Triple-Layer Lemon Cake Recipe
- 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
- 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
- 1 cup butter, softened
- 6 cups confectioners' sugar
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon peel
- 4 to 6 tablespoons heavy whipping cream
- 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.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Triple-Layer Lemon Cake(2)
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My triplets wanted a lemon cake for their birthday so I thought I would give this recipe a try. It turned out to be a total disaster and it didn't even make it into the oven! I consider myself an intermediate baker but I'm always willing to admit that it could have been an operator error. All I can think of is that there has to be an error in the ingredients or the quantity. I was afraid to throw the batter down the disposal so I had to put it in the trash. I almost substituted the oil for butter and wish I had. The batter turned into a very thick glob of flour and sugar. It looked more cookie dough but I couldn't even fold in the egg whites because it was way too thick. If any other readers have any ideas as to what I did wrong I would appreciate your advice. The pictures of this cake had our mouths watering and I'm very disappointed that I wasted all the ingredients.
Instant husband pleaser. It's a huge cake and absolutely delicious. My filling didn't set up enough, too runny, so I added 4 oz. whipped topping to get better consistency. After spreading filling between layers, I stuck 2 drinking straws through the 3 layers to keep it from sliding and refrigerated it a couple of hours to firm it. It was much easier to frost a cool cake with room temp. frosting.