If you’re a lemon lover, this Lemon Butter Frosting Cake is the dessert you’ve been dreaming of.

Bursting with zesty lemon flavor and adorned with a luscious lemon butter frosting, this cake is perfect for any celebration or a special treat.

With its light and fluffy texture, this cake is sure to impress family and friends alike.

Follow this recipe to create a stunning lemon cake that’s both delightful to the eyes and taste buds.

Ingredients

For the cake:

2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
½ cup butter
1¼ cups white sugar
3 large eggs
1 tsp vanilla extract
1 cup milk

For the filling:

1 tbsp grated lemon zest
½ cup fresh lemon juice
1 tbsp cornstarch
6 tbsp butter
¾ cup white sugar
4 egg yolks, beaten

For the frosting:

4 cups confectioners’ sugar
½ cup butter, softened
2 tbsp fresh lemon juice
1 tsp grated lemon zest
2 tbsp milk

Instructions

Step 1: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round pans. In a bowl, mix flour, baking powder, and salt. Set aside.

Step 2: In a large bowl, cream butter and sugar until light and fluffy (about 5 minutes).

Beat in eggs one at a time, then stir in vanilla. Gradually add the flour mixture and milk, mixing just until incorporated.

Step 3: Pour batter into prepared pans. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

Cool in pans on wire racks for 10 minutes, then invert onto racks to cool completely.

Step 4: To make the filling, mix lemon zest, lemon juice, and cornstarch in a saucepan until smooth.

Add butter and sugar, then bring to a boil over medium heat. Stir constantly for 1 minute.

Beat egg yolks, add a small amount of hot lemon mixture, and pour back into saucepan. Cook on low, stirring constantly for 5 minutes.

Step 5: Pour filling into a bowl, cover with plastic wrap to prevent skin from forming, and cool to room temperature.

Refrigerate for 3 hours.

Step 6: For frosting, beat confectioners’ sugar, butter, lemon juice, and lemon zest in a bowl until smooth.

Add milk, increase speed, and beat until fluffy.

Frequently Asked Questions (FAQs)

1. Can I use bottled lemon juice instead of fresh?

Fresh lemon juice provides the best flavor, but bottled can work in a pinch. Adjust for taste as bottled juice may be more acidic.

2. What’s the best way to store the cake?

Store the cake in the refrigerator to keep it fresh and prevent the frosting from melting. Cover loosely with plastic wrap.

3. Can I make this cake ahead of time?

Yes, you can prepare the cake layers and filling a day ahead. Assemble and frost the cake on the day you plan to serve.

4. Can I substitute a different citrus for lemon?

Yes, try lime or orange for a variation. Adjust the zest and juice to achieve your preferred flavor.

5. How can I tell if the filling is thick enough?

The filling should coat the back of a spoon and not run off. If too thin, cook for a bit longer until desired thickness is reached.