Triple-Layer Lemon Cake

Lemon layer cake is a show stopper at any party.This beautiful lemon cake is elegantly light and perfect to serve for a wedding, baby shower, birthday or for any entertaining event that needs a special touch.

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4.0 by 88 people

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  • Makes: 12 servings
  • Prep: 35 mins
  • Bake: 25 mins 350°F
  • Cool: 1 hr

Triple-Layer Lemon Cake

Directions

  1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour three 9 x 1-1/2-inch round cake pans. Combine flour, baking powder, soda, and salt. Set aside.
  2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon peel, and lemon juice; beat until well combined. Add eggs, 1 at a time, beating well after each. Add flour mixture and buttermilk or sour milk alternately to beaten mixture, beating on low speed after each addition just until combined. Pour into prepared pans.
  3. Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on wire racks.
  4. To assemble, place a cake layer on a cake plate. Spread with half of the Lemon Curd. Top with second layer; spread with the remaining Lemon Curd. Top with third layer. Frost top and sides with Lemon Cream Cheese Frosting. Cover and store cake in the refrigerator for up to 3 days. Let stand at room temperature for 30 minutes before serving. If desired, garnish with lemon peel curls. Makes 12 servings.

Lemon Cream Cheese Frosting

Directions

  1. Finely shred lemon peel; set aside. In a medium mixing bowl combine cream cheese, butter, and 1 lemon juice; beat with electric mixer on low to medium speed until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in 2-1/2 to 2-3/4 cups additional powdered sugar until spreading consistency. Stir in the lemon peel.
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Nutrition Facts (Triple-Layer Lemon Cake)

  • Per serving:
  • 730 kcal ,
  • 36 g fat
  • (22 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 11 g monounsaturated fat ),
  • 199 mg chol. ,
  • 536 mg sodium ,
  • 96 g carb. ,
  • 1 g fiber ,
  • 73 g sugar ,
  • 8 g pro.

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Reviews (6)

88 Ratings
432 Days Ago
I made this cake for my birthday ! I followed the directions to the letter. I used the lemon curd recipe from Epicurious. My suggestion is to make the lemon curd the night before. It is a lovely cake.
1418 Days Ago
Soooo good! I have made this cake a few times. I line the bottom of the pan with wax paper to prevent it from sticking. #LemonCake
1594 Days Ago
Not sure what I did wrong, but the cake would not come out of the pan. Theres no way I overcooked it.
It was crumbly and flavorless and I ended up scraping it out with a spatula into the trash. I went with a different recipe and would not recommend this cake.
Rita Figueroa 1603 Days Ago
I made this cake along with lemon curd and lemon frosting. On both occasions it was a HIT at the party. I will make again.
Latte Tang 1668 Days Ago
The cake was so dense and wet. I will definitely not make it again.
Kris Anderson 1671 Days Ago
It's 2qty 8oz packages of cream cheese. Pretty good cake, but not a favorite.

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