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★★★★★5 stars from 37 reviews
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Lindsay
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This Triple Lemon Cake recipe is easy and so, so good. A fluffy, sweet and perfectly tangy lemon cake topped with homemade buttercream frosting.
I have been meaning to post this recipe for Triple Lemon Cake for a while now. However I’ve been busy baking it over and over for my parents’ birthdays. Now that both birthdays are over with and I finally have some time, here is the recipe.
And it’s good. The lemon curd is the best part, so sweet and perfectly tangy. Mmmm. I could bathe in it. And the buttercream is so light and sweet, yet still with just enough tang. The cake is nicely dense and delicious. It’s all a perfect combo.
The Best Lemon Cake Recipe
I made it the first time for my mom’s birthday in July and I was surprised how much of a hit it was.
My family has never really been big on lemon. My grandmother loves lemon and we’ve had lemon cakes for her birthday before. But I can’t say anyone else was ever really into it.
So imagine my surprise when my mom requested it for her birthday. Her cake was two-tiered, so I made the smaller tier the lemon cake because I thought for sure it would be less popular than a chocolate cake.
I was wrong.
My mom was fighting people off it! She finally cut off a big chunk and put it in the freezer (She likes to save cake and stockpile it for when she feels like a piece. My kind of lady.)
And then an even crazier thing happened. My dad requested it for his birthday! Never in my life did I think my dad would request a lemon cake!
The only person that doesn’t knock someone over for a piece of this cake is my husband. Of all people I thought he’d love a lemon cake. Part of the reason I think I like lemon more now is that he got me into using fresh lemon on seafood.
But he would barely even taste this cake. I was blown away. How is it that my family likes a lemon cake and he won’t even touch it? Apparently, he thinks lemon should only go on seafood.
Seriously? He’s missing out.
Oh well, more for the rest of us! 🙂
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Lemon Cake with Lemon Bavarian Cream
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Recipe
Triple Lemon Cake
★★★★★4.8 from 37 reviews
- Author: Lindsay Conchar
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12-14 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Triple Lemon Cake recipe is easy and so, so good. A fluffy, sweet and perfectly tangy lemon cake topped with homemade buttercream frosting.
Ingredients
CAKE
- 2 cups all purpose flour
- 1 1/2 cups sugar
- 3/4 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 eggs
- 2/3 cup vegetable oil
- 2/3 cup fresh lemon juice
- 3/4 cup sour cream
LEMON CURD
- 1/4 cup fresh lemon juice (about 1–2 lemons)
- 2 tsp finely grated lemon zest
- 1/3 cup sugar
- 4 egg yolks
- 3 tbsp butter (I used unsalted)
LEMON BUTTERCREAM
- 1 1/2 cups butter
- 1 1/2 cups shortening
- 12 cups (3 lbs) powdered sugar
- 3 tsp finely grated lemon zest
- 6 tbsp fresh lemon juice
- 3/4 tsp vanilla
- 1–2 tsp water – plus more to the consistency you want
Instructions
CAKE:
- Combine flour, sugar, baking powder, baking soda and salt in a large bowl and whisk together.
- Add eggs, oil and lemon juice. Beat until smooth.
- Add sour cream and beat until smooth.
- Bake at 350 degrees in two 8-inch pans for about 25 minutes or until done.
LEMON CURD:
- Combine all ingredients in a double boiler (or in a metal bowl over a pot of simmering water, like I did).
- Heat while stirring constantly with a whisk.
- It is done when it’s thick enough to coat the back of a spoon. You will be able to tell it has thickened, but I wouldn’t say that it’s “thick.”
- Refrigerate until cool and thick.
LEMON BUTTERCREAM:
- Beat butter and shortening together until smooth.
- Add 6 cups of powdered sugar, one at a time, beating to combine.
- Add lemon juice, lemon zest and vanilla and combine.
- Add the remaining powdered sugar and beat to combine.
- Add water to get the consistency you want, starting with 1/2 tsp, beat to combine.
TO ASSEMBLE THE CAKE:
- Divide the cake into four layers by slicing each cake in half.
- Fill two layers with lemon buttercream and the other two with lemon curd.
- Frost the outside of the cake.
Nutrition
- Serving Size: 1 Slice
- Calories: 1044
- Sugar: 110.8 g
- Sodium: 224.1 mg
- Fat: 58.9 g
- Carbohydrates: 128.3 g
- Protein: 6.2 g
- Cholesterol: 156.1 mg
Keywords: lemon curd cake, lemon cake with lemon curd, triple lemon cake
Filed Under:
- Cakes and Cupcakes
- Recipes
- Sweets and Treats
Enjoy!
Cake recipe modified from Bakerella’s Key Lime Cream Cake recipe. Lemon curd from Glorious Treats Homemade Lemon Curd recipe.
