Lemon cake with lemon filling and lemon butter frosting –Get ready to treat your taste buds to a delightfully zesty experience! This Lemon Cake with Lemon Filling and Lemon Butter Frosting is the perfect dessert for any occasion, whether it’s a birthday celebration, a summer gathering, or just a sweet indulgence for yourself. The bright, tangy flavors of lemon will leave you wanting more. Let’s dive into the recipe!
Lemon Cake with Lemon Filling and Lemon Butter Frosting
This stunning lemon cake is not only visually appealing but also bursting with flavor. Its layers of moist cake paired with luscious lemon filling and a creamy frosting will surely impress your family and friends.
Ingredients
- For the Lemon Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Juice and zest of 2 medium lemons
- ½ teaspoon salt
- For the Lemon Filling:
- 1/3 cup granulated sugar
- 1/4 cup cornstarch
- 1 cup water
- 2 large egg yolks, beaten
- Juice and zest of 1 lemon
- 2 tablespoons unsalted butter
- For the Lemon Butter Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla, lemon juice, and lemon zest.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Pour batter evenly into the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes before transferring to a wire rack.
- For the lemon filling, combine the sugar, cornstarch, and water in a saucepan over medium heat. Stir until the mixture thickens. Slowly whisk in the beaten egg yolks and cook for an additional 2 minutes. Remove from heat and stir in lemon juice, zest, and butter. Let cool.
- To make the lemon butter frosting, beat the softened butter in a bowl. Gradually add powdered sugar, mixing until well combined. Add lemon juice and zest, and beat until smooth and creamy.
- Once the cakes have cooled completely, spread the lemon filling between the layers. Frost the top and sides of the cake with the lemon butter frosting.
- Decorate with additional lemon zest or slices if desired. Slice, serve, and enjoy the refreshing flavor of your homemade lemon cake!
This Lemon Cake is not just a treat; it’s a memorable experience that will bring a burst of sunshine into your kitchen. Perfect for any dessert table, you’re sure to receive rave reviews!