Lemon Cake with Lemon Filling and Lemon Butter Frosting

• A Citrus Celebration: This cake is a true celebration of lemon flavor. From the zesty cake batter to the tangy filling and the bright lemon butter frosting, every element is infused with citrusy goodness.
• Moist and Fluffy Perfection: The cake layers are incredibly moist and fluffy, thanks to the perfect balance of ingredients and careful mixing.
• Layered Delight: The alternating layers of cake, lemon filling, and frosting create a delightful textural and flavor contrast in every bite.
• Homemade Magic: Ditch the boxed mixes and artificial flavors! This recipe allows you to create a homemade masterpiece from scratch, using fresh ingredients for unparalleled taste and satisfaction.

Ingredients:

• The Cake Base:
• 3 cups all-purpose flour (the foundation for your fluffy cake)
• 3 teaspoons baking powder (ensures a light and airy crumb)
• 1 teaspoon salt (balances the sweetness and enhances the flavor)
• 1/3 cup butter, softened to room temperature (creates a rich and tender texture)
• 1 1/4 cups white sugar (sweetens the cake and adds structure)
• 4 eggs (binds the ingredients and contributes to moisture and richness)
• 1 teaspoon vanilla extract (adds a touch of warmth and complexity)
• 1 cup milk (adds moisture and creates a smooth batter)
• 1 tablespoon grated lemon zest (the star of the show, infusing lemon flavor)
• The Tangy Lemon Filling:
• 1 tablespoon grated lemon zest (for extra lemon punch)
• 1/3 cup lemon juice (adds a delightful citrusy tang)
• 1 tablespoon cornstarch (thickens the filling for a perfect consistency)
• 5 tablespoons butter (creates a smooth and rich texture)
• 3/4 cup sugar (sweetens the filling)
• 2 egg yolks (adds richness and helps thicken the filling)
• The Dreamy Lemon Butter Frosting:
• Powdered sugar (the base for the light and fluffy frosting)
• 1/3 cup butter, softened to room temperature (creates a smooth and creamy texture)
• 3 tablespoons lemon juice (adds tangy lemon flavor)
• 1 teaspoon lemon zest (for an extra burst of citrus)
• Milk (adjusts the frosting consistency)

1. Preheat and Prepare: Get your oven ready by preheating it to 360°F (170°C). Grease and flour two 7-inch round cake pans to ensure easy cake removal later.
2. Dry Ingredients Unite: In a medium bowl, whisk together the flour, baking powder, and salt. Having these dry ingredients pre-measured saves time and ensures even distribution throughout the batter.
3. Creaming for Perfection: In a large bowl, using an electric mixer, cream together the softened butter and sugar until light and fluffy. This creaming process incorporates air into the batter, resulting in a lighter and more tender cake.
4. Egg by Egg: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
5. Flavor Builders: Stir in the vanilla extract and lemon zest, adding layers of flavor to your cake batter.
6. Alternating and Combining: Begin alternating between adding the dry ingredients (flour mixture) and the wet ingredients (milk) to the creamed butter mixture in three batches. Mix until just combined – be careful not to overmix!
7. Baking to Perfection: Divide the batter evenly between your prepared cake pans. Bake them in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out clean.
8. Cooling the Cakes: Allow the cakes to cool in the pans on a wire rack for 15 minutes before inverting them onto the wire rack to cool completely.
9. Lemon Filling Magic: While the cakes cool, prepare your delightful lemon filling. In a saucepan, whisk together the lemon zest, lemon juice, and cornstarch until smooth. Add the butter and sugar, and bring the mixture to a boil over medium heat. For one minute, boil the mixture while stirring constantly.