Lemon Cake with Lemon Filling and Lemon Butter Frosting
This Lemon Cake is a delightful treat for lemon lovers, featuring a moist cake layered with tangy lemon filling and topped with a creamy lemon butter frosting. Perfect for celebrations or a sweet indulgence any day.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 tablespoon grated lemon zest
- 3 cups all-purpose flour
- 4 eggs
- 1 teaspoon vanilla extract
- 1/3 cup butter
- 1 cup milk
- 1 1/4 cups white sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup lemon juice
- 1 tablespoon cornstarch
- 5 tablespoons butter
- 3/4 cup sugar
- 3 egg yolks
- 3 tablespoons lemon juice
- 1/3 cup butter
- 1 teaspoon lemon zest
- 2 cups confectioners' sugar
- 2 tablespoons milk
Instructions
- Preheat oven to 360°F (170°C) and grease two 7-inch round pans.
- Mix flour, baking powder, and salt in a bowl and set aside.
- Cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add flour mixture to butter mixture, alternating with milk.
- Pour batter into prepared pans and bake for 35 minutes.
- Prepare lemon filling by mixing lemon zest, lemon juice, and cornstarch, then adding butter and sugar and bringing to a boil.
- Beat egg yolks and whisk in a small amount of hot lemon mixture, then return to saucepan and cook until thickened.
- Prepare lemon butter frosting by beating together confectioners' sugar, butter, lemon juice, and lemon zest until smooth.
- Assemble the cake by splitting layers and adding lemon filling and frosting between layers.
Nutrition
- Calories: 450
- Sugar: 40g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg