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

Cook Time 40

Decorating time 30

Total Time 1 55

Servings +

Calories 826kcal

Author thebakingexplorer

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 (or baking spread) and caster 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 mix 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

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:

For the buttercream: