LEMON CAKE WITH LEMON FILLING AND LEMON BUTTER FROSTING
An Irresistible Lemon Cake Delight
If you’re a fan of all things lemon, you’ve stumbled upon a gem of a recipe! This Lemon Cake with Lemon Filling and Lemon Butter Frosting is a citrus lover’s dream. Each bite is a delightful dance of tangy and sweet, perfect for any occasion. Let’s dive into this zesty creation!
Why You’ll Love This Recipe
This recipe is a triple threat of lemony goodness. The cake is moist and fluffy, the filling is refreshingly tart, and the butter frosting ties everything together with a creamy finish. It’s a perfect balance of flavors that will have you reaching for seconds.
Kitchen Equipment You’ll Need
- Two 7-inch round cake pans
- Large mixing bowl
- Medium saucepan
- Wire whisk
- Mixing spoon
- Serrated knife
- Wire racks for cooling
Ingredients
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup butter
- 1 1/4 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 tablespoon grated lemon zest
Step-by-Step Instructions
- Preheat your oven to 360°F (170°C). Grease and flour two 7-inch round pans.
- In a bowl, mix the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar together until light and fluffy, about 6 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the flour mixture alternately with the milk, mixing just until incorporated.
- Pour the batter into the prepared pans and bake for 35 minutes, or until a toothpick comes out clean.
- Cool the cakes in the pans for 15 minutes, then invert onto wire racks to cool completely.
- For the filling, mix 1 tablespoon lemon zest, 1/3 cup lemon juice, and 1 tablespoon cornstarch in a saucepan until smooth.
- Add 5 tablespoons butter and 3/4 cup sugar, bringing the mixture to a boil over medium heat. Boil for one minute, stirring constantly.
- In a small bowl, beat egg yolks until smooth. Add a small amount of the hot lemon mixture to the yolks, then return the mixture to the saucepan, stirring rapidly.
- Cook on low, stirring constantly for 5 minutes until thickened. Do not boil. Pour into a bowl and cover with plastic wrap. Cool to room temperature, then refrigerate for 2 hours.
- For the frosting, beat confectioners’ sugar, 1/3 cup butter, 3 tablespoons lemon juice, and 1 teaspoon lemon zest until smooth. Beat in milk and mix until fluffy.
- To assemble, split each cake layer horizontally to make 5 layers. Spread half of the lemon filling on the first layer, add another layer, and spread with 1/3 cup frosting.
- Add the third layer, spread with remaining lemon filling, and top with the final cake layer. Frost the top and sides with the remaining frosting. Refrigerate until serving.
Tips for Success
- Ensure all ingredients are at room temperature for a smoother batter.
- Do not overmix the batter to keep the cake fluffy.
- Cool the lemon filling thoroughly before assembling to prevent it from thinning.
Additional Tips and Variations
For an extra lemony punch, add an additional teaspoon of lemon zest to the cake batter. You can also try adding poppy seeds for a delightful crunch.
Nutritional Highlights (Per Serving)
This cake is a treat, so enjoy it in moderation! Each serving provides approximately:
- Calories: 450
- Fat: 20g
- Carbohydrates: 60g
- Protein: 5g
Frequently Asked Questions (FAQ)
Can I use a different type of flour? Yes, you can use cake flour for a finer crumb, but adjust the amount slightly.
How long can I store the cake? The cake lasts for up to 3 days in the refrigerator.
Can I freeze the cake? Yes, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months.
Conclusion
I hope you’re as excited as I am to try this Lemon Cake with Lemon Filling and Lemon Butter Frosting! It’s a citrusy delight that’s sure to impress. If you give it a go, please share your thoughts and any delightful tweaks you make. Enjoy!
