This cake is screaming lemon! Moist, with smooth lemon curd, and fresh lemon buttercream frosting. This will be the best lemon cake you’ll ever taste!
INGREDIENTS
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
1 1/4 cups sugar
3 eggs
1 teaspoon vanilla
1/4 cup fresh lemon juice & 1 t. grated lemon zest
3/4 cup milk
(add a couple of drops of yellow good coloring, if desired)
FOR THE FILLING
1 tablespoon grated lemon zest
1/2 cup fresh lemon juice
1 t. cornstarch
6 teaspoon butter
3/4 cup sugar
4 egg yolks, beaten
FOR THE FROSTING
4 cups confectioners sugar
1 teaspoon grated lemon zest
1/2 cup butter, softened
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
(add a couple of drops of yellow food coloring if desired)
2 tablespoons milk (if needed to thin frosting)
chopped nuts, optional
HOW TO MAKE LEMON CAKE WITH LEMON FILLING AND LEMON BUTTER FROSTING
Step 1: Prepare the oven. Preheat it to 350 degrees. Then, grease and flour two 8-inch round pans.
Step 2: Mix the flour, baking powder, and salt. And set aside.
Step 3: Cream the butter and sugar in a large bowl until light and fluffy.
Step 4: Mix the lemon juice and zest to the milk. Beat in the eggs one at a time, stirring every after addition. And mix in the vanilla.
Step 5: Mix in the flour mixture alternating with the milk mixture. Beat until just combined.
Step 6: Pour the batter into the prepared pans. Place inside the preheated oven and bake for about 30 minutes or until the toothpick inserted in the middle comes out clean.
Step 7: Once done, remove the pans from the oven and let the cakes cool in the pans on wire racks for 10 minutes. Once the cakes are partially cooled, invert the cakes onto the wire racks to completely cool.
Step 8: For the filling, mix 1 tablespoon of lemon zest, half a cup of lemon juice, and 1 tablespoon of cornstarch in a medium saucepan until smooth. Stir in 6 tablespoons of butter and 3/4 cup of sugar. Bring the mixture into a boil over medium heat and boil for a minute while constantly stirring.
Step 9: Using a wire whisk, beat the egg yolks in a small bowl until smooth. Whisk in a little amount of the hot lemon mixture and pour into the saucepan, rapidly beating. Decrease the heat to low and continue cooking for 5 minutes, stirring constantly until thick. Make sure to not bring the mixture to boil.
Step 10: Pour the mixture into a medium bowl and press a plastic wrap onto the surface. This will keep the skin from forming as it cools. Let it cool in room temperature and chill for at least 3 hours.
Step 11: For the frosting, beat the confectioners’ sugar, half cup of butter, 2 tablespoons lemon juice, and 1 teaspoon lemon zest in a large bowl until smooth. Then, increase the speed and beat until light and fluffy. Add in a tablespoon of milk at a time to have a thinner consistency.
Step 12: It is time to assemble the cake. Using a long serrated knife, horizontally cut each layer of cake in half to make 4 layers. Now, on a serving plate, place cust side up 1 layer of cake and spread half of the lemon filling over. Place another layer of cake, and spread 1/2 cup of the frosting. Then, the third layer, and again frost. Finally, the last layer, and frost from top to sides with the rest of the frosting. Garnish the sides of the cake with nuts. Chill the cake before serving. Enjoy!
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