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Triple Lemon Cake

Triple Lemon Cake

Lemon sponge, lemon buttercream and lemon curd all in one cake!

Course Dessert
Cuisine British
Keyword Cake
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 16
Author thebakingexplorer


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


  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark, and grease and line three 8 inch sandwich tins

  2. 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

  3. Add the lemon zest and the juice from one of the lemons

  4. Add the eggs two or three at a time and whisk them in

  5. Then whisk in the self raising flour

  6. Divide the mixture between the three sandwich tins, I like to weigh it out for accuracy so the layers are even

  7. 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

  8. 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

  9. When it starts to come together add the lemon extract, and whisk until smooth

  10. Stack the sponges up on your plate or cake stand, piping buttercream between each layer and drizzling the lemon curd over the buttercream

  11. When you get to the last layer add the sprinkles and lemon jelly sweets if using

  12. Serve immediately, store leftovers in an airtight container in a cool place and eat within 3 days