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    Triple Lemon Cake

    01/03/2019 by thebakingexplorer 90 Comments

    Jump to Recipe Jump to Video Print Recipe

    Lemon cake is such a classic flavour and my Lemon Cupcakes with Lemon Curd Filling are a super popular recipe. 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!

    This post may contain affiliate links. I earn from qualifying purchases.

    Triple Lemon Cake

    Ingredient Tips & Equipment Information

    • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
    • I used a baking spread for the cake and unsalted butter for the buttercream.
    • If you would like to make your own lemon curd for this cake, check out my Homemade Lemon Curd recipe.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    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.

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

    Click on the image to order your copy!
    Triple Lemon Cake

    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.

    Triple Lemon Cake

    Can you make the cake with plain/all purpose flour?

    Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. Please note, I have not tested this recipe using plain or all purpose flour.

    Can this cake be made gluten free?

    Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additional baking powder. The general advice is to add 2 tsp baking powder per 200g flour. You may also like to add xanthan gum for better texture. Please do check the labels for everything you use to make the cake if you are serving it to someone with an allergy or intolerance.

    Can this cake be made dairy free?

    For a dairy free version, use a dairy free baking spread and dairy free milk for both the cake and buttercream. I recommend Flora Plant or the Stork Baking Block for the buttercream, as they give the best texture. You will also need to use a dairy free lemon curd. Please do check the labels for everything you use to make the cake if you are serving it to someone with an allergy or intolerance.

    Do you need an electric mixer to make this recipe?

    While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. The cake will be lighter and fluffier when made with an electric mixer. The buttercream will also be smoother. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as £10!

    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.
    Triple Lemon Cake

    Troubleshooting

    If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    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!

    Triple Lemon Cake

    More lemon recipes...

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      Homemade Lemon Curd
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      Lemon Meringue Cupcakes
    • Lemon Meringue Pie
      Lemon Meringue Pie
    • Lemon Curd & White Chocolate Bread Rolls
      Lemon Curd & White Chocolate Bread Rolls
    • Lemon Meringue Dessert Pots
      Lemon Meringue Dessert Pots
    • Lemon Rainbow Cake
      Lemon Rainbow Cake
    • Sticky Ginger Cake with Lemon Curd
    • Mini Easter Cakes
    • Lemon Baked Donuts
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    • Lemon Cupcakes with Lemon Curd Filling
      Lemon Cupcakes with Lemon Curd Filling
    • Lemon Curd Ice Cream
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    • Lemon Drizzle Loaf Cake
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      Lemon Curd Cake
    Triple Lemon Cake

    Triple Lemon Cake

    Three layers of lemon sponge, lemon buttercream and lemon curd all in one cake!
    4.89 from 17 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Cake
    Prep Time: 45 minutes minutes
    Cook Time: 40 minutes minutes
    Decorating time: 30 minutes minutes
    Total Time: 1 hour hour 55 minutes minutes
    Servings: 16 +
    Author: thebakingexplorer

    Ingredients

    For the sponge

    • 500 g Butter or baking spread unsalted, softened
    • 500 g Caster sugar
    • 9 Eggs large
    • 5 Lemons zested
    • 4 tbsp Lemon juice
    • 500 g Self raising flour

    For the buttercream & filling

    • 300 g Butter unsalted, softened
    • 600 g Icing sugar
    • 5 tsp Lemon extract
    • 2 tbsp Milk
    • 200 g Lemon curd good quality shop bought or homemade

    For the decoration

    • Lemon jelly sweets optional
    • Yellow sprinkles optional
    Metric - US Customary

    Instructions

    • Pre-heat your oven to 160C Fan/350F/Gas Mark, and grease and line three 8 inch sandwich tins that are at least 2" deep
    • To make the sponge, mix together the butter and sugar until light and fluffy, around 3 minutes. Use an electric mixer for the best results
    • Add the eggs (I add them all at once, or you can add two or three at a time) and whisk them in
    • Add the lemon juice and the self raising flour and whisk or fold it in gently
    • Then fold in the lemon zest using a spatula, as it can get stuck in whisks
    • Divide the mixture between the three cake tins, I like to weigh it out using scales for accuracy, so the layers are even
    • Bake them for 35-40 minutes, or until a thin skewer inserted in the middle comes out clean. Then remove them from the tins carefully and let them cool completely on a cooling rack. Or you can cool them in the tins
    • To make the buttercream, mix the butter on it's own for a few minutes, then add the icing sugar, lemon extract and milk. For best results use an electric hand mixer or your stand mixer with the paddle attachment. If it is too stiff, add a little more milk
    • Stack the sponges up on your plate or cake stand, piping or spreading 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
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Video

