"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Lemon Cake with Lemon Filling and Lemon Butter Frosting Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Lemon Cake with Lemon Filling and Lemon Butter Frosting, by , is from The Davis Daughters' Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Mullins

Category:
Category:

Ingredients:  
Ingredients:  
CAKE:
2 c all purpose flour
2 t. baking powder
1 t. salt
1/2 c butter
1 1/4 c sugar
3 eggs
1 t.vanilla
1/4 c fresh lemon juice & 1 t. grated lemon zest
3/4 c milk
(add a couple drops of yellow good coloring,if desired)

FILLING:
1 tablespoon grated lemon zest
1/2 c fresh lemon juice
1 t. cornstarch
6 t. butter
3/4 c sugar
4 egg yolks,beaten

FROSTING:
4 c confectioners sugar
1 t. grated lemon zest
1/2 c butter,softened
2 tablespoons fresh lemon juice
1 t. grated lemon zest
(add a couple drops of yellow food coloring if desired)
2 tablespoons milk (f needed to thin frosting)
chopped nuts,optional

Directions:
Directions:
1. Preheat oven to 350 degrees. Grease and flour two 8 inch round pans. Mix together the dry ingredients. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Add lemon juice & zest to the milk.Beat in the eggs one at a time,stir in vanilla. Beat in the flour mixture alternately with milk, mixing just until incorporated. Pour batter into 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.
2. 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.
3. To make frosting: In large bowl, beat confectionersí sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth, and increase speed and continue to beat until light and fluffy.((add milk 1 tablespoon at a time to thin frosting if needed))
4. 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.Decorate sides of cake with nuts if desired. Refrigerate cake until serving time.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

1W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!