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Lemon Butter Frosting Cake

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

  • 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.
  • 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.
  • 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.
  • 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.
  • Pour filling into a bowl, cover with plastic wrap to prevent skin from forming, and cool to room temperature. Refrigerate for 3 hours.
  • For frosting, beat confectioners’ sugar, butter, lemon juice, and lemon zest in a bowl until smooth. Add milk, increase speed, and beat until fluffy.
  • With a long serrated knife, split each cake layer in half horizontally, creating 4 layers.
  • Place one layer, cut side up, on a serving plate and spread with half of the lemon filling. Top with a second layer and spread 1/2 cup frosting over it.
    Add a third layer and spread with the remaining half of the lemon filling.
    Place the final cake layer on top, pressing gently.
    Frost the top and sides of the cake with the remaining frosting.
  • Refrigerate the assembled cake until ready to serve.