Lemon Cake with Lemon Filling and Lemon Butter Frosting The Best Recipes

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Lemon Cake with Lemon Filling and Lemon Butter Frosting

"This is a brilliant Easter cake. Everyone at my Easter barbecue cherished it. Very moist and delightful."

Ingredients :

2 cups all-cause flour
2 teaspoons baking powder
1 teaspoon salt
half cup butter
1 1/four cups white sugar
three eggs
1 teaspoon vanilla extract
1 cup milk
Filling:
1 tablespoon grated lemon zest
1/2 cup sparkling lemon juice
1 tablespoon cornstarch
6 tablespoons butter
three/4 cup white sugar
4 egg yolks, crushed
Frosting:
4 cups confectioners' sugar
half of cup butter, softened
2 tablespoons sparkling lemon juice
1 teaspoon grated lemon zest
2 tablespoons milk

Instructions :

Prep : 1H	Cook : 12M	Ready in : 4H

Preheat oven to 350 stages F (a hundred seventy five degrees C). Grease and flour eight inch round pans. Mix together the flour, baking powder and salt. Set apart.
In a big bowl, cream together the butter and sugar till light and fluffy, about 5 mins. Beat within the eggs separately, then stir in the vanilla. Beat within the flour aggregate alternately with the milk, blending just till integrated.
Pour batter into prepared pans. Bake inside the preheated oven for half-hour, or till a toothpick inserted into the middle of the cake comes out easy. Allow to chill in pans on twine racks for 10 mins. Then invert onto twine racks to chill absolutely.
To make filling: In medium saucepan, blend together 1 tablespoon lemon zest, half cup lemon juice and 1 tablespoon cornstarch till clean. Mix in 6 tablespoons butter and 3/four cup sugar, and convey aggregate to boil over medium heat. Boil for one minute, stirring continuously. In small bowl, with a wire whisk, beat egg yolks until clean. Whisk in a small quantity of the recent lemon aggregate. Pour the egg aggregate into the sauce pan, beating the recent lemon aggregate swiftly. Reduce warmness to low; prepare dinner, stirring constantly, five minutes, or till thick (not to boil).
Pour mixture into medium bowl. Press plastic wrap onto surface to preserve skin from forming because it cools. Cool to room temperature. Refrigerate three hours.
To make frosting: In massive bowl, beat confectioners' sugar, half cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until clean. Beat in milk, and growth velocity and maintain to beat till mild and fluffy.
To bring together: With lengthy serrated knife, break up each cake layer in half horizontally, making 4 layers. Place 1 layer, cut aspect up, on a serving plate. Spread with half of of the lemon filling. Top with any other layer, and spread with half of cup frosting. Add 1/3 layer, and unfold with last half of the lemon filling. Press on final cake layer, and frost pinnacle and aspects of cake with closing frosting. Refrigerate cake till serving time.

Notes :

Reynolds® parchment may be used for less difficult cleanup/removal from the pan.

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