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Lemon Cake with Secret Fluffy Lemon Frosting Recipe

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★★★★★

4.1 from 222 reviews

This Lemon Cake features three tender and velvety cake layers infused with fresh lemon zest and juice, complemented by a secret less-sweet, fluffy lemon frosting that balances richness with bright citrus flavor. Based on Nagi’s signature vanilla cake recipe, this impressive cake is perfect for special occasions and stays fresh for up to 4 days.

Ingredients

Scale

Lemon Cake

  • 2 cups plain / all purpose flour (cake flour OK too)
  • 2 1/2 teaspoons baking powder (check it’s still active)
  • 1/4 tsp salt
  • 4 large eggs (50 – 55g / 2 oz each), at room temperature
  • 1 1/2 cups caster / superfine sugar (granulated/regular OK too)
  • 115g / 1/2 cup unsalted butter, cut into 1.5cm / 1/2” cubes
  • 1 cup milk, full fat
  • 3 tsp vanilla extract
  • 3 tsp vegetable or canola oil
  • 3 tbsp lemon zest (from 2 lemons)
  • 1/3 cup lemon juice
  • 1/4 tsp natural lemon extract (lemon oil), recommended but not essential

Secret Less-Sweet Lemon Frosting

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

Instructions

  1. Preparation: Preheat the oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter. Grease three 20cm/8” cake pans with butter and line with parchment paper. Place the oven shelf in the middle position.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Beat Eggs Until Aerated: Using a stand mixer with a whisk attachment or hand beater, beat eggs on speed 6 for 30 seconds. Pour in sugar slowly over 45 seconds while beating continues. Then beat on speed 8 for 7 minutes until the mixture triples in volume and turns white and thick.
  4. Heat Milk and Butter: While beating the eggs, melt butter in milk by microwaving on high for 2 minutes or gently warming on the stove. Do not let it boil; foam is acceptable. Keep warm if preparing early.
  5. Gently Add Flour to Egg Mixture: Sprinkle one-third of the flour mixture over the beaten eggs and beat on low speed for 5 seconds. Add half the remaining flour and mix again at low speed for 5 seconds, then add the rest and mix until just combined. Avoid overmixing.
  6. Mix Milk with Egg Batter: In the empty flour bowl, combine warm milk-butter mixture with vanilla extract, lemon juice, lemon zest, and oil. Add about 1 1/2 cups (2 ladles) of egg batter and whisk vigorously until smooth and slightly foamy.
  7. Combine Milk Mixture with Egg Batter: On low speed, pour the milk mixture slowly into the remaining egg batter over 15 seconds. Stop mixing and scrape the bowl’s sides and base. Beat again briefly on low speed until batter is smooth and pourable.
  8. Bake the Cake: Divide batter evenly among the prepared pans. Tap each pan on the counter three times to release air bubbles. Bake for 23 minutes or until golden and a toothpick inserted in the center comes out clean.
  9. Cool Cakes: Remove cakes from oven and let cool in pans for 15 minutes. Turn cakes out onto racks to cool completely, cooling upside down if layering to flatten slight domes. Level cakes as needed.
  10. Prepare the Lemon Frosting Thickening Roux: In a large saucepan over medium heat, cook flour and sugar together, stirring constantly for 30 seconds. Gradually whisk in milk, continuously stirring to avoid lumps, and cook until mixture thickens to a thick, dolloping custard consistency. Remove from heat.
  11. Cool the Roux: Transfer the thickened custard into a bowl, cover tightly with cling wrap pressed directly onto the surface to prevent skin formation. Let cool for 20 minutes at room temperature, then refrigerate for 30 minutes until thick but not chilled through.
  12. Cream Butter for Frosting: Using a handheld or stand mixer with a whisk attachment, beat softened butter on medium speed for 3 minutes until pale and creamy.
  13. Combine Roux with Butter and Flavor: Gradually add the cooled roux one heaped tablespoon at a time while beating on medium speed (speed 5 if using stand mixer). Once fully combined, add lemon zest and fresh lemon juice, then whip for 2 minutes until frosting holds stiff peaks like whipped cream. Avoid whipping beyond 4-5 minutes to prevent stickiness.
  14. Frost the Cake: Spread the lemon frosting evenly over the cooled cake layers to assemble and decorate your lemon cake.

Notes

  • Note 1: Cake flour can be used instead of all-purpose flour for a lighter crumb.
  • Note 2: Ensure baking powder is fresh to allow proper rising. Regular granulated sugar works although superfine dissolves faster.
  • Note 3: Eggs should be at room temperature to maximize volume when beating.
  • Note 5: Full-fat milk is recommended for richness; low-fat milk is acceptable, but avoid skim milk.
  • Note 6: Use a high-quality vanilla extract for the best flavor impact.
  • Note 7: Vegetable or canola oil adds moisture without altering flavor.
  • Note 8: Lemon oil or natural lemon extract enhances citrus flavor but is optional.
  • Note 9: Preheating the oven fully ensures even baking.
  • Note 10: Use cake pans without loose bottoms if possible; knocking pans helps eliminate large air bubbles for even texture.
  • Note 13: Stir constantly during roux cooking to avoid lumps and burning; custard should be thick enough to hold shape.
  • Note 14: Cooling the roux properly without chilling ensures smooth frosting consistency.

Keywords: lemon cake, lemon frosting, fluffy frosting, layered cake, vanilla cake base, citrus dessert

Find it online: https://foodarohub.com/lemon-cake-with-secret-fluffy-lemon-frosting-recipe/