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Lemon Cake

Every bite of this moist, light and fluffy cake is bursting with fresh lemon flavor. This is the ultimate lemon cake recipe you will ever need.

This lemon cake is similar to pound cake and sponge cake, but it tastes better as it is lighter and fluffier. What I like most about this recipe is it does not require any baking soda/ powder.

It requires beating the whole eggs until they can form ribbon when lifting, and that's how they are so fluffy.


  1. Make sure the temperature is just about 40C/104F when heating up. If the temperature is below 40C, the eggs can't be properly beaten. If the temperature is too high, the cake will lose the softness texture.

  2. Do not over mix the flour.


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