- 2 cups sugar
- 3/4 cup vegetable oil
- 4 eggