Lemon Cake with Lemon Filling and Lemon Butter Frosting

Why Make This Recipe

This lemon cake is perfect for anyone who loves bright and fresh flavors. The soft lemon cake layers, tangy lemon filling, and sweet lemon butter frosting make every bite delicious. It’s a great dessert to serve at any gathering, especially during spring and summer.

You don’t need to be a professional baker to make this cake. The ingredients are easy to find, and the steps are simple to follow. Whether it’s your first time baking or you’ve done it many times before, you’ll enjoy how quickly this recipe comes together.

This cake isn’t just tasty—it also looks beautiful. The yellow color and creamy frosting make it look as good as it tastes. Your family and friends will love it, and you might even be asked to make it again and again.

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How to Make Lemon Cake with Lemon Filling and Lemon Butter Frosting

Ingredients:

Cake:

• 1 cup butter, softened
• 2 cups white sugar
• 3 eggs
• 2 teaspoons grated lemon zest
• 1 teaspoon vanilla extract
• 3 ½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 cups sour cream

Filling:

• 1 cup white sugar
• 2 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• 1 cup water
• 2 egg yolks, beaten
• 2 tablespoons butter
• 1 tablespoon grated lemon zest
• 1/3 cup lemon juice

Frosting:

• ½ cup butter, softened
• 4 cups confectioners’ sugar
• 1/8 teaspoon salt
• 1/3 cup lemon juice
• 1 teaspoon grated lemon zest

Directions:

1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in lemon zest and vanilla.
3. In another bowl, whisk together flour, baking powder, baking soda, and salt. Add this dry mixture to the butter mixture alternately with sour cream. Beat until smooth.
4. Divide batter evenly into the prepared pans. Bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.

To make the filling:

1. In a saucepan, mix sugar, cornstarch, flour, and water. Cook over medium heat, stirring constantly until thick.
2. Slowly stir in beaten egg yolks. Cook 2 minutes longer. Remove from heat.
3. Add butter, lemon zest, and lemon juice. Stir until smooth. Let cool before using.

To make the frosting:

1. In a bowl, beat butter until fluffy.
2. Add powdered sugar, salt, lemon juice, and lemon zest. Beat until smooth and creamy.

To assemble the cake:

1. Place one cake layer on a plate. Spread half the lemon filling on top.
2. Add another cake layer and spread the rest of the filling.
3. Top with the third layer and cover the entire cake with lemon butter frosting.