Triple Lemon Cake

Name: Triple Lemon Cake
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Ingredients: 500 g Butter or baking spread; 500 g Caster sugar; 9 Eggs (large); 5 Lemons (zested); 4 tbsp Lemon juice; 500 g Self raising flour; 300 g Butter; 600 g Icing sugar; 5 tsp Lemon extract; 2 tbsp Milk; 200 g Lemon curd (good quality shop bought or homemade); Lemon jelly sweets (optional); Yellow sprinkles (optional)

01/03/2019 by thebakingexplorer 68 Comments

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Lemon cake is such a classic flavour and my Lemon Cupcakes with Lemon Curd Filling are a super popular recipe on my blog, so I really wanted to create a larger lemon cake version for you all to enjoy. This Triple Lemon Cake is made up of three layers of lemon sponge flavoured with lemon zest. I've filled and topped them with sweet lemon buttercream and zingy lemon curd - the lemon curd is really what makes this recipe extra special!

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Triple Lemon Cake

To make the sponge, mix the butter and sugar together. Add eggs and whisk well. Then mix in the lemon juice and self raising flour. Finally stir in the lemon zest.

Divide the mixture between three 8″ tins and bake for 35-40 minutes until golden.

To make the buttercream, mix together butter, icing sugar, lemon extract and milk until smooth. Then stack up the sponges, piping buttercream and drizzling lemon curd between each layer. Finish the Triple Lemon Cake with more buttercream and lemon curd on top, lemon jelly sweets and yellow sprinkles.

Can this cake be made in different sized tins?

Yes! I made this recipe in 8" tins, if you would like to convert it to different size tins, please check out my Conversion Guide for details on how to adjust the ingredients.

Can this can be made into cupcakes?

Yes! Check my my Lemon Cupcakes with Lemon Curd Filling recipe for details.

What lemon curd should you use?

If you are using a shop bought lemon curd, make sure to get a good quality one. They are worth the extra pennies for that delicious lemon zing! If you fancy giving Homemade Lemon Curd a try, check out my recipe. It's easy and quick to make with only a few ingredients, it's also creamy and silky smooth, and the flavour is incredible!

How long does the Triple Lemon Cake last for and can you freeze it?

The cake will keep in an airtight container for 3 days in a cool place. You can freeze the sponges either alone, or decorated (but do not freeze the sprinkles or lemon jellies). Once the sponges are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them. You can freeze the buttercream on it's own in a tub, or you can decorate the cake and freeze it fully assembled.

To do this and avoid damage to the decoration, freeze it either in an airtight container. Or let it freeze solid on a cake board or plate, then wrap in cling film. Remove the cling film when you take it out to defrost it, if you don't it could damage the decoration as it defrosts and softens. You can also freeze slices of the cake, again well wrapped in cling film or in airtight containers.

More tips for making the Triple Lemon Cake:

I really do recommend using lemon extract for the buttercream, lemon juice is not as concentrated in flavour and you won't get the same lemony zing from it. You can find lemon extract in most supermarkets, I've bought it in Tesco before, and you can buy it online via Amazon (see my recommended products section below).
To decorate the cake, I used lemon jelly sweets and sprinkles. You could decorate with some simple curls of lemon zest or lemon slices instead if you like.
I used a Wilton 8B nozzle to pipe the buttercream onto the cake.

Recommended equipment & ingredients*

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