If you love lemon, this one’s for you. With layers of lemon sponge, bright lemon curd, and silky frosting, this triple lemon layer cake hits every citrus note in the most luxurious way. It’s soft, tangy, and celebration-worthy from top to bottom.
Table of Contents
Why I Love This Recipe
I’ve always been drawn to lemon desserts. Maybe it’s the way they brighten any table or how just one bite feels like sunshine. As a kid, I’d always pick the lemon tart over the chocolate. And as a grown-up baker, I still believe lemon is the most powerful flavor in dessert.
This triple lemon layer cake brings together all the things I love: the soft sponge from our Great Gatsby lemon cakes, the creamy texture from the Italian lemon cream cake, and the tangy pop of homemade lemon curd. I serve it for birthdays, Easter brunches, and anytime someone in my family says “surprise me.”
Don’t be intimidated by the layers—this cake is easier than it looks. Each part can be made ahead, and the result is a slice that’s rich, fluffy, and full of zesty personality.
Building Flavor with Lemon Three Ways
What Makes It “Triple Lemon”
We don’t just stop at lemon zest here. This cake layers the flavor deeply:
- Lemon zest in the sponge
- Tangy homemade lemon curd between layers
- Creamy lemon frosting on top
Together, they deliver a bold yet balanced lemon experience. It’s a more advanced flavor build than our mini lemon glaze loaf cakes, which keep things simple but sweet.
Key Ingredients You’ll Need
Here’s the breakdown:
- All-purpose flour
- Baking powder, salt
- Eggs
- Granulated sugar
- Buttermilk
- Fresh lemon juice and zest
- Unsalted butter
- Heavy cream or cream cheese for frosting
- Powdered sugar
Use fresh lemons—no shortcuts. The zest carries the oils that really sing when baked. For the curd, you’ll want a mix of yolks and whole eggs for structure and richness.
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Triple Lemon Layer Cake with Lemon Curd & Creamy Frosting
- Total Time: 1 hour
- Yield: 12 slices
- Diet: Vegetarian
Description
Triple lemon layer cake combines lemon zest sponge, homemade lemon curd, and creamy frosting into one bright and irresistible dessert.
Ingredients
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1¾ cups sugar
- 4 eggs
- 1 tbsp lemon zest
- ¼ cup lemon juice
- 1 cup buttermilk
- 1 cup lemon curd (store-bought or homemade)
- Frosting: ½ cup butter, 8 oz cream cheese, 3 cups powdered sugar, 1 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
- Whisk flour, baking powder, and salt in a bowl.
- Cream butter and sugar. Beat in eggs one at a time, then add lemon zest and juice.
- Add dry ingredients alternately with buttermilk. Don’t overmix.
- Divide into pans and bake 25–30 minutes. Cool completely.
- Layer cakes with lemon curd between each layer. Chill slightly.
- Frost entire cake with lemon cream cheese frosting. Garnish with zest if desired.
Notes
Chill the cake before slicing for clean layers. Store in the fridge up to 4 days. For best results, use fresh lemon juice and zest only.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
Keywords: triple lemon cake, lemon layer cake, lemon curd cake, creamy lemon frosting
Assembly Tips, Variations, and Storage
How to Get Those Clean Layers
Cool your cakes completely before slicing or stacking. A serrated knife helps keep it neat. Spread a thin layer of curd between cakes, then top with frosting to lock it in.
Don’t overload the middle—too much curd will make things slip. If you’re prepping for a party, chill the stacked cake before applying final frosting for structure.
Just like our lemon zucchini bread, this cake holds its moisture really well.
Topping and Variation Ideas
- Garnish with lemon zest curls or candied lemon slices
- Add a touch of rosemary or basil to the frosting for herbal depth
- Use cream cheese instead of butter in the frosting for tang
- Turn it into a sheet cake for easier serving
Store it chilled. It keeps beautifully for 3–4 days and actually gets better as the layers settle together.
FAQ Section
Can I make the lemon curd ahead?
Yes. Store it in a sealed jar in the fridge up to 1 week.
What frosting works best?
Buttercream or cream cheese frosting both shine here. Just keep it light and not overly sweet.
Can I freeze the cake?
The sponges can be frozen. Assemble and frost after thawing.
Do I need cake flour?
All-purpose flour works fine. Sift it well to keep things light.
How do I prevent slipping layers?
Pipe a ring of frosting to contain the curd between layers. Chill before final frosting.