Lemon Layer Cake with Fluffy Lemon Frosting
Two tender lemon cake layers filled and covered with a fluffy cooked flour lemon frosting.
Equipment
- Two 8 inch round cake pans
- Hand mixer or stand mixer
- Medium saucepan
- Small saucepan
- Whisk
- Wire rack
- Parchment paper
Ingredients
Main Ingredients
- 2 cup all-purpose flour for the cake, cake flour also works
- 2 ½ tsp baking powder for the cake
- ¼ tsp salt for the cake
- 4 large eggs for the cake, at room temperature
- 1 ½ cup superfine sugar for the cake, granulated sugar also works
- ½ cup unsalted butter for the cake, 1 stick cut into cubes
- 1 cup whole milk for the cake
- 3 tsp vanilla extract for the cake
- 3 tsp vegetable oil for the cake
- 3 tbsp lemon zest for the cake, from about 2 lemons
- ⅓ cup lemon juice for the cake
- ¼ tsp lemon extract for the cake, optional
- 6 ½ tbsp all-purpose flour for the frosting
- 1 ⅓ cup whole milk for the frosting
- 1 ⅓ cup superfine sugar for the frosting
- 21 tbsp unsalted butter for the frosting, softened (2 sticks plus 5 tbsp)
- 3 tsp lemon zest for the frosting, from 1 lemon
- 4 tbsp lemon juice for the frosting
Instructions
Cooking
- Prep the pans. Preheat the oven to 350 degrees F. Grease two 8 inch round cake pans and line the bottoms with parchment paper. Whisk 2 cups flour, 2 1/2 tsp baking powder, and 1/4 tsp salt in a bowl and set aside.
- Cook the frosting base. Whisk 6 1/2 tbsp flour and 1 1/3 cups milk in a saucepan until smooth. Cook over medium heat, whisking constantly, for 3 to 5 minutes until thick like pudding. Press plastic wrap against the surface and cool to room temperature, about 45 minutes.
- Warm the butter and milk. In a small saucepan, heat 1 cup milk and the cubed butter over medium-low heat for about 3 minutes until the butter melts and the milk steams. Do not boil. Cool 5 minutes, then stir in the vanilla, oil, and lemon extract.
- Whip the eggs. Beat the eggs and 1 1/2 cups sugar on high speed for 4 minutes until pale and thick. Beat in 3 tbsp lemon zest and 1/3 cup lemon juice.
- Combine. Pour in the warm milk mixture on low speed, then fold in the flour mixture in two additions until no dry streaks remain. The batter will be thin.
- Bake. Divide the batter between the pans and bake 25 to 30 minutes until the tops are golden and a toothpick comes out clean.
- Cool. Cool in the pans 10 minutes, turn out onto wire racks, and cool completely, about 1 hour.
- Whip the frosting. Beat the softened butter on medium-high for 3 minutes until pale. Add the cooled flour mixture a spoonful at a time, then the zest and juice, and beat 2 more minutes until fluffy.
- Assemble. Spread frosting over one layer, top with the second layer, and frost the top and sides.
Notes
Substitutions: Use granulated sugar if you cannot find superfine sugar, and cake flour for a softer crumb.
Tips: Keep the cooled flour mixture and the butter at the same room temperature so the frosting stays smooth. Do not taste raw batter because it contains raw eggs and flour.
Storage: Keep the frosted cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freeze unfrosted layers wrapped tightly for up to 3 months.