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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 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings 16
Calories 826kcal
Author thebakingexplorer


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



If you need a lemon curd recipe, check out my Homemade Lemon Curd recipe.
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


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