    Notes

    • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
    • I used a baking spread for the cake and unsalted butter for the buttercream.
    • If you would like to make your own lemon curd for this cake, check out my Homemade Lemon Curd recipe.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
     
    To make this recipe with two layers of cake, you will need:
    • 350g Butter
    • 350g Caster sugar
    • 6 Eggs
    • 3 Lemons, zested
    • 3 tbsp Lemon juice
    • 350g Self raising flour
    For the buttercream:
    • 250g Butter
    • 500g Icing sugar
    • 3 ½ tsp Lemon extract
    • 150g Lemon curd
     

    Nutrition

    Calories: 826kcal | Carbohydrates: 102g | Protein: 8g | Fat: 45g | Saturated Fat: 27g | Trans Fat: 2g | Cholesterol: 200mg | Sodium: 432mg | Potassium: 129mg | Fiber: 2g | Sugar: 77g | Vitamin A: 1391IU | Vitamin C: 19mg | Calcium: 40mg | Iron: 1mg

    If you like this, check out more of my Cake recipes!

    I'm linking this recipe up with Cook Blog Share hosted by Easy Peasy Foodie, and Fiesta Fridays hosted by Kat's 9 Lives and Life Diet Health.

    « Chocolate & Peanut Butter Baked Donuts
    Raspberry & Nutella Bread Rolls »

    Reader Interactions

    Comments

    1. Kat @ Kat's 9 Lives

      March 01, 2019 at 11:36 pm

      This cake looks absolutely delicious! I love the bright colors; you decorated it perfectly!

      Reply
      • thebakingexplorer

        March 08, 2019 at 10:14 am

        Thank you so much!

        Reply
        • Remi

          October 18, 2023 at 5:05 pm

          Hi, I get so many compliments when I make this cake! It's amazing!
          I was wondering if you could provide the measurements for the ingredients needed to do a 6" cake and 10" cake. I make making a 3 tiered cake and would love for all the layers to be this!

          Reply
          • thebakingexplorer

            October 21, 2023 at 9:39 am

            Hi Remi, I'm so happy to hear this! You can use my cake converter to adjust the measurements for different tin sizes, you can access it here: https://view.flodesk.com/pages/641e13c2674bc7e38a12bffc

            Reply
      • April

        November 23, 2021 at 5:03 pm

        Hi Kat,

        Thanks for helping us with this recipe , I’m going to try it tomorrow but would like to make it four 8inch layers, could you help with how to adjust this at all? If not I was going to double and then just have 2 layers left over.

        Also does lemon buttercream colour easily? I’m hoping to colour purple. Many thanks for your help.

        Reply
        • thebakingexplorer

          November 23, 2021 at 8:49 pm

          Hi April, to make an extra layer, divide the ingredient amounts by three (so you'll get the amount for one layer), then times them by four - this will be the amount for four layers. Yes the buttercream will colour well, however I do recommend using a professional food colouring such as Pro Gel, Sugarflair or Colour Mill for the best results. The food colouring you get from supermarkets is not very good. Let me know how the cake goes!

          Reply
      • Nev

        February 14, 2024 at 8:14 pm

        This cake cake the worst cake I have ever made it has so much fat in in that the cake was so greasy that the bottom tasted horrible almost 1000 grams of butter in the whole cake is way to much . But the Lemmon taste is great if it wasn’t so greasy and fatty

        Reply
        • thebakingexplorer

          March 22, 2024 at 3:40 pm

          Hi Nev, there is only 500g butter in this cake as listed in the ingredients, so yes if you used 1kg instead I can imagine it would've been rather greasy

          Reply
    2. Life Diet Health

      March 01, 2019 at 11:43 pm

      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)! 😀

      Reply
      • thebakingexplorer

        March 08, 2019 at 10:10 am

        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 😀

        Reply
        • Ellen

          June 05, 2023 at 3:08 pm

          Hi would this be suitable as the first tier for a wedding cake please?

