lemon cake with lemon filling recipe

Written ByJenny Smyth Posted on
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The Best lemon cake with lemon filling recipe

I’ve been making lemon cake with lemon filling for years, and it’s a recipe that never fails to impress my family and friends. It’s a classic dessert that originated in Italy, where lemons are a staple ingredient. The first time I made this cake was for my daughter’s birthday, and it was a huge hit with the kids. They loved the bright yellow color and the sweet-tart taste of the lemon filling.

I’ve made it for countless family gatherings, potlucks, and even just for a Tuesday night dessert. My kids are now grown up, but they still request this cake whenever they come home from college. It’s a comforting dessert that never fails to bring a smile to their faces. The best part about this recipe is how easy it is to make.

Just mix together the dry ingredients, add in the wet ingredients, and voila! You have a beautiful cake that’s sure to impress. The secret ingredient is the lemon filling, which adds an extra layer of flavor and moisture to the cake. It’s made with fresh lemons, sugar, eggs, and butter, which gives it a rich and creamy texture.

I like to use a combination of granulated sugar and confectioners’ sugar to give the filling a smooth and silky texture. The lemon flavor is so pronounced that you can almost smell the citrus as you take a bite. I’ve experimented with different types of lemons, but I find that Meyer lemons work best in this recipe. They have a sweeter flavor than regular lemons, which balances out the tartness of the lemon juice.

To make the cake more moist, I like to use buttermilk instead of regular milk. It adds a tangy flavor that complements the sweetness of the sugar perfectly. This recipe makes two 9-inch cakes, which is perfect for large gatherings or potlucks. I like to frost each cake with a layer of buttercream frosting before assembling them together with the lemon filling in between.

Lemon Cake with Lemon Filling

4.8 from 676 votes

A moist and tangy lemon cake filled with a creamy lemon curd. Perfect for a refreshing dessert.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 8Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1/4 cup milk
1/4 cup fresh lemon juice
zest of 2 lemons

For the Lemon Filling

1/2 cup fresh lemon juice
1/2 cup granulated sugar
1/4 cup unsalted butter
2 large eggs
1 large egg yolk
1 tbsp cornstarch

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease and flour an 8-inch round cake pan.
3In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
4Beat in the eggs, one at a time, mixing well after each addition.
5Stir in the lemon zest, lemon juice, and milk.
6In a separate bowl, combine the flour, baking powder, and salt.
7Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
8Pour the batter into the prepared cake pan and smooth the top with a spatula.
9Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean.
10While the cake is baking, prepare the lemon filling.
11In a saucepan, combine the lemon juice, sugar, butter, eggs, egg yolk, and cornstarch.
12Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
13Remove the saucepan from the heat and let the lemon filling cool to room temperature, stirring occasionally to prevent a skin from forming.
14Once the cake is done, allow it to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
15Cut the cake horizontally into two layers.
16Spread the cooled lemon filling evenly over the bottom layer.
17Place the top layer of the cake on the filling and gently press down.
18Dust with powdered sugar before serving.

🔧Equipment

Mixing bowl
Electric mixer
8-inch round cake pan
Saucepan
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 120mg🧂Sodium: 250mg🌾Total Carbs: 55g🥦Dietary Fiber: 1g🍬Sugars: 35g🥩Protein: 5g

📝Notes

Tip: For a tangier cake, add an extra tablespoon of lemon juice to the batter.

This lemon cake with lemon filling is always a good idea for any occasion – whether it’s a birthday party or just a Tuesday night dessert.

It’s easy to make and always impresses my family and friends.

One tip is to store any leftover cake in an air-tight container at room temperature for up to 3 days or freeze it for up to 2 months.

❓ Frequently Asked Questions About Lemon Cake with Lemon Filling

Q: What type of flour should I use for this recipe?

A: You can use either all-purpose flour or cake flour for this recipe. If you want a more delicate texture, use cake flour.

Q: Can I substitute other types of citrus fruits for lemons?

A: While you can use other citrus fruits like oranges or grapefruits in place of lemons, keep in mind that they’ll change the flavor profile of your cake.

Q: How long does it take to make this recipe?

A: This recipe takes about 1 hour to prepare and bake.

Q: Can I store this cake in an air-tight container?

A: Yes, you can store this cake in an air-tight container at room temperature for up to 3 days.

Q: Is it possible to freeze this cake?

A: Yes, you can freeze this cake for up to 2 months.

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