Skip to main content

Lemon Cake with Lemon Filling and Lemon Butter Frosting

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

 Ingredints

 2 cups all-purpose flour
 2 teaspoons baking powder
 1 teaspoon salt
 1/2 cup butter
 1 1/4 cups white sugar
 3 eggs
 1 teaspoon vanilla extract
 1 cup milk

 1 tablespoon grated lemon zest
 1/2 cup fresh lemon juice
 1 tablespoon cornstarch
 6 tablespoons butter
 3/4 cup white sugar
 4 egg yolks, beaten

 4 cups confectioners' sugar
 1/2 cup butter, softened
 2 tablespoons fresh lemon juice
 1 teaspoon grated lemon zest

 2 tablespoons milk

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
  3. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
  4. To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
  5. Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
  6. To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
  7. To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.
Labels:

Comments

Post a Comment

Popular posts from this blog

Little Meat Loaves

"These individual meat loaves are topped with a sweet and tangy sauce. The sausage in this recipe yields a more complex flavor than your standard meat loaf." Ingredients 2   eggs, beaten 3/4 cup   crushed buttery round crackers 1/2 cup   milk 1/2 cup   grated Parmesan cheese 1/2 cup   chopped onion 1 teaspoon   Worcestershire sauce 1 teaspoon   dried Italian-style seasoning 1 teaspoon   garlic salt 1 pound   lean ground beef 1 pound   ground sausage 1 cup   ketchup 1/2 cup   packed brown sugar 1 tablespoon   Worcestershire sauce Directions Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the eggs, cracker crumbs, milk, cheese, onion, Worcestershire sauce, Italian-style seasoning, garlic salt, ground beef and ground sausage. Mix this together well and form into individual loaves. Place the loaves in a 9x13 inch baking dis...
Post a Comment
Read more

Amazing Gluten-Free Layer Bars

"A gluten-free adaptation of the traditional Seven Layer Bar recipe. All ingredients are available in ordinary supermarkets. Be sure to check the packaging on your ingredients to make sure they are indeed gluten-free." Ingredients 7 ounces   sweetened flaked coconut, divided 1 cup   butterscotch chips 6 ounces   semisweet chocolate chips 8 ounces   unsalted peanuts 1/2 cup   sliced almonds 1 (14 ounce) can   sweetened condensed milk Directions Preheat oven to 350 degrees F ( 175 degrees C ). Generously grease one 13x9-inch baking pan. Spread 2/3 of the flaked coconut evenly on the bottom of the baking pan. Sprinkle the butterscotch morsels, chocolate chips, and peanuts evenly over the coconut layer. Pour condensed milk evenly over the whole pan. Top with sliced almonds and remaining coconut. Bake in preheated oven for 20 minutes. Cool completely before cutting into squares.
Post a Comment
Read more

Baked Lemon Chicken with Mushroom Sauce

"A great chicken recipe that I have made for years. Serve with rice and a fresh veggie. Impressive!" Ingredients 1 tablespoon olive oil  6 skinless, boneless chicken breast halves  1 lemon  1/4 cup butter  3 cups fresh sliced mushrooms  2 tablespoons all-purpose flour  1/2 cup chicken broth, or more as needed  1 tablespoon chopped fresh parsley Directions Preheat oven to 400 degrees F (205 degrees C). Pour olive oil in an 8x8-inch glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over each chicken breast. Slice the rest of the lemon and place a lemon slice on top of each chicken piece. Bake in the preheated oven until no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Melt butter in a skillet over medium heat; add mushrooms. Cook and stir un...
Post a Comment
Read more