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Yellow Cake with Lemon Filling
Recipe Summary
Yield: Makes two 8-inch layers
Ingredients
Ingredient Checklist
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
3 cups all-purpose flour, plus more for pans
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
4 large eggs
1 1/4 cups buttermilk
1 1/2 teaspoons pure vanilla extract
2 cups Lemon Filling Lemon Filling
6 cups Rich Chocolate Frosting Rich Chocolate Frosting
Gallery
Yellow Cake with Lemon Filling
Recipe Summary
Yield: Makes two 8-inch layers
Gallery
Yellow Cake with Lemon Filling
Yellow Cake with Lemon Filling
Yellow Cake with Lemon Filling
Recipe Summary
Yield: Makes two 8-inch layers
Recipe Summary
Yield: Makes two 8-inch layers
Yield: Makes two 8-inch layers
Makes two 8-inch layers
Ingredients
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
- 3 cups all-purpose flour, plus more for pans
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups sugar
- 4 large eggs
- 1 1/4 cups buttermilk
- 1 1/2 teaspoons pure vanilla extract
- 2 cups Lemon Filling Lemon Filling
- 6 cups Rich Chocolate Frosting Rich Chocolate Frosting
Directions
Arrange two racks in the center of oven, and heat oven to 350 degrees. Line the bottoms of two 8-by-2-inch buttered cake pans with buttered parchment paper. Dust the bottoms and sides of pans with flour, and tap out any excess. Sift together flour, baking powder, baking soda, and salt; set aside.
In the bowl of a standing mixer, cream butter at medium speed until softened, 1 to 2 minutes. Gradually add sugar, and continue until lightened, 3 to 4 minutes, scraping down sides once or twice. Gradually add eggs, beating after each addition until batter is no longer slick, stopping once or twice to scrape down the sides, about 5 minutes.
Slowly add the flour mixture on low speed, alternating with buttermilk, a little of each at a time, beginning and ending with the flour mixture. Beat in vanilla.
Divide batter evenly between prepared pans. Bake for 25 minutes; rotate the pans in the oven if needed for even browning. Continue baking until a cake tester inserted into the center of each cake comes out clean, 10 to 20 minutes more. Transfer to wire racks to cool, 15 minutes. Remove cakes from pans; set cakes, top side down, on wire racks, and allow to cool completely, about 1 hour.
To assemble, remove parchment paper from each cake. Reserve the one with flattest bottom surface to use as the top layer of the assembled cake. Place the other cake, top side down, on the serving platter as the first layer. Spread a 1/2-inch-thick layer of lemon filling to within 1/2 inch of the edge. Place remaining cake, top side down, on top, and press down slightly. If the kitchen is warm and filling seems runny, transfer the cake to the refrigerator to firm up the filling. Frost cake with chocolate frosting, and then chill until frosting sets, about 10 minutes; serve.
Reviews (8)
Add Rating & Review
65 Ratings
5 star values:
12
4 star values:
8
3 star values:
22
2 star values:
19
1 star values:
4
Reviews (8)
Add Rating & Review
65 Ratings
5 star values:
12
4 star values:
8
3 star values:
22
2 star values:
19
1 star values:
4
Add Rating & Review
65 Ratings
5 star values:
12
4 star values:
8
3 star values:
22
2 star values:
19
1 star values:
4
65 Ratings
5 star values:
12
4 star values:
8
3 star values:
22
2 star values:
19
1 star values:
4
65 Ratings
5 star values:
12
4 star values:
8
3 star values:
22
2 star values:
19
1 star values:
4
- 5 star values:
- 12
- 4 star values:
- 8
- 3 star values:
- 22
- 2 star values:
- 19
- 1 star values:
- 4
Martha Stewart Member
Rating: 5 stars
05/22/2017
Superb!!! cake , i love this recipe and thanks to you for giving this super recipe. I will try this recipe recently. Thanks!!!
Other site from which we make such wonderful cakes at various occasion is :
http://www.cakengifts.in/cake-delivery-in-ghaziabad
Martha Stewart Member
Rating: Unrated
06/23/2014
this cake is superb! but it was so crumbly it fell apart when i took it out of the pan. I ended up eating the bits and pieces. note to self, lower the temperature and cook it longer, or maybe add an egg.
