Crispy Cordon Bleu chicken cooked in the air fryer, filled with ham and gooey cheese. For a complete and filling dinner, serve with a steamed vegetable.
| Prep Time: | 1 hr |
| Cook Time: | 1 hr |
| Additional Time: | 2 hrs |
| Total Time: | 4 hrs |
| Servings: | 12 |
| Yield: | 1 to 8 – layer inch cake |
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup butter
- 1 ¼ cups white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 tablespoon grated lemon zest
- ½ cup fresh lemon juice
- 1 tablespoon cornstarch
- 6 tablespoons butter
- ¾ cup white sugar
- 4 egg yolks, beaten
- 4 cups confectioners’ sugar
- ½ cup butter, softened
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon zest
- 2 tablespoons milk
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round 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 alternately 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 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 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 the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 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 tablespoons lemon juice and 1 teaspoon 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.
Nutrition Facts
| Calories | 601 kcal |
| Carbohydrate | 93 g |
| Cholesterol | 173 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 15 g |
| Sodium | 434 mg |
| Sugars | 74 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
I followed this recipe as written except I used Bob’s one to one flour for the flour and earth balance for the butter due to allergies. This cake took me most of the afternoon to prepare and put together but it tastes and looks amazing for an amateur baker. Thank you for sharing one of my new favorite dessert recipes.
I was crunched on time and used a lemon cake mix. The lemon filling was excellent! Made 1 thicker round cake and then some cupcakes. Used floss to divide cake, spread on the filling and frosted. Frosted as others suggested with a thin crumb layer, refrigerated and then frosted again. With the cupcakes I poked holes on top and allowed the filling to soak into the holes then frosted. Everyone loved it!
I was in a hurry to bake a cake for a church social and did have a box of lemon cake mix(rarely do I ever use box mixes). I made the cake as the instructions said. I then decided on a lemon frosting. I made the frosting as mentioned here and got nothing but compliments. So next time I make this I will also use the cake recipe here. Everyone, including me that tried the cake thought the frosting was perfect.
I literally loved this cake
Oh my, it turned out delicious. This cake is perfect for a special occasion, it is not a cake recipe for a quick dessert because it does take time, but well worth the time and effort
I made the cake exactly as written and it was a hit with everyone. Two large lemons were enough to provide the zest and juice needed in the recipe. The cake improved with age and was even better on day 2.
It was easy to make even for me whi has barely made anything other then box cake, and It was one of the best cakes I have ever had 🙂 whould make again
Delicious and so easy to make!!!
I read the reviews and thought I would give it a try. I followed the recipe exactly. My layers were extremely thin. I don’t see how there would be enough cake in one layer to split it in half and add filling. So I made another batch thinking I had made a mistake. My layers came out exactly the same. So instead of splitting the layers I used them as they were. Very disappointed
A family favorite!
This recipe continues to impress. The lemon curd is my go to recipe for other recipes, as well.
Tastes great! I took a tip to add lemon to cake batter from Elizabeth! Sadly, mine slipped around and oozed out of the sides. Toothpicks helped but, I am sure I did something wrong!
I made this for my husband’s birthday. I made a few adaptations. We love lemon!! I replaced half the milk in the cake with lemon juice. I used the zest from 4 lemons and the juice from the same 4 lemons for the filling. I made them as cupcakes. So when I went to fill them I used my strawberry huller to scoop a small scoop out of the center. I had enough filling to make another batch!! He loved them! This is his second birthday I made them, I didn’t write a review before.
This cake was really good, however it was WAYYYYYYYYY to sweet. If I make it again, I think I would cut the sugar by almost half.
This cake is delicious!! I will make it again.
Made this cake at the request of my 8-yr old son for his birthday. While most of the kids liked the cake all of the adults thought the cake was way too sweet. The leftovers were thrown away. At the recommendation of several previous reviewers I increased the frosting by 50%, and I think that contributed to the problem. I think the cake probably would have been a lot better if there was more cake and less frosting. The individual parts of the recipe were good by themselves: cake, filling, and frosting, but when combined there was way too much sugar. I do not recommend.
I made the cake last week and it did not work out it was flap but I made it today it’s cooking right now hope it will turn out to be a good cake so far I done like it said to do
My roommate wanted a lemon cake for his birthday so I started looking a recipe and found this one. I had never made a cake from scratch before so got brave and chose this recipe!!! it turned out wonderful and was very simple to make and follow the directions!!! he absolutely loved his cake and I’m getting ready to make another one !!! Would highly recommend this recipe!!!
I wish I would’ve read the whole recipie before cooking, I didn’t give myself enough time to make it, but let me say, it was the best cake I’ve ever tasted! Absolutely divine! Everyone loved it and I now have it in my “special occasions” folder, if you have the time, I would suggest this one hundred times over!!!!
This cake turned out with a very odd texture. I checked the recipe and followed it exactly. My family was very disappointed and I won’t be making it again
I made this cake and it came out deliciously lemony! Loved everything about it. I did make the following adjustments per recommendations on this site: 1. Switched all purpose flour for cake flour as some people said their cakes were coming out too dense. It’s true that this cake doesn’t rise very much but I used dental floss (instead of a knife) to cut it in half and there was no problem. 2. Doubled the frosting so I would have enough for a crumb coat before the final layer. I definitely had a ton of frosting left over. In the future, I would make 1.5x instead of 2x 3. I subbed 1/4 C of the milk on the filling for lemon juice 4. I misplaced my vanilla extract so I used almond extract instead which added a nice amaretto flavor Other notes: I needed 6 lemons to get all the fresh lemon juice needed for the recipe. The filling is REALLY sticky and tough after it has been refrigerated for 3 hours. I might give it time to get a little closer to room temperature before working with it bc I had a hard time getting it to spread, it came out really yummy tho. I would definitely make this again.