Fluffiest Lemon Cake

Too few ratings


Community Member

“This lemon cake is by far one of my favorite pound cakes ever! It is extremely fluffy, moist and airy, it feels like a cloud! I hope you love it as much as I do❤️”


Easy 👌


1 cup butter, softened
1½ cups sugar
egg yolks
juice from two lemons
1 cup milk
zest from one lemon
2½ cups flour
1 tsp baking powder
⅔ cup sugar
  • Step 1/7

    Preheat oven to 350°F or 180°C. Grease a 7 x 11 inches pan (or similar, it can also be a loaf pan).

  • Step 2/7

    • juice from two lemons
    • 1 cup milk

    Add juice from one lemon to a cup of milk, stir and let rest for at least 10 minutes

  • Step 3/7

    • 2½ cups flour
    • 1 tsp baking powder

    Meanwhile, in a medium bowl, sift flour and baking powder.

  • Step 4/7

    • 1 cup butter, softened
    • 1½ cups sugar
    • eggs
    • egg yolks
    • zest from one lemon

    In a large bowl, mix butter with sugar and lemon zest. Then add juice from another lemon and eggs and yolks, one at a time, whisking at high speed for about 10 secs each.

  • Step 5/7

    Add 1/3 of the dry ingredients (flour + baking powder) into the mixture and mix. Then add 1/2 of the liquid mixture (milk + lemon juice) and mix. Add again 1/3 of the dry ingredients and mix, add the remaining half of milk and mix, and finally add the remaining 1/3 of flour mixture and mix with folding motions.

  • Step 6/7

    Pour batch into the pan and pop in the oven at 350°F (180°C) for 25 to 35 minutes, or until a toothpick comes out clean when inserted. Wait at least 15 minutes for it to cool down before removing from pan, and once removed let it cool (ideally on a cooling rack) for 10 more minutes.

  • Step 7/7

    • ⅔ cup sugar

    Optional: you can create a delicious crispy coat for the cake with 2/3 cups of caster, granulated sugar and the juice from half a lemon. You mix sugar with juice together and spread all over the cake, it tastes delicious and adds a little crunch when it hardens!