Light lemon cake

    50 min

    This recipe makes 2 small round cakes that you can sandwich together with lemon curd. They are light and fluffy as they use beaten egg whites. It calls for lemon extract instead of lemon juice - great for any time you don't have a fresh lemon in the house! Dust with icing sugar before serving.

    67 people made this

    Serves: 10 

    • 275g cake flour
    • 250g caster sugar, divided
    • 1 tablespoon baking powder
    • 3/4 teaspoon salt
    • 3 egg whites
    • 235ml milk
    • 1 teaspoon lemon extract
    • 100g butter, room temperature

    Prep:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Preheat oven to 190 C / Gas mark 5. Lightly grease and flour two 20cm round cake tins.
    2. Sift together the flour, 200g of the sugar, 1 tablespoon baking powder and 3/4 teaspoon salt.
    3. Beat the egg whites until stiff but still moist. Gradually beat in remaining sugar until soft peaks are formed.
    4. Add the milk, lemon extract and butter to the flour mixture, beat for 2 minutes, scraping bowl while beating. Fold in the egg whites and pour cake mixture into prepared cake tins.
    5. Bake in the preheated oven for about 25 minutes. Remove from tins and let cool. Fill with lemon curd and sprinkle icing sugar over the top or ice with buttercream icing if desired.

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    Reviews & ratings
    Average global rating:

    Reviews in English (67)


    This was really, really good. The texture was fabulous - light bust very moist. I subtituted the lemon extract with about 2 tbsp lemon juice and the rind of 1/2 a lemon, and the shortening with unsalted butter. Oh, and I used skim milk. : ) I'm giving this cake four stars because I felt what really made it amazing (even my father went back for seconds! unheard of!) was the lemon glaze I topped it with (just mix lemon juice, confectioners sugar, and lemon rind) and the lemon ricotta creme I served on the side. The combination was oustanding. For the ricotta creme, I just threw about a cup of ricotta (part skim), tbsp lemon juice, lemon rind from one lemon, 1 tbsp half and half, and maybe 2 tbsp sugar? because you can throw it all in the blender, you can really just adjust to your liking. Wonderful recipe. This is probably the new family favorite!  -  26 Apr 2008  (Review from Allrecipes US | Canada)


    Excellent cake-very moist. I made a couple of substitutions. I didn't have cake flour, so I did 1 3/4 all purpose flour, 1/4 corn starch. Also didn't have shortening, so I used butter instead. I used the zest and juice of two lemons instad of the extract (although possibly didn't need that much zest). Only had skim milk on hand, which worked fine. I iced it with a lemon icing and topped with strawberries. Yum!  -  23 Oct 2007  (Review from Allrecipes US | Canada)


    thanks for the great recipe! it's wonderful. however, i would liek to suggest some additions to this recipe. can try adding some lemon zest and fresh lemon juice in place of the lemon extract for a nice lemony taste.  -  10 Jun 2006  (Review from Allrecipes US | Canada)