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Lite and fluffy lemon cake recipe

Lite and fluffy lemon cake recipe

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Citrus cakes
  • Lemon cake

This light and fluffy lemon cake is a delicious and easy dessert that will please everyone. Hope you enjoy it.

Denbighshire, Wales, UK

4 people made this

IngredientsMakes: 1 Cake

  • 225g margarine or butter
  • 400g caster sugar
  • 3 lemons, zest finely grated
  • 4 eggs
  • 2 tablespoons baking powder
  • 375g plain flour
  • 235ml semi-skimmed milk

MethodPrep:20min ›Cook:1hr20min ›Ready in:1hr40min

  1. Preheat the oven to 180 C / Gas 4. Either line a large tin with grease proof paper or lightly butter the edges.
  2. Whisk the margarine and sugar with the lemon zest until pale and thick. Beating the lemon zest will help draw out the oil making the cake lovely and lemony.
  3. Separate the eggs, put the egg yolks in with the margarine mixture then whisk together.
  4. Mix together the baking powder with the flour. Sieve a little of the flour and baking powder with alternate glugs of milk until all the ingredients are all well mixed. Whisk the egg whites in till they are firm and fluffy then gently mix with the other ingredients. Spoon the mixture in into the baking tin.
  5. Bake for 1 hour 20 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cool in the tin for 10 minutes before taking out of the cake tin.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

its a good cake to cook-13 Aug 2011

Super Light and Fluffy Cheesecake

After watching the food network a while back, I can’t remember what show it was, I decided to try to separate the eggs and beat the whites to stiff peaks and then fold them into the batter of my favorite cheesecake recipe in hopes of producing a light and airy cheesecake rather than the classic heavier version.

This is what is known as a pillow cheesecake, one extra step and you have the lightest weight cheesecake filling you could ever imagine.

My husband actually prefers the traditional texture of my cheesecakes so I don’t do this very often. Personally I can’t decide what I like better. Both are so amazing and people are blown away when they bite into this and discover such an amazing texture.

I guess you’ll just have to try it and see for yourself which one you prefer!

As you can see in the photo I topped this cheesecake with some berries and kiwi, as an avid chocolate lover it still shocks me that this is one of my favorite ways to have cheesecake. I LOVE the refreshing pop of the berries. If you want to go this route I recommend spreading a little bit of whipped cream over the top of the cheesecake to get the berries to stick but you can top this cheesecake with any topping – what is your favorite way to top a cheesecake? Leave me a comment below!!

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I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.

Spoon into these lovely lemon pudding cakes and discover a layer of luscious lemon pudding beneath the cake!


  • 3 large eggs, separated
  • 1 cup milk (low-fat or whole)
  • 2 teaspoons lemon zest, from 2 lemons
  • 6 tablespoons fresh lemon juice, from 2 lemons
  • 2 tablespoons unsalted butter, melted
  • 1/4 teaspoon salt
  • 6 tablespoons all-purpose flour
  • 1 cup sugar
  • Fresh berries and Confectioners' sugar, for serving (optional)


  1. Preheat the oven to 350°F and set a rack in the middle position. Spray six ( 6-oz ) ramekins with nonstick cooking spray.
  2. In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter, and salt. Add the flour and sugar and whisk until smooth.
  3. In the bowl of an electric mixer, beat the egg whites until soft peaks form. (The peaks should curl when you lift the beaters out of the bowl.) Spoon about 1/4 of the egg whites into the lemon mixture and whisk until smooth. Add the remaining egg whites and, using a rubber spatula, gently fold into the lemon mixture until smooth. The batter will be light, foamy, and liquidy.
  4. Place the prepared ramekins into a 9-by-13-inch baking dish. Ladle the batter evenly into the ramekins (it will come almost to the top). Using a teapot or pitcher, pour room temperature water into the pan to reach halfway up the sides of the ramekins. Carefully place the baking pan in the oven and bake for 45 to 50 minutes, or until the cakes are puffy and lightly golden on top. Using tongs, carefully remove the ramekins from the baking dish and let cool on a rack for about 20 minutes before serving. (They will sink a bit as they cool that's okay.) Dust with Confectioners' sugar and serve with berries, if desired.
  5. Make Ahead: The cakes can be made a day ahead of time. Once completely cool, cover the cakes with plastic wrap and store at room temperature. Before serving, preheat the oven to 350°F and set a rack in the middle position. Remove the plastic wrap and place the ramekins on a baking sheet heat for 10-15 minutes, until warmed through.