          Reply
          • thebakingexplorer

            June 05, 2023 at 4:45 pm

            Yes 🙂

            Reply
    3. Ai | Ai made it for you

      March 02, 2019 at 6:39 am

      Kat, this cake looks delicious! Hope you're doing well with the baby❤️

      Reply
      • thebakingexplorer

        March 08, 2019 at 10:16 am

        Thank you! Yes we're doing well thank you 🙂

        Reply
        • Gill

          June 28, 2022 at 8:30 pm

          Is this a lovely moist lemon cake as I am looking for one to use as a middle tier of a wedding cake?

          Reply
          • thebakingexplorer

            June 28, 2022 at 9:56 pm

            Hi Gill, yes it is! I've had lots of great reviews for it as you can see in the comments 😀

            Reply
            • Alexandra

              April 14, 2024 at 3:02 pm

              4 stars
              Hi, I am making this for a wedding cake and had a trial run. Cake looked fabulous but unfortunately a bit dry. What did I do wrong?

            • thebakingexplorer

              April 14, 2024 at 3:51 pm

              Hi, the most common cause of dry cakes is over baking. Or if you stored it in the fridge that could've dried it out.

        • Lucy

          April 18, 2023 at 8:17 pm

          5 stars
          Fantastic recipe!! Made this then covered with buttercream for my daughters birthday cake, absolutely delicious, went down a storm at her party! Other daughter and husband have already requested it as their birthday cake too 😁
          Thank you!!

          Reply
          • thebakingexplorer

            April 18, 2023 at 8:31 pm

            Thank you so much for this wonderful feedback Lucy!! I'm so happy it went down so well 🥰

            Reply
    4. Cat | Curly's Cooking

      March 02, 2019 at 9:53 pm

      5 stars
      What a pretty looking cake. I love lemon cake and that you've crammed as much lemon in as possible 🙂

      Reply
      • thebakingexplorer

        March 08, 2019 at 10:17 am

        Thanks Cat! I made it as lemony as I could 😀

        Reply
    5. Monika Dabrowski

      March 03, 2019 at 8:41 am

      5 stars
      I think anything sugary tastes even better with lemon. Your cake sounds looks just gorgeous!

      Reply
      • thebakingexplorer

        March 08, 2019 at 10:19 am

        Thanks Monika, I agree!

        Reply
      • Idowu

        April 25, 2021 at 9:06 pm

        Please how do I make my own self raising flour as we don't have that in my country?
        Thank you

        Reply
        • thebakingexplorer

          April 25, 2021 at 9:14 pm

          Hi, the general advice is to add two teaspoons (proper measuring spoons, not the kind you stir coffee with) of baking powder to every 200g all purpose flour. I hope that helps!

          Reply
          • Emily

            April 05, 2023 at 2:50 pm

            I have got plain flour and bicarbonate soda can I use this instead of self raising and if so how many teaspoons to the plain flour please

            Reply
            • thebakingexplorer

              April 05, 2023 at 3:49 pm

              Hi Emily, as detailed in the post, you need to add baking powder to plain flour to make self raising flour. Unfortunately you cannot substitute bicarbonate of soda for baking powder - they are two different things. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. I hope that helps 🙂

    6. Jacqui Bellefontaine

      March 04, 2019 at 1:59 pm

      Three layers of lemony yumminess now your talking. This cake looks perfect.

      Reply
      • thebakingexplorer

        March 08, 2019 at 10:20 am

        Thanks Jacqui!

        Reply
    7. Eb Gargano | Easy Peasy Foodie

      March 04, 2019 at 8:47 pm

      5 stars
      Wow - what a cake. That looks amazing 😀 Thanks for linking up to #CookBlogShare. Eb x

      Reply
      • thebakingexplorer

        March 08, 2019 at 10:20 am

        Thank you Eb!

