Lemon Cake with Lemon Filling and Lemon Butter Frosting

Name: Lemon Cake with Lemon Filling and Lemon Butter Frosting
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 118 milliliters butter, softened; 946 milliliters confectioners sugar; 1 Tbsp cornstarch; 4 egg yolks, beaten; 3 eggs; 473 milliliters all-purpose flour; 2 Tbsps fresh lemon juice; 1 teaspoon grated lemon zest; 2 Tbsps milk; 1 teaspoon salt; 1 teaspoon vanilla extract; 177 milliliters white sugar

Lemon Cake with Lemon Filling and Lemon Butter Frosting might be just the dessert you are searching for. This recipe serves 6. One serving contains 778 calories, 9g of protein, and 21g of fat. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 4 hours.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.

Ingredients you will need

All Purpose Flour

Equipment you will use

Oven

Mix together the flour, baking powder and salt. Set aside.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.

Ingredients you will need

Vanilla

Butter

Cream

All Purpose Flour

Sugar

Egg

Milk

Equipment you will use

Bowl

Pour batter into prepared pans.

Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.

Equipment you will use

Toothpicks

Oven

To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth.

Ingredients you will need

Lemon Juice

Corn Starch

Lemon Zest

Equipment you will use

Sauce Pan

Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth.

Ingredients you will need

Egg Yolk

Butter

Sugar

Equipment you will use

Whisk

Bowl

Whisk in a small amount of the hot lemon mixture.

Ingredients you will need

Lemon

Equipment you will use

Whisk

Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).

Ingredients you will need

Lemon

Sauce

Egg

Equipment you will use

Sauce Pan

Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Bowl

To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.

Ingredients you will need

Powdered Sugar

Lemon Juice

Lemon Zest

Frosting

Butter

Milk

Equipment you will use

Bowl

To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers.

Equipment you will use

Serrated Knife

Place 1 layer, cut side up, on a serving plate.

Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting.

Ingredients you will need

Frosting

Spread

Lemon

Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.

Ingredients you will need

Frosting

Spread

Lemon