Lemon Cake with Lemon Filling and Lemon Butter Frosting

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. (Prep time: 15 minutes)

Recipe View In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined; do not overmix. Stir in 1 tablespoon of lemon zest. (Mixing time: 10 minutes)

Recipe View Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pans on wire racks for 10 minutes, then invert onto wire racks to cool completely. (Bake time: 30-35 minutes; Cooling time: 10 minutes +)

Recipe View To make the lemon filling: In a medium saucepan, whisk together the 0.5 cup lemon juice, cornstarch, and 1 tablespoon lemon zest until smooth. Add the 6 tablespoons butter and 0.75 cup sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil for 1 minute, stirring constantly. (Filling Prep: 5 minutes)

Recipe View In a small bowl, whisk the egg yolks until smooth. Gradually whisk in a small amount of the hot lemon mixture to temper the eggs. Pour the egg yolk mixture back into the saucepan with the remaining lemon mixture. Reduce heat to low and cook, stirring constantly, for 5 minutes, or until the filling has thickened. Do not boil. (Cooking Filling: 5 minutes)

Recipe View Pour the lemon filling into a medium bowl. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming. Let cool to room temperature, then refrigerate for at least 3 hours. (Cooling time: 3+ hours)

Recipe View To make the lemon butter frosting: In a large bowl, beat together the confectioners' sugar, 0.5 cup softened butter, 2 tablespoons lemon juice, and 1 teaspoon lemon zest until smooth. Gradually beat in the milk, increasing the speed, until the frosting is light and fluffy. (Frosting Time: 10 minutes)

Recipe View To assemble the cake: Using a long, serrated knife, carefully split each cake layer in half horizontally to create 4 layers. Place one layer, cut-side up, on a serving plate. Spread with half of the chilled lemon filling. Top with another layer, and spread with half of the lemon butter frosting. Repeat with the third layer and remaining lemon filling. Place the final cake layer on top and frost the entire cake with the remaining lemon butter frosting. (Assembly time: 20 minutes)

Recipe View Refrigerate the assembled cake for at least 30 minutes before serving to allow the frosting to set. (Chill Time: 30 minutes +)