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.
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!
More Lemon recipes…
|Lemon Rainbow Cake||Lemon Meringue Cupcakes||Lemon Cupcakes with Lemon Curd Filling|
|Lemon Curd Cheesecake||Lemon Curd & White Chocolate Bread Rolls|
Triple Lemon Cake
Lemon sponge, lemon buttercream and lemon curd all in one cake!
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
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!