Lemon Cake with Lemon Filling and Lemon Butter Frosting

Indulge in the delightful layers of this Lemon Cake with Lemon Filling and Lemon Butter Frosting. The moist and flavorful cake, enhanced with lemon zest, is complemented by a tangy lemon filling and crowned with a luscious lemon butter frosting. Each layer contributes to a symphony of citrusy goodness, creating a dessert that is both visually appealing and irresistibly delicious.

Lemon Cake with Lemon Filling and Lemon Butter Frosting

Ingredients:

For the Cake:

• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/3 cup butter
• 1 1/4 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 1 tablespoon grated lemon zest

For the Filling:

• 1 tablespoon lemon zest
• 1/3 cup lemon juice
• 1 tablespoon cornstarch
• 5 tablespoons butter
• 3/4 cup sugar
• Egg yolks (from cake eggs)

For the Frosting:

• 4 cups confectioners sugar
• 1/3 cup butter
• 3 tablespoons lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons milk

How to Make:

For the Cake:

1. Preheat and Prepare:

• Preheat the oven to 360°F (170°C).
• Grease and flour two 7-inch round pans.
• Mix together the flour, baking powder, and salt. Set aside.

1. Cream Butter and Sugar:

• In a large bowl, cream together the butter and sugar until light and fluffy (about 6 minutes).

1. Combine Ingredients:

• Beat in the eggs one at a time, then stir in the vanilla.
• Beat in the flour mixture alternately with the milk, mixing just until incorporated.

1. Baking:

• Pour the batter into prepared pans.
• Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
• Allow to cool in pans on wire racks for 15 minutes, then invert onto wire racks to cool completely.

For the Filling:

1. Mix Ingredients:

• In a medium saucepan, mix together lemon zest, lemon juice, and cornstarch until smooth.
• Mix in butter and sugar, bring the mixture to a boil over medium heat, and boil for one minute, stirring constantly.

1. Combine with Egg Yolks:

• In a small bowl, beat egg yolks until smooth.
• Whisk in a small amount of the hot lemon mixture, then pour the egg mixture into the saucepan, beating rapidly.
• Reduce heat to low, cook, stirring constantly, for 5 minutes or until thick. Do not boil.
• Pour the mixture into a medium bowl, press plastic wrap onto the surface to prevent skin formation, and cool to room temperature. Refrigerate for 2 hours.

For the Frosting:

1. Beat Ingredients:

• In a large bowl, beat confectioners sugar, butter, lemon juice, and lemon zest until smooth.
• Beat in milk and increase speed until the frosting is light and fluffy.

To Assemble:

1. Split Cake Layers:

• With a long serrated knife, split each cake layer in half horizontally, creating 5 layers.

1. Layering and Frosting:

• Place 1 layer cut side up on a serving plate and spread with half of the lemon filling.
• Top with another layer and spread with 1/3 cup frosting.
• Add the third layer and spread with the remaining half of the lemon filling.
• Press on the final cake layer and frost the top and sides of the cake with the remaining frosting.

1. Refrigerate:

• Refrigerate the cake until serving time.

Tips:

• Ensure the cakes are completely cooled before assembling to prevent the filling from melting.
• Use a serrated knife to split the cake layers evenly for a professional-looking presentation.
• Refrigerate the cake for a few hours before serving to enhance the flavors and make it easier to slice.
• Garnish the cake with additional lemon zest or slices for an extra touch of freshness.
• Share this delightful Lemon Cake on special occasions or enjoy it as a sweet treat to brighten any day.