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Lemon Cake with a Secret Fluffy Lemon Frosting

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This Lemon Cake is soft, fluffy, moist, and bursting with fresh lemon flavor. Made with lemon zest, fresh lemon juice, and a touch of natural lemon extract, it’s finished with a secret less-sweet fluffy lemon frosting that’s smooth, creamy, and perfectly balanced. It’s an irresistible homemade cake for birthdays, celebrations, afternoon tea, or any lemon dessert lover.

Ingredients

Lemon Cake

  • 2 cups plain / all purpose flour (cake flour also works)
  • 2 1/2 teaspoons baking powder
  • 1/4 tsp salt
  • 4 large eggs, at room temperature
  • 1 1/2 cups caster / superfine sugar
  • 115 g / 1/2 cup unsalted butter, cut into small cubes
  • 1 cup full-fat milk
  • 3 tsp vanilla extract
  • 3 tsp vegetable or canola oil
  • 3 tbsp lemon zest, from about 2 lemons
  • 1/3 cup fresh lemon juice
  • 1/4 tsp natural lemon extract (lemon oil), optional

Secret Less-Sweet Lemon Frosting

  • 6 1/2 tbsp plain / all purpose flour
  • 1 1/3 cups milk, full fat preferred
  • 1 1/3 cups caster / superfine white sugar
  • 300 g / 1 1/3 cups unsalted butter, softened
  • 3 tsp lemon zest, from about 1 lemon
  • 4 tbsp fresh lemon juice

Instructions

  1. Preheat the oven to 180°C (350°F). Grease and line two round cake pans with baking paper.
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. In a separate large bowl, beat the eggs and sugar until pale, thick, and fluffy.
  4. Add the softened butter gradually and mix until incorporated.
  5. Add the milk, vanilla extract, vegetable oil, lemon zest, lemon juice, and natural lemon extract. Mix until combined.
  6. Gradually add the dry ingredients and mix gently until the batter is smooth. Do not overmix.
  7. Divide the batter evenly between the prepared cake pans and smooth the tops.
  8. Bake for approximately 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack and cool completely.
  10. For the frosting, whisk the flour and milk together in a saucepan until smooth. Cook over medium heat, whisking constantly, until the mixture thickens into a smooth paste.
  11. Remove from the heat and allow the mixture to cool completely.
  12. In a large bowl, beat the softened butter and sugar until light and fluffy.
  13. Gradually add the cooled milk mixture while beating continuously until the frosting becomes very light and fluffy.
  14. Add the lemon zest and fresh lemon juice and beat until smooth and creamy.
  15. Place one cooled cake layer on a serving plate and spread with lemon frosting. Add the second cake layer and frost the top and sides.
  16. Refrigerate briefly to help the frosting set, then slice and serve.

Notes

  • Make sure the baking powder is still active for the best rise.
  • Room-temperature eggs and milk help create a smoother cake batter.
  • Use fresh lemons for both the zest and juice for the brightest flavor.
  • Cake flour can be used instead of all-purpose flour for an even softer crumb.
  • Full-fat milk is recommended for the frosting because low-fat or fat-free milk can affect its texture.
  • The natural lemon extract is optional but gives the cake an extra boost of lemon flavor.
  • Allow the cooked flour-and-milk mixture to cool completely before adding it to the butter and sugar.
  • Store the finished cake covered in the refrigerator and allow it to sit briefly at room temperature before serving.

Find it online: https://ayoubrecipe.com/lemon-cake-with-a-secret-fluffy-lemon-frosting/