Lemon Cake with Lemon Filling and Lemon Butter Frosting

Ingredients :

2 cups general flour

2 teaspoons leavening

1 teaspoon salt

1/2 cup butter

1 one/4 cups white sugar

3 eggs

1 teaspoon flavoring

1 cup milk

1 tablespoon grated lemon peel

1/2 cup recent juice

1 tablespoon starch

6 tablespoons butter

3/4 cup white sugar

4 egg yolks, beaten

4 cups confectioners' sugar

1/2 cup butter, softened

2 tablespoons recent juice

1 teaspoon grated lemon peel

2 tablespoons milk

Directions :

Preheat kitchen appliance to 350 degrees F (175 degrees C). Grease and flour 2 eight in. spherical pans. combine along the flour, leavening and salt. Set aside.

In a giant bowl, cream along the butter and sugar till light-weight and downy, regarding five minutes. drill in the eggs one at a time, then stir within the vanilla. drill in the flour mixture alternately with the milk, mix simply till incorporated.

Pour batter into ready pans. Bake within the preheated kitchen appliance for half-hour, or till a strip inserted into the middle of the cake comes out clean. enable to cool down in pans on wire racks for ten minutes. Then invert onto wire racks to cool down fully.

To make filling: In medium pan, combine along one tablespoon lemon peel, one/2 cup juice and 1 tablespoon starch till swish. combine in six tablespoons butter and 3/4 cup sugar, and produce mixture to overboil medium heat. Boil for one minute, stirring perpetually. In tiny bowl, with a wire whisk, beat egg yolks till swish. Whisk in a very touch of the recent lemon mixture. Pour the egg mixture into the sauce pan, beating the recent lemon mixture chop-chop. cut back heat to low; cook, stirring perpetually, 5 minutes, or till thick (not to boil).

Pour mixture into medium bowl. Press wrapping onto surface to stay skin from forming because it cools. Cool to temperature. Refrigerate three hours.

To make frosting: In giant bowl, beat confectioners' sugar, 1/2 cup butter, two tablespoons juice and one teaspoon lemon peel till swish. drill in milk, and increase speed and still beat till light-weight and downy.

To assemble: With long toothed knife, split every cake layer in [*fr1] horizontally, creating four layers. Place one layer, cut aspect up, on a serving plate. unfold with half the lemon filling. prime with another layer, and unfold with 1/2 cup topping. Add third layer, and unfold with remaining half the lemon filling. persist final cake layer, and frost prime and sides of cake with remaining topping. Refrigerate cake till serving time.