Lemon Cake with Lemon Filling and Lemon Butter Frosting

Lemon Cake with Lemon Filling and Lemon Butter Frosting

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There’s something undeniably delightful about a moist, fluffy lemon cake bursting with layers of citrus flavor. This Lemon Cake with Lemon Filling and Lemon Butter Frosting is the ultimate treat for lemon lovers. It’s refreshing, tangy, sweet, and perfect for any celebration or simple afternoon dessert. Every bite melts in your mouth with the vibrant zing of fresh lemons, complemented by a luscious lemon filling and a creamy, rich lemon butter frosting. Whether you’re baking for a birthday, a picnic, or just because, this cake is sure to brighten up any table and impress all your guests with its irresistible charm.

Ingredients

For the Lemon Cake:

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 cup whole milk

For the Lemon Filling:

  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • 1 cup water
  • 2 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • 2 tablespoons lemon zest
  • ½ cup fresh lemon juice

For the Lemon Butter Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1-2 tablespoons milk, as needed

Instructions

Make the Lemon Cake:

  • Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
  • In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
  • Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
  • Add the lemon zest, lemon juice, and vanilla extract to the batter, mixing well.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  • Divide the batter evenly between the prepared pans and smooth the tops.
  • 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 turn out onto wire racks to cool completely.

Prepare the Lemon Filling:

  • In a medium saucepan, combine the sugar and cornstarch. Gradually stir in the water until smooth.
  • Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble.
  • Slowly add a little of the hot mixture into the egg yolks to temper them, then return the egg mixture to the saucepan, stirring continuously.
  • Cook for another 2-3 minutes until thick and glossy.
  • Remove from heat and stir in the butter, lemon zest, and lemon juice.
  • Let the filling cool completely before using.

Make the Lemon Butter Frosting:

  • In a large bowl, beat the softened butter until creamy and pale.
  • Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition.
  • Add the lemon juice and lemon zest, and beat until fluffy.
  • If the frosting is too thick, add milk a tablespoon at a time until you reach the desired consistency.

Assemble the Cake:

  • Place one cake layer on your serving plate and spread a generous amount of the lemon filling over the top.
  • Place the second cake layer on top, pressing down gently.
  • Frost the top and sides of the cake with the lemon butter frosting, smoothing it out as much as you like.
  • Decorate with additional lemon zest, lemon slices, or edible flowers if desired.
  • Chill the cake for 30 minutes to set before slicing and serving for the neatest cuts.

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