Lemon Cake with Lemon Butter Frosting

Post date: Jun 16, 2017 7:30:49 PM

Ingredients for the Cake:

2 cups all purpose gluten free flour

2 tsp. baking powder

1 tsp. salt

1/2 cup butter

1 1/4 cups sugar

3 eggs

1 tsp. vanilla

1 cup milk

Ingredients for the Filling:

1 Tbsp. grated lemon zest

1/2 cup fresh lemon juice

1 Tbsp. cornstarch

6 Tbsp. butter

3/4 cup sugar

4 egg yolks, beaten

Ingredients for the Frosting:

4 cups confectioner's sugar

1/2 cup butter, softened

2 Tbsp. fresh lemon juice

1 tsp. grated lemon zest

2 Tbsp. milk

Directions:

Preheat oven to 350. Grease and flour two 8 inch round pans.

Mix together the flour, baking powder and salt and set aside.

In a large bowl, cream together the butter and sugar until light and fluffy, about 5 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.

Pour batter into prepared pans. Bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert cakes and allow to cool completely.

To make the Filling:

In medium saucepan, mix together 1 Tbsp. lemon zest, 1/2 cup lemon juice and 1 tbsp. cornstarch until smooth.

Mix in 6 Tbsp. butter and 3/4 cup sugar and bring to a 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 saucepan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly for 5 minutes or until thick - about 5 minutes. Do not boil!

Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.

To Make the Frosting:

In a large bowl, beat confectioner's sugar, 1/2 cup butter, 2 Tbsp. lemon juice and 1 tsp. lemon zest until smooth. Beat in milk and increase speed. Continue to beat until light and fluffy.

To Assemble:

With a 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 1/2 cup of frosting. Add third layer and spread with 1/2 cup of the lemon filling. Press on final cake layer and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.