Triple Layer Lemon Cake

  • Prep Time: 35 minutes
  • Cook Time: 35 minutes
  • Servings: 16 servings
Lemon extract can be added to both


  • 1 teaspoon lemon extract
  • 4 count eggs
  • 5 cup sugar powdered
  • 1 teaspoon lemon juice
  • 1/2 cup butter
  • 1 teaspoon lemon peel
  • 6 ounce cream cheese
  • 2 tablespoon lemon juice
  • 1 cup buttermilk or sour milk
  • 1 cup lemon curd
  • 2 teaspoon lemon peel
  • 1/2 teaspoon baking soda
  • 2 1/3 cup flour
  • 1 1/2 teaspoon baking powder
  • 2 cup sugar
  • 1/4 teaspoon salt
  • 1 cup butter


    1. Allow butter and eggs to stand at room temperature for 30 minutes.
    2. Meanwhile, grease and lightly flour three 9x1 1/2 inch round cake pans.
    3. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
    4. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, 2 t. lemon peel, and 2 T. lemon juice; beat until well combined. Add eggs 1 at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Pour into prepared pans.
    5. Bake in a 350 degree oven for 25 to 30 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on racks.
    6. To assemble, place a cake layer on a cake plate. Spread with half of the lemon curd. Top with second cake layer; spread with remaining lemon curd. Top with remaining cake layer. Frost top and sides with the lemon cream cheese frosting. Cover and store cake in the refrigerator for up to 3 days.
    7. Lemon Cream Cheese Frosting: Finely shred 1 teaspoon lemon peel; set aside. In a medium mixing bowl combine 6 ounces cream cheese and 1/2 cup butter and 1 teaspoon lemon juice. Beat with an 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 sifted powdered sugar until frosting reaches spreading consistency. Stir in lemon peel.
    8. If desired, garnish with lemon peel curls.


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