Lemon Cake Filling Recipe

Transport yourself back to 1947 with this vibrant and luscious lemon cake filling! Inspired by the Chicago Culinary Arts Institute's regional cookbook, this recipe creates a bright, zesty filling perfect for three 9-inch cake layers. Imagine the burst of fresh lemon flavor in every bite—a true taste of old-fashioned charm. This recipe makes enough filling for three 9-inch cake layers.

Prep Time 15 mins
Cook Time 20 mins
Calories 367.6 kcal
Protein 4g
Rating 5.0 (3 Reviews)
Lemon Cake Filling 11

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Cake Filling

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How to Make Lemon Cake Filling

  1. Whisk together 1 cup granulated sugar and 1/4 cup cornstarch in a medium saucepan until thoroughly combined.
  2. In a separate bowl, whisk together 2 large eggs, 1 cup water, 1/2 cup fresh lemon juice, and the zest of 1 lemon until light and frothy.
  3. Gradually pour the wet ingredients into the dry ingredients, whisking constantly to avoid lumps.
  4. Cook over medium heat in a double boiler (or a heatproof bowl set over a saucepan of simmering water) for approximately 15-20 minutes, stirring continuously until the mixture thickens and comes to a gentle boil. Ensure the bottom of the pan doesn't scorch.
  5. Remove from heat and stir in 1/2 cup (1 stick) unsalted butter until completely melted and incorporated. Beat well for a smooth consistency.
  6. Pour the filling into a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and allow to cool completely before using.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

270g

Fat

14g

Carbs

26g