Recipes and Cooking Triple-Layer Lemon Cake Be the first to rate & review! 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 4, 2021 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 35 mins Bake Time: 25 mins Cool Time: 1 hrs Total Time: 35 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 cup butter, softened 4 eggs 2 ⅓ cup all-purpose flour 1 ½ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 2 cup sugar 2 teaspoon finely shredded lemon peel 2 tablespoon lemon juice 1 cup buttermilk or sour milk ½ recipe Lemon Curd (see Recipe Center) or 1 cup purchased lemon curd 1 recipe Lemon Cream Cheese Frosting (see recipe below) Lemon peel curls (optional) Lemon Cream Cheese Frosting 1 teaspoon finely shredded lemon peel 2 3 ounce package cream cheese, softened ½ cup butter, softened 1 teaspoon lemon juice 4 ½ cup sifted powdered sugar Directions 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. 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. 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. 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 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. Rate it Print Nutrition Facts (per serving) 730 Calories 36g Fat 96g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 730 % Daily Value * Total Fat 36g 46% Saturated Fat 22g 110% Cholesterol 199mg 66% Sodium 536mg 23% Total Carbohydrate 96g 35% Total Sugars 73g Protein 8g Vitamin C 4.7mg 24% Calcium 90.9mg 7% Iron 1.8mg 10% Potassium 126mg 3% Folate, total 24.2mcg Vitamin B-12 0.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.