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Lemon Cake with Lemon Filling and Lemon Butter Frosting


This is a wonderful Easter cake. Everyone at my Easter barbeque loved it. Very moist and delightful.

This is a great cake. The only adjustments I would make is to the frosting. I added yellow coloring to the icing. I would increase the frosting to allow for extra to pipe onto the cake to decorate it. A “crumb layer” is helpful when frosting this cake. Frost the cake very lightly and pay no attention to all the crumbs that will fall off the cake and mingle in the frosting. Refrigerate the cake for about a half an hour to let the icing firm up and then remove the cake and finish frosting the cake…..this way the crumbs stay in the first layer and will not ruin the look of the finished cake.

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I’ve made this recipe a number of times and I always get rave reviews!! I have changed it a little: I have increased the filling ingredients by one-half and I’ve changed the cake by reducting the milk to 3/4 cup and adding 1/4 cup lemon juice. I love how lemony it is!

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
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