LEMON CAKE WITH LEMON FILLING & LEMON BUTTER FROSTING

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Absolutely! Here’s a rich, long, and beautiful recipe for Lemon Cake with Lemon Filling and Lemon Butter Frosting, complete with everything from history to lovers of the dish—ideal for food lovers who enjoy diving deep into the flavor and story of what they’re cooking.

LEMON CAKE WITH LEMON FILLING & LEMON BUTTER FROSTING

Introduction

Lemon cake is more than just a dessert—it’s sunshine on a plate. Bursting with tangy citrus flavor, balanced by sweet, buttery richness, it’s a favorite among spring and summer dessert tables, weddings, tea parties, and even casual weekend indulgence. The triple lemon element—cake, filling, and frosting—makes it a citrus lover’s dream. Each bite offers a zing of freshness followed by a creamy, smooth finish. This recipe is for those who love to take their time, dive deep, and enjoy the process of creating something truly special.

History of Lemon Cake

The origins of lemon cake trace back to Europe, particularly England, where citrus fruits became a symbol of luxury and refinement in the 17th and 18th centuries. Lemon drizzle cake, a predecessor to this layered version, was a teatime staple. The inclusion of lemon curd and buttercream later modernized the recipe, especially in American kitchens where layer cakes became popular in the 19th and 20th centuries.

For the Lemon Cake:

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 1 teaspoon pure vanilla extract
  • ¾ cup whole milk
  • ¼ cup fresh lemon juice

For the Lemon Filling (Lemon Curd):

Ingredients:

  • ½ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • ½ cup granulated sugar
  • 3 large egg yolks
  • ¼ cup unsalted butter, cubed

For the Lemon Butter Frosting:

Ingredients:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2–3 tablespoons heavy cream (or milk)
  • Pinch of salt

Instructions:

Making the Cake:

  1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line bottoms with parchment paper for easy release.
  2. In a medium bowl, sift together flour, baking powder, and salt.
  3. In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 3–4 minutes).
  4. Beat in eggs, one at a time. Add lemon zest and vanilla.
  5. In a small bowl or measuring cup, combine milk and lemon juice.
  6. Alternately add the dry ingredients and milk mixture to the butter mixture, beginning and ending with dry.
  7. Divide batter evenly between pans. Bake for 25–30 minutes or until a toothpick comes out clean.
  8. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Making the Lemon Filling (Curd):

  1. In a small saucepan over medium heat, whisk together lemon juice, zest, sugar, and egg yolks.
  2. Stir constantly until the mixture thickens enough to coat the back of a spoon (about 8–10 minutes).
  3. Remove from heat and stir in butter until melted.
  4. Pour into a bowl and let it cool. Chill in the fridge until ready to use.

Making the Lemon Butter Frosting:

  1. Beat softened butter until creamy and smooth.
  2. Add powdered sugar one cup at a time, beating well after each addition.
  3. Add lemon juice, zest, salt, and heavy cream. Beat until fluffy and spreadable.
  4. Adjust with more sugar or cream as needed for consistency.

Assembly:

  1. Level cake layers if needed.
  2. Place one cake layer on your serving plate.
  3. Spread a layer of lemon curd over it (don’t go too close to the edge to avoid spillover).
  4. Place the second layer on top.
  5. Frost the entire cake with lemon butter frosting.
  6. Garnish with lemon slices, zest curls, or candied lemon peel for an elegant finish.

Lovers of Lemon Cake:

This cake has won the hearts of:

  • Wedding guests who want a light but luxurious dessert.
  • Afternoon tea enthusiasts, pairing it with Earl Grey.
  • Summer party hosts needing a fresh, vibrant treat.
  • Home bakers who love crafting layered creations.
  • Citrus fans who crave that perfect balance of tart and sweet.

Formation of the Recipe

This version is formed by blending the classic English sponge with American-style buttercream and traditional lemon curd. It harmonizes various culinary traditions into one blissful experience, balancing structure and flavor.

Conclusion

Lemon Cake with Lemon Filling and Lemon Butter Frosting is not just a dessert—it’s an experience of elegance, tradition, and refreshing citrus glory. Whether you’re making it for a celebration or simply because the lemon mood strikes, this cake promises to delight both the baker and every lucky person who gets a slice.

If you made it this far, you’re either really hungry or really in love—with lemon, that is.

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