This Lemon Cake with Lemon Filling and Lemon Butter Frosting is a bright, citrusy delight that brings together layers of moist lemon cake, tangy lemon filling, and a rich, buttery lemon frosting. Perfect for celebrations or simply indulging in a refreshing dessert, this cake delivers a balance of sweet and tart flavors with a soft, tender crumb. Whether you’re a fan of lemon desserts or looking for a show-stopping cake, this recipe is sure to impress!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup butter
- 1 ¼ cups granulated 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 granulated 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 your oven to 350°F (175°C).
- Grease and flour two 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Beat in eggs, one at a time, followed by vanilla extract.
- Gradually add the flour mixture, alternating with milk, mixing until just combined.
- Divide the batter evenly between the prepared pans.
- Bake the Cake
- Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare 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 small bowl, whisk egg yolks, then gradually add a small amount of the hot lemon mixture.
- Pour the egg mixture back into the saucepan, stirring rapidly.
- Reduce heat to low and cook for 5 minutes, until thickened.
- Transfer to a bowl, cover with plastic wrap, and refrigerate for 3 hours.
- Make the Lemon Butter Frosting
- In a large bowl, beat confectioners’ sugar, butter, lemon juice, and lemon zest until smooth.
- Add milk, increasing speed to create a light, fluffy texture.
- 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, spreading the remaining lemon filling.
- Top with the final layer and frost the entire cake with lemon butter frosting.
- Serve and Enjoy
- Decorate with lemon zest curls or fresh lemon slices for an elegant touch.
- Slice and enjoy this bright, citrusy masterpiece!
This Lemon Cake with Lemon Filling and Lemon Butter Frosting is a refreshing, indulgent dessert that’s perfect for any occasion. Whether you enjoy it as a special treat or share it with loved ones, its vibrant lemon flavor and creamy texture make it unforgettable! 🍋🍰
You can check out a similar recipe here. Would you like variations or additional tips for making this even more indulgent?