Lemon Cake with Lemon Filling and Lemon Butter Frosting Recipe - Allrecipes.com
Lemon Cake with Lemon Filling and Lemon Butter Frosting Recipe
  • READY IN 4 hr

Lemon Cake with Lemon Filling and Lemon Butter Frosting

Read Reviews (329)

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

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Original recipe makes 1 - 4 layer 8 inch cake Change Servings
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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.
Kitchen-Friendly View
  • PREP 1 hr
  • COOK 1 hr
  • READY IN 4 hrs
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Reviews More Reviews

Most Helpful Positive Review
Sep 05, 2003

This is a great cake. The only adjustments I would make is to the frosting. I added yellow coloring to the icing. I would increase the frosting to allow for extra to pipe onto the cake to decorate it. A "crumb layer" is helpful when frosting this cake. Frost the cake very lightly and pay no attention to all the crumbs that will fall off the cake and mingle in the frosting. Refrigerate the cake for about a half an hour to let the icing firm up and then remove the cake and finish frosting the cake.....this way the crumbs stay in the first layer and will not ruin the look of the finished cake.

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Most Helpful Critical Review
Aug 07, 2003

I made just the filling and frosting from this recipe, choosing to make the white cake from a box mix. The filling was oddly tart and sweet at the same time, and the recipe made way too much for an 8-inch round, even using it on two layers. The frosting was very sweet, too. The whole cake made my teeth hurt. There are better lemon cake recipes 'out there.' I won't make this one again.

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Oct 14, 2003

I've made this recipe a number of times and I always get rave reviews!! I have changed it a little: I have increased the filling ingredients by one-half and I've changed the cake by reducting the milk to 3/4 cup and adding 1/4 cup lemon juice. I love how lemony it is!

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May 29, 2007

For someone that loves lemon everything, I found this recipe to be nothing short of exceptional! The flavor was so intense! Because I was in a hurry over the Memorial Day weekend I used a white cake mix but used 2 egg whites and 1 whole egg instead of only the 3 egg whites that the box recipe calls for. I also used store-bought lemon curd. I did make the included recipe for the lemon buttercream frosting, which was out of this world! I will definitely make this cake again and again. Everyone raved over it, and I was bummed that there were no leftovers!

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Aug 12, 2007

After reading reviews that many thought this cake was to dense, I substituted cake flour for all purpose flour. As a result, I didn't find this cake to be dense at all. It's also very important to not overmix the batter! Thos two tips should ensure a super light and moist cake. The filling and icing on this cake just couldn't be beat!!

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Mar 17, 2007

I'm sure this recipe is delicious as written, but I used it for inspiration and here's what I did instead. I used a box lemon cake mix to make two 8 inch round cakes. Left one cake in tact and cut the other in half for a three layer cake. The uncut cake on the bottom, with lemon curd (purchased) spread over it. Then topped with the second layer of cake, and put a whipped topping & lemon pudding mixute on it.(3 oz pkg instant lemon pudding - prepared. Let it set up for five minutes, then blend about 1/2 container of whipped topping into it.) Then placed the top cake layer on and frosted everything using the lemon cream cheese frosting from this site. Plenty of frosting to add decorative piping. I had people who were completely stuffed from a large meal coming back for seconds of cake! It was fabulous!

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Dec 04, 2006

this cake was very good. I Did make a few changes when I made it though. For the cake I added Lemon pudding filling and Lemon extract so that The cake itself would have a Lemon extract. My other change was that I used Lemon extract where ever the recipe called for vanilla extract. I also doubled the cake mix so that I was able to fill my pans a little more so that when I cut the layers in half it would be thick enough for the cut. I would suggest to double up on the icing as well. The original recipe makes just enough, but if you are like me and wish to have enough icing to fully cover the cake like I wanted to, then a double batch would be good. I did have a problem with the way that the filling tasted. To me I could still taste the yolk of the eggs, and I didn't like that , so the next time I would prefer buying a Lemon filling for that part of the cake. I will make this cake again!

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May 19, 2006

I wish I would've read the whole recipie before cooking, I didn't give myself enough time to make it, but let me say, it was the best cake I've ever tasted! Absolutely divine! Everyone loved it and I now have it in my "special occasions" folder, if you have the time, I would suggest this one hundred times over!!!!

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Nutrition

  • Calories
  • 601 kcal
  • 30%
  • Carbohydrates
  • 92.5 g
  • 30%
  • Cholesterol
  • 179 mg
  • 60%
  • Fat
  • 24.5 g
  • 38%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 434 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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