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Triple-Layer Lemon Cake

 Triple-Layer Lemon Cake
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
12-14 ServingsPrep: 30 min. + chilling BakE: 20 min. + cooling

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

2 of 2

Triple-Layer Lemon Cake (continued)

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.