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Lemon Cake with Lemon Filling and Lemon Butter Frosting
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Prep Time:
60 minutes
Cook Time:
60 minutes
Total Time:
240 minutes
Delicious four-layer lemon cake with zesty lemon curd filling and tangy lemon frosting.
Ingredients:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 cup butter
  • 1.25 cups white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1 tablespoon grated lemon zest
  • 0.5 cup fresh lemon juice
  • 1 tablespoon cornstarch
  • 6 tablespoons butter
  • 0.75 cup white sugar
  • 4 egg yolks, beaten
  • 4 cups confectioners' sugar
  • 0.5 cup butter, softened
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon zest
  • 2 tablespoons milk
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C). Grease and flour two charming 8-inch round pans. Next, combine the flour, baking powder, and salt, then set it aside for a bit.
  • In a large bowl, blend the butter and sugar until creamy and fluffy, around 5 minutes. Add and mix in the eggs one at a time, followed by the vanilla. Alternate between adding the flour mixture and milk, mixing until just combined.
  • Transfer the batter into the pans and bake in the oven until a toothpick comes out clean when inserted in the center, approximately 30 minutes. Let the cakes cool in the pans on wire racks for 10 minutes, then flip them onto wire racks to cool completely.
  • For the filling: Combine 1 tablespoon lemon zest, 1/2 cup lemon juice, and 1 tablespoon cornstarch in a medium saucepan until well-blended. Add 6 tablespoons butter and 3/4 cup sugar, then bring to a boil over medium heat. Boil for 1 minute while stirring constantly. In a small bowl, whisk egg yolks until smooth. Gradually whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the saucepan, whisking vigorously. Reduce heat to low and cook for about 5 minutes, stirring continuously until thickened (do not boil).
  • Transfer the mixture to a medium bowl. Cover the surface with plastic wrap to prevent a skin from forming as it cools. Allow it to cool to room temperature, then refrigerate for 3 hours.
  • In a large bowl, whip confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice, and 1 teaspoon lemon zest until smooth. Add milk and beat on high speed until light and fluffy.
  • To assemble: Using a long serrated knife, gently slice each cake layer in half horizontally to create 4 layers. Begin by placing the first layer with the cut side up on a serving plate. Smoothly spread half of the lemon filling over the layer. Place another layer on top and generously spread 1/2 cup of frosting. Add the third layer and spread the remaining lemon filling. Gently place the final cake layer and cover the top and sides of the cake with the remaining frosting. Chill the cake in the refrigerator until it's time to serve.

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