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Lemon Cake with Lemon Filling and Lemon Butter Frosting

Lemon Cake with Lemon Filling and Lemon Butter Frosting

A Slice of Sunshine: Lemon Cake with Luscious Fillings and Frosting

Calling all lemon lovers! This recipe is for you. It's not just a lemon cake – it's a Lemon Cake Symphony, bursting with citrusy flavor in every single bite. Moist and fluffy cake layers are layered with a tangy lemon filling and topped with a dreamy lemon butter frosting, creating a dessert masterpiece that's perfect for any occasion.

Why You'll Love This Lemon Cake:

  • 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)

Instructions:

  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.

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