Lemon Layer Cake with Pineapple Filling
Brighten your dessert table with this irresistible Lemon Layer Cake with Pineapple Filling—a perfect fusion of zesty lemon and tropical pineapple flavors. This decadent cake features two moist lemon-scented layers, perfectly balanced with a luscious, glossy pineapple filling that adds a sweet and tangy surprise. Topped with a velvety lemon buttercream frosting, this cake is a citrus lover’s dream come true. Whether you're celebrating a special occasion or simply indulging your sweet tooth, this show-stopping dessert is sure to impress. Ready in just over an hour, it's a must-try recipe for anyone craving a light yet indulgent treat! Perfect for spring gatherings, summer celebrations, or any time you want to savor a slice of sunshine.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter (softened)
- 2 cups Granulated sugar
- 4 large Eggs
- 1 cup Whole milk
- 0.25 cup Fresh lemon juice
- 1 tablespoon Lemon zest
- 1.5 cups Canned crushed pineapple (drained)
- 2 tablespoons Cornstarch
- 3 cups Powdered sugar
- 2 tablespoons Lemon juice (for frosting)
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them or lining with parchment paper.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition.
In a separate small bowl, combine the milk, lemon juice, and lemon zest. Stir to combine.
Gradually add the dry ingredients (flour mixture) alternately with the milk mixture to the wet mixture (butter-sugar-egg), beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cakes bake, prepare the pineapple filling. In a saucepan over medium heat, add the drained crushed pineapple and cornstarch. Cook, stirring constantly, until the mixture thickens and becomes glossy, about 5-7 minutes. Remove from heat and let cool completely.
Once the cakes are done, remove them from the oven and allow them to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
To make the lemon buttercream frosting, beat the softened butter on medium speed until creamy. Gradually add the powdered sugar, lemon juice, and heavy cream, beating until light and fluffy.
Assemble the cake by placing one cake layer on a serving platter. Spread the pineapple filling evenly over the top of this layer, then place the second cake layer on top.
Frost the top and sides of the layered cake with the lemon buttercream frosting, smoothing with a spatula.
Decorate the cake as desired (e.g., with extra lemon zest or slices of pineapple). Slice and serve.
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 207 mg | 9% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 68.2 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 124 mg | 3% | |
*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.
