The Soft Lemon Cake is the quintessential pantry cake, able to win everyone over with its citrus fragrance and its melt-in-the-mouth texture. Thanks to the balance between 00 flour and cornstarch, you’ll get a cloud of softness perfect for breakfast or to accompany an afternoon tea. Unlike butter cakes, this version made with extra virgin olive oil is easier to digest and stays moist longer, preserving all the scent of fresh lemon. Making the Soft Lemon Cake is very simple and takes only a few minutes of work: the technical secret is to beat the eggs well to incorporate the right amount of air.
If you love soft cakes try the Nene cloud bundt, the yogurt and cocoa cake, the lemon loaf or the classic cocoa bundt.
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the soft lemon cake
- 3 eggs
- 1 1/4 cups 00 flour
- 1 1/4 cups cornstarch
- 1 packet baking powder
- 3/4 cup granulated sugar
- 1 lemon
- 1/3 cup extra virgin olive oil (mild)
- 1/3 cup milk
- 1 pinch salt
Preparation of the Soft Lemon Cake
In a large bowl, start working the eggs with the sugar using a hand mixer. This step is fundamental for your Soft Lemon Cake: keep beating until the mixture becomes light in color, thick and very frothy. A generous volume at this stage guarantees optimal rise and an extremely light internal structure.
Keeping the mixer running, add the extra virgin olive oil in a thin stream. It’s important to choose a mild-tasting oil so it doesn’t overpower the citrus aroma. Once the oil is incorporated, add the milk at room temperature. These liquid ingredients will give your Soft Lemon Cake the characteristic moisture that will keep it fresh for days.
Sift together the 00 flour, the cornstarch and the packet of baking powder. Add the dry ingredients to the mixture a little at a time, folding gently so as not to deflate the eggs. Finish by adding the grated lemon zest and the lemon juice, together with a pinch of salt. Salt is a small technical trick that helps bring out the lemon’s acidity and the sweetness of the batter.
Line an 8 2/3 in pan with parchment paper (or butter and flour it). Pour in the batter and level it well. Bake in a preheated conventional oven at 356°F for about 45 minutes. Always do the toothpick test before removing your Soft Lemon Cake from the oven. Let the cake cool completely before unmolding and serve with a generous dusting of powdered sugar.
Tips for perfect results
Untreated lemons: Because you’ll use both the zest and the juice, always choose organic lemons to avoid chemical residues in your Soft Lemon Cake.
Ingredient temperature: Eggs and milk at room temperature combine much better, creating a more stable emulsion that promotes softness.
Cornstarch: The 1:1 proportion between flour and starch is the secret to achieving a velvety texture, similar to a sponge cake but richer in mouthfeel.
Tasty variations
Lemon glaze: For a more indulgent touch, make a quick glaze with powdered sugar and a few drops of lemon juice and drizzle it over the cooled cake.
Almond aroma: Replace about 1/2 cup of cornstarch with almond flour for a more rustic and deeper flavor.
Air fryer baking: You can bake the Soft Lemon Cake in an air fryer at 320°F for about 25-30 minutes. Use a pan suitable for the size of the basket and cover with foil if the surface browns too quickly.
Storage
Under a glass dome: The cake stays very soft for 3-4 days.
In the freezer: You can freeze the Soft Lemon Cake already sliced, wrapping each slice individually in plastic wrap, so you always have a healthy breakfast ready.
Now it’s your turn!
The Soft Lemon Cake proves that you don’t need complicated ingredients to create an unforgettable dessert. Its freshness makes it perfect in any season! Do you like it plain or do you prefer to serve it with a warm cream or a smear of jam? Tell me in the comments!
FAQ (Questions and Answers)
Why did the cake collapse as soon as I took it out of the oven?
It could be due to a temperature shock or the cake not being fully baked in the center. Never open the oven before 30 minutes of baking for your Soft Lemon Cake.
Can I use seed oil instead?
Certainly! Sunflower or peanut oil is an excellent alternative if you don’t have a very mild extra virgin olive oil available.
What can I use instead of cornstarch?
You can replace it with the same amount of potato starch, and you’ll achieve the same extreme softness.
