Lemon Cake with Lemon Filling and Lemon Butter Frosting
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. salt
- 1/2 cup butter
- 1-¼ cups granulated sugar
- 3 eggs
- 1 tsp. vanilla extract
- ¼ cup fresh lemon juice and 1 tsp. grated lemon zest
- ¾ cup whole milk
- A couple drops of yellow food coloring, optional
For the Filling:
- 1 tbsp. lemon zest, grated
- ½ cup fresh lemon juice
- 1 tsp. cornstarch
- 6 tsp. butter
- ¾ cup granulated sugar
- 4 egg yolks, beaten
For the Frosting:
- 4 cups confectioners’ sugar
- ½ cup butter, softened
- 2 tbsp. fresh lemon juice
- 1 tsp. lemon zest, grated
- 2 tbsp. whole milk, if needed, to thin frosting
- Chopped nuts, your choice, optional
Instructions
To prepare the cake:
- Pre-heat oven to 350°F.
- Grease and flour two 8-inch round pans.
- In a medium bowl. mix together the dry ingredients; set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add lemon juice and zest to the milk.
- Beat in the eggs one at a time; stir in vanilla.
- Beat in the flour mixture alternately with milk, mixing just until incorporated.
- Pour batter into pans.
- Place in pre-heated oven and bake for 30 minutes, or until a toothpick inserted into the center of the cake, comes out clean.
- Remove from oven and allow to cool in pans on wire racks for 10 minutes.
- Once cooled, invert onto wire racks to cool completely.
To prepare the filling:
- In a medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth.
- Mix in 6 tablespoons butter and 3/4 cup sugar; bring mixture to boil over medium heat; boil for one minute, stirring constantly.
- In a small bowl, with a wire whisk, beat egg yolks until smooth.
- Whisk in a small amount of the hot lemon mixture.
- Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly.
- Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick; not to a boil.
- Pour the mixture into a medium bowl.
- Press plastic wrap onto surface to keep skin from forming as it cools.
- Cool to room temperature.
- Place in refrigerator and refrigerate for at least 3 hours.
To prepare the frosting:
- In a large bowl, beat confectioners’ sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth.
- Increase speed and continue to beat until light and fluffy.
- Add milk, 1 tablespoon at a time, to thin frosting, if needed; set aside
To complete assembly:
- With a long-serrated knife, split each cake layer in half horizontally, making 4 layers.
- Place 1 layer, cut side up, on a serving plate.
- Spread with half of the lemon filling.
- Top with another layer, and spread with 1/2 cup frosting.
- Add third layer, and spread with remaining half of the lemon filling.
- Press on final cake layer, and frost top and sides of cake with remaining frosting.
- Decorate sides of cake with nuts if desired.
- Refrigerate cake until serving time.