Nutrition Information

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    1. Arrange oven rack in middle position and preheat oven to 350°F. Butter cake pans and line bottom of each with round of parchment. Butter paper, then dust pans with flour, knocking out excess.
    2. In large bowl, whisk together flour, baking powder, and salt. In small bowl, combine milk and vanilla.
    3. In bowl of electric mixer fitted with paddle attachment, beat together butter and sugar on moderate speed until light and fluffy, about 5 minutes. Reduce speed to low. Add 1/2 of flour mixture and beat until just combined. Add milk mixture and beat until just combined. Add remaining flour mixture and beat until just combined, then raise speed to moderately high and beat 10 seconds. Transfer to large bowl.
    4. In clean bowl of electric mixer fitted with the whisk attachment, beat egg whites until they hold stiff peaks.
    5. Fold 1/3 of egg whites into batter to lighten. Gently fold in remaining 2/3 of egg whites until just incorporated. Divide batter between prepared pans and smooth tops.
    6. Bake cakes until tops are springy to touch and testers come out clean, about 30 minutes for 6-inch cake, 45 minutes for 9-inch cake, and 60 minutes for 12-inch cake. Cool cakes in pans on racks 30 minutes. Turn out cakes onto racks, peel off parchment, and cool cakes completely.
    7. (Cakes may be stored at room temperature, tightly wrapped, 2 days refrigerated up to 5 days or frozen, double-wrapped, up to 2 weeks. Do not unwrap before thawing.)

    You should be absolutely ashamed! There is no way this could be called "fluffy". I am very experienced baking cakes with egg whites. I broje 2 whisks trying to gently fold in the egg whites! This is beyond dense. I sure hope the cake softens up as this is for my son's wedding. I might change my mind and make a different cake. All those ingredients and time wasted!

    I also made the cake without looking at the reviews. It IS dense for a white cake, but the good part is that it can stand up to a thick custard or jelly filling. I did not find it particularly dry, but maybe thats because I watched it closely and took it out about 10 minutes early. maybe its my oven, or maybe its just an easy recipe to over cook. Great flavor, a firm texture are the strong points.

    I made the cake without looking at the reviews now I wish I didnt. I thought the dough looked great. I guess I'll try marts white cake next. I'm giving the cake away so o can't taste it. Maybe I'll make a sugar syrup. I never used the sugar syrup on a cake before but I might just do it on this cake since everybody said it was dry. On u tube they really pour on the syrup which scares me. I need a great cake for a wedding, anybody have one [email protected]

    The buttercream is fantastic. The cake is terrible--dry and dense. I made two batches and carefully followed the recipe, but like other commenters found the cake to be too dry. I didn't make this lemon curd--I used Ina Garten's recipe.

    This cake was very disappointing. I made two batches and followed the recipe carefully each time but the cake came out very dry, dense, and flavorless.

    I made this recipe exactly as the directions described per a birthday request. It was a delicious cake that tasted like a top notch bakery made it. The only reason I don't give it 4 forks is that how exceptional can a white cake be? This is as good as it gets.

    This cake was awesome. one of the best white cake recipes. The cake was moist and taste great. Texture was fabulous. if you got a different texture you probably over mixed.

    HORRIBLY DRY and bland. GROSS. Don't make it. Martha Stewart makes a way better white cake.

    The taste was bland, and the texture was a little too springy. I found the egg whites gave this cake too much of an eggy taste like french toast. Overall, I think this cake is okay, but certainly not worth the effort.

    I made this cake in preparation for a wedding. I used one batch for a 12 inch square cake pan. It cooked evenly, however, was too dry.

    I found the cake itself slightly dry compared to other white cakes I've made however it was still very good. The curd was perfect! Simply amazing, and the buttercream! WOW! This is my new buttercream recipe! It was SO easy to work with. I've never been great at decorating but this icing just made things so easy. It was so smooth and tasted great.

    I made this cake for the fun of it last Sunday. I made the whole recipe 1 time, and used two 8 inch square pans to bake for 50 minutes. I made four layers, and used lemon curd and raspberries to fill the layers, and the buttercream to frost it. I took it to work on Monday, and everyone loved it. it was SO yummy, the entire department was commenting on how good it was. I had extra scraps of the cake left over and covered them with sliced peaches and extra lemon curd for a little dessert at home. There was still a little cake left on Thursday (five days after I made it) and it wasn`t dry at all. Maybe try just making the recipe as is, without changing anything, instead of decreasing it. Be really careful when adding the egg whites, they make the cake nice and fluffly and moist, but if you over mix the batter it will just be dense instead. I wouldn`t make this for my wedding though, I followed all the directions but the end product was still not very professional looking (hey I`m a scientist not a pasrty artist!) but SUPER YUMMY!

