Ingredients
For the Lemon Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- ¼ cup lemon juice (fresh)
- 1 cup whole milk
For the Lemon Filling:
- ½ cup lemon juice (fresh)
- 1 tbsp lemon zest
- ½ cup granulated sugar
- 3 large egg yolks
- ¼ cup unsalted butter, cut into pieces
For the Lemon Butter Frosting:
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1-2 tbsp milk (as needed for consistency)
Instructions
1. Make the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla, lemon zest, and lemon juice.
- Alternately add flour mixture and milk to the wet ingredients, starting and ending with flour.
- Divide batter between pans and bake 25–30 minutes, or until a toothpick comes out clean.
- Cool completely before assembling.
2. Prepare the Lemon Filling:
- In a saucepan, combine lemon juice, zest, sugar, and egg yolks. Whisk to combine.
- Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
- Remove from heat and stir in butter until melted. Let cool completely.
3. Make the Frosting:
- Beat butter until creamy. Gradually add powdered sugar.
- Add lemon juice, zest, and enough milk to reach desired consistency.
- Beat until light and fluffy.
4. Assemble the Cake:
- Place one cake layer on a serving plate. Spread lemon filling on top (avoid edges).
- Place second cake layer on top.
- Frost the top and sides with lemon butter frosting.
- Garnish with lemon slices or zest if desired.
Would you like a sugar-free or eggless version as well?