake recipe with a plush lemon crumb, a tart lemon curd filling, and an airy whipped cream cheese frosting. Recipe includes a how-to video! ..."

INGREDIENTS

•

3 Tablespoons fresh lemon zest¹

•

⅓ cup fresh lemon juice (80ml, I usually need 3-4 lemons, zest your lemons before juicing)

•

⅔ cup whole milk (160ml)

•

½ cup vegetable or canola oil (118ml)

•

4 Tablespoons unsalted butter (softened (57g))

•

1 ¾ cup granulated sugar (350g)

•

2 teaspoons vanilla extract

•

3 cups cake flour² (see note to substitute all-purpose/plain flour (330g))

•

1 Tablespoon baking powder

•

1 teaspoon salt

•

6 large egg whites³ room temperature preferred

•

¾ cup lemon curd³ (175ml)

•

4 oz cream cheese

•

1 cups powdered sugar (divided (often called “icing sugar” outside the US, 125g))

•

3/4 teaspoons vanilla extract

•

1/8 teaspoon salt

•

3/4 cups heavy cream (cold (175ml))

Go To Recipe

review

►