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Triple-Layer Lemon Cake Recipe

Triple-Layer Lemon Cake Recipe photo by Taste of Home

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A smooth and silky citrus filling separates the three layers of my lemon cake. It's a homemade favorite that friends and family never tire of. Serve it after a special spring or summer meal.—Connie Jurjevich, Atmore, Alabama

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Triple-Layer Lemon Cake Recipe

Prep: 30 min. + chilling BakE: 20 min. + cooling

Yield: 12-14 Servings

30 20 50

Ingredients

2 cups sugar
3/4 cup canola oil
4 eggs, separated
1 teaspoon vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1 cup 2% milk
FILLING:
3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/2 cup water
1 egg, lightly beaten
1/3 cup lemon juice
1-1/2 teaspoons grated lemon peel
1 tablespoon butter, softened
FROSTING:
1 cup butter, softened
6 cups confectioners' sugar
2 tablespoons lemon juice
1 teaspoon grated lemon peel
4 to 6 tablespoons heavy whipping cream

Directions

In a large bowl, beat sugar and oil. Beat in egg yolks and vanilla. Combine dry ingredients; add to sugar mixture alternately with milk, beating well after each addition. In a large bowl, beat egg whites until stiff peaks form; fold into batter.
Pour into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove to wire racks to cool.
For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg; return to all the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice, peel and butter. Cool to room temperature without stirring. Cover and refrigerate.
In a large bowl, combine the butter, confectioners' sugar, lemon juice, peel and enough cream to achieve desired spreading consistency. Spread filling between cake layers. Frost top and sides of cake. Store in the refrigerator. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 slice) equals 734 calories, 30 g fat (12 g saturated fat), 121 mg cholesterol, 324 mg sodium, 114 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Triple-Layer Lemon Cake in Country April/May 2005, p49

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Triple-Layer Lemon Cake

Triple-Layer Lemon Cake

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Reviewed on May. 12, 2010 by meganshakes

I just made the filling and used a boxed cake and frosting and it was amazing! The filling was perfectly tart and really easy to make. My husband said he wanted to dig into the cake and eat just the filling. Everyone loved it.

Reviewed on Apr. 08, 2010 by LeLimey

I used my own sponge recipe for the cake and just used the frosting and filling from this recipe and I have to say, as someone without a sweet tooth - I've had two slices of this myself! The filling and frosting are out of this world. I have been overloaded with compliments! I made this for one son's birthday and two of his friends have begged me to make this for their birthdays too along with my youngest son - a confirmed chocoholic! I think we can safely say this is a resounding success and has become an overnight legend here! Thank you so much for sharing a truly delicious recipe.

Reviewed on Mar. 26, 2010 by saraherter

My husband loves everything lemon, so I made him this cake for his birthday. He loved it. The only alterations I made were -- double the lemon peel in the filling and frosting, and an additional tablespoon of lemon juice in the frosting. I also used freshly squeezed lemon juice rather than from the bottle. Delicious!

Reviewed on Jan. 14, 2010 by jillbu

cake is not very moist, very crumbly, icing recipe needs to be increased as those measurements really don't cover the cake. Flavor was fine, and it has a regal appearance (besides the very thin frosting)

Reviewed on Nov. 24, 2009 by hungrygirl78

I made this recipe to bring it in to the office. While I particularly don't much care for lemon cake, the cake did receive excellent reviews from my co-workers. The white cake in this recipe is very light and moist too.

Reviewed on Jul. 04, 2009 by MommyNeedsMoreCoffee

Made this fabulous cake for my son's 5th birthday. The whole family loved it and we were all glad he requested lemon cake this year. (A tip for lemon lovers, I doubled the lemon juice in the icing.)