Description

This vintage-inspired lemon cake strikes a perfect balance between tart citrus and buttery sweetness, featuring a velvety crumb achieved through a unique blend of butter, oil, and yogurt. It is a bright, cheerful dessert that stays incredibly moist, making it the ideal centerpiece for any springtime gathering or afternoon tea.

Ingredients

2 cups all-purpose flour
2 tablespoons cornstarch
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1 1/2 cups granulated sugar
Zest of 2 large lemons
3 large eggs, room temperature
1/4 cup whole milk
1/2 cup plain whole-milk yogurt
1/4 cup fresh lemon juice

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Instructions

Preheat your oven to 350°F (180°C) and grease two 8-inch cake tins, lining the bottoms with parchment paper for easy removal.
In a medium bowl, sift together the flour, cornstarch, baking powder, and salt, then whisk gently to aerate the mixture and remove lumps.
In a large bowl, beat the softened butter, vegetable oil, sugar, and lemon zest on medium speed for 2 minutes until the mixture is light, creamy, and pale yellow.
Incorporate the eggs one at a time, mixing well after each addition, then stir in the milk, yogurt, and fresh lemon juice until combined.
Using a spatula, gently fold the dry ingredients into the wet batter until just combined; divide the batter evenly between the prepared tins.
Bake for 33 minutes or until a toothpick inserted into the center comes out with a few moist crumbs, then cool in the tins for 15-20 minutes before transferring to a wire rack.

Notes

For an even more intense citrus aroma, try rubbing the lemon zest into the granulated sugar with your fingertips before creaming it with the butter. Always ensure your eggs and dairy are at true room temperature to prevent the batter from curdling and to achieve a perfectly smooth emulsion.

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