Luscious Lemon Layer Cake Recipe

3.5 3 2
Luscious Lemon Layer Cake Recipe
Luscious Lemon Layer Cake Recipe photo by Taste of Home
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Luscious Lemon Layer Cake Recipe

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3.5 3 2
Publisher Photo
This is my mom's variation of an old favorite. It's pleasantly tangy, but not too tart.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + cooling

Ingredients

  • 1 package (9 ounces) yellow cake mix
  • FILLING:
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • Pinch salt
  • 3 tablespoons water
  • 3/4 teaspoon butter, softened
  • 1/4 teaspoon grated lemon peel
  • 1 drop yellow food coloring, optional
  • 4-1/2 teaspoons lemon juice
  • FROSTING:
  • 3 tablespoons butter, softened
  • 1-1/2 cups confectioners' sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon finely grated lemon peel
  • 1 to 2 tablespoons milk

Directions

Prepare cake mix according to package directions, using a greased 9-in. square baking pan.
Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For filling, combine the sugar, cornstarch and salt in a saucepan. Gradually stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in butter, lemon peel and food coloring if desired. Gradually stir in lemon juice. Cool completely.
For frosting, in a small bowl, beat butter until fluffy. Gradually add the confectioners' sugar, lemon juice, lemon peel and enough milk to achieve desired spreading consistency.
To assemble, cut cake in half lengthwise. Trim outside edges. Place one half on a serving platter. Top with the lemon filling. Top with remaining cake; spread with frosting. Yield: 6 servings.
Editor's Note: This recipe was tested with Jiffy cake mix.
Originally published as Luscious Lemon Layer Cake in Cooking for One or Two Cookbook 2003, p278

  • 1 package (9 ounces) yellow cake mix
  • FILLING:
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • Pinch salt
  • 3 tablespoons water
  • 3/4 teaspoon butter, softened
  • 1/4 teaspoon grated lemon peel
  • 1 drop yellow food coloring, optional
  • 4-1/2 teaspoons lemon juice
  • FROSTING:
  • 3 tablespoons butter, softened
  • 1-1/2 cups confectioners' sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon finely grated lemon peel
  • 1 to 2 tablespoons milk
  1. Prepare cake mix according to package directions, using a greased 9-in. square baking pan.
  2. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. For filling, combine the sugar, cornstarch and salt in a saucepan. Gradually stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in butter, lemon peel and food coloring if desired. Gradually stir in lemon juice. Cool completely.
  4. For frosting, in a small bowl, beat butter until fluffy. Gradually add the confectioners' sugar, lemon juice, lemon peel and enough milk to achieve desired spreading consistency.
  5. To assemble, cut cake in half lengthwise. Trim outside edges. Place one half on a serving platter. Top with the lemon filling. Top with remaining cake; spread with frosting. Yield: 6 servings.
Editor's Note: This recipe was tested with Jiffy cake mix.
Originally published as Luscious Lemon Layer Cake in Cooking for One or Two Cookbook 2003, p278

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Coryskitchen User ID: 6228848 151336
Reviewed Nov. 8, 2011

"I really liked the lemon flavor of the filling. The recipe needs to be doubled to fill a 9" cake round. Wasn't a fan of the frosting, gritty and tasted like a powdered sugar quick fix."

MY REVIEW
maggie007 User ID: 3943362 66573
Reviewed Mar. 31, 2009

"I do not understand why a box mix is used when baking from scratch is so much better."

MY REVIEW
Morningdove_Wa User ID: 137969 207538
Reviewed Dec. 13, 2007

"Thanks. Lemon is one of my favorite cakes."

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