LEMON BUTTER FROSTING

LEMON BUTTER FROSTING
Ingredients:
2 c all-purpose flour
2 t. baking powder
1 t. salt
1/2 c butter
1 1/4 c sugar
3 eggs
1 t.vanilla
1/4 c fresh lemon juice & 1 t. grated lemon zest
3/4 c milk
(add a couple of drops of yellow good coloring,if desired)
FILLING
1 tablespoon grated lemon zest
1/2 c fresh lemon juice
1 t. cornstarch
6 t. butter
3/4 c sugar
4 egg yolks, beaten
FROSTING
4 c confectioners sugar
1 t. grated lemon zest
1/2 c butter, softened
2 tablespoons fresh lemon juice
1 t. grated lemon zest
(add a couple of drops of yellow food coloring if desired)
2 tablespoons milk (f needed to thin frosting)
chopped nuts, optional
Directions
1. Preheat oven to 350 degrees. Grease and flour two 8-inch round pans. Mix together the dry ingredients set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Add lemon juice & zest to the milk. Beat in the eggs one at a time, and stir in vanilla. Beat in the flour mixture alternately with milk, mixing just until incorporated. Pour batter into pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cooling in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
2. To make filling: In a medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice, and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring the mixture to boil over medium heat. Boil for one minute, stirring constantly. In a 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 the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil). Pour mixture into a medium bowl. Press plastic wrap onto the surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate for 3 hours.
3. To make the frosting: In a large bowl, beat the confectioners’ sugar, 1/2 cup butter, 2 tablespoons lemon juice, and 1 teaspoon lemon zest until smooth, and increase speed and continue to beat until light and fluffy.((add milk 1 tablespoon at a time to thin frosting if needed))
4. To assemble: With a 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 the third layer, and spread with the remaining half of the lemon filling. Press on the final cake layer, and frost the top and sides of the cake with the remaining frosting Decorate the sides of the cake with nuts if desired. Refrigerate cake until serving time