Lemon Cake with Lemon Filling and Lemon Butter Frosting
LEMON CAKE WITH LEMON FILLING AND LEMON BUTTER FROSTING
2 C all purpose flour
2 T. baking powder
1 T. salt
1/2 C butter
11/4 C sugar
1/4 C fresh lemon juice & 1 t. grated lemon zest
3/4 C milk
(Add a couple drops of yellow good coloring,if desired)
1 Tbsp. grated lemon zest
1/2 C fresh lemon juice
1 T. cornstarch
6 T. butter
3/4 C sugar
4 Egg yolks,beaten
4 C confectioners sugar
1 T. grated lemon zest
1/2 C butter,softened
2 Tbsp. fresh lemon juice
1 T. grated lemon zest
(Add a couple drops of yellow food coloring if desired)
2 Tbsp. milk (f needed to thin frosting)
HOW TO MAKE:
1-Preheat oven to 350 degrees.
2- Grease and flour two 8 inch round pans.
3-Mix together the dry ingredientsSet aside.
4-In a large bowl, cream together the butter and sugar until light and fluffy.
5-Add lemon juice & zest to the milk.
6-Beat in the eggs one at a time,stir in vanilla.
7-Beat in the flour mixture alternately with milk, mixing just until incorporated. Pour batter into pans.
9-Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10-Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
11- To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth.
12-Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat.
13-Boil for one minute, stirring constantly.
14-In small bowl, with a wire whisk, beat egg yolks until smooth.
15-Whisk in a small amount of the hot lemon mixture.
16-Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly.
17-Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil). Pour mixture into medium bowl.
18-Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
19-To make frosting: In large bowl, beat confectioners’ sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth, and increase speed and continue to beat until light and fluffy.((add milk 1 tablespoon at a time to thin frosting if needed))
20-To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers.
21- Place 1 layer, cut side up, on a serving plate.
22-Spread with half of the lemon filling.
23-Top with another layer, and spread with 1/2 cup frosting.
24-Add third layer, and spread with remaining half of the lemon filling. 25-Press on final cake layer, and frost top and sides of cake with remaining frosting.Decorate sides of cake with nuts if desired.
26-Refrigerate cake until serving time.
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