Recipe

Triple Layer Lemon Cake Recipe

Add Step-by-Step Photos	Dariana / All my dishes 2 years, 8 months ago If you like lemon, you will love this dreamy dessert. Great for receptions, brunches, or any ocassion. Prep:35m Cook:25m Servings:12	Dariana
	lemon cakes desserts sweets parties

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hottamale

dariana

Ingredients

1 cup butter, softened

4 eggs

2-1/3 cups all-purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 cups sugar

2 teaspoons finely shredded lemon peel

2 tablespoons lemon juice

1 cup buttermilk or sour milk

1/2 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)

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 1 teaspoon lemon peel; set aside. In a medium mixing bowl combine two 3-ounce packages cream cheese, softened; 1/2 cup butter, softened; and 1 teaspoon 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.

NOTE: Sometimes I also grate a bit of orange peel for the top just to give it additional color. And, I did my fruit peel in egg whites and roll them in sugar before adding to the cake top.

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Comments

hottamale 2 years, 8 months ago said:
OH MY!!! I can't wait to try this! It looks & sounds amazing! I think I've just found dessert for Easter dinner:0)

etternal 2 years, 8 months ago said:
I made this for my mother's birthday and it was amazing if you like lemon. Everyone who tried it LOVED it.

dariana 2 years, 8 months ago said:
Etternal, I am so glad it was a hit for you. Happy belated birthday to your Mom too!

chefmeow 2 years, 7 months ago said:
I was asked to make a lemon cake for a co-workers birthday on Monday. I chose this one and it is fabulous. Thanks for sharing.

dariana 2 years, 7 months ago said:
Chefmeow, I am honored you chose this and so happy your co-workers enjoyed it!

sassycalichick 1 month, 1 week ago said:
I just made this and it was FABULOUS! Amazingly moist and just the right amount of lemon flavor without being to sweet or too tart. This is a permanent recipe in my collection now.

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