Lemon Cake with Lemon Filling

Melissacake

The cake unfortunately turned out to be on the dense side, which is why I’m categorizing it as a “failed abomination,” but it could be an excellent ice cream cake.  The lemon filling was delicious.

You can find the original recipe here:
Original recipe

We replaced the heavier, butter frosting in the original recipe with a fluffy egg white-based frosting instead, which I will write up in a separate post.  (The egg white-based frosting also allows you to use up the extra egg whites.)

Lemon Cake with Lemon Filling
Adapted from allrecipes.com

Cake:
2 cups gluten-free OR all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
1 1/4 cups sugar
3 eggs1 teaspoon vanilla
1 cup milk

Filling:
1 1/4 tablespoons lemon zest
a little over 1/2 cup fresh lemon juice
1 1/4 tablespoons tapioca starch OR cornstarch
7 tablespoons butter
a little under 1 cup sugar
5 egg yolks, beaten until smooth

  1. Preheat oven to 350ºF.  Grease and flour two 9-inch round cake pans.
  2. Beat together butter and sugar, then beat in eggs and vanilla.
  3. Mix in baking powder and salt.
  4. Beat in flour alternately with milk.
  5. Pour batter in pans and bake for 30 minutes.  Allow to cool in the pans while you make the filling.
  6. For the filling, stir together lemon zest, lemon juice, and tapioca OR cornstarch in a medium saucepan.
  7. Add butter and sugar and bring mixture to a boil over medium heat.
  8. Boil filling for 1 minute while stirring.
  9. Mix egg yolks and a few spoonfuls of the lemon mixture in a small bowl.
  10. Add egg yolk mixture back into the saucepan while stirring constantly.
  11. Decrease heat to low and cook (don’t boil) the filling for 5 minutes or until it becomes thick.  If you are using tapioca starch, you will probably need to increase the time.  Stir constantly.
  12. Pour filling into a bowl and press plastic wrap onto the surface.  Allow filling to cool to room temperature.
  13. Assemble the cake.  Place one cake layer (domed side up) on a serving plate and spread with the filling.  Top with the other layer (domed side down).  Frost the cake if desired.
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