William’s Cake with Lemon Filling and Buttercream Icing
2 cups sifted flour
2 teaspoons baking powder
¾ tsp salt
1¼ cups sugar
⅔ cup softened butter
⅔ cup milk
3 eggs
1 teaspoon vanilla
1. Sift flour, baking powder, and salt together in a large mixing bowl.
2. Add remaining ingredients.
3. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
4. Turn the mixer to high speed and beat 3 minutes, scraping the bowl often.
5. Pour batter into prepared pans.
6. Bake at 350 for 20-25 minutes or until cake begins to pull away from the sides of the pan and toothpick inserted in center comes out clean.
7. Cool in pans for 10 minutes.
8. Remove from pans and cool completely on wire racks.
9. Spread Lemon Filling to within ¾” of the edge of the bottom layer.
10. Top second layer and frost both sides and top of the cake with buttercream frosting.
Lemon Filling for William’s Cake:
¾ cup of sugar
¼ cup of corn starch
1 cup of water
2 egg yolks, slightly beaten
2 tablespoons butter
1 tablespoon grated lemon rind
5 tablespoons lemon juice
1. Combine sugar and corn starch in a medium saucepan.
2. Gradually stir in water.
3. Cook over medium heat, stirring constantly until mixture thickens and boils.
4. Continue boiling 1 minute
5. Gradually stir about ½ cup of hot mixture into the egg yolk. Return egg mixture to saucepan, stirring constantly.
6. Return to a boil and allow to cool 1-2 minutes, stirring constantly.
7. Remove from heat and continue stirring until smooth.
8. Stir in butter, lemon rind, and lemon juice.
9. Cool.
Buttercream Frosting for William’s Cake:
½ cup (1 stick) softened butter
1 lb sifted powdered sugar
2 teaspoons vanilla
3 tablespoons milk
1. Combine all ingredients into a mixing bowl.
2. Beat with electric mixer on medium speed until well blended.
3. Now Ice away and enjoy!