Prep: 1hr | Cook: 1hr | Additional: 2hrs | Total: 4hrs | Serving: 12 | Yield: 1- 4 layer 8-inch cake
Soft, creamy, with the right amount of sweetness. This extraordinary lemon cake is all you need to have an amazing day every day!
2 cups Wheat flour, white, all-purpose, enriched, bleached
2 teaspoons Baking Powder
1 teaspoon Salt, table
½ cup Butter, with salt
1 ¼ cups Sugars, granulated
3 Egg, whole, raw, fresh
1 teaspoon Vanilla extract
1 cup of milk, reduced fat, fluid, 2% milkfat, with added vitamin A
For the Filling:
1 tablespoon Lemon peel, raw
½ cup Lemon juice, raw
1 tablespoon Cornstarch
6 tablespoons of butter, with salt
¾ cup Sugars, granulated
4 Egg, yolk, raw, fresh
For the Frosting:
4 cups Sugars, powdered
½ cup Butter, with salt
2 tablespoons Lemon juice, raw
1 teaspoon Lemon peel, raw
2 tablespoons Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
HOW TO MAKE LEMON CAKE WITH LEMON FILLING AND LEMON BUTTER FROSTING
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Then, grease and flour two 8-inch round pans.
Step 3: In a bowl, combine the flour, baking powder, and salt. Set aside.
Step 4: Add the butter and sugar in a large bowl. Cream for about 5 minutes until light and fluffy. Add in the eggs, one at a time, beating every after each addition. Alternately beat in the flour mixture with the milk, making sure to mix just until incorporated.
Step 5: Transfer the batter into the prepared pans. Place inside the preheated oven and bake for about 30 minutes until a toothpick inserted in the center of the cake comes out clean.
Step 6: Remove the cakes from the oven and allow to cool in the pans for at least 10 minutes before inverting onto the wire racks to completely cool.
Step 7: To make the filling, combine a tablespoon of lemon zest, half a cup of lemon juice, and 1 tablespoon of cornstarch in a medium saucepan until smooth. Stir in 6 tablespoons of butter and 3/4 cup sugar. Bring to a boil over medium heat. Boil the mixture for a minute while constantly stirring. Beat the egg yolks in a small bowl using a wire whisk until smooth. Whisk in a bit of the hot lemon mixture into the egg mixture, then, pour everything into the pan beating rapidly. Adjust the heat to low and continue cooking for 5 minutes or until the mixture has thickened. Make sure to just simmer not boil the mixture and constantly stir.
Step 8: In a medium bowl, transfer the filling. To keep skin from forming onto the surface, press the plastic wrap as the mixture cools. Allow it to cool to room temperature. Then, place in the fridge to chill for 3 hours.
Step 9: Time to make the frosting. In a large bowl, beat the confectioners’ sugar, half a cup butter, 2 tablespoons lemon juice, and a teaspoon of lemon zest until smooth. Add in the milk, increasing the speed and beating the frosting continuously until light and fluffy.
Step 10: To assemble the lemon cake, use a serrated knife to split each cake layer in half horizontally to make 4 layers. On a serving plate, place the first layer cut side up. Adding another layer on top and spreading half a cup of frosting on top. Then, the third layer, spreading the rest of the lemon filling after. Top with the final cake layer. Frost the top and sides of the cake with the rest of the frosting.
Step 11: Place the cake in the fridge until ready to serve.
Per Serving: 601.2 calories; 172.5 mg cholesterol; 434.2 mg sodium; 5.6 g protein; 92.5 g carbohydrates
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