        Reply
        • Tricia kumar

          April 25, 2022 at 3:04 pm

          5 stars
          Hi. I've made this cake before, tasted absolutely amazing.
          However, ive got a question, if I wanted to make it for 26 people, it's able to increase the ingredient amounts, but what size tin would u recommend 🤔
          Thank u.

          Reply
          • thebakingexplorer

            April 25, 2022 at 5:06 pm

            Hi Tricia, for 26 people a 10" size cake is recommended. You can check my conversion guide to find out how to size up the ingredients for this size of tin: thebakingexplorer.com/ingredients-conversions/

            Reply
    8. Randalle

      March 10, 2019 at 12:54 pm

      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.

      Reply
      • thebakingexplorer

        March 23, 2019 at 9:18 pm

        Thank you! It really does balance out the sweetness so well!

        Reply
        • Precious Osazee

          May 14, 2021 at 8:37 pm

          9 eggs ain’t enough for a tall 8 inch cake. 12 would have been better. Or maybe I should have used 9 large eggs?

          Reply
          • thebakingexplorer

            May 14, 2021 at 8:55 pm

            Hi Precious, yes it is 9 large eggs, I've updated the recipe now to reflect that 🙂

            Reply
    9. Karen

      July 01, 2019 at 5:27 pm

      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

      Reply
      • thebakingexplorer

        July 01, 2019 at 8:55 pm

        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!

        Reply
    10. Kayleigh

      December 02, 2019 at 4:35 pm

      Hello, would it work if covered this cake in fondant? I’m thinking of turning it into my daughter’s giraffe birthday cake.

      Reply
      • thebakingexplorer

        December 02, 2019 at 11:05 pm

        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!

        Reply
        • Kayleigh

          December 04, 2019 at 9:38 am

          Thank you so much for coming back to me! I’ll let you know how it turns out ?

          Reply
    11. grace

      February 05, 2020 at 9:32 pm

      did you use unsalted butter? or something like stalk x

      Reply
      • thebakingexplorer

        February 07, 2020 at 8:29 am

        Hi Grace, yes you can use either unsalted butter or a baking spread like Stork.

        Reply
    12. Sam

      May 26, 2020 at 11:37 pm

      5 stars
      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

      Reply
      • thebakingexplorer

        May 26, 2020 at 11:38 pm

        I'm so happy you enjoyed this cake! Thank you Sam!

        Reply
    13. Lucy

      June 01, 2020 at 2:20 pm

      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

      Reply
      • thebakingexplorer

        June 01, 2020 at 9:45 pm

        Hi Lucy, I think I already answered you on Facebook, but yes the are 8" wide and 2" tall - happy baking! 🙂

        Reply
    14. Emma Swift

      January 20, 2021 at 1:23 pm

      Hi Kat,
      Is it possible to put all of the mix in to 1 x 10” cake tin as this is all I have😩, and obviously cook it for longer?
      I have used the handy conversion chart for then ingredients (Thank you it was most helpful)
      It is for the bottom layer of my daughters 21st birthday cake and this is her favourite.
      Starting to feel the pressure😳

      Reply
      • thebakingexplorer

        January 20, 2021 at 2:10 pm

        Hi Emma, providing you have converted the ingredients to fit a 10" tin then I don't see why this wouldn't be ok. Definitely convert as per the chart beforehand. Let me know if you have any more questions. I'm sure your daughter is going to love her cake!

        Reply
    15. Christina

      February 05, 2021 at 4:11 pm

      5 stars
      The cake looks brilliant, I'm definitely going to bake it for my Mum's birthday!
      I was just wondering, Can I use granulated sugar instead of Caster sugar?

      Reply
      • thebakingexplorer

        February 05, 2021 at 4:21 pm

        Thank you! You can use granulated yes, I hope your mum enjoys the cake!

        Reply
    16. Briony

      February 17, 2021 at 4:23 pm

      5 stars
      Made this for my dad's 60th in July last year! He was thrilled and it tasted delicious!!

      Reply
    17. Sally

      February 28, 2021 at 8:59 pm

      5 stars
      Another amazing recipe!! Recently did this for a friends birthday cake and it turned out beautifully!

