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.
How to make Triple Lemon Cake...
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...
|Lemon Rainbow Cake||Lemon Meringue Cupcakes||Lemon Cupcakes with Lemon Curd Filling|
|Lemon Curd Cheesecake||Lemon Curd & White Chocolate Bread Rolls||Lemon Meringue Dessert Pots|
|Lemon Baked Donuts||Lemon Meringue Pie|
Triple Lemon 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!
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