3 cups cake flour
3/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3 cups sugar
1 cup unsalted butter, room temperature
7 large eggs
2 tbsp vanilla
1 cup sour cream
Juice of 1 lemon
2 - 8 oz cream cheese, softened
2 sticks unsalted butter
4 cups powdered sugar
1 cup lemon pie filling
Juice from 2 lemons
1 tbsp vanilla
Extra lemon pie filling for layers
Just like in the strawberry cake recipe, we are going to start with the frosting so we can allow it to set properly in the refrigerator. In a large bowl beat the cream cheese and butter until well blended. Slowly add powdered sugar until mixed. Stir in the lemon pie filling, lemon juice, and vanilla. You can add yellow food coloring if you want a brighter yellow to your frosting. Cover with plastic wrap and place in the fridge for 2 hours.
While waiting for the frosting, let's bake our cake! Preheat your oven to 350 F. Butter and flour 3 cake pans, set aside.
Sift together the flour, salt, baking powder, and baking soda in a medium bowl, set aside.
In a separate bowl, blend your butter and sugar until light and fluffy. Add eggs one at a time, beating after each one until well blended. Stir in your vanilla and sour cream. Slowly add the flour mixture in parts. Once the batter is all mixed, divide into your 3 prepared cake pans.
Bake for 45-50 minutes or until a toothpick comes out clean.
Cool the cakes in their pans for 10 minutes. Loosen the sides of the cake with a knife and turn the cakes upside down on a wire rack to finish the cooling process.
Once the cake is completely cooled we can start layering.
Place your first cake layer down, spread 1 tbsp lemon pie filling over the cake and top with 1/4 cup lemon frosting.
Place your next layer of cake on top and continue the lemon pie filling and lemon icing layering.
With your final layer, place only frosting on top and down the sides. I decorated the top of the cake with fresh lemon slices. Cake taste best refrigerated! Enjoy!