White Cake with Lemon Frosting and Filling

This is a white cake with lemon filling and lemon frosting taken from allrecipes.com. I added 1/2 more of the ingredients called for to make sure I had enough for my 9" cake pans.

Cake

2 cups all-purpose flour (add 1/4 cup more for higher elevation)

2 tsp. baking powder

1 tsp. salt

1/2 cup butter

1 1/4 cups white sugar

3 eggs

1 tsp. vanilla extract

1 cup milk

Filling

1 Tbl. grated lemon zest

1/2 cup fresh lemon juice

1 Tbl. cornstarch

6 Tbl. butter

3/4 cup white sugar

4 egg yolks, beaten

Frosting

4 cups confectioners' sugar

1/2 cup butter, softened

2 Tbl. fresh lemon juice

1 tsp. grated lemon zest

2 Tbl. milk

Preheat oven to 375 degrees. Grease and flour and use parchment paper for two 8 inch round pans (increase ingredients for larger sized pans). Mix together the flour, baking powder, and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternating with the milk, mixing just until incorporated.

Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.

To make filling: In medium saucepan, mix together 1 Tbl lemon zest, 1/2 cup lemon juice and 1 Tbl. cornstarch until smooth. Mix in 6 Tbl butter and 3/4 cup sugar and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, five minutes, or until thick (not to boil).

Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.

To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 Tbl. lemon juice and 1 tsp. lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.

To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer and spread with 1/2 cup frosting. Add third layer and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.