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