A Zesty recipe for lemon cake served with filling and a creamy lemon frosting.
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Preheat oven to 350F.
Grease two round 8-inch pans.
Sift and whisk dry ingredients together in a medium bowl, and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar, pudding, and butter on medium speed until light and fluffy.
Add the eggs, one by one, mixing well after each addition.
Add the wet and dry ingredients to the creamed mixture, not overmix. Add the lemon juice and zest last to prevent the milk from curdling.
Divide between pans.
Place into the preheated oven and bake for 25-30 minutes or until a toothpick inserted in center comes out clean.
Remove from the oven and let cool in pans on racks for 10 minutes.
Loosen the sides with a knife or spatula, and invert onto wire racks. Cool cakes completely before assembling.
Lemon Curd Filling
In a small saucepan over medium-low heat, whisk the eggs, sugar, and lemon juice until blended. Cook, stirring constantly until the mixture becomes thick, approx 10 minutes. Remove from heat.
Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools.
Place the butter, lemon zest and vanilla together in a mixing bowl.
Use an electric mixer to beat on medium speed until smooth making sure all the lumps are gone.
Mix the milk into the butter mixture.
Add the confectionersí sugar a little at a time, using low speed.
Once all incorporated mix on high speed for two minutes.
Mix in lemon juice.
It the frosting is too runny add more confectionersí sugar in small increments until you reach the desired consistency.