If you’re on the hunt for the ultimate lemon cake—one that’s unbelievably soft, cloud-like, and bursting with real citrus flavor—you’ve officially arrived. This Super Soft Fresh Lemon Cake is the kind of bake that stops conversations mid-sentence. It’s plush without being heavy, bright without being sour, and perfectly sweet without tipping into cloying territory. In short: it’s the lemon cake you make once… and then forever.
This recipe has quickly become my go-to for spring gatherings, birthdays, afternoon tea, and those “just because” baking days when only something sunny will do. Thanks to a clever combination of butter and oil, plus yoghurt and fresh lemon juice, the crumb stays tender for days while delivering that fresh-from-the-oven magic every lemon lover craves.
Why You’ll Love This Lemon Cake
This cake is for anyone who believes lemon desserts should taste like real lemons, not artificial extracts. It’s also ideal if you’ve ever been disappointed by lemon cakes that turned out dry, dense, or bland.
Here’s why this recipe works so well:
- Ultra-soft texture: The mix of butter, oil, yoghurt, and cornstarch creates a fine, delicate crumb.
- Bright, fresh flavor: Real lemon zest and juice do all the heavy lifting.
- Beginner-friendly: Simple steps, no fancy techniques.
- Versatile: Dress it up with glaze or keep it simple with powdered sugar.
- Stays moist: Even on day three, it’s still bakery-soft.
Whether you’re a confident baker or just starting out, this recipe delivers reliable, impressive results every time.
Ingredients for Super Soft Fresh Lemon Cake
Here’s everything you’ll need to make this cake exactly as intended. Using room-temperature ingredients is not optional—it’s key to achieving that dreamy texture.
- 2¼ cups (285 g) all-purpose flour
- 3 tbsp (22 g) corn flour (cornstarch)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 6 tbsp (86 g) unsalted butter, softened
- ¾ cup (141 g) unflavored vegetable oil (canola recommended)
- 1⅔ cups (333 g) white granulated sugar
- Zest of 2 lemons
- 2 large eggs, room temperature
- 2 tbsp (26 g) milk, room temperature
- ¾ cup (185 g) regular yoghurt (not Greek), room temperature
- ¼ cup (55 g) fresh lemon juice
Kitchen Equipment You’ll Need
You won’t need anything fancy, but having the right tools makes the process smooth and stress-free.
- Mixing bowls (1 large, 1 medium)
- Electric mixer or stand mixer
- Fine zester or microplane
- Measuring cups and spoons
- Rubber spatula
- Whisk
- 9-inch round or square cake pan
- Parchment paper
- Cooling rack
Step-by-Step Directions
1. Prepare the Pan and Oven
Preheat your oven to 170°C (340°F). Grease your cake pan and line the base with parchment paper. This ensures easy release and perfect edges.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, corn flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter, Oil, Sugar, and Lemon Zest
In a large bowl, beat the softened butter, oil, sugar, and lemon zest together for 2–3 minutes until pale and fluffy. This step infuses the sugar with lemon oils for maximum flavor.
4. Add the Eggs
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
5. Add the Wet Ingredients
Mix in the milk, yoghurt, and fresh lemon juice. Don’t worry if the batter looks slightly curdled—this is completely normal.
6. Combine Wet and Dry
Add the dry ingredients in two batches, gently folding or mixing on low speed until just combined. Overmixing will compromise the softness.
7. Bake
Pour the batter into the prepared pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Pro Tips for the Softest Lemon Cake Ever
- Room temperature ingredients matter. Cold yoghurt or eggs can cause a dense crumb.
- Don’t overbake. Start checking at the 45-minute mark.
- Zest before juicing. It’s much easier and less messy.
- Use fresh lemon juice only. Bottled juice won’t deliver the same brightness.
Variations and Recipe Swaps
Want to make this recipe your own? Here are a few easy tweaks:
- Lemon Glaze: Mix powdered sugar with fresh lemon juice and drizzle over the cooled cake.
- Lemon Blueberry Cake: Fold 1 cup of fresh or frozen blueberries into the batter.
- Dairy-Free: Use plant-based yoghurt and milk, and swap butter for vegan butter.
- Loaf Cake: Bake in a lined loaf pan for 55–65 minutes.
- Orange Twist: Replace lemon zest and juice with orange for a softer citrus profile.
Serving Suggestions and Pairings
This cake shines on its own, but it also pairs beautifully with:
- Fresh berries and whipped cream
- Vanilla ice cream
- Earl Grey or chamomile tea
- Iced coffee or a light latte
- A glass of sparkling lemonade for summer gatherings
How to Store Leftovers
One of the best things about this cake is how well it keeps.
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Up to 5 days, tightly wrapped.
- Freezer: Freeze individual slices for up to 2 months. Thaw at room temperature.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes! In fact, the flavor deepens overnight, making it perfect for advance prep.
Why use both butter and oil?
Butter adds flavor, while oil keeps the cake moist for days.
Can I use Greek yoghurt?
Not recommended—it’s too thick and can make the cake dense.
How do I know when it’s done?
A toothpick should come out clean or with just a few moist crumbs.
Can I double the recipe?
Absolutely. Just use a larger pan and adjust baking time accordingly.
Final Thoughts
This Super Soft Fresh Lemon Cake is everything a lemon dessert should be: light, tender, vibrant, and deeply satisfying. It’s the kind of recipe that earns permanent placement in your baking rotation and gets requested again and again.
If you love lemon, this cake isn’t optional—it’s essential.
👉 If you enjoyed this recipe, please share it with fellow lemon lovers and subscribe to the blog for more fresh, foolproof bakes delivered straight to you. Happy baking!
Super Soft Fresh Lemon Cake recipe
