Lemon Cake with Lemon Filling and Lemon Butter Frosting
Bright, zesty, and irresistibly citrusy, this Lemon Cake with Lemon Filling and Lemon Butter Frosting is a triple-layered celebration of lemon flavor that's perfect for any occasion. Fluffy, moist cake layers are infused with fresh lemon juice and zest, then generously filled with tangy lemon curd for a burst of sweetness in every bite. Topped with a creamy lemon butter frosting that strikes the perfect balance between rich and refreshing, this dessert is as beautiful as it is delicious. Garnished with lemon slices or a sprinkle of zest, this show-stopping cake is a must-try for lemon lovers. With simple ingredients, easy-to-follow instructions, and a prep time of just 30 minutes, this crowd-pleasing treat will quickly become your go-to for birthdays, holidays, or whenever you're craving a citrus-infused masterpiece.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter (softened)
- 2 cups Granulated sugar
- 4 Large eggs (room temperature)
- 2 tablespoons Lemon zest
- 0.25 cup Fresh lemon juice
- 1 cup Whole milk (room temperature)
- 1 cup Lemon curd (store-bought or homemade)
- 1.5 cups Unsalted butter (softened, for frosting)
- 4.5 cups Powdered sugar
- 3 tablespoons Fresh lemon juice (for frosting)
- 1 teaspoon Lemon zest (for frosting)
- 1 teaspoon Vanilla extract
- 1 tablespoon Milk (optional, for thinning frosting)
- Lemon slices or zest (for garnish)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy (about 3-4 minutes).
Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice.
On low speed, alternately add the flour mixture and milk to the batter in three parts, starting and ending with the flour mixture. Mix just until combined; do not overmix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Once cooled, level the cake layers if necessary. Spread an even layer of lemon curd over the top of one cake layer, then place the second layer on top.
To make the frosting, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, alternating with the lemon juice.
Mix in the lemon zest, vanilla extract, and milk (if needed) to reach your desired frosting consistency.
Frost the top and sides of the cake with the lemon butter frosting. Use an offset spatula to create a smooth or decorative finish.
Garnish with lemon slices, additional zest, or decorative piping as desired.
Refrigerate the cake for at least 30 minutes to set the frosting. Bring to room temperature before serving.
Nutrition Facts
Calories |
882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 28.5 g | 143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 243 mg | 11% | |
| Total Carbohydrate | 110.5 g | 40% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 89.3 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 116 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
