Lemon Cake with a Lemon Custard Filling and Lemon Butter Frosting

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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


  • 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)


  1. In a large bowl cream together the butter and sugar until light and fluffy.
  2. Beat in eggs one at a time, then add vanilla.
  3. Beat in the flour, baking soda and salt mixture – alternating with the milk.
  4. Pour batter into two greased 8-9 inch round pans.
  5. Bake at 350 degrees for 30 minutes. Cool.

Lemon Custard Filling


  • 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


  1. In medium sauce pan mix together lemon zest, lemon juice and cornstarch until smooth.
  2. Mix in butter and sugar and bring to a boil over medium heat.
  3. Boil for 1 minute, stirring constantly.
  4. In small bowl lightly whisk egg yolks.
  5. Add a small amount of the hot mixture to the yolks, whisk until smooth.
  6. Pour egg mixture into the sauce pan with remaining hot mixture.
  7. Reduce heat to low, stirring constantly for 5 minutes or until thick.
  8. Refrigerate 2 to 3 hours before assembling cake.

Lemon Butter Frosting


  • 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

  1. In large mixing bowl whip butter until smooth.
  2. Add powdered sugar, lemon zest and mix until smooth.
  3. 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.

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