LEMON CAKE WITH LEMON FILLING AND LEMON BUTTER FROSTING

That sounds like a perfectly citrusy treat! Here’s a recipe for a lemon cake with lemon filling and lemon butter frosting that should hit the spot.

Lemon Cake Recipe

Ingredients:

• 2 1/2 cups all-purpose flour

• 2 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1 cup unsalted butter (room temperature)

• 1 3/4 cups granulated sugar

• 4 large eggs (room temperature)

• 1 tablespoon lemon zest (from about 2 lemons)

• 1/4 cup fresh lemon juice (from about 2 lemons)

• 1 teaspoon vanilla extract

• 1 cup whole milk (room temperature)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper circles.

2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream Butter & Sugar: In a large bowl, use an electric mixer to cream the butter and sugar together on medium-high speed until light and fluffy, about 3-5 minutes.

4. Add Eggs: Add the eggs, one at a time, beating well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.

5. Alternate Adding Dry & Wet Ingredients: With the mixer on low speed, alternate adding the dry ingredients and milk in 3 parts, beginning and ending with the dry ingredients. Mix until just combined after each addition. Do not overmix.

6. Bake: Divide the batter evenly between the two cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

7. Cool: Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

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Lemon Filling

Ingredients:

• 1/2 cup fresh lemon juice

• 1/2 cup granulated sugar

• 3 large egg yolks

• 2 teaspoons cornstarch

• 1/2 cup unsalted butter

• 1 tablespoon lemon zest

Instructions:

1. Cook Filling: In a saucepan, combine lemon juice, sugar, egg yolks, and cornstarch. Whisk everything together until smooth.

2. Heat: Place the pan over medium heat and whisk constantly until the mixture thickens, about 4-5 minutes. Once thickened, remove from heat.

3. Finish: Stir in the butter and lemon zest until smooth. Allow to cool before spreading on the cake.

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Lemon Butter Frosting

Ingredients:

• 1 cup unsalted butter (softened)

• 4 cups powdered sugar

• 2 tablespoons fresh lemon juice

• 2 teaspoons lemon zest

• 1-2 tablespoons milk (or cream, if you want a richer frosting)

• Pinch of salt

Instructions:

1. Beat Butter: In a large bowl, beat the softened butter with an electric mixer on medium speed until light and fluffy.

2. Add Powdered Sugar: Gradually add powdered sugar, one cup at a time, and continue to beat until the mixture is smooth.

3. Flavor: Add lemon juice, zest, salt, and milk. Beat again until smooth and creamy. Add more milk if necessary to reach your desired frosting consistency.

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Assembling the Cake:

1. Level the Cakes: If needed, level the tops of your cooled cake layers with a serrated knife to ensure they’re flat.

2. Layer the Cake: Place one cake layer on a serving platter or cake stand. Spread a layer of lemon filling evenly over the top.

3. Top with Second Layer: Place the second cake layer on top, pressing gently to secure it.

4. Frost the Cake: Use a spatula to apply a thin layer of lemon butter frosting over the entire cake, smoothing it out. Feel free to pipe extra decoration on the edges or top if you like.

5. Chill: For the best results, chill the cake for 30 minutes before serving to allow the frosting to set.

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Optional Garnish:

• Fresh lemon slices or zest for a pop of color

• Candied lemon peel or edible flowers for decoration