Triple Lemon Layer Cake

When I think of springtime, my thoughts drift to my beloved Triple Lemon Layer Cake. Each bite is like a burst of sunshine, brightening even the gloomiest of days. I still remember the first time I baked it; the aroma of freshly zested lemons filled my kitchen, making it feel as if spring had come early. This cake isn’t just a dessert; it’s a celebration of all things citrus that brings friends and family together. In my house, it’s a staple for birthdays and special occasions, the kind of cake that begs to be shared. Whether you’re hosting a gathering or simply craving something sweet, this cake is sure to impress.

What to Buy for Triple Lemon Layer Cake

Creating the perfect Triple Lemon Layer Cake starts with choosing the right ingredients. Each component plays a vital role, from the bright zest of Meyer lemons to the creamy texture of the butter. Using high-quality ingredients ensures that the flavors are vibrant and the cake is moist. Here’s what you’ll need:

• Granulated Sugar: Acts as the primary sweetener, balancing out the tartness of the lemons.
• Meyer Lemon Zest: Adds intense citrus flavor that enhances both the cake and the curd.
• Cornstarch: Helps achieve a smooth texture in the lemon curd.
• Egg Yolks and Whole Eggs: Provide richness and moisture to the cake.
• Unsalted Butter: Essential for a tender crumb and rich flavor in the cake and buttercream.
• Freshly Squeezed Meyer Lemon Juice: The star of the show, giving the cake its signature zing.
• Cake Flour: Creates a lighter and fluffier cake compared to all-purpose flour.
• Baking Powder: Helps the cake rise to perfection.
• Whole Milk: Adds moisture and richness to the batter.
• Vanilla Extract: Offers a subtle backdrop that enhances the overall flavor.
• Large Egg Whites: Used in the buttercream for a light and fluffy texture.
• Lemon Curd: A luscious filling that brings an extra punch of lemon.

Instructions for Triple Lemon Layer Cake

Now, let’s get into the fun part—making your Triple Lemon Layer Cake. I promise, every step is worth it when you see the final result! Follow these detailed instructions for a cake that will impress everyone.

1. In a large bowl, combine 2 tablespoons of Meyer lemon zest with ⅔ cup of granulated sugar. Use your fingers to rub the zest into the sugar, releasing the flavorful oils. This simple step enhances the overall lemon flavor in the cake.
2. Whisk in 4 teaspoons of cornstarch and a pinch of fine sea salt until evenly distributed. This mixture will be the base for your lemon curd.
3. Transfer this mixture to a medium, heavy-bottomed saucepan set over low heat. As you whisk in 4 large egg yolks and 1 large egg, ensure you whisk until smooth. This is where the magic begins!
4. Slowly add in ½ cup of freshly squeezed Meyer lemon juice while continuing to whisk. Keep an eye on the heat, ensuring it remains low. The mixture will thicken gradually.
5. Continue whisking regularly over low heat until the mixture thickens enough to coat the back of a spatula. You want it to reach 170ºF, which is essential for the lemon curd to set properly.
6. Once thickened, remove the saucepan from heat and whisk in 3 tablespoons of unsalted butter, one cube at a time, until fully melted and incorporated. This adds richness to your curd.
7. Strain your mixture through a fine mesh sieve to remove any bits of zest or cooked egg, ensuring a smooth curd. Set aside to cool completely. If you’re not using it right away, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming.
8. Preheat your oven to 350ºF. While the oven heats up, prepare three 6-inch round baking pans by buttering and lining them with parchment paper. Lightly butter the parchment for easy removal later.
9. Back in your mixing bowl, combine the previously prepared zest and sugar mixture with 1 ½ cups of sifted cake flour, 1 ½ teaspoons of baking powder, and another ½ teaspoon of fine sea salt. Mix briefly until combined.
10. Sprinkle 10 tablespoons of unsalted butter over the flour mixture. Using a paddle attachment, mix until the butter is broken into pea-sized pieces and the mixture resembles sandy crumbs.
11. With the mixer on low, drizzle in ½ cup of freshly squeezed Meyer lemon juice and ¼ cup of whole milk. Increase the speed to medium-high and beat for 3 to 4 minutes until the batter is light and fluffy.
12. Meanwhile, whisk together 3 large eggs and 1 teaspoon of vanilla extract into the remaining ¼ cup of milk. With your mixer running on low, add this egg mixture in 2 to 3 additions, mixing well after each addition.
13. Divide the batter evenly among the prepared pans (approximately 250 grams of batter in each). Bake for 22 to 25 minutes, rotating the pans halfway through. The cakes are done when a toothpick inserted in the center comes out clean.
14. Once baked, remove the pans from the oven and allow them to cool on a wire rack for about 10 minutes. Gently run a knife around the edges and invert the cakes onto wire racks to cool completely.
15. While your cakes are cooling, prepare the buttercream. In a double boiler, combine 4 large egg whites, 1 ⅓ cups of granulated sugar, and a pinch of fine sea salt. Whisk vigorously until the mixture doubles in volume and the sugar is fully dissolved.
16. Transfer the mixture to a stand mixer fitted with a whisk attachment. Beat on medium-high speed until the meringue is tripled in volume and forms stiff, glossy peaks.
17. With the mixer running on medium speed, gradually add 22 tablespoons of unsalted butter, one chunk at a time, mixing until fully incorporated before adding more. You’ll notice your buttercream changing from stiff peaks to a soft consistency.
18. If at any point the buttercream begins to curdle, increase the mixer speed to high until it comes back together. Don’t worry if it seems too soft; refrigerate for a short time and then rewhip for a fluffy texture.
19. Once the buttercream is ready, switch to a paddle attachment and add ½ cup of the cooled lemon curd. Mix on low until fully combined.
20. Now it’s time to assemble! Place one cake layer on a stand or plate, pipe a ring of buttercream around the edge, and fill the center with about ¼ cup of lemon curd. Repeat with the second layer.
21. Top with the final layer, then cover the entire cake with a thin layer of buttercream to create a crumb coat. Refrigerate for 15 minutes to set.
22. Finally, frost the cake with the remaining buttercream, reserving some for decorative piping if desired. Slice, serve, and prepare for the compliments!