      Reply
    18. Nadine

      March 17, 2021 at 10:17 am

      Hello! I am planning to bake this beautiful cake on Sunday for my mums birthday.
      I am using your conversion details to bake a 3 tier 6" cake.
      My question is, once made the mixture for the 3 sponges, do you bake all 3 in the oven at same time? 2 on one shelf, one on the other? Or can I mix the ingredients bake one Sponge at a time? If so will the mixture okay sittingvin the tin what the other ones bake? Many thanks 😊

      Reply
      • thebakingexplorer

        March 17, 2021 at 9:02 pm

        Hi Nadine, if three cake tins can fit in your oven then yes definitely bake them all together. All ovens are different regarding how they circulate heat so it depends what your oven is like as to which shelves you bake them on. I tend to do two in the middle and one above in my oven. If they don't all fit, then make the batter in batches. I do not advise leaving uncooked batter on the side as the cake will not bake as nicely as the others and it will affect the final result. I hope that helps!

        Reply
        • Nadine

          March 26, 2021 at 9:52 am

          Perfect! Thank you. I did each one separately and they turned out perfect.
          I love it as did my kids and especially my Mum! Was a huge hit x

          Reply
          • thebakingexplorer

            March 26, 2021 at 10:24 am

            That's fantastic to hear Nadine, I'm so pleased you all liked it!

            Reply
            • Nenad

              June 13, 2023 at 6:41 pm

              This is awesome! I tried this recipe last weekend and it turned out soooo good!!! The tires were too thick for me so I cut them in half and had 6 tires: 3 for this cake and 3 for another chocolate cake. 😊 I used 28cm baking pan. The curd was also from your page (home made curd recipe which is so easy to make) and I'm going to make the same cake in few weeks for my mom's birthday since she LOVED it ❤️
              Lemon desserts are the best for summer season ❤️

    19. Jess

      March 22, 2021 at 1:35 pm

      Hi , I’m planning to make a lemon and white chocolate drip cake for Easter and want to use this recipe for the lemon cake . I was wondering if this cake would be sturdy enough to be crumb coated and then final coated ? Xx💕

      Reply
      • thebakingexplorer

        March 22, 2021 at 2:24 pm

        Hi Jess, yes it'll be absolutely fine for that!

        Reply
    20. Bex

      April 07, 2021 at 2:26 pm

      Hi Jess, amazing cake recipe!! I would like to make this but only a 2 layered cake, using 8 " sandwich tins but not sure how to calculate the ingredient measures correctly?

      Thanks for your help 🙂

      Reply
      • thebakingexplorer

        April 07, 2021 at 2:51 pm

        Hi Bex, to make two layers just use two thirds of the ingredients, so divide by three then multiple by two, I hope that helps! 🙂 Also I'm Kat 🙂

        Reply
        • Bex

          April 08, 2021 at 2:48 pm

          That's perfect thank you Kat (so sorry I saw the comment above and typed it without checking 🤦🏼‍♀️)

          Cannot wait to try making this!

          Reply
    21. Holly Tomlinson

      April 27, 2021 at 4:34 pm

      5 stars
      Brilliant recipe, really enjoyed creating this for a Birthday Cake!

      Can't wait to try out some more 🙂

      Reply
    22. Kayleigh Hughes

      July 11, 2021 at 6:47 pm

      5 stars
      Made this at the request of my brother for his birthday. Brilliant recipe. So easy to follow, absolutely fool proof! The cake tastes absolutely delicious. The sponge is so soft. Trying to decide which of your wonderful recipes I'm going to try next!

      Reply
    23. Sophie

      August 29, 2021 at 5:01 pm

      Hello!
      I’d just like to double check as I’ve overthought it and confused myself haha - for the sponge are you using actual lemon juice and not extract? So I could use the juice from the lemons I’ll use the zest from?
      Thanks in advance 🙂

      Reply
      • thebakingexplorer

        August 29, 2021 at 5:31 pm

        Hi Sophie, yes that's right 🙂 it's more for extra moisture in the sponge as the zest provides most of the flavour in the sponge, plus it's a great way to use the lemons you've zested 😀

        Reply
    24. Sherrie Lujan

      September 08, 2021 at 10:46 pm

      4 stars
      I love the flavor of this cake but my sponge part of the cake did not happen. Mine was very dense. Please help!!

