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.

Source: Better Homes and Gardens

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Recipe Summary

prep:
35 mins
bake:
25 mins at 350°
cool:
1 hr
Servings:
12
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Triple-Layer Lemon Cake

Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • 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.

Nutrition Facts (Triple-Layer Lemon Cake)

730 calories; total fat 36g; saturated fat 22g; polyunsaturated fat 2g; monounsaturated fat 11g; cholesterol 199mg; sodium 536mg; potassium 126mg; carbohydrates 96g; fiber 1g; sugar 73g; protein 8g; vitamin aRE; vitamin a 1409IU; vitamin c 5mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 24mcg; vitamin b12mcg; calcium 91mg; iron 2mg.

Lemon Cream Cheese Frosting

Ingredients

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Directions

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  • 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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Reviews (6)

93 Ratings
  • 5 star values: 35
  • 4 star values: 19
  • 3 star values: 17
  • 2 star values: 9
  • 1 star values: 13
Rating: Unrated
09/18/2016
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.
Rating: Unrated
04/28/2013
It's 2qty 8oz packages of cream cheese. Pretty good cake, but not a favorite.
Rating: Unrated
07/15/2013
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.
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Rating: Unrated
01/06/2014
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
Rating: Unrated
07/05/2013
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.
Rating: Unrated
05/02/2013
The cake was so dense and wet. I will definitely not make it again.
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