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

Cook and World

Friday, June 28, 2019

Lemon Cake with Lemon Filling and Lemon Butter Frosting

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

Ingredients :

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
half cup butter
1 1/4 cups white sugar
three eggs
1 teaspoon vanilla extract
1 cup milk
Filling:
1 tablespoon grated lemon zest
half of cup clean lemon juice
1 tablespoon cornstarch
6 tablespoons butter
3/4 cup white sugar
4 egg yolks, crushed
Frosting:
four cups confectioners' sugar
1/2 cup butter, softened
2 tablespoons clean 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 stages C). Grease and flour eight inch spherical pans. Mix collectively the flour, baking powder and salt. Set aside.
In a massive bowl, cream together the butter and sugar until light and fluffy, about five mins. Beat in the eggs separately, then stir within the vanilla. Beat in the flour mixture alternately with the milk, mixing simply till integrated.
Pour batter into organized pans. Bake inside the preheated oven for half-hour, or until a toothpick inserted into the middle of the cake comes out easy. Allow to cool in pans on cord racks for 10 minutes. Then invert onto twine racks to chill completely.
To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch till smooth. Mix in 6 tablespoons butter and 3/four cup sugar, and convey mixture to boil over medium warmness. Boil for one minute, stirring constantly. In small bowl, with a twine whisk, beat egg yolks till smooth. Whisk in a small quantity of the new lemon aggregate. Pour the egg aggregate into the sauce pan, beating the recent lemon aggregate rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
Pour mixture into medium bowl. Press plastic wrap onto surface to preserve pores and skin from forming because it cools. Cool to room temperature. Refrigerate 3 hours.
To make frosting: In massive bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest till clean. Beat in milk, and increase velocity and continue to conquer until mild and fluffy.
To bring together: With lengthy serrated knife, cut up every cake layer in half of horizontally, making 4 layers. Place 1 layer, cut facet up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add 1/3 layer, and unfold with final 1/2 of the lemon filling. Press on very last cake layer, and frost pinnacle and facets of cake with last frosting. Refrigerate cake till serving time.

Notes :

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

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