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Triple Lemon Cake
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Triple Lemon Cake

Three layers of lemon sponge, lemon buttercream and lemon curd all in one cake!
Course Dessert
Cuisine British
Keyword Cake
Prep Time 45 minutes
Cook Time 40 minutes
Decorating time 30 minutes
Total Time 1 hour 55 minutes
Servings 16 +
Calories 826kcal
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

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

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