White Cake with Creamy Lemon Filling

On our wedding day - we had this really moist white cake with a creamy lemon filling. I think this recipe comes pretty darn close to what we remembered! Both recipes I came across at recipezaar. The Creamy Lemon Filling we will go over first as it has to cool. At any rate - I wanted to make something reminiscent of our wedding cake for our anniversary on the 22nd July.

Creamy Lemon Filling
3/4 cup sugar
1/4 cup cornstarch
1 cup water
2 large egg yolks, lightly beaten
3 TBSP butter
1 TBSP grated zest of lemon
6 TBSP lemon juice
Mix together the sugar and cornstarch in a 2 quart heavy saucepan. Slowly whisk in the water. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Continue boiling for 1 minute, stirring constantly. Remove from heat and spoon 1/2 cup of the cornstarch mixture in to the egg yolks, stirring quickly. Quickly whisk the egg yolks back into the cornstarch mixture stirring constantly until well mixed. Return saucepan to stove and cook over medium heat until thickened - about 3 minutes. Remove from heat and add butter, lemon juice and zest stirring well. Cool before using.

White Cake
12 TBSP butter, softened
1 1/2 cups sugar
2 cups flour
2 tsp baking powder
1/4 tsp salt
6 large egg whites
3/4 cup milk (I used buttermilk)
2 tsp vanilla extract
Spray 9x13 pan with vegetable spray and dust with flour. Preheat oven to 350 degrees. Combine all ingredients in large mixing bowl. Mix until batter is light and fluffy. Pour batter into prepared pan and bake approximately 35-40 minutes. Cool in pan for 5 minutes, then turn out onto a rack. Cool completely.

After cake has cooled - using large serrated knife - slice through cake very carefully. Put bottom part back in pan and add lemon filling. Carefully add top half of cake. Frost with favorite cake frosting. I prefer buttercream frosting myself.