Lemon Cake with Lemon Filling and Lemon Butter Frosting Recipe

Preheat the oven to 350°F (175°C). Grease and flour a cake pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy.

Beat in the eggs, one at a time, followed by the sour cream, lemon zest, and lemon juice.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is cooling, make the lemon filling. In a small saucepan, whisk together the lemon juice, lemon zest, sugar, cornstarch, and water.

Cook over medium heat, stirring constantly, until the mixture thickens.

Remove from heat and stir in the butter until melted.

Let the filling cool completely before spreading it on the cooled cake.

To make the lemon butter frosting, cream together the softened butter, powdered sugar, lemon juice, and lemon zest until light and fluffy.

Spread the frosting over the lemon filling.

Serve and enjoy!