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Lemon Cake with Lemon Filling and Lemon Butter Frosting

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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.