This cake is so soft, so fluffy and by far my favourite lemon cake to date. Start off by preheating your oven to 320F/ 160C and grease or line your baking tin then set that aside. Into a clean mixing bowl, sift two and a quarter cups of all-purpose flour, 3 tablespoons of corn flour, one teaspoon of baking powder, half a teaspoon of baking soda and half a teaspoon of salt.

Using a whisk, mix them together until well combined then set that aside. In another bowl combine together 6 tablespoons of unsalted butter, a three-quarter cup of unflavored vegetable oil, one and two-thirds cups of sugar and the zest of two lemons. Make sure you are only grating the top yellow parts of the lemon.

Using a hand or stand mixer, cream everything on medium speed for about three minutes until it’s light and fluffy. Once that’s done, add two large eggs one at a time and beat well after each addition. Add two tablespoons of milk, three-quarters of a cup of regular yoghurt and a quarter cup of lemon juice. Mix that together until it’s well combined. Add the sifted dry ingredients to the batter and gently fold the flour in with a spatula until just combined.

You don’t want to overmix this batter, just fold in until all the flour disappears and there are no lumps in the batter. Pour the batter into the prepared cake pan/ pans and give it a light tap to get rid of any large air bubbles in the batter. Bake in the oven for 40 to 45 minutes or until a toothpick inserted in the centre comes out clean.

Once baked and out of the oven, remove the cake from the pan and let it sit on a wire rack to cool. You can serve this soft cake plain on its own or make LEMON CURD and glaze the cake with it. If you are a lemon cake fan, you have to make this cake, it’s too good. Enjoy.


  • 2¼ cups (285 g) all-purpose flour
  • 3 tbsp (22 g) corn flour – also known as cornstarch
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 6 tbsp (86 g) unsalted butter
  • ¾ cup (141 g) unflavored vegetable oil – I use canola oil
  • 1⅔ cups (333 g) white granulated sugar
  • 2 lemons zested
  • 2 large eggs – room temperature
  • 2 tbsp (26 g) milk – room temperature
  • ¾ cup (185 g) yoghurt – regular (not Greek), room temperature
  • ¼ cup (55 g) fresh lemon juice


  • Bake at 160 °C (320°F) with the fan on for 40-45 minutes, or until a toothpick comes out clean. If you don’t have a fan oven, bake at 175 °C.