Moist and Fluffy Lemon Cake

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  • Time icon
    Total Time
    4hrs 5mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    989

A recipe for a very moist and fluffy lemon cake base. But this base can be used for several other flavour, just change the lemon for other perfume and/or ingredients.

recipe updated May 12, 2020

Ingredients

  • Milk icon
    Milk
    200 g (about ¾ cup)
  • Unsalted butter icon
    Unsalted butter
    300 g (about 1 ¼ cups)
  • Egg yolk icon
    Egg yolk
    6 (about 120 g)
  • Granulated sugar icon
    Granulated sugar
    150 g (about ¾ cup)
  • Lemon zest icon
    Lemon zest
    2 (about 16 g)
  • Vanilla bean seeds icon
    Vanilla bean seeds
    15 g (about 1 tbsp)
  • Lemon juice icon
    Lemon juice
    25 g (about 1)
  • Salt icon
    Salt
    1 pinch (about 0.38 g)
  • Egg white icon
    Egg white
    6 (about 180 g)
  • All purpose flour icon
    All purpose flour
    400 g (about 3 cups)
  • Dried yeast icon
    Dried yeast
    9 g (about 2 ¼ tsp)

Tools

  • kCook icon Spatula
  • kCook icon Parchment paper
  • kCook icon Large mixing bowl
  • kCook icon Large mixing bowl
  • kCook icon Medium bowl
  • kCook icon Loaf pan - 9 x 5 x 3"

Step preview

  1. Add egg yolk, granulated sugar, lemon zest, vanilla bean seeds, milk, lemon juice and salt to a clean large mixing bowl
  2. Blend until foamy then set aside
  3. Add unsalted butter and granulated sugar to a clean medium bowl
  4. Blend until creamy
  5. Combine until combined then set aside
  6. Add egg white to a clean large mixing bowl
  7. Beat vigorously until firm and continue
  8. Add granulated sugar to the large mixing bowl
  9. Beat until soft peaks form then set aside
  10. Combine carefully until just combined
  11. Add all purpose flour and dried yeast to the large mixing bowl
  12. Combine slowly until just combined
  13. Let rest - approx 3 hr
  14. Pre-heat oven - 175°C
  15. Prepare a clean loaf pan with parchment paper
  16. Transfer
  17. Cook - 45 min, 175°C, middle rack
  18. Let cool
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