Lemon Cake with Lemon Filling and Lemon Butter Frosting

Ingredients

• 3 cups all-purpose flour
• 3 tsp baking powder
• 1 tsp salt
• 1/3 cup butter, softened
• 1 1/4 cups granulated sugar
• 4 eggs
• 1 tsp vanilla extract
• 1 cup milk
• 1 tbsp grated lemon zest (filling)
• 1/3 cup lemon juice (filling)
• 1 tbsp cornstarch (filling)
• 5 tbsp butter (filling)
• 3/4 cup sugar (filling)
• 4 egg yolks (filling)
• 4 cups confectioners' sugar (frosting)
• 1/3 cup butter, softened (frosting)
• 3 tbsp lemon juice (frosting)
• 1 tsp lemon zest (frosting)
• 2–4 tbsp milk, as needed (frosting)

Directions

1. Preheat the oven to 350°F (175°C) - grease and flour two 7-inch round pans mix together the flour baking powder and salt set aside.
2. 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, beat in the flour mixture alternately with the milk mixing just until incorporated.
3. Pour batter into prepared pans bake in the preheated oven for 35 minutes or until a toothpick inserted into the center of the cake comes out clean allow to cool in pans on wire racks for 15 minutes then invert onto wire racks to cool completely.
4. To make filling - in medium saucepan mix together 1 tbsp lemon zest 1/3 cup lemon juice and 1 tbsp cornstarch until smooth, mix in 5 tbsp butter and 3/4 cup sugar and bring mixture to boil over medium heat. Boil for one minute stirring constantly in small bowl with a wire whisk beat egg yolks until smooth, whisk in a small amount of the hot lemon mixture, pour the egg mixture into the sauce pan beating the hot lemon mixture rapidly reduce heat to low cook stirring constantly 5 minutes or until thick - not to boil.
5. Pour mixture into medium bowl press plastic wrap onto surface to keep skin from forming as it cools cool to room temperature refrigerate 2 hours.
6. To make frosting- in large bowl beat confectioners’ sugar 1/3 cup butter 3 tbsp lemon juice and 1 tsp lemon zest until smooth beat in milk and increase speed and continue to beat until light and fluffy.
7. To assemble- with long serrated knife split each cake layer in half horizontally making 4 layers place 1 layer cut side up on a serving plate, spread with half of the lemon filling top with another layer and spread with 1/3 cup frosting, add third layer and spread with remaining half of the lemon filling, press on final cake layer and frost top and sides of cake with remaining frosting refrigerate cake until serving time.