Hey there, fellow bakers and lemon lovers! Today, I’m super excited to share my all-time favorite: a Lemon Cake with Lemon Filling and Lemon Butter Frosting. This isn’t just any cake – it’s a vibrant, zesty celebration in every slice. I’ve whipped this up for birthdays, potlucks, and those ‘just because’ days when I crave something sweet and tangy. Whether you’re a baking newbie or a seasoned pro, this recipe’s going to win hearts (and taste buds!).
Why is This Lemon Cake So Irresistibly Good?
Oh, where do I start? It’s like a sunny day in a cake! The sponge is light and airy – a perfect balance of fluffy and moist. Then there’s the lemon filling: zingy, fresh, and just the right amount of tart. But the real game-changer? That dreamy lemon butter frosting. It’s like a sweet, citrusy cloud hugging each layer. Trust me, one bite and you’re in lemon heaven.
Any Tips for a Super Fluffy Cake?
You bet! The trick is in the creaming: really beat that butter and sugar till it’s pale and fluffy. This step is like aerobics for your cake – it gets the air in and gives you that gorgeous, light texture. And when adding eggs, take it one at a time – patience is key. Oh, and alternate those dry ingredients with milk gently. We’re not making muscles here, just a tender cake!
Fresh Lemon Juice – Is It Worth the Hassle?
Absolutely, 100%, yes! Fresh lemon juice is like the soul of this cake. It brings a freshness that bottled stuff just can’t match. And don’t even get me started on the zest – it’s like a zesty little sprinkle of magic. It’s what takes the cake from ‘yum’ to ‘can I have another slice?’
What’s the Secret to That Amazing Frosting?
Love, patience, and a good whisk! Start slow with your sugar and butter, then bring in that fresh lemon juice and zest. The milk’s your secret weapon to get the consistency just right. You’re looking for a creamy, spreadable frosting that’s ready to mingle with the cake. It’s like they’re going on a first date, and you’re playing matchmaker!
Can I Make This Cake Ahead of Time?
Totally! I often bake the cake layers the night before and wrap them up snugly to keep them fresh. The lemon filling chills in the fridge, getting all nice and thick. But here’s my tip: make the frosting fresh. It just tastes better that way. Assemble everything the day you’re serving for that ‘just baked’ wow factor.
Baking this Lemon Cake with Lemon Filling and Lemon Butter Frosting is like a little kitchen adventure. It’s a recipe that’s close to my heart, and I’m thrilled to pass it on to you. Each slice is a delightful mix of sweet, tangy, and utterly delicious. So, roll up your sleeves, preheat that oven, and let’s get zesty!
Lemon Cake with Lemon Filling and Lemon Butter Frosting Recipe
Transform your Easter celebration or any special occasion with this delightful Lemon Cake, featuring a tangy lemon filling and a smooth lemon butter frosting. Praised for its moist texture and heavenly flavor, this cake is a guaranteed crowd-pleaser.
- Preparation Time: 1 hour
- Cooking Time: 1 hour
- Additional Time: 2 hours
- Total Time: 4 hours
- 1 cup milk
- ½ cup butter
- 2 cups all-purpose flour
- 1 ¼ cups white sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup fresh lemon juice
- 1 tablespoon grated lemon zest
- ¾ cup white sugar
- 6 tablespoons butter
- 1 tablespoon cornstarch
- 4 egg yolks, beaten
- ½ cup butter, softened
- 4 cups confectioners’ sugar
- 2 tablespoons milk
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon zest
- Prepare the Cake: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round pans. Combine flour, baking powder, and salt in a bowl. In a separate bowl, cream the butter and sugar until light and fluffy (about 5 minutes). Add eggs one by one, mixing after each addition, then blend in the vanilla. Gradually mix in the dry ingredients and milk, alternating between them.
- Bake: Evenly distribute the batter into the prepared pans. Bake for 30 minutes, or until a toothpick comes out clean. Let it cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Make the Filling: In a saucepan, blend lemon juice, zest, and cornstarch. Add butter and sugar, bringing it to a boil over medium heat, stirring constantly. In a separate bowl, whisk egg yolks. Gradually whisk in a portion of the hot lemon mixture, then return all to the saucepan. Cook over low heat, stirring, until thickened. Transfer to a bowl, cover with plastic wrap, and cool to room temperature before refrigerating for 3 hours.
- Prepare the Frosting: Beat together confectioners’ sugar, butter, lemon juice, and zest until smooth. Gradually add milk and continue beating until the frosting is light and fluffy.
- Assemble: Cut each cake layer in half horizontally to create four layers. Begin with one layer on a serving plate, spread half the lemon filling over it, then add a second layer and cover with frosting. Repeat with the third layer and remaining filling, then top with the final layer. Frost the top and sides of the cake.
- Chill: Refrigerate the cake until ready to serve.