Best Lemon Cake 🍋 Full Lemon Flavor in Every Bite - Melts in Your Mouth

This lemon cake is unbelievably soft, moist, and packed with fresh lemon flavor 🍋
Once you try it, you’ll understand why everyone is asking for the recipe!

The homemade lemon cream filling is smooth, silky, and perfectly tangy, and the cake comes together with simple ingredients — no mixer needed!

Perfect for:
✨ Tea time
✨ Family gatherings
✨ Parties
✨ Everyday dessert cravings

💡 Pro tip: Add the milk slowly to the cream and stir constantly on medium heat — this makes it extra smooth and creamy!

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🍋 INGREDIENTS (SHORT & CLEAN FOR DESCRIPTION)

Lemon Cream
• 1 egg
• 4 tbsp cornstarch
• 4 tbsp sugar
• 2 tbsp flour
• Lemon zest
• Juice of ½ lemon
• 1 cup milk
• 40 g butter

Lemon Cake
• 3 eggs
• 100 g sugar
• 120 g oil
• 1 cup milk
• Juice of ½ lemon
• 2½ cups flour
• 1 tbsp baking powder (or ¼ tsp baking soda)
• Optional: crushed cashews or nuts

📌 Flour quantity may vary by flour type. Adjust as needed—the batter should be medium consistency, neither thick nor runny.

📌 Bake at 350°F (180°C) for 40 minutes

⭐ PRO TIPS FOR THE PERFECT LEMON CAKE

🍋 Use fresh lemon juice & zest
Fresh lemon gives the cake its bright flavor — bottled juice won’t taste the same.

🥄 Add milk slowly to the cream
Pour the milk gradually while whisking to avoid lumps and get a silky-smooth cream.

🔥 Medium heat only
Cook the cream on medium heat and stir constantly so it doesn’t burn or stick.

🧈 Add butter after removing from heat
This keeps the cream glossy and rich.

🧴 Cover cream with plastic wrap (touching the surface)
Prevents a skin from forming while it cools.

🥚 Room-temperature eggs
Helps the cake mix smoothly and bake evenly.

🥣 Don’t overmix the batter
Mix just until combined for a soft, fluffy texture.