If you’re a fan of all things citrus, our Lemon Cake with Lemon Filling and Lemon Butter Frosting is a must-try. This deliciously tangy and sweet cake combines the bright flavors of lemon with a rich, buttery texture that’s perfect for any occasion. Whether you’re celebrating a special event or simply indulging in a treat, this recipe is sure to impress.
Ingredients
For the Lemon Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- 2 tbsp lemon zest (from about 2 lemons)
- ¼ cup fresh lemon juice
For the Lemon Filling:
- 1 cup granulated sugar
- 2 tbsp cornstarch
- 1 cup water
- 2 large egg yolks
- 2 tbsp unsalted butter
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
For the Lemon Butter Frosting:
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 2-3 tbsp heavy cream (as needed)
Instructions
Making the Lemon Cake:
- Preheat Oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, beat the butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add Eggs: Add eggs one at a time, beating well after each addition.
- Incorporate Lemon: Mix in lemon zest and lemon juice.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Beat until just combined.
- Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Making the Lemon Filling:
- Combine Ingredients: In a saucepan, whisk together granulated sugar and cornstarch. Stir in water and cook over medium heat, whisking constantly until the mixture starts to thicken.
- Temper Egg Yolks: In a small bowl, lightly beat the egg yolks. Gradually whisk in some of the hot mixture to temper the yolks, then return the egg mixture to the saucepan.
- Cook and Add Lemon: Continue to cook for another 2-3 minutes until thickened. Remove from heat and stir in butter, lemon juice, and lemon zest. Let cool.
Making the Lemon Butter Frosting:
- Beat Butter: In a large bowl, beat the butter until creamy.
- Add Sugar and Lemon: Gradually add powdered sugar, beating on low speed until combined. Increase speed to medium-high and beat until fluffy.
- Incorporate Lemon: Mix in lemon juice and lemon zest. Add heavy cream one tablespoon at a time until desired consistency is reached.
Assembling the Cake:
- Prepare Layers: If the cakes have domed on top, level them with a knife. Place one cake layer on a serving plate.
- Add Filling: Spread the lemon filling evenly over the first layer.
- Top with Second Layer: Place the second cake layer on top.
- Frost Cake: Frost the top and sides of the cake with the lemon butter frosting. For a smooth finish, use an offset spatula.
Tips for Success
- Room Temperature Ingredients: Ensure all ingredients, especially butter and eggs, are at room temperature for best results.
- Zest and Juice Fresh Lemons: Fresh lemon zest and juice provide the best flavor. Avoid bottled lemon juice if possible.
- Cooling Time: Allow cakes to cool completely before frosting to prevent the frosting from melting.
Serving Suggestions
This Lemon Cake is perfect for birthdays, tea parties, or any time you want to enjoy a light and refreshing dessert. Serve it with a cup of tea or a glass of lemonade to complement its zesty flavor.
Conclusion
Our Lemon Cake with Lemon Filling and Lemon Butter Frosting is a delightful treat that’s sure to become a favorite in your baking repertoire. With its layers of tangy lemon goodness and smooth, buttery frosting, this cake is a showstopper for any occasion. Give it a try and let the bright, citrus flavors brighten your day!
Serving and Storage Tips for Lemon Cake with Lemon Filling and Lemon Butter Frosting
Serving Tips:
- Chill Before Serving: For the best texture, chill the cake in the refrigerator for about 30 minutes before serving. This helps the frosting set and makes it easier to slice.
- Use a Sharp Knife: To get clean slices, use a sharp serrated knife or a cake slicer. Wipe the knife with a damp cloth between cuts to keep it clean.
- Garnish: Add a touch of elegance by garnishing with lemon zest, edible flowers, or fresh mint leaves. A few lemon slices or candied lemon peel can also make a beautiful presentation.
- Serve at Room Temperature: Although it’s fine to store the cake in the refrigerator, let it sit at room temperature for about 15-20 minutes before serving. This allows the frosting to soften slightly and enhances the cake’s flavor.
Storage Tips:
- Refrigerate: Store leftover cake in an airtight container in the refrigerator for up to 5 days. This helps maintain the freshness of the frosting and prevents the cake from drying out.
- Freeze for Longer Storage: If you need to store the cake for a longer period, freeze it. To do this, wrap the cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. For best results, freeze the cake in layers and frost it after thawing.
- Thawing: When ready to enjoy, transfer the frozen cake to the refrigerator to thaw overnight. Allow it to come to room temperature before serving.
- Avoid Direct Contact: When storing in the refrigerator, place a piece of parchment paper or wax paper between the cake and the container’s lid to avoid the frosting sticking to the lid.
- Keep Cake Moist: To keep the cake moist, you can place a piece of bread or a damp paper towel in the container with the cake, which helps to retain moisture.
By following these tips, you can ensure that your Lemon Cake with Lemon Filling and Lemon Butter Frosting stays fresh and delicious, whether you’re serving it immediately or storing it for later enjoyment.
1. Can I make this Lemon Cake ahead of time?
Yes, you can make the Lemon Cake ahead of time. Bake and cool the cake layers, then wrap them tightly in plastic wrap and store in the refrigerator for up to 3 days or freeze for up to 3 months. Frost the cake just before serving for the best results.
2. How can I prevent the lemon filling from being too runny?
To prevent the lemon filling from being too runny, make sure to cook it until it thickens properly. The cornstarch helps to stabilize the filling, but it should be cooked over medium heat until it reaches a pudding-like consistency. If it’s too thick after cooling, you can stir in a bit of water to loosen it up.
3. Can I use store-bought lemon curd instead of making my own lemon filling?
Yes, store-bought lemon curd can be used as a substitute for homemade lemon filling. It’s a convenient option and will still provide a delicious lemon flavor. Simply spread the lemon curd between the cake layers as you would with the homemade filling.
4. How can I adjust the recipe for a gluten-free version?
To make a gluten-free Lemon Cake, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend you choose is suitable for baking and includes xanthan gum or guar gum if needed. Follow the same recipe instructions, but note that gluten-free cakes may have a slightly different texture.