Lemon Cake with a Lemon Custard Filling and Lemon Butter Frosting
April 29, 2015
I keep seeing all of these lemon cakes on Facebook and decided I wanted to try a lemon cake with a frosting instead of a glaze. This one turned out amazing! I also think this recipe would make cupcakes that would have your friends and family begging for more!
Lemon Cake
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup butter, softened
- 3 eggs
- 1 teaspoon vanilla
- 1 cup milk
- (I also added about 1 tablespoon of lemon zest)
Directions
- In a large bowl cream together the butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- Beat in the flour, baking soda and salt mixture – alternating with the milk.
- Pour batter into two greased 8-9 inch round pans.
- Bake at 350 degrees for 30 minutes. Cool.
Lemon Custard Filling
Ingredients
- 1 tablespoon grated lemon zest
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon cornstarch
- 6 tablespoons butter
- 3/4 cup sugar
- 4 egg yolks
Directions
- In medium sauce pan mix together lemon zest, lemon juice and cornstarch until smooth.
- Mix in butter and sugar and bring to a boil over medium heat.
- Boil for 1 minute, stirring constantly.
- In small bowl lightly whisk egg yolks.
- Add a small amount of the hot mixture to the yolks, whisk until smooth.
- Pour egg mixture into the sauce pan with remaining hot mixture.
- Reduce heat to low, stirring constantly for 5 minutes or until thick.
- Refrigerate 2 to 3 hours before assembling cake.
Lemon Butter Frosting
Ingredients
- 4 cups confectioners sugar
- 1/2 cup butter, softened
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon zest
- 2 tablespoons milk
Lemon Butter Frosting Directions
- In large mixing bowl whip butter until smooth.
- Add powdered sugar, lemon zest and mix until smooth.
- Add milk, whip until light and fluffy.
To assemble cake spread the custard in between the layers of cake until smooth. Carefully spread a layer of frosting over the custard. Repeat this process on the top layer of the cake. Spread remaining frosting on sides of cake.