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When someone tells me that they cannot bake or refuse to measure ingredients, I get frustrated. It is such a simple thing and when you can turn out beautiful pies, cakes, cookies, and other decadent desserts time after time, winning rave reviews, I don’t understand some people’s reluctance to slow down just a bit to measure accurately. It certainly isn’t rocket science!
I have been meaning to post this recipe for Triple Lemon Cake for a while now. However I’ve been busy baking it over and over for my parents’ birthdays. Now that both birthdays are over with and I finally have some time, here is the recipe.
Please Read the most helpfull reviews before visiting the recipe
“This is a wonderful Easter cake. Everyone at my Easter barbeque loved it. Very moist and delightful.”
This is a great cake. The only adjustments I would make is to the frosting. I added yellow coloring to the icing. I would increase the frosting to allow for extra to pipe onto the cake to decorate it. A “crumb layer” is helpful when frosting this cake. Frost the cake very lightly and pay no attention to all the crumbs that will fall off the cake and mingle in the frosting. Refrigerate the cake for about a half an hour to let the icing firm up and then remove the cake and finish frosting the cake…..this way the crumbs stay in the first layer and will not ruin the look of the finished cake.
I’ve made this recipe a number of times and I always get rave reviews!! I have changed it a little: I have increased the filling ingredients by one-half and I’ve changed the cake by reducting the milk to 3/4 cup and adding 1/4 cup lemon juice. I love how lemony it is!
I’m sure this recipe is delicious as written, but I used it for inspiration and here’s what I did instead. I used a box lemon cake mix to make two 8 inch round cakes. Left one cake in tact and cut the other in half for a three layer cake. The uncut cake on the bottom, with lemon curd (purchased) spread over it. Then topped with the second layer of cake, and put a whipped topping & lemon pudding mixute on it.(3 oz pkg instant lemon pudding – prepared. Let it set up for five minutes, then blend about 1/2 container of whipped topping into it.) Then placed the top cake layer on and frosted everything using the lemon cream cheese frosting from this site. Plenty of frosting to add decorative piping. I had people who were completely stuffed from a large meal coming back for seconds of cake! It was fabulous!
Made the Lemon Filling Only- EXCELLENT!! Used for filling inside a regular white cake & cream cheese icing. Lemon flavor was perfect mix between tangy & sweet. SO AWESOME!! Thanks for sharing!
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2 c all purpose flour
2 t. baking powder
1 t. salt
1/2 c butter
1 1/4 c sugar
1/4 c fresh lemon juice & 1 t. grated lemon zest
3/4 c milk
(add a couple drops of yellow good coloring,if desired)
1 tablespoon grated lemon zest
1/2 c fresh lemon juice
1 t. cornstarch
6 t. butter
3/4 c sugar
4 egg yolks,beaten
4 c confectioners sugar
1 t. grated lemon zest
1/2 c butter,softened
2 tablespoons fresh lemon juice
1 t. grated lemon zest
(add a couple drops of yellow food coloring if desired)
2 tablespoons milk (f needed to thin frosting)
1. Preheat oven to 350 degrees. Grease and flour two 8 inch round pans. Mix together the dry ingredientsSet aside. In a large bowl, cream together the butter and sugar until light and fluffy. Add lemon juice & zest to the milk.Beat in the eggs one at a time,stir in vanilla. Beat in the flour mixture alternately with milk, mixing just until incorporated. Pour batter into pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
2. To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil). Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
3. To make frosting: In large bowl, beat confectioners’ sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth, and increase speed and continue to beat until light and fluffy.((add milk 1 tablespoon at a time to thin frosting if needed))
4. To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting.Decorate sides of cake with nuts if desired. Refrigerate cake until serving time.