If you’re a lemon lover, this Lemon Cake with Lemon Filling and Lemon Butter Frosting is the dessert you’ve been dreaming of. Bursting with zesty lemon flavor and adorned with a luscious lemon butter frosting, this cake is perfect for any celebration or just a special treat. With its light and fluffy texture, this cake is sure to impress family and friends alike. Follow this recipe to create a stunning lemon cake that’s both delightful to the eyes and the taste buds.
Ingredients:
- For the Cake:
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup butter
- 1 1/4 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 tablespoon grated lemon zest
- For the Lemon Filling:
- 1 tablespoon lemon zest
- 1/3 cup lemon juice
- 1 tablespoon cornstarch
- 5 tablespoons butter
- 3/4 cup sugar
- 4 egg yolks
- For the Lemon Butter Frosting:
- 3 cups confectioners’ sugar
- 1/3 cup butter
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2-3 tablespoons milk
Instructions:
- Prepare the Oven and Pans:
- Preheat your oven to 360°F (170°C). Grease and flour two 7-inch round cake pans and set aside.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
- Cream Butter and Sugar:
- In a large bowl, cream together the butter and sugar until light and fluffy, about 6 minutes. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually mix in the flour mixture alternately with the milk, starting and ending with the flour mixture. Mix until just incorporated.
- Bake the Cake:
- Divide the batter evenly between the prepared pans. Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans on wire racks for 15 minutes, then invert them onto the racks to cool completely.
- Prepare the Lemon Filling:
- In a medium saucepan, combine 1 tablespoon lemon zest, 1/3 cup lemon juice, and 1 tablespoon cornstarch. Mix until smooth. Stir in 5 tablespoons butter and 3/4 cup sugar, and bring to a boil over medium heat, stirring constantly. Boil for 1 minute, then remove from heat. In a small bowl, whisk the egg yolks until smooth, then gradually whisk in a small amount of the hot lemon mixture. Pour the egg mixture back into the saucepan, beating continuously. Reduce heat to low and cook, stirring constantly, for about 5 minutes or until thickened. Do not let it boil. Pour the mixture into a medium bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and let it cool to room temperature. Refrigerate for at least 2 hours.
- Make the Lemon Butter Frosting:
- In a large bowl, beat together 3 cups confectioners’ sugar, 1/3 cup butter, 3 tablespoons lemon juice, and 1 teaspoon lemon zest until smooth. Add milk as needed to reach your desired consistency. Increase the speed and continue to beat until light and fluffy.
- Assemble the Cake:
- Using a long serrated knife, split each cake layer horizontally, creating 5 layers in total. Place one layer, cut side up, on a serving plate. Spread half of the lemon filling over it. Top with another layer of cake, then spread with 1/3 cup of the lemon frosting. Add the third layer and spread with the remaining lemon filling. Place the final cake layer on top and frost the top and sides of the cake with the remaining lemon frosting. Refrigerate the cake until serving time.
Serving and Storage Tips:
Serving Tips
- Chill Before Serving: For the best flavor and texture, serve the lemon cake chilled. Refrigerate it for at least an hour after frosting to allow the flavors to meld and the frosting to set.
- Garnish: Enhance the presentation of your cake by garnishing it with additional lemon zest, fresh berries, or a sprig of mint. These additions not only make the cake look more appealing but also add a fresh touch to each slice.
- Slice with Care: Use a serrated knife or a cake knife to cut the cake. Clean the knife between cuts to ensure clean slices and prevent the frosting from sticking to the blade.
- Pairing Options: Serve the cake with a side of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. A light, fruity tea or a glass of sparkling water can also complement the lemony flavors beautifully.
Storage Tips
- Refrigeration: Store the lemon cake in an airtight container in the refrigerator. This helps keep the cake moist and prevents the frosting from absorbing other odors. The cake will stay fresh for up to 5 days.
- Freezing: If you need to store the cake for a longer period, it can be frozen. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. It can be frozen for up to 3 months. Thaw the cake in the refrigerator overnight before serving.
