Lemon Cake with Lemon Filling and Lemon Butter Frosting

Lemon Cake with Lemon Filling and Lemon Butter Frosting

Ingredients

• For the Lemon Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1/3 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 cup buttermilk

• For the Lemon Filling:

• 3/4 cup granulated sugar
• 2 tbsp cornstarch
• 1/4 tsp salt
• 1/2 cup fresh lemon juice
• 2 large egg yolks
• 1 tbsp lemon zest
• 1/2 cup water
• 2 tbsp unsalted butter

• For the Lemon Butter Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 2–3 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1–2 tbsp heavy cream (optional, for desired consistency)

Instructions

1. Prepare the Lemon Cake:
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the butter and sugar together until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in the lemon juice and zest.
Gradually add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients.
Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Make the Lemon Filling:

In a small saucepan, combine sugar, cornstarch, and salt. Whisk in lemon juice, egg yolks, lemon zest, and water until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. Remove from heat and stir in butter until melted.
Transfer the filling to a bowl, cover with plastic wrap (pressing it directly onto the surface), and refrigerate until cool.
3. Prepare the Lemon Butter Frosting:

In a large bowl, beat the butter until creamy.
Gradually add powdered sugar, one cup at a time, mixing well between each addition.
Stir in lemon juice and zest. Add heavy cream as needed to achieve a smooth, spreadable consistency.
4. Assemble the Cake:

Place one cake layer on a serving plate. Spread a layer of the lemon filling on top.
Place the second cake layer on top and spread a thin crumb coat of frosting over the entire cake. Refrigerate for 15 minutes.
Spread the remaining frosting evenly over the cake.
5. Garnish and Serve:

Decorate with lemon slices, zest, or edible flowers, if desired.
Slice and enjoy this tangy, citrus-packed masterpiece!