Lemon Cake With Lemon Filling and Lemon Butter Frosting

""This is a wonderful refreshing cake, Very moist and delightful.""
photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by NolansMom photo by NolansMom
photo by A Good Thing photo by A Good Thing
photo by staceyelee photo by staceyelee
photo by kiwidutch photo by kiwidutch
Ready In:
1hr 45mins




  • 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.

Questions & Replies

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  1. Nazneen K.
    hi, can i cover this cake with rolled fondant?


  1. Kellys Kravings
    Made the Lemon Filling Only- EXCELLENT!! Used for filling inside a regular white cake & cream cheese icing. Lemon flavor was perfect mix between tangy & sweet. SO AWESOME!! Thanks for sharing!
  2. RotiJala
    Yes, the 'Lemon Cake' name is misleading. I added 4 tbs of fresh lemon juice and the grated rind of one lemon to the cake batter (a little less milk). I skipped the lemon filling and did only the frosting. A satisfying lemony kick all round.
  3. Bonnie G #2
    This is only for the filling that I used to fill my Lemon Velvet Cream Cake. So good, great consistency, and bright yellow color Taste was tart and sweet at the same time, just what I was looking for
  4. Jennifer L.
    What a great recipe. I didn't have 8" cake pans so I used 9" and decreased the baking time to about 22-24 mins. I also added fresh strawberries to the frosting to make it more like a strawberry lemonade frosting...I couldn't stop eating the it.
  5. NolansMom
    This made a really good cake! After reading the recipe carefully, and some of the other reviews, I also added about a TBL lemon zest and 3-4 TBL lemon juice to the batter to make it a real lemon cake (and used a little less milk). I skipped the filling and just used extra lemon frosting in between the layers. I also doubled the recipe so I could have 3 round cakes to stacks (the extra batter could go towards cupcakes). All in all, it was a winner!



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