Lemon Cake with Lemon Filling and Lemon Butter Frosting Recipe
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Lemon Cake with Lemon Filling and Lemon Butter Frosting

By: ANELA  
"This is a wonderful Easter cake. Everyone at my Easter barbeque loved it. Very moist and delightful."

Rating: This weblink has been rated 189 times with an average star rating of 4.2 Read Reviews (156)

Rate/Review | 6,156 people have saved this

Prep Time:
1 Hr
Cook Time:
1 Hr
Ready In:
4 Hrs

Servings  (Help)

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Original Recipe Yield 1 - 4 layer 8 inch cake
 

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup butter
  • 1 1/4 cups white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  •  
  • 1 tablespoon grated lemon zest
  • 1/2 cup fresh lemon juice
  • 1 tablespoon cornstarch
  • 6 tablespoons butter
  • 3/4 cup white sugar
  • 4 egg yolks, beaten
  •  
  • 4 cups confectioners' sugar
  • 1/2 cup butter, softened
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon zest
  • 2 tablespoons milk

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
  3. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
  4. To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
  5. Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
  6. To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
  7. To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 601 | Total Fat: 24.5g | Cholesterol: 179mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 5, 2003 by ELIIZABETH 
This is a great cake. The only adjustments I would make is to the frosting. I added yellow... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2003 by DLSPENCER 
I've made this recipe a number of times and I always get rave reviews!! I have changed it a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 29, 2007 by Amanda 
For someone that loves lemon everything, I found this recipe to be nothing short of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 12, 2007 by Mrs_Mike Supporting Member (Click to learn more about Supporting Membership)
After reading reviews that many thought this cake was to dense, I substituted cake flour for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 17, 2007 by WINK7619 
I'm sure this recipe is delicious as written, but I used it for inspiration and here's what I... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 7, 2003 by So Cal Gal 
I made just the filling and frosting from this recipe, choosing to make the white cake from a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 4, 2006 by Rika E. 
this cake was very good. I Did make a few changes when I made it though. For the cake I added... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 20, 2007 by CTMOMOF9 
I 11/2 times the recipe and made it in 9" pans. I had plenty of filling and just enough... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2005 by onetwo3 
My rating is for the filling, as that is the only part of the recipe I have used. The filling... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 19, 2006 by MeganM 
I wish I would've read the whole recipie before cooking, I didn't give myself enough time to... MORE

 
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