Soft and Fluffy Lemon Cake

Name: Soft and Fluffy Lemon Cake
Total time: 50 min
Yield: 6-8
Ingredients: 250g of cake flour,; 180g of sugar,; 3 eggs,; 150g of plain yogurt or Greek yogurt,; 50ml of vegetable oil,; 8g of baking powder,; A pinch of salt,; Juice of 1 lemon,; peel of 1 lemon,

Total time: 50 min

Difficulty: Low

Serves: 6-8

Join the new Cookist channel on WhatsApp

By Jennifer Philipp

This Fluffy Lemon Cake recipe is incredibly fluffy due to the addition of both oil and yogurt and it has a vibrant, lemony taste. Using both the lemon peel and zest in this cake ensures that it has the tanginess that one associates with lemon along with the fragrance. This lemon cake makes a wonderful dessert or afternoon snack with a cup of coffee. Its flavor and light texture also make it good enough to serve to guests at a dinner party.

Making this fluffy lemon cake is very easy, even for the novice baker. To begin, you whisk the eggs with the sugar, followed by the oil, yogurt, and lemon juice. Then, you beat in the flour, baking powder, salt, and lemon zest before pouring it into a cake pan and baking it in the oven. Once it has cooled, it simply needs to be unmolded and dusted with powdered sugar to make it ready for serving.

What is Fluffy Lemon Cake?

This fluffy lemon cake is a classic cake mixture of flour, sugar, eggs, yogurt, baking powder, vegetable oil, and lemon zest and juice. The sugar, eggs, yogurt, and oil are essential for producing a light and fluffy cake.

Lemon cake has origins in Ancient Roman with the original cake including honey and cheese. However, the recipe evolved throughout history with Medieval versions including various spices and almond paste, and present day lemon cakes being baked in loaf pans or bundt cake pans.

This fluffy lemon cake recipe is baked in a round baking pan for an elegant fluffy cake. Fresh lemon is a key element to making this cake the best it can be.

Pro Tips

Use fresh lemons for the peel and juice for the best flavor rather than relying on lemon extract or bottled lemon juice.
Insert a skewer into the middle of the cake to determine if it is cooked correctly. You will know the cake is properly baked if an inserted toothpick comes out clean..
When you remove the zest from your lemon, try to grate only the yellow part rather than the white pith as the pith can be bitter.
Allow the cake to cool completely before you dust it with powdered sugar so the sugar doesn’t dissolve into the cake.
If you would like to make a citrus cake but don’t want it to be lemon, try making this cake with grapefruit, limes, or oranges instead.
If desired, line the cake pan with a circle of parchment paper to make removing the cake easier.
Run a knife around the edges of the cake before you remove it from the pan.

What to Serve with Fluffy Lemon Cake?

This fluffy lemon cake only needs to be served with a dusting of powdered sugar along with your favorite hot beverage. However, feel free to vary what you serve the cake with. Slices of this lemon cake are also wonderful with whipped cream, ice cream, raspberry sauce, or candy lemon slices.

Can I Use Bottled Lemon Juice?

While you could, fresh lemon juice has a better flavor. Additionally, you will need lemon zest for this cake anyway, so you might as well get the fresh juice for the lemon as well.

Can I Substitute the Yogurt?

Yes, if you don’t have any yogurt on hand, you could replace it with another ingredient that has a similar texture like sour cream. Alternatively, you could use a flavored yogurt if you feel that its flavor pairs well with lemon. For example, blueberry yogurt would pair beautifully with the bright lemony taste of this cake.

How Can I Tell the Fluffy Lemon Cake is Baked?

The fluffy lemon cake will be baked when it is puffed and no longer shiny on top. It should also spring back easily when pressed and a skewer should come out clean when inserted into the centre of the cake.

How to Store Fluffy Lemon Cake

This fluffy lemon cake will store well in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. However, if you would like to store it for longer, simply wrap it tightly and place it in the freezer where it should keep for up to 3 months.