Description

This delightful lemon cake features four thin, tender layers sandwiched with a tangy homemade lemon filling and topped with a light, citrus-infused butter frosting. It is a classic dessert that perfectly balances sweet and tart flavors for a refreshing treat.

Ingredients

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
3/4 cup milk
3 lemons (for zest and juice)
2 tablespoons cornstarch
3 large egg yolks
3 cups confectioners’ sugar

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Instructions

Preheat your oven to 350 degrees F (175 degrees C) and grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
Cream the butter and sugar in a large bowl for about 5 minutes until light and fluffy, then beat in the eggs and vanilla.
Alternately add the flour mixture and milk to the butter mixture, mixing until just combined, then bake for 30 minutes.
For the filling, whisk lemon zest, juice, and cornstarch in a saucepan; add butter and sugar, boil for one minute, temper the egg yolks, and cook until thick.
Make the frosting by beating together confectioners’ sugar, softened butter, lemon juice, zest, and a splash of milk until fluffy.
Slice cake layers in half horizontally, stack with filling and frosting between layers, then cover the exterior with the remaining frosting and chill.

Notes

To get the best citrus flavor, always zest your lemons before juicing them, as it is much harder to zest a squeezed lemon. Make sure your lemon filling is completely chilled before assembling the cake to ensure the layers stay stable and the frosting does not melt upon contact.

Prep Time: 40 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American