This is the 4th time I've baked this cake and it's still our favorite!



1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup granulated sugar

2 tablespoons butter, softened

1/4 cup vegetable oil

3 large eggs, separated

1 teaspoon vanilla extract

2 teaspoons lemon zest

1/3 cup fresh lemon juice

1 1/4 cups whole milk

Powdered sugar for dusting


Preheat the oven to 350°F and grease an 8-inch cake pan. Lining it with parchment paper can make removal easier.

Sift flour, baking powder, and salt together.

In a large bowl, cream together sugar, butter, and oil until light and fluffy. Blend in egg yolks one at a time, then add vanilla extract and lemon zest.

Gradually mix in the dry ingredients, alternating with the lemon juice and milk, until smooth.

In a separate bowl, whip the egg whites until stiff peaks form. Gently fold into the batter.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool before removing it from the pan, then cool completely on a wire rack.

Dust with powdered sugar before serving.

Variations & Tips:

Substitute lemon with orange for a different citrus twist.

For a dairy-free version, use almond or coconut milk and dairy-free butter.

Separate the mixtures and bake for less time for a more pronounced custard layer.

Store leftovers in the fridge in an airtight container.

And there it is—a delightful dessert that's sure to bring joy and sweetness to your table. Enjoy your baking journey, and remember, every meal is an opportunity to create lasting memories with those you cherish!