Here’s a deliciously zesty lemon cake recipe with lemon filling and lemon buttercream frosting — perfect if you love lemon in every bite! 🍋
Lemon Cake with Lemon Filling and Lemon Buttercream Frosting
Ingredients
For the Lemon Cake
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- ½ cup fresh lemon juice (about 2–3 lemons)
- Zest of 2 lemons
For the Lemon Filling
- ½ cup granulated sugar
- 2 tbsp cornstarch
- ½ cup water
- ½ cup fresh lemon juice
- 1 tbsp lemon zest
- 2 tbsp unsalted butter
For the Lemon Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1–2 tbsp milk or cream (optional, for consistency)
Instructions
1. Make the Lemon Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
- Stir in vanilla, lemon juice, and lemon zest.
- Gradually mix in flour mixture alternately with milk until batter is smooth.
- Divide batter evenly between prepared pans. Bake 25–30 minutes or until a toothpick comes out clean. Let cool completely.
2. Make the Lemon Filling
- In a small saucepan, whisk together sugar and cornstarch. Gradually add water and lemon juice.
- Cook over medium heat, stirring constantly, until thickened and bubbly.
- Remove from heat and stir in butter and lemon zest. Let cool to room temperature.
3. Make the Lemon Buttercream
- Beat butter until creamy. Gradually add powdered sugar, 1 cup at a time.
- Add lemon juice, lemon zest, and 1–2 tbsp milk or cream as needed for desired frosting consistency. Beat until light and fluffy.
4. Assemble the Cake
- Place one cake layer on a serving plate. Spread cooled lemon filling evenly on top.
- Place the second cake layer on top.
- Frost the top and sides with lemon buttercream.
- Optional: Garnish with thin lemon slices or extra lemon zest.
Tips
- For extra lemony flavor, brush cake layers with a lemon simple syrup (½ cup sugar + ½ cup water + 2 tbsp lemon juice, boiled and cooled).
- Make the cake a day ahead — flavors develop and frosting spreads more easily.
If you like, I can also create a step-by-step version with pictures and tips for making it ultra-moist — so even beginners can nail this cake.
Do you want me to do that?
