LEMON CAKE WITH LEMON FILLING AND LEMON BUTTER FROSTING

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Ingredients

For the Lemon Cake:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 tbsp lemon zest
  • 1/4 cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup buttermilk, at room temperature

For the Lemon Filling:

  • 1/2 cup fresh lemon juice
  • 1/4 cup granulated sugar
  • 1 tbsp cornstarch
  • 2 tbsp unsalted butter
  • 1 egg yolk (optional for richness)

For the Lemon Butter Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tbsp fresh lemon juice
  • 2 tsp lemon zest
  • Pinch of salt
  • 1-2 tbsp heavy cream (optional, to adjust consistency)

Instructions

For the Lemon Cake:

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
  5. Gradually add the dry ingredients in three parts, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
  6. Divide the batter evenly between the prepared pans and smooth the tops.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes, then remove from the pans and allow them to cool completely on a wire rack.

For the Lemon Filling:

  1. In a small saucepan, combine the lemon juice and sugar. Heat over medium heat until the sugar dissolves.
  2. In a separate bowl, whisk the cornstarch with a little water to form a slurry, then add it to the lemon mixture.
  3. Cook, stirring constantly, until the mixture thickens (about 2-3 minutes).
  4. Remove from heat and whisk in the butter and optional egg yolk. Stir until smooth.
  5. Let the filling cool completely before using.

For the Lemon Butter Frosting:

  1. Beat the softened butter until creamy, about 2 minutes.
  2. Gradually add powdered sugar, 1 cup at a time, mixing well after each addition.
  3. Stir in lemon juice, lemon zest, and a pinch of salt.
  4. If needed, add heavy cream to adjust the frosting’s consistency to your liking.

Assembling the Cake:

  1. Once the cakes have cooled, place the first cake layer on a serving platter.
  2. Spread the lemon filling over the first layer.
  3. Top with the second cake layer and apply a thin crumb coat of the lemon butter frosting over the entire cake. Chill for 15 minutes to set.
  4. After chilling, frost the cake with the remaining lemon butter frosting, smoothing the edges.
  5. Garnish with extra lemon zest or slices if desired.

Enjoy your tangy, lemony delight!

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