Martha Stewart Member
Rating: Unrated
03/22/2009
I just baked this cake and followed the directions and it came out awful! Perhaps it is due to the difference in our climate (Sonoran Desert) vs. the eastern seaboard, but the cake was like corn bread, not like a lovely, moist birthday that I was hoping to make. Very disappointing. I have baked many other cakes here and have never encountered this issue.
Martha Stewart Member
Rating: Unrated
02/16/2009
very moist cake. did not make the filling or the frosting in the recipe. made a strawberry filling and buttercream frosting instead. good recipe.
Martha Stewart Member
Rating: Unrated
01/17/2009
cake tasted great, but i had issues with the icing. the cake, while dense and rich, had a lite texture for a day after baking, but didn't keep well (dried out pretty quickly). the icing tasted great, but took at least 4 hours to set up in my refrigerator despite stirring every 15-20 minutes. if you want to use this as a ganache, set the cake on a wire rack with parchment underneath and drizzle the glaze over the cake. if you want a thick, fudgy icing, you need a lot of time.
Martha Stewart Member
Rating: Unrated
11/26/2008
You have to stir it every 15 minutes while it is in the fridge for at least an hour or more. I frost the cake and let the cake set on the cake stand with frosting for at least several hours before placing the cover on. If you still find the frosting a bit too fudge like, you might try placing the entire, uncovered, frosted cake in the fridge to cool for 15-20 minutes. I would not leave the cake in the fridge for too long, as it will dry the cake out.
Martha Stewart Member
Rating: Unrated
11/08/2008
i tried this recipe and was very good my whole family loved it
Martha Stewart Member
Rating: Unrated
06/14/2008
This recipe was the reason i enter to this wonderful website after watching Martha in the Podcast in my iPod, love it!!! I'm going to prepare this cake for tomorrow's fathers day!
Martha Stewart Member
Rating: 5 stars
05/22/2017
Superb!!! cake , i love this recipe and thanks to you for giving this super recipe. I will try this recipe recently. Thanks!!!
Other site from which we make such wonderful cakes at various occasion is :
http://www.cakengifts.in/cake-delivery-in-ghaziabad
Rating: 5 stars
Rating: Unrated
06/23/2014
this cake is superb! but it was so crumbly it fell apart when i took it out of the pan. I ended up eating the bits and pieces. note to self, lower the temperature and cook it longer, or maybe add an egg.
Rating: Unrated
Rating: Unrated
03/22/2009
I just baked this cake and followed the directions and it came out awful! Perhaps it is due to the difference in our climate (Sonoran Desert) vs. the eastern seaboard, but the cake was like corn bread, not like a lovely, moist birthday that I was hoping to make. Very disappointing. I have baked many other cakes here and have never encountered this issue.
Rating: Unrated
02/16/2009
very moist cake. did not make the filling or the frosting in the recipe. made a strawberry filling and buttercream frosting instead. good recipe.
Rating: Unrated
01/17/2009
cake tasted great, but i had issues with the icing. the cake, while dense and rich, had a lite texture for a day after baking, but didn't keep well (dried out pretty quickly). the icing tasted great, but took at least 4 hours to set up in my refrigerator despite stirring every 15-20 minutes. if you want to use this as a ganache, set the cake on a wire rack with parchment underneath and drizzle the glaze over the cake. if you want a thick, fudgy icing, you need a lot of time.
Rating: Unrated
11/26/2008
You have to stir it every 15 minutes while it is in the fridge for at least an hour or more. I frost the cake and let the cake set on the cake stand with frosting for at least several hours before placing the cover on. If you still find the frosting a bit too fudge like, you might try placing the entire, uncovered, frosted cake in the fridge to cool for 15-20 minutes. I would not leave the cake in the fridge for too long, as it will dry the cake out.
Rating: Unrated
11/08/2008
i tried this recipe and was very good my whole family loved it
Rating: Unrated
06/14/2008
This recipe was the reason i enter to this wonderful website after watching Martha in the Podcast in my iPod, love it!!! I'm going to prepare this cake for tomorrow's fathers day!
All Reviews for Yellow Cake with Lemon Filling
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Yellow Cake with Lemon Filling
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
