Lemon Cake With Lemon Filling And Lemon Butter Frosting Recipe

March 19, 2023 Post a Comment

Coconut Layer Cake Recipe Martha Stewart from www.marthastewart.com

Ingredients

For the Cake:

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs, at room temperature
1 cup sour cream
2 teaspoons vanilla extract
2 tablespoons freshly grated lemon zest (about 2 medium lemons)
3 tablespoons fresh lemon juice

For the Lemon Filling:

1 cup granulated sugar
3 tablespoons all-purpose flour
2 large eggs
2 tablespoons freshly grated lemon zest (about 2 medium lemons)
1/3 cup freshly squeezed lemon juice
2 tablespoons unsalted butter, melted
1/8 teaspoon salt

For the Lemon Butter Frosting:

1 cup (2 sticks) unsalted butter, at room temperature
4 cups powdered sugar
3 tablespoons fresh lemon juice
2 tablespoons freshly grated lemon zest (about 2 medium lemons)
1/4 teaspoon salt

Instructions

For the Cake:

Preheat the oven to 350°F and lightly grease two 8-inch round cake pans. Line the bottoms of the pans with parchment paper and lightly grease the parchment paper.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Add the sour cream, vanilla extract, lemon zest, and lemon juice and mix until combined.

Add the dry ingredients in two batches, mixing until just combined. Divide the batter evenly between the two prepared pans and spread it out evenly. Bake for about 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.

For the Lemon Filling:

In a medium bowl, whisk together the sugar and flour. Add the eggs, lemon zest, lemon juice, melted butter, and salt and whisk until combined.

Transfer the mixture to a medium saucepan and cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes. Remove from the heat and let cool to room temperature.

For the Lemon Butter Frosting:

In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter until light and fluffy, about 3 minutes. Add the powdered sugar, lemon juice, lemon zest, and salt and mix until combined. Add more powdered sugar if the frosting is too thin.

Assemble the Cake:

Place one of the cakes on a cake stand or plate. Spread the lemon filling over the top of the cake and top with the second cake. Spread the lemon butter frosting over the top and sides of the cake and refrigerate until ready to serve.

Nutrition

Serving Size: 1 slice of cake

Calories: 523 kcal
Total Fat: 22.3 g
Saturated Fat: 13.3 g
Cholesterol: 109 mg
Sodium: 218 mg
Total Carbohydrates: 73 g
Dietary Fiber: 1.2 g
Sugars: 53.9 g
Protein: 5.2 g

This delicious lemon cake is sure to be a hit at any gathering! The light and fluffy cake is filled with a tart lemon filling and topped with a sweet and tangy lemon butter frosting. With its bright and sunny flavor, this cake is sure to be a crowd-pleaser!

This lemon cake is also a great treat to have on hand during the summer months. It’s easy to make and can be made ahead of time. Serve it for a special occasion or just for a summertime treat!

No matter how you choose to enjoy this lemon cake, it’s sure to be a hit with family and friends. Whether you choose to make it for a special occasion or just for a summertime treat, you’ll love the bright and sunny flavor!