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Family Favorite Lemon Cake

Christy Rost

 

Ingredients:
1cup unsalted butter, softened
1 ¾cups sugar
1tablespoon grated lemon zest
3eggs
3cups sifted cake flour
1teaspoon salt
¾teaspoon baking powder
½teaspoon baking soda
¾cup milk
1tablespoon freshly squeezed lemon juice
¾cup lemon pie filling
1lemon, thinly sliced, for garnish

Preheat oven to 350 degrees. In the large bowl of an electric mixer, cream butter, sugar, and lemon zest until light and fluffy, about 8 minutes. Add eggs, beating well after each addition.

In a medium bowl, stir together the cake flour, salt, baking powder, and baking soda until well blended. Gradually beat dry ingredients into the creamed mixture, alternately with milk, scraping the bowl often, until the batter is thick and smooth. Add lemon juice and vanilla; mix well.

Pour the batter into 2 greased and floured 9-inch round pans. Bake in a preheated oven 25 to 30 minutes, or until a tester inserted into the center of the cakes comes out clean. Remove from the oven and cool on a wire rack 20 minutes. Remove the cakes from the pans and cool completely.

Frost the layers with buttercream.

Buttercream Frosting:
½cup unsalted butter, softened
9 to 10cups sifted confectioners sugar (about 2 pounds)
Dash of salt
½cup milk
1teaspoon vanilla
Yellow food coloring

In the large bowl of an electric mixer, cream butter, confectioners sugar, and salt, alternately with milk, until the frosting is smooth and creamy; stir in vanilla. Add enough yellow food coloring to tint the frosting pale yellow.

Place the bottom cake layer on a serving plate. Transfer some of the yellow buttercream to a pastry bag fitted with a large plain tip. Pipe a ring of buttercream around the outer edge of the cake to hold the lemon pie filling in place. Spoon lemon pie filling in the center of the layer and spread it to the buttercream.

Place the second layer on top of the first and frost the sides of the cake. Spoon frosting onto the top of the cake and spread it to seal the edges. If desired, pipe frosting rosettes along the outer edge of the cake and garnish with thin slices of lemon.

Recipe makes one 2-layer 9-inch cake.

Category: Cakes