If you’re a lemon lover, this Lemon Cake with Lemon Filling and Lemon Butter Frosting is the dessert you’ve been dreaming of. Bursting with zesty lemon flavor and adorned with a luscious lemon butter frosting, this cake is perfect for any celebration or just a special treat. With its light and fluffy texture, this cake is sure to impress family and friends alike. Follow this recipe to create a stunning lemon cake that’s both delightful to the eyes and the taste buds.
About Time
- Prep Time 20 mins
- Cook Time 30 mins
- Total Time 50 mins
Ingredients
- For the Cake:
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup butter
- 1 1/4 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 tablespoon grated lemon zest
- For the Lemon Filling:
- 1 tablespoon lemon zest
- 1/3 cup lemon juice
- 1 tablespoon cornstarch
- 5 tablespoons butter
- 3/4 cup sugar
- 4 egg yolks
- For the Lemon Butter Frosting:
- 3 cups confectioners’ sugar
- 1/3 cup butter
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2-3 tablespoons milk
Instructions
- Prepare the Air fryer and Pans:
- Preheat your air fryer to 360°F (170°C). Grease and flour two 7-inch round cake pans and set aside.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
- Cream Butter and Sugar:
- In a large bowl, cream together the butter and sugar until light and fluffy, about 6 minutes. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually mix in the flour mixture alternately with the milk, starting and ending with the flour mixture. Mix until just incorporated.
- Bake the Cake:
- Divide the batter evenly between the prepared pans. Bake in the preheated air fryer for about 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans on wire racks for 15 minutes, then invert them onto the racks to cool completely.
- Prepare the Lemon Filling:
- In a medium saucepan, combine 1 tablespoon lemon zest, 1/3 cup lemon juice, and 1 tablespoon cornstarch. Mix until smooth. Stir in 5 tablespoons butter and 3/4 cup sugar, and bring to a boil over medium heat, stirring constantly. Boil for 1 minute, then remove from heat. In a small bowl, whisk the egg yolks until smooth, then gradually whisk in a small amount of the hot lemon mixture. Pour the egg mixture back into the saucepan, beating continuously. Reduce heat to low and cook, stirring constantly, for about 5 minutes or until thickened. Do not let it boil. Pour the mixture into a medium bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and let it cool to room temperature. Refrigerate for at least 2 hours.
- Make the Lemon Butter Frosting:
- In a large bowl, beat together 3 cups confectioners’ sugar, 1/3 cup butter, 3 tablespoons lemon juice, and 1 teaspoon lemon zest until smooth. Add milk as needed to reach your desired consistency. Increase the speed and continue to beat until light and fluffy.
- Assemble the Cake:
- Using a long serrated knife, split each cake layer horizontally, creating 5 layers in total. Place one layer, cut side up, on a serving plate. Spread half of the lemon filling over it. Top with another layer of cake, then spread with 1/3 cup of the lemon frosting. Add the third layer and spread with the remaining lemon filling. Place the final cake layer on top and frost the top and sides of the cake with the remaining lemon frosting. Refrigerate the cake until serving time.
Amount Per Serving
Calories: kcal
Serving: servings, Carbohydrates: 21.5 g, Protein: 22.5 g, Fat: 3.5 g, Saturated Fat: 1 g, Cholesterol: 69 mg, Sodium: 426.5 mg, Fiber: 1.5 g, Sugar: 1.5 g