Tips and Variations

Here are some helpful tips to ensure your Triple Lemon Layer Cake turns out perfectly every time. Let’s dive into the details!

• Storage: After slicing, store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap tightly in plastic wrap.
• Freezing: You can freeze the cake layers individually wrapped in plastic wrap for up to a month. Thaw in the fridge before frosting.
• Variations: Try adding a layer of raspberry or blueberry curd between the cake layers for an added burst of flavor.
• Frosting Tips: If your buttercream is too soft, chill it for a bit and re-whip. If it’s too thick, simply add a bit of milk to adjust the consistency.
• Serving Suggestions: This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
• Occasions: Perfect for spring and summer gatherings, birthdays, or just a lovely afternoon tea.

What Goes Well With This Triple Lemon Layer Cake

• Fresh Berries: Serve with a side of mixed berries, such as strawberries or blueberries, to enhance the citrus notes.
• Tea or Coffee: This cake is delightful with a cup of freshly brewed tea or coffee, making it a perfect afternoon treat.
• Light Salads: Pair it with a light, refreshing salad for a lovely brunch option that balances flavors.
• Picnics: This cake is a fantastic addition to summer picnics, easy to transport and always a crowd-pleaser.
• Celebrations: The Triple Lemon Layer Cake is ideal for birthdays, anniversaries, or any special occasion where you want to impress.

FAQ

Conclusion

The Triple Lemon Layer Cake is a standout dessert that brings brightness and joy to any gathering. Its layers of zesty lemon flavor and fluffy buttercream make it a crowd-pleaser that will have everyone asking for seconds. Don’t wait to try your hand at this delightful recipe; you’ll find that it not only satisfies your sweet tooth but also becomes a cherished tradition in your baking repertoire.

Triple Lemon Layer Cake

The ultimate citrus delight, Triple Lemon Layer Cake is a vibrant, zesty cake packed with layers of lemon flavor. Each slice reveals fluffy cake, rich lemon curd, and a creamy buttercream that will leave you craving more. Perfect for any celebration or just because!

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 45 minutes mins

Total Time 2 hours hrs 45 minutes mins

Servings: 4 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• ⅔ cup Granulated Sugar
• 2 tablespoons Meyer Lemon Zest
• 4 teaspoons Cornstarch
• pinch Fine Sea Salt
• 4 large Egg Yolks
• 1 large Egg
• ½ cup Freshly Squeezed Meyer Lemon Juice
• 3 tablespoons Unsalted Butter at room temperature, cut into cubes
• 1 cup Granulated Sugar
• 2 teaspoons Meyer Lemon Zest
• 1 ½ cups Sifted Cake Flour
• 1 ½ teaspoons Baking Powder
• ½ teaspoon Fine Sea Salt
• 10 tablespoons Unsalted Butter at cool room temperature, cut into cubes
• 3 large Eggs at cool room temperature
• ½ cup Whole Milk at cool room temperature
• 2 tablespoons Freshly Squeezed Meyer Lemon Juice
• 1 teaspoon Vanilla Extract
• 4 large Large Egg Whites
• 1 ⅓ cups Granulated Sugar
• pinch Fine Sea Salt
• 22 tablespoons Unsalted Butter at room temperature, cut into tablespoon-sized pieces
• ½ cup Lemon Curd at room temperature

