LEMON CAKE WITH LEMON FILLING AND LEMON BUTTER FROSTING

 

🍋 LEMON CAKE WITH LEMON FILLING & LEMON BUTTER FROSTING 🍋

Ingredients

For the Cake 🎂

2 ½ cups all-purpose flour 🌾

2 ½ tsp baking powder 🏔️

½ tsp salt 🧂

1 cup unsalted butter, softened 🧈

1 ¾ cups granulated sweetener (sugar-free option: erythritol or monk fruit) 🍚

4 large eggs 🥚

1 tbsp lemon zest 🍋✨

1 tsp vanilla extract 🌿

¾ cup milk 🥛

¼ cup fresh lemon juice 🍋

For the Lemon Filling 🍋💛

½ cup fresh lemon juice 🍋

2 tbsp lemon zest ✨

½ cup granulated sweetener (or sugar substitute) 🍚

3 egg yolks 🥚

4 tbsp butter 🧈

For the Lemon Butter Frosting 🍋🧁

1 cup unsalted butter, softened 🧈

3 cups powdered sweetener (or powdered sugar) 🍚

3 tbsp fresh lemon juice 🍋

1 tbsp lemon zest ✨

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Instructions

1️⃣ Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.

2. In a bowl, whisk flour, baking powder, and salt.

3. In another bowl, cream butter and sweetener until fluffy. Add eggs one at a time, then mix in lemon zest and vanilla.

4. Alternate adding flour mixture and milk, stirring gently. Finally, mix in lemon juice.

5. Divide batter evenly between pans and bake for 25–30 minutes until a toothpick comes out clean. Let cool.

2️⃣ Make the Lemon Filling:

1. In a saucepan over medium heat, whisk lemon juice, zest, sweetener, and egg yolks.

2. Stir continuously until thickened, about 5 minutes.

3. Remove from heat, add butter, and let it cool completely.

3️⃣ Make the Lemon Butter Frosting:

1. Beat butter until creamy. Gradually mix in powdered sweetener, followed by lemon juice and zest.

4️⃣ Assemble the Cake:

1. Spread lemon filling between cake layers.

2. Frost the entire cake with lemon butter frosting.

3. Chill for 30 minutes before slicing.

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Enjoy your bright, zesty lemon cake! 🍋🍰 Want a keto version? Let me know! 😊