Lemon Cake with Lemon Filling and Lemon Butter Frosting

Lemon Cake with Lemon Filling and Lemon Butter Frosting


Unique recipe makes 1 – four layer eight inch cake Change Servings
Makes servings US Metric Modify Recipe (Assist)
  • 2 cups all-objective flour

  • 2 teaspoons baking powder

  • 1 teaspoon salt

  • half cup butter

  • 1 1/four cups white sugar

  • three eggs

  • 1 teaspoon vanilla extract

  • 1 cup milk

  • 1 tablespoon grated lemon zest

  • 1/2 cup recent lemon juice

  • 1 tablespoon cornstarch

  • 6 tablespoons butter

  • three/four cup white sugar

  • four egg yolks, crushed

  • four cups confectioners’ sugar

  • half cup butter, softened

  • 2 tablespoons recent lemon juice

  • 1 teaspoon grated lemon zest

  • 2 tablespoons milk

Verify All Add to Purchasing Listing
  • PREP

    1 hr

  • COOK

    1 hr


    four hrs

Lemon Cake with Lemon Filling and Lemon Butter Frosting


  1. Preheat oven to 350 levels F (one hundred seventy five levels C). Grease and flour two eight inch spherical pans. Combine collectively the flour, baking powder and salt. Put aside.
  2. In a big bowl, cream collectively the butter and sugar till mild and fluffy, about 5 minutes. Beat within the eggs separately, then stir within the vanilla. Beat within the flour combination alternately with the milk, mixing simply till included.
  3. Pour batter into ready pans. Bake within the preheated oven for half-hour, or till a toothpick inserted into the middle of the cake comes out clear. Permit to chill in pans on wire racks for 10 minutes. Then invert onto wire racks to chill utterly.
  4. To make filling: In medium saucepan, combine collectively 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch till clean. Combine in 6 tablespoons butter and three/four cup sugar, and convey combination to boil over medium warmth. Boil for one minute, stirring always. In small bowl, with a wire whisk, beat egg yolks till clean. Whisk in a small quantity of the recent lemon combination. Pour the egg combination into the sauce pan, beating the recent lemon combination quickly. Scale back warmth to low; prepare dinner, stirring continuously, 5 minutes, or till thick (to not boil).
  5. Pour combination into medium bowl. Press plastic wrap onto floor to maintain pores and skin from forming because it cools. Cool to room temperature. Refrigerate three hours.
  6. To make frosting: In giant bowl, beat confectioners’ sugar, half cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest till clean. Beat in milk, and improve velocity and proceed to beat till mild and fluffy.
  7. To assemble: With lengthy serrated knife, cut up every cake layer in half horizontally, making four layers. Place 1 layer, reduce aspect up, on a serving plate. Unfold with half of the lemon filling. Prime with one other layer, and unfold with half cup frosting. Add third layer, and unfold with remaining half of the lemon filling. Press on ultimate cake layer, and frost prime and sides of cake with remaining frosting. Refrigerate cake till serving time.


  • Energy
  • 601 kcal
  • 30%
  • Carbohydrates
  • ninety two.5 g
  • 30%
  • Ldl cholesterol
  • 179 mg
  • 60%
  • Fats
  • 24.5 g
  • 38%
  • Fiber
  • zero.7 g
  • three%
  • Protein
  • 5.6 g
  • eleven%
  • Sodium
  • 434 mg
  • 17%

* % Day by day Values are based mostly on a 2,000 calorie eating regimen.

Recipe by ANELA

“This can be a fantastic Easter cake. Everybody at my Easter barbeque beloved it. Very moist and pleasant.”

Older Post

Leave a Reply