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!
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*
- 8" cake tins
- Mixing bowls
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Round cake tin liners
- Piping bags
- Wilton 8B Piping nozzle
- Lemon extract
- Lemon Curd
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More lemon recipes...
Triple Lemon Cake
For the sponge
- 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
For the buttercream & filling
- 300 g Butter
- 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
- Pre-heat your oven to 160C Fan/180C/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. 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 it in
- Then fold in the lemon zest
- Divide the mixture between the three cake 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. Or you can cool them in the tins
- To make the buttercream, mix together the butter and icing sugar, for best results use an electric mixer
- When it starts to come together add the lemon extract and milk, and whisk until smooth. If it is too stiff, add a little more milk
- 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
- 350g Butter
- 350g Caster sugar
- 6 Eggs
- 3 Lemons, zested
- 3 tbsp Lemon juice
- 350g Self raising flour
- 250g Butter
- 500g Icing sugar
- 3 ½ tsp Lemon extract
- 150g Lemon curd