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 special so make sure to buy a good quality one. I use Tesco’s Finest as I’ve found it has the nicest flavour, but use your favourite, just make sure it’s not a cheap one as they are often not very lemony.
Step by step…
To make the sponge I started by creaming the butter and sugar together. Then I mixed in the lemon zest and juice. I added eggs, and whisked well. Then I mixed in the self raising flour.
I divided the mixture between three 8″ tins and baked for 35 minutes until golden.
To make the buttercream I mixed together butter, icing sugar and lemon extract until smooth. Then I started stacking up the sponges, I piped buttercream and drizzled lemon curd between each layer. I finished the Triple Lemon Cake with more buttercream on top, lemon jelly sweets and yellow sprinkles.
Tips for making the Triple Lemon Cake:
- I made this recipe in 8″ tins, if you would like to convert it to different size tins, please check out my Conversion Guide.
- 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.
The Triple Lemon Cake was absolute lemon heaven! Zingy, sweet and fresh, it has all the levels of lemon flavour you’d ever want from a cake!
Recommended equipment & ingredients*
| 8″ cake tins | Mixing bowls | Cooling rack |
| Kitchen scales | Electric hand mixer | Round cake tin liners |
| Piping bags | Wilton 8B Piping nozzle | Zester |
| Lemon extract | Lemon Curd |
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Lemon recipes…
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| Lemon Rainbow Cake | Lemon Meringue Cupcakes | Lemon Cupcakes with Lemon Curd Filling |
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| Lemon Curd Cheesecake | Lemon Curd & White Chocolate Bread Rolls | Lemon Meringue Dessert Pots |
Triple Lemon Cake
Ingredients
For the sponge
- 500 g Butter or baking spread
- 500 g Caster sugar
- 9 Eggs
- 5 Lemons zested
- 4 tbsp Lemon juice
- 500 g Self raising flour
For the buttercream & filling
- 300 g Butter or baking spread
- 600 g Icing sugar
- 5 tsp Lemon extract
- 200 g Lemon curd good quality shop bought or homemade
For the decoration
- Lemon jelly sweets optional
- Yellow sprinkles optional
Instructions
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark, and grease and line three 8 inch sandwich tins
- To make the sponge cream together the butter and sugar until light and fluffy. You can use an electric mixer or by hand with a whisk
- Add the lemon zest and the juice from one of the lemons
- Add the eggs two or three at a time and whisk them in
- Then whisk in the self raising flour
- Divide the mixture between the three sandwich tins, I like to weigh it out for accuracy so the layers are even
- Bake them for around 35-40 minutes, or until a skewer inserted in the middle comes out clean. Then remove them from the tins carefully and let them cool completely on a cooling rack
- To make the buttercream, mix together the butter and icing sugar, you can use either an electric mixer or do this by hand with a silicone spoon
- When it starts to come together add the lemon extract, and whisk until smooth
- Stack the sponges up on your plate or cake stand, piping buttercream between each layer and drizzling the lemon curd over the buttercream
- When you get to the last layer add the sprinkles and lemon jelly sweets if using
- Serve immediately, store leftovers in an airtight container in a cool place and eat within 3 days
If you like this, check out more of my Cake recipes!
Pin for later!
I’m linking this recipe up with Cook Blog Share hosted by Easy Peasy Foodie, and Fiesta Fridays hosted by Kat’s 9 Live and Life Diet Health.
This cake looks absolutely delicious! I love the bright colors; you decorated it perfectly!
Thank you so much!
Oh my Kat, that is one perfect looking cake! Like, totally perfect! 😀 That must have taken ages to decorate so beautifully! Well done! Thanks for sharing at Fiesta Friday (you might want to update your links to this weeks co-hosts)! 😀
Thank you! Yes I always publish my posts pn Friday mornings before the new hosts are announced, then I update the links later in the day 😀
Kat, this cake looks delicious! Hope you’re doing well with the baby❤️
Thank you! Yes we’re doing well thank you 🙂
What a pretty looking cake. I love lemon cake and that you’ve crammed as much lemon in as possible 🙂
Thanks Cat! I made it as lemony as I could 😀
I think anything sugary tastes even better with lemon. Your cake sounds looks just gorgeous!
Thanks Monika, I agree!
Three layers of lemony yumminess now your talking. This cake looks perfect.
Thanks Jacqui!
Wow – what a cake. That looks amazing 😀 Thanks for linking up to #CookBlogShare. Eb x
Thank you Eb!
What a beautiful cake – I love lemon-y desserts, and I can imagine the lemon curd would really counterbalance the sweetness of the cake / frosting nicely.
Thank you! It really does balance out the sweetness so well!
Hi
It looks fab
The recipe states 4tablespoons of lemon juice and then in the directions you state lemon juice from one lemon. Can you advise please,
Many thanks
Karen
Hi, sorry for not being clear, it’s because the juice from one lemon equated to 4 tbsp worth of juice so you know exactly how much I used. I hope that makes sense!
Hello, would it work if covered this cake in fondant? I’m thinking of turning it into my daughter’s giraffe birthday cake.
Hi Kayleigh, yes absolutely you could cover this in fondant. Although you would have to cover the top and sides with a thin layer of buttercream to help the fondant stick rather than decorating it like I did (you probably already know that, but I wanted to mention it just in case as I don’t know your baking experience) I hope your daughter has a lovely birthday!
Thank you so much for coming back to me! I’ll let you know how it turns out ?
did you use unsalted butter? or something like stalk x
Hi Grace, yes you can use either unsalted butter or a baking spread like Stork.
So although my cake certainly didn’t compare visually to yours, it tasted delicious and was so fluffy! I don’t usually have much luck with sponge cakes but I was so pleased with this one. Thank you Kat for sharing all of your recipes! Now to decide what to bake next x
I’m so happy you enjoyed this cake! Thank you Sam!
Hi
The cake looks amazing.
I’m actually going to use the recipie for my father in laws birthday cake except I’ll be covering it in meringue as lemon meringue is his favourite.
Can I just ask are you baking tins 8 inch by 2 inch?
That’s the tins I’m going to be using and I just wanted to check the ingredient quantities would be the right amount.
Thankyou xx
Hi Lucy, I think I already answered you on Facebook, but yes the are 8″ wide and 2″ tall – happy baking! 🙂