WEEKS of failed LEMON CAKE led me to the fluffiest version I've ever had

THIS RECIPE HAS BEEN UPDATED. Watch the new video here: I made my moist LEMON CAKE recipe eve...

RECIPE: https://cakesbymk.com/recipe/soft-lem...
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When I say this lemon cake recipe kept me up at night, I really mean it! After hours and hours of recipe testing, I present to you the most incredibly delicious and soft lemon cake recipe! With delicate, moist lemon cake layers, filled with a zesty lemon curd and topped with a super delicious cream cheese frosting, this lemon cake is TO DIE FOR!

INGREDIENTS:

Lemon Cake
- 2¼ cups (285 g) all purpose flour
- 3 tbsp (22 g) cornflour - 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) unflavoured 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

Lemon Curd
- 1 batch of my eggless lemon curd recipe: https://cakesbymk.com/recipe/eggless-...

Cream Cheese Frosting
- 1 batch of my cream cheese frosting recipe: https://cakesbymk.com/recipe/the-best...

Bake at 160 °C (320°F) with the fan on for 30-35 minutes, or until a toothpick comes out clean. If you don't have a fan oven, bake at 175 °C.

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