      Reply
      • thebakingexplorer

        September 09, 2021 at 12:02 am

        Hi Sherrie, there are a few reasons this could've happened: your self raising flour (or baking powder if you used plain flour) was out of date or not fresh, the butter and sugar were not mixed together enough until fluffy (or were over mixed), ingredient amounts were changed, not pre-heating the oven, or using a different sized cake tin. Without more information I can't say exactly which one was the issue for you, but hopefully this will help you for next time 🙂

        Reply
        • Sherrie Lujan

          September 09, 2021 at 3:06 am

          Thank you for your quick reply. The self-rising is a brand new sack, the oven was definitely reheated, and the tins are 8 inch tins. How can I tell if the butter and sugar are over beaten or under beaten?

          Reply
          • thebakingexplorer

            September 09, 2021 at 9:39 am

            Hi Sherrie, the ideal time to beat them for is 1-2 minutes. I hope that helps!

            Reply
            • Sherrie Lujan

              September 10, 2021 at 1:45 am

              Thank you. I think that was my problem. One more question. Do you sift the self-rising flour at all? Would that make a difference?

            • thebakingexplorer

              September 10, 2021 at 9:41 pm

              Hi Sherri, I'm glad we got to the bottom of it 🙂 I never sift self raising flour but it can assist with reducing denseness so you can absolutely try it! Let me know how it goes!

    25. Pkal

      October 11, 2021 at 11:42 am

      5 stars
      Beautifully simple yet a showstopper of a cake. Baked it for my friends and they loved it!

      Reply
    26. Hollie

      January 24, 2022 at 9:40 am

      5 stars
      I made this cake for my daughters first birthday and it was absolutely delicious! I made some extra buttercream and used it on the outside too, great sized cake and great recipe - thanks for sharing 🙂

      Reply
      • thebakingexplorer

        January 25, 2022 at 8:40 pm

        I'm so happy you liked it Hollie! Thank you so much for the lovely feedback 😀

        Reply
    27. Heidi

      January 31, 2022 at 8:44 pm

      Hi I just wondered can you frost all of the three layer cake will the cake hold the buttercream or are the sponges too fragile ?? X

      Reply
      • thebakingexplorer

        January 31, 2022 at 11:06 pm

        Hi Heidi, yes absolutely you can cover the whole cake in buttercream if you like 😀

        Reply
    28. Heidi

      February 03, 2022 at 9:26 am

      If I wanted to cover the entire cake with buttercream how much would you suggest I make please

      Reply
    29. Carrie

      September 11, 2023 at 7:29 am

      Hi. I’m making a two tier cake with your recipe. How much buttercream would you suggest for a three layer 8” and a 3 layer 6” cake?
      Thanks

      Reply
      • thebakingexplorer

        September 13, 2023 at 10:26 am

        Hi Carrie, are you covering the outside or just filling between the layers?

        Reply
        • Carrie

          September 25, 2023 at 7:11 am

          Hi. Sorry for delay. Filling and covering.

          Reply
    30. Susie

      June 29, 2024 at 10:53 pm

      Hello, I read somewhere that the lemon juice makes the cake dense as the acid reacts with the baking powder. Can I just use the lemon rind and lemon essence? would it be lemony enough?
      Thanks

      Reply
      • thebakingexplorer

        June 30, 2024 at 8:21 pm

        Hi, the opposite is true as the acid reacts and creates air bubbles, so a lighter cake with more air. I hope that helps 🙂

        Reply
    31. Clare

      March 20, 2025 at 2:55 pm

      Can you whisk in the flour or is it best to fold in?

      Reply
      • thebakingexplorer

        March 21, 2025 at 6:51 am

        If you're using a stand mixer or electric hand mixer, you can whisk it in, just be careful not to over mix.

        Reply
    32. Clare

      April 13, 2025 at 2:35 pm

      5 stars
      Thank you for this recipe. Absolutely delicious. Made for my Mums birthday. Went down a treat, and not a crumb left! Lovely recipe ❤️

      Reply
      • thebakingexplorer

        April 14, 2025 at 9:25 am

        Thank you so much for the lovely feedback, I'm so pleased it was enjoyed!

        Reply

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