Description
A delightful and airy Lemon Cake featuring a light, fluffy lemon-flavored frosting made with a secret roux technique. This tender cake uses fresh lemon zest and juice to deliver a bright citrus flavor, paired with a less-sweet, creamy frosting that perfectly complements the layers. Ideal for celebrations or anytime you crave a fresh, zesty dessert.
Ingredients
Cake
- 2 cups plain / all purpose flour (cake flour OK too)
- 2 1/2 teaspoons baking powder
- 1/4 tsp salt
- 4 large eggs (50 – 55g / 2 oz each), at room temp
- 1 1/2 cups caster / superfine sugar (granulated/regular ok too)
- 115g / 1/2 cup unsalted butter, cut into 1.5cm / 1/2” cubes
- 1 cup full fat milk
- 3 tsp vanilla extract (the best you can afford)
- 3 tsp vegetable or canola oil
- 3 tbsp lemon zest (from 2 lemons)
- 1/3 cup fresh lemon juice
- 1/4 tsp natural lemon extract (lemon oil), recommended but not essential
Frosting
- 6 1/2 tbsp plain/all purpose flour
- 1 1/3 cups full fat milk
- 1 1/3 cups caster / superfine white sugar (or granulated)
- 300g / 1 1/3 cups unsalted butter, softened
- 3 tsp lemon zest (from 1 lemon)
- 4 tbsp fresh lemon juice
Instructions
- Preparation: Preheat your oven to 180°C/350°F (160°C fan) at least 20 minutes before you start making the batter. Place the oven shelf in the middle position for even baking.
- Prepare Cake Pans: Grease three 20cm (8 inch) cake pans with butter, then line the bottoms with parchment paper to prevent sticking. Using pans without loose bases is recommended for ease of handling.
- Combine Dry Ingredients: In a large bowl, whisk together 2 cups flour, baking powder, and salt. Set aside this mixture for later.
- Beat Eggs Until Aerated: Using a stand mixer fitted with a whisk attachment or hand beater, beat the 4 eggs for 30 seconds at medium speed (speed 6). Gradually add 1 1/2 cups sugar over about 45 seconds while continuing to beat. Then increase the speed to high (speed 8) and beat for 7 minutes until the mixture triples in volume and turns white and fluffy.
- Heat Milk and Butter: While beating the eggs, melt 115g butter in 1 cup full fat milk either in the microwave for 2 minutes on high or gently on the stovetop. Avoid boiling; some foam is fine. Keep warm if prepared ahead.
- Incorporate Flour into Egg Batter: Add the dry flour mixture to the egg batter in three batches: sprinkle a third onto the batter and beat briefly on low speed (speed 1) for 5 seconds, then add half of the remaining flour and beat lightly, finally add the last flour and beat just until no dry flour remains. Avoid overmixing.
- Make Milk Mixture: In the empty flour bowl, combine the warm milk-butter mixture with 3 tsp vanilla extract, 3 tbsp lemon zest, 1/3 cup lemon juice, 3 tsp vegetable or canola oil, and 1/4 tsp lemon extract if using. Add approximately 1 1/2 cups of the egg batter into this milk mixture and whisk vigorously until smooth and slightly foamy.
- Combine Milk Mixture and Egg Batter: With mixer on low speed (speed 1), slowly pour the milk mixture back into the remaining egg batter over about 15 seconds. Stop the mixer and scrape the bowl sides and bottom well.
- Final Mixing: Beat again briefly at low speed for 10 seconds until the batter is smooth and pourable.
- Bake the Cake: Divide the batter evenly among the prepared pans. Tap the pans on the counter three times each to release large air bubbles. Bake for 23 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
- Cool the Cakes: Let cakes cool in their pans for 15 minutes, then invert onto cooling racks. For layer cakes, cool upside down so the slight dome flattens for neat stacking. Optionally level any domes for uniform layers.
- Prepare Frosting Roux: In a large saucepan over medium heat, combine 6 1/2 tbsp flour and 1 1/3 cups sugar. Cook, stirring constantly, for 30 seconds to meld ingredients.
- Add Milk to Roux: Slowly whisk in 1 1/3 cups milk to the roux mixture, stirring constantly to prevent lumps and sticking. Continue cooking until the mixture thickens into a thick, dolloping custard consistency.
- Cool the Roux: Remove the thickened roux from heat and transfer to a bowl. Cover with cling wrap pressed directly on the surface to avoid skin formation. Cool at room temperature for 20 minutes then refrigerate for 30 minutes. Avoid letting it get too cold; it should form a thick paste.
- Cream Butter for Frosting: Using a hand mixer or stand mixer with a whisk, beat 300g softened unsalted butter for 3 minutes until it is smooth and pale yellow in color.
- Combine Roux with Butter: With mixer running at medium-high speed (speed 5), add the roux one heaping tablespoon at a time, taking about 1 minute to add all. Mix in 3 tsp lemon zest and 4 tbsp fresh lemon juice, then whip the frosting for 2 minutes until stiff peaks form, similar to whipped cream. Do not overbeat beyond 4-5 minutes to prevent stickiness.
- Frost the Cake: Place one cake layer upside down to provide a flat surface. Spread 3-4 mm of frosting evenly over the layer. Stack the next cake layer upside down, spread more frosting, then add the final cake layer. Use the remaining frosting to cover the top and sides smoothly.
Notes
- Note 1: Cake flour may be used instead of all-purpose flour for a softer texture.
- Note 2: Caster sugar is preferred but granulated sugar is acceptable.
- Note 3: Use eggs at room temperature for better volume when whipping.
- Note 5: Use full fat milk for richer flavor; low fat is acceptable but 0% fat milk is not advised.
- Note 6: A good quality vanilla extract enhances overall flavor depth.
- Note 7: Canola or vegetable oil is used to keep the cake moist and tender.
- Note 8: Lemon oil adds an intense lemon aroma but is optional.
- Note 9: Preheating the oven fully is important for even baking.
- Note 10: Coating cake pans securely and tapping out bubbles ensures uniform crumb and avoids air pockets.
- Note 13: Watch the custard thickness carefully; it should be thick enough to dollop but not too stiff or runny.
- Note 14: Covering with cling wrap directly on custard prevents skin; cooling carefully helps maintain perfect texture for frosting.
