Triple Layer Lemon Cake Recipe

Name: Triple Layer Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, softened; 4 eggs; 2 1/3 cups all-purpose flour; 1 1/2 tsps baking powder (reduce to 1/2 tsp at 8500 ft); 1/2 tsp baking soda; 1/4 tsp salt; 2 cups sugar; 2 tsp finely shredded lemon peel; 2 tbsp lemon juice; 1 cup buttermilk or sour milk; 1 cup lemon curd; lemon cream cheese frosting; lemon peel curls (optional; Lemon Curd; 6 oz fresh lemon juice strained; 9 oz sugar; 3 oz butter; 3 oz heavy cream; 6 eggs; 1 tbsp fine lemon zest; pinch of salt; Lemon Cream Cheese Frosting; 1 tsp lemon zest grated; 6 oz cream cheese softened; 1/2 cup butter softened; 1 tsp lemon juice; 4-5 cups confectioners sugar

Servings: persons

1 cup butter, softened
4 eggs
2 1/3 cups all-purpose flour
1 1/2 tsps baking powder (reduce to 1/2 tsp at 8500 ft)
1/2 tsp baking soda
1/4 tsp salt
2 cups sugar
2 tsp finely shredded lemon peel
2 tbsp lemon juice
1 cup buttermilk or sour milk
1 cup lemon curd
lemon cream cheese frosting
lemon peel curls (optional
Lemon Curd
6 oz fresh lemon juice strained
9 oz sugar
3 oz butter
3 oz heavy cream
6 eggs
1 tbsp fine lemon zest
pinch of salt
Lemon Cream Cheese Frosting
1 tsp lemon zest grated
6 oz cream cheese softened
1/2 cup butter softened
1 tsp lemon juice
4-5 cups confectioners sugar

1
Lemon Curd:
2
Boil lemon juice, sugar, butter, salt & heavy cream in saucepan. Place eggs in bowl & whisk. Temper hot lemon mix into eggs. Add mix back in saucepan & bring to boil over med heat, stirring constantly until thickened & nappe consistency. It should be quite thick or it will be too runny in final product. Strain, add zest & stir. Place plastic wrap directly on curd & cool over ice bath. Refrigerate when chilled. Can be frozen for 4-6 mos
3
Lemon Cream Cheese Frosting
4
In med bowl combine cream cheese, butter, & lemon juice; beat w/ electric mixer on low-med speed until light & fluffy. Gradually add 2 c sifted powdered sugar, beating well. Gradually beat in 2.5-2 3/4 c additional powdered sugar until spreading consistency. Stir in lemon peel
5
Cake:
6
Allow butter & eggs to stand at room temp for 30 min. Meanwhile grease & lightly flour three 9x1.5 inch round cake pans & line w/ parchment. Combine flour, baking powder, soda, & salt. Set aside. In lg bowl beat butter w/ electric mixer on med-high speed for 30 sec. Add sugar, lemon peel & lemon juice; beat until well combined. Add eggs, 1 at a time, beating well after each. Add flour mixture & butter/sour milk alternately to beaten mixture, beating on low after each addition just until combined. Pour into prepared pans. Bake at 350 for 25-30 min or until toothpick comes out clean. Cool cakes in pans on wire racks for 10 min. Remove from pans. Cool thoroughly on racks
7
Assembly:
8
Level layers of cake. Place a cake layer on cake plate. Spread w/ half of lemon curd. Top w/ 2nd layer; spread w/ remaining lemon curd. Top w/ 3rd layer. Frost top & sides w/ cream cheese frosting. Cover & store in refrigerator for up to 3 days. Let stand at room temp for 30 min before serving. Garnish w/ lemon peel curls.
9
-Can cut out small circular rounds of leveled cake & stack for small desserts (see website)

3058

kcal

Calories

180

Fat

336

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 1 cup butter, softened, 4 eggs, 2 1/3 cups all-purpose flour, 1 1/2 tsps baking powder (reduce to 1/2 tsp at 8500 ft), and more.

Yes, Triple Layer Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Triple Layer Lemon Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions