Lemon Layer Cake with Lemon Filling and Butter Frosting is bright, buttery, and a little more special than an everyday cake. You get four thin cake layers, a tart lemon filling, and a soft lemon frosting around the outside.
There are a few parts to make, but you can take them one at a time. The filling needs to chill. The cakes need to cool completely. Once those two things are done, assembly is much easier.
If you want a quicker lemon dessert, try our Easy 7-Up Cake or Creamy Lemon Squares.
What This Cake Is Like
The cake is a simple butter cake with vanilla and fresh lemon zest. It stays tender after chilling, but it is still sturdy enough to hold the filling.
The filling is thicker and sharper than the frosting. It is made on the stove with lemon juice, sugar, butter, cornstarch, and egg yolks.
The frosting is sweeter and softer. That contrast keeps the finished cake balanced instead of overly tart or overly sweet.
One useful prep tip: zest the lemons before you juice them. It is much easier that way.
Ingredients
For the Lemon Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup butter, softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 tablespoon grated lemon zest
For the Lemon Filling
- 1/2 cup fresh lemon juice
- 1 tablespoon cornstarch
- 6 tablespoons butter
- 3/4 cup granulated sugar
- 4 egg yolks, beaten
For the Lemon Butter Frosting
- 4 cups powdered sugar
- 1/2 cup butter, softened
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon zest
- 2 tablespoons milk, plus more if needed
Bake the Cake Layers
- First, heat the oven to 350°F. Grease and flour two 8-inch round cake pans.
- Whisk the flour, baking powder, and salt together.
- In a large bowl, beat the butter and sugar for about 5 minutes. The mixture should look pale and fluffy.
- Next, add the eggs one at a time. Mix in the vanilla and lemon zest.
- Add the dry ingredients in several additions. Alternate with the milk.
- Stop mixing once the batter is smooth.
- Divide the batter between the pans.
- Bake for about 30 minutes. A toothpick inserted in the center should come out clean.
- Cool the cakes in their pans for about 10 minutes. Then turn them onto wire racks and cool completely.
Make the Lemon Filling
Start by whisking the lemon juice and cornstarch in a medium saucepan. Once the mixture is smooth, add the butter and sugar.
Cook over medium heat until it reaches a boil. Stir often. Then let it bubble for about 1 minute.
Next, temper the yolks. Whisk a small amount of the hot lemon mixture into the beaten yolks. Then slowly whisk the yolks back into the saucepan.
Reduce the heat to low. Cook for about 5 minutes, stirring constantly, until the filling is thick.
Transfer the filling to a bowl. Press plastic wrap directly against the surface. Once it cools, refrigerate it for about 3 hours.
The filling should feel cold and spreadable before you assemble the cake.
Make the Frosting
Beat the powdered sugar, softened butter, lemon juice, and lemon zest together. Add the milk and keep beating until the frosting is smooth.
If it still feels too stiff, add more milk a teaspoon at a time.
Assemble the Cake
- Use a long serrated knife to split each cooled cake horizontally. You will have four layers.
- Place the first layer on a serving plate.
- Spread half of the chilled lemon filling over the top.
- Add the second layer. Spread about 1/2 cup frosting over it.
- Add the third layer. Spread the remaining lemon filling over it.
- Top with the fourth layer.
- Finally, frost the top and sides of the cake.
- Refrigerate until serving so the filling stays firm.
A Few Things to Watch
Do not rush the cooling time. Warm cake can soften the frosting. Warm filling can squeeze out between the layers.
A long serrated knife makes splitting the cakes easier. Turn the cake as you cut instead of sawing straight through from one side.
If the filling still feels loose after chilling, give it more time in the refrigerator. A thicker filling is much easier to spread.
Storage
Keep the cake covered in the refrigerator. The lemon filling contains egg yolks and should stay chilled. For a softer texture, let each slice sit out briefly before serving.
Common Questions
How many layers does this cake make?
Four. Each of the two round cakes is split horizontally once.
Can I make the lemon filling ahead?
Yes. You can make it a day ahead. In fact, the extra chilling time makes assembly easier.
