This cake is so moist, you can serve it as it is or make it as a layer cake full of a dreamy mascarpone filling completely filled with lemon zest specks. In a bowl with two-thirds of a cup of milk, add one-third of a cup of fresh lemon juice, stir it up and set it aside because you will be adding it towards the end of the cake batter.

In a blender, add sugar and lemon zest and you want to pulse that until the zest is totally incorporated with the sugar. In a stand mixer bowl, add butter and lightly cream the butter then add then pulsed sugar and lemon zest and run it until it gets nice and fluffy. For the dry ingredients, you will sift flour In a bowl together with half a teaspoon of baking soda, salty and baking powder then set that aside.

Into the butter and sugar mixture, add in three large eggs one at a time while beating after each addition then you will start adding the dry mixture and the milk lemon mixture in alternating batches. Mix everything on low until you get a smooth batter. Butter and flour your baking pans then divide the batter equally in a 6-inch baking pan.

Bake in 350 degrees Fahrenheit preheated oven for about half an hour or until the centres are set and teh edge is pulling away from the pan. You can serve this cake as it is or make a lemon buttercream and layer the cake then serve.


For the Cake:

  • 2 cups (240g) all-purpose flour
  • 1 1/2 tsp (6g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1 tsp salt 5g
  • 10 tbsp (142g) butter room temp
  • 1 1/4 cup (250g) white sugar
  • 3 eggs
  • 1 tsp (5mL) vanilla extract
  • 2/3 cup (160mL) milk
  • 3 tbs grated lemon zest 6g ish
  • 1/3 cup (80mL) fresh lemon juice


  1. Preheat oven to 350 degrees F. Butter and flour three 6 inch round pans. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2. Mix fresh lemon juice and milk in a small bowl and set aside.
  3. Pulse sugar and zest of a lemon in a food processor until zest is all minced in.
  4. Cream butter and sugar in a stand mixer using a paddle attachment.
  5. Add vanilla and eggs one at a time mixing until incorporated before adding the next. Scrape the bowl down.
  6. Add flour and milk mixtures to the butter in alternating batches.