Equipment

• Large Pot
• Saucepan
• Frying pan
• Oven
• Chef's Knife
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. In a large bowl, combine 2 tablespoons of Meyer lemon zest with ⅔ cup of granulated sugar. Use your fingers to rub the zest into the sugar, releasing the flavorful oils. This simple step enhances the overall lemon flavor in the cake.
2. Whisk in 4 teaspoons of cornstarch and a pinch of fine sea salt until evenly distributed. This mixture will be the base for your lemon curd.
3. Transfer this mixture to a medium, heavy-bottomed saucepan set over low heat. As you whisk in 4 large egg yolks and 1 large egg, ensure you whisk until smooth. This is where the magic begins!
4. Slowly add in ½ cup of freshly squeezed Meyer lemon juice while continuing to whisk. Keep an eye on the heat, ensuring it remains low. The mixture will thicken gradually.
5. Continue whisking regularly over low heat until the mixture thickens enough to coat the back of a spatula. You want it to reach 170ºF, which is essential for the lemon curd to set properly.
6. Once thickened, remove the saucepan from heat and whisk in 3 tablespoons of unsalted butter, one cube at a time, until fully melted and incorporated. This adds richness to your curd.
7. Strain your mixture through a fine mesh sieve to remove any bits of zest or cooked egg, ensuring a smooth curd. Set aside to cool completely. If you’re not using it right away, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming.
8. Preheat your oven to 350ºF. While the oven heats up, prepare three 6-inch round baking pans by buttering and lining them with parchment paper. Lightly butter the parchment for easy removal later.
9. Back in your mixing bowl, combine the previously prepared zest and sugar mixture with 1 ½ cups of sifted cake flour, 1 ½ teaspoons of baking powder, and another ½ teaspoon of fine sea salt. Mix briefly until combined.
10. Sprinkle 10 tablespoons of unsalted butter over the flour mixture. Using a paddle attachment, mix until the butter is broken into pea-sized pieces and the mixture resembles sandy crumbs.
11. With the mixer on low, drizzle in ½ cup of freshly squeezed Meyer lemon juice and ¼ cup of whole milk. Increase the speed to medium-high and beat for 3 to 4 minutes until the batter is light and fluffy.
12. Meanwhile, whisk together 3 large eggs and 1 teaspoon of vanilla extract into the remaining ¼ cup of milk. With your mixer running on low, add this egg mixture in 2 to 3 additions, mixing well after each addition.
13. Divide the batter evenly among the prepared pans (approximately 250 grams of batter in each). Bake for 22 to 25 minutes, rotating the pans halfway through. The cakes are done when a toothpick inserted in the center comes out clean.
14. Once baked, remove the pans from the oven and allow them to cool on a wire rack for about 10 minutes. Gently run a knife around the edges and invert the cakes onto wire racks to cool completely.
15. While your cakes are cooling, prepare the buttercream. In a double boiler, combine 4 large egg whites, 1 ⅓ cups of granulated sugar, and a pinch of fine sea salt. Whisk vigorously until the mixture doubles in volume and the sugar is fully dissolved.
16. Transfer the mixture to a stand mixer fitted with a whisk attachment. Beat on medium-high speed until the meringue is tripled in volume and forms stiff, glossy peaks.
17. With the mixer running on medium speed, gradually add 22 tablespoons of unsalted butter, one chunk at a time, mixing until fully incorporated before adding more. You’ll notice your buttercream changing from stiff peaks to a soft consistency.
18. If at any point the buttercream begins to curdle, increase the mixer speed to high until it comes back together. Don’t worry if it seems too soft; refrigerate for a short time and then rewhip for a fluffy texture.
19. Once the buttercream is ready, switch to a paddle attachment and add ½ cup of the cooled lemon curd. Mix on low until fully combined.
20. Now it’s time to assemble! Place one cake layer on a stand or plate, pipe a ring of buttercream around the edge, and fill the center with about ¼ cup of lemon curd. Repeat with the second layer.
21. Top with the final layer, then cover the entire cake with a thin layer of buttercream to create a crumb coat. Refrigerate for 15 minutes to set.
22. Finally, frost the cake with the remaining buttercream, reserving some for decorative piping if desired. Slice, serve, and prepare for the compliments!

Notes

• Storage: After slicing, store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap tightly in plastic wrap.
• Freezing: You can freeze the cake layers individually wrapped in plastic wrap for up to a month. Thaw in the fridge before frosting.
• Variations: Try adding a layer of raspberry or blueberry curd between the cake layers for an added burst of flavor.
• Frosting Tips: If your buttercream is too soft, chill it for a bit and re-whip. If it’s too thick, simply add a bit of milk to adjust the consistency.
• Serving Suggestions: This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
• Occasions: The Triple Lemon Layer Cake is ideal for birthdays, anniversaries, or any special occasion where you want to impress.

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.