    I halved this recipe as a trial run for my first attempt at a wedding cake. IT was easy enough to prepare. However, I frosted it the next day, and cut it the day after that (times according to the recommendations on this whole cake assembly) and it was simply too dry. I will probably use this recipe, but I will brush the cut layers with syrup before assembling, like a genoise. The recommended fillings alone aren't enough to moisten the cake.

    Lemon Strawberry Cream Cake

    Get this recipe for lemony strawberry cream cake that includes light and airy layers of yellow cake topped with real whipped cream and marinated ripe strawberries. It tastes like strawberry shortcake, but better!

    I can’t even begin to express how awesome life is for me and Mr. BB right now. We have now been living in Philadelphia for 1 year and 2 months.

    For the first year we were pretty miserable. We were getting up ridiculously early and spending the entire day apart and getting home too late to want to do anything but go right to sleep because we had to do it all over again the next day.

    It was rough. We also went through several family emergencies and health issues and just a series of bad events. And all in a new city without our support network nearby.

    Don’t get me wrong. We knew what we were getting into. We knew this first year would be a sacrifice so I could go to culinary school and pursue my passion. And I couldn’t have asked for a better partner for moral support in that.

    But we didn’t anticipate all of the other bad things that happened. And it seemed to come in like a flood this year. But as the saying goes, “What doesn’t kill you makes you stronger.” And as cheesy as that is, it has.

    A few months ago, Mr. BB started a new job in the city. No more hour long commuting for him. And I finished school and stopped working nights. It has felt like heaven.

    Going from only seeing each other for a few minutes in the morning and at night and not even really on the weekends to getting to have dinner together every single evening and spending an our entire weekends together.

    It’s like we are newly in love again and it is just so so awesome. We have finally started exploring Philly and we are really learning to love this city! I appreciate quality time with my husband so much. I definitely do not take it for granted.

    As most of the world knows, the World Cup is happening right now. Mr. BB is obsessed. I mean, beyond obsessed. It’s pretty much all he has been able to think about for months.

    So last weekend he was glued to the TV and it gave me a great excuse to be glued to the kitchen. We live in a loft so the kitchen and living room are just one huge space. And even though I don’t care to much about the World Cup (shhhh, don’t tell him that) it was so nice to just be home together.

    I baked several cakes and for the blog and gave him little tastes of batter while he yelled and screamed at the TV. It was perfection. And this cake was a result. A light and fluffy lemony cake with whipped cream and ripe strawberries.

    Basically strawberry shortcake in a layer cake form. But better, in my opinion. If you didn’t see my post from Monday about how to make this yellow cake perfectly to keep it moist and airy and light, check out my tutorial here!

    Barely sweet whipped cream is absolutely the perfect cake topping. It’s light and delicate and dreamy and balances out the sweetness of the cake. I don’t know why all cakes aren’t draped in real whipped cream instead of sickeningly sweet frosting.

    Probably because it doesn’t hold up well for long periods of time. But I say that’s a plus not a negative. You’re just required to eat all the cake. And leftover cake gets dry really quickly anyway. So just eat all the cake.

    Recipe Summary

    • 3 cups confectioners' sugar
    • 1/4 teaspoon kosher salt
    • 6 to 8 tablespoons fresh lemon juice (from 2 to 3 lemons)
    • 3 3/4 cups unbleached all-purpose flour, plus more for dusting
    • 2 1/4 teaspoons baking powder
    • 3/4 teaspoon baking soda
    • 1 1/2 teaspoons kosher salt
    • 6 tablespoons unsalted butter, room temperature
    • 3/4 cup granulated sugar
    • 1 tablespoon grated lemon zest, plus 3 tablespoons fresh juice and 1 to 2 more lemons for zesting
    • 1 large egg plus 1 large yolk, room temperature
    • 3/4 cup buttermilk
    • Vegetable, peanut, or safflower oil, for frying (about 8 cups)

    Lemon Confectioners'-Sugar Glaze: Whisk together confectioners' sugar and salt. Whisk in juice until mixture is smooth and thick, and has the texture of pourable honey. Glaze can be refrigerated in an airtight container up to 3 days stir until smooth before using. (Makes 1 1/2 cups.)

    Donuts: Dust a baking sheet with flour. Whisk together flour, baking powder, baking soda, and salt. Beat butter, granulated sugar, and 1 tablespoon lemon zest on medium-high speed until light and fluffy, about 2 minutes. Beat in egg and yolk, then lemon juice. Scrape down bowl, then beat in dry ingredients in three additions, alternating with buttermilk, beginning and ending with dry ingredients. Turn out dough onto baking sheet use floured hands to flatten to a 3/4-inch-thick rectangle. Refrigerate at least 1 hour and up to overnight (if longer than 1 hour, cover with plastic wrap).

    Pour oil into a large, deep, heavy pot, such as a Dutch oven, until it reaches 2 inches up side, leaving about 2 1/2 inches headroom. Clip a deep-fry thermometer to pot and heat oil over medium to 350 degrees. Meanwhile, using a floured 2 1/2-inch round donut cutter, cut out donuts (or use a 2 1/2-inch round cookie cutter, then cut out holes with a 1- to 1 1/2-inch round cutter). Pat together scraps cut out more donuts (these will not be quite as tender). Working in batches of 3 so as not to crowd pot, carefully drop donuts into hot oil and cook, flipping a few times, until deep golden brown all over, 4 1/2 to 5 1/2 minutes (2 1/2 to 3 1/2 minutes for holes), maintaining oil temperature between 340 degrees and 350 degrees at all times. Transfer donuts and holes to a wire rack set in a rimmed baking sheet let cool 10 minutes.

    While still slightly warm, dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side, then place, glaze-side up, on rack. Zest lemons directly over donuts. Let stand until glaze sets and donuts are cool, about 1 hour. Donuts are best eaten the day they are made.

    In a heavy saucepan, combine the water, corn syrup, sugar, and cream of tartar. Stir to blend.

    Place the saucepan over medium heat, cover the pan, and bring the sugar mixture to a full rolling boil.

    Remove the lid and continue boiling the syrup (without stirring) to about 242 F on a candy thermometer, or until the syrup spins a thread when a small amount is dropped from a spoon back into the boiling mixture.

    Remove the syrup from the heat.

    Place egg whites in a clean, grease-free bowl. Beat the egg whites and a pinch of salt with an electric mixer until the egg whites begin to hold soft peaks.

    Continuing beating the egg whites while gradually adding the hot syrup in a thin, steady stream. Add the vanilla and continue beating for about 8 to 10 minutes, or until the frosting holds stiff peaks.

    Frost the cake immediately the frosting will thicken more as it cools.

    This makes enough to frost a large angel food cake, a 9-by-13-inch cake, or 2-layer cake.

    Recipe Summary

    • 8 ounces (2 sticks) unsalted butter, softened, plus more for pans
    • 3 cups cake flour, plus more for dusting
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon kosher salt
    • 2 cups sugar
    • 4 large eggs, separated (egg whites whipped to stiff peaks)
    • 1 teaspoon pure vanilla extract
    • 1 cup buttermilk, room temperature

    Preheat oven to 350 degrees. Butter and line two 9-inch round cake pans with parchment. Butter parchment, then flour pans, tapping out excess. Set aside.

    Whisk together flour, baking powder, baking soda, and salt in a medium bowl set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment cream on medium-high speed until pale, 2 to 3 minutes. On medium speed, add eggs yolks one at a time, mixing well after each addition. Add vanilla and mix, scraping down sides of bowl. On low speed, add the flour mixture in three batches, alternating with two batches of buttermilk. Fold in egg whites. Stir with a rubber spatula until the batter is evenly blended.

    Divide batter between pans. Smooth the top of each layer with a small offset spatula.

    Bake until a cake tester inserted into centers comes out clean, 30 to 35 minutes.

    Remove from oven and let cool in pans on wire racks, 20 minutes. Run a knife around edges of cakes to loosen. Invert cakes from pans. Peel off parchment from cakes. Reinvert and let cool completely on racks.

    Like This Lemon Cool Whip Cookie Recipe? Pin It!

    It’s cookie season all year long at our house! The BEST Chocolate Chip Cookies, Peanut Butter Blow Out Cookies, or The Perfect Snickerdoodles are a few more delicious options.

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    Originally posted in August 2010. UPDATED March 2021. We spiffed up this post with more info and better pictures! No changes to the original recipe.