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. 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. 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.
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). 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.
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.
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.
Originally Submitted
11/12/2015
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