- Storing Leftover Frosting: If you have leftover lemon butter frosting, store it in an airtight container in the refrigerator. It can be kept for up to 2 weeks. Before using it again, let it come to room temperature and re-whip it to restore its original texture.
- Avoid Overexposure: To prevent the frosting from becoming dry or crusty, make sure the cake is well-covered in the refrigerator. If possible, store it in a cake dome or under a cake cover.
- Freezing Slices: If you prefer to freeze individual slices, wrap each slice tightly in plastic wrap and place it in a freezer-safe bag. This allows you to enjoy a piece of cake whenever you like without thawing the whole cake.
Variations :
- Blueberry Lemon Cake
- Add Blueberries: Fold 1 cup of fresh or frozen blueberries into the batter before baking. This adds a burst of fruity flavor that complements the lemon.
- Blueberry Compote: Top the frosted cake with a homemade blueberry compote or drizzle it with a blueberry glaze for extra sweetness.
- Raspberry Lemon Cake
- Raspberry Jam Filling: Mix 1/2 cup of raspberry jam or preserves into the lemon filling or use it as an additional layer between the cake layers.
- Raspberry Frosting: Swirl in some raspberry puree or extract into the lemon butter frosting to create a raspberry-lemon flavor blend.
- Strawberry Lemon Cake
- Strawberry Layer: Add a layer of fresh sliced strawberries between the cake layers for a fruity twist.
- Strawberry Frosting: Incorporate strawberry puree or extract into the lemon butter frosting for a strawberry-lemon fusion.
- Lavender Lemon Cake
- Lavender Infusion: Add 1-2 teaspoons of dried lavender buds to the flour mixture or steep in the milk to infuse a subtle lavender flavor into the cake.
- Lavender Lemon Frosting: Mix a bit of lavender extract into the lemon butter frosting for an elegant, aromatic touch.
- Coconut Lemon Cake
- Coconut Flakes: Add 1/2 cup of shredded coconut to the cake batter for a tropical twist.
- Coconut Frosting: Top the cake with toasted coconut flakes and incorporate a bit of coconut milk into the frosting for a richer flavor.
- Almond Lemon Cake
- Almond Extract: Replace half of the vanilla extract with almond extract to infuse the cake with a hint of almond flavor.
- Almond Flour: Substitute 1/2 cup of all-purpose flour with almond flour to add a nutty texture to the cake.
- Lemon Poppy Seed Cake
- Poppy Seeds: Add 2 tablespoons of poppy seeds to the cake batter for a delightful crunch and added texture.
- Lemon Glaze: Drizzle a lemon glaze made from powdered sugar and lemon juice over the frosted cake for extra lemony goodness.
FAQs :
- Can I use a different size cake pan?
- Yes, you can use different sizes of cake pans. If using larger pans, the cake layers will be thinner and may bake more quickly. Adjust the baking time accordingly. For smaller pans, the layers will be thicker, and you may need to increase the baking time.
- Can I make this cake in advance?
- Yes, you can prepare the cake a day or two in advance. Store it in an airtight container in the refrigerator. Frost the cake shortly before serving to maintain the best texture and appearance.
- How can I make this cake gluten-free?
- Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure all other ingredients, such as baking powder and cornstarch, are gluten-free.
- Can I use a store-bought lemon curd for the filling?
- Yes, you can use store-bought lemon curd as a shortcut. Just spread it between the cake layers and proceed with the frosting as directed.
This Lemon Cake with Lemon Filling and Lemon Butter Frosting is a delightful treat that brings a burst of citrusy freshness to any occasion. The combination of tender cake layers, tangy lemon filling, and creamy frosting creates a harmonious balance of flavors that will leave everyone craving more. Whether you’re celebrating a special event or simply indulging in a sweet moment, this lemon cake is sure to be a hit. Enjoy a slice of this lemony goodness and savor the bright, refreshing taste of summer!