This Lemon Cake is a bright, citrusy delight, featuring a moist cake infused with fresh lemon zest, a tangy lemon filling, and a rich lemon butter frosting. Perfect for celebrations or simply indulging in a refreshing dessert, this cake balances sweetness with the natural tartness of lemons.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup butter, softened
- 1 ¼ cups white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup milk
For the Lemon Filling:
- 1 tablespoon grated lemon zest
- ½ cup fresh lemon juice
- 1 tablespoon cornstarch
- 6 tablespoons butter
- ¾ cup white sugar
- 4 egg yolks, beaten
For the Lemon Butter Frosting:
- 4 cups confectioners’ sugar
- ½ cup butter, softened
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon zest
- 2 tablespoons milk
Instructions:
- Prepare the Cake Batter:
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a bowl, mix flour, baking powder, and salt. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in vanilla extract.
- Gradually mix in the flour mixture, alternating with milk, until fully incorporated.
- Bake the Cake:
- Pour the batter into the prepared pans and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the Lemon Filling:
- In a saucepan, mix lemon zest, lemon juice, and cornstarch until smooth.
- Add butter and sugar, then bring to a boil over medium heat, stirring constantly.
- In a separate bowl, whisk egg yolks and gradually add a small amount of the hot lemon mixture.
- Pour the egg mixture back into the saucepan, stirring rapidly. Reduce heat and cook for 5 minutes, until thickened.
- Transfer to a bowl, cover with plastic wrap, and refrigerate for 3 hours.
- Prepare the Lemon Butter Frosting:
- In a large bowl, beat together confectioners’ sugar, butter, lemon juice, and lemon zest until smooth.
- Add milk and continue beating until light and fluffy.
- Assemble the Cake:
- Slice each cake layer in half horizontally, creating four layers.
- Place one layer on a serving plate and spread half of the lemon filling over it.
- Add another layer and spread ½ cup frosting over it.
- Repeat with the third layer and remaining lemon filling.
- Place the final layer on top and frost the entire cake with the remaining frosting.
- Chill and Serve:
- Refrigerate the cake until ready to serve.
- Garnish with extra lemon zest or fresh lemon slices for a decorative touch.
Serving Suggestions:
- Pair with hot tea or coffee for a refreshing contrast.
- Serve with whipped cream or fresh berries for added texture.
- Enjoy as a light dessert after a meal.
Tips for the Best Lemon Cake:
- Use Fresh Lemons: Fresh juice and zest enhance the flavor.
- Chill the Filling: Cooling helps it set properly before assembling the cake.
- Adjust Sweetness: Add more lemon juice for extra tartness.
This Lemon Cake with Lemon Filling and Lemon Butter Frosting is a citrus lover’s dream, offering layers of bright, tangy, and creamy goodness. Whether for a special occasion or a simple treat, it’s sure to impress! 🍋✨
For more details, check out this recipe.