Lemon Cake with Lemon Filling and Lemon Butter Frosting Recipe

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Lemon Cake with Lemon Filling and Lemon Butter Frosting
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Ingredients
19
Count
Nutrition
8384
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
  3. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
  4. To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
  5. Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
  6. To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
  7. To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 8383.78 Kcal (35101 kJ)
Calories from fat 2575.64 Kcal
% Daily Value*
Total Fat 286.18g 440%
Cholesterol 1822.5mg 608%
Sodium 2943.84mg 123%
Potassium 2395.23mg 51%
Total Carbs 1416.47g 472%
Sugars 1181.58g 4726%
Dietary Fiber 7.78g 31%
Protein 76.43g 153%
Vitamin C 59.5mg 99%
Vitamin A 3.1mg 104%
Iron 9.5mg 53%
Calcium 1068mg 107%
Amount Per 100 g
Calories 331.02 Kcal (1386 kJ)
Calories from fat 101.7 Kcal
% Daily Value*
Total Fat 11.3g 440%
Cholesterol 71.96mg 608%
Sodium 116.23mg 123%
Potassium 94.57mg 51%
Total Carbs 55.93g 472%
Sugars 46.65g 4726%
Dietary Fiber 0.31g 31%
Protein 3.02g 153%
Vitamin C 2.3mg 99%
Vitamin A 0.1mg 104%
Iron 0.4mg 53%
Calcium 42.2mg 107%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 190.7
    Points
  • 234
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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