This cake is so soft, so fluffy and by far my favourite lemon cake to date. Start by preheating your oven to 320F/ 160C and grease or line your baking tin then set that aside. Into a clean mixing bowl, sift two and a quarter cups of all-purpose flour, 3 tablespoons of corn flour, one teaspoon of baking powder, half a teaspoon of baking soda and half a teaspoon of salt.
Using a whisk, mix them until well combined then set them aside. In another bowl combine 6 tablespoons of unsalted butter, a three-quarter cup of unflavored vegetable oil, one and two-thirds cups of sugar and the zest of two lemons. Make sure you are only grating the top yellow parts of the lemon.
Using a hand or stand mixer, cream everything on medium speed for about three minutes until it’s light and fluffy. Once that’s done, add two large eggs one at a time and beat well after each addition. Add two tablespoons of milk, three-quarters of a cup of regular yoghurt and a quarter cup of lemon juice. Mix that until it’s well combined. Add the sifted dry ingredients to the batter and gently fold the flour in with a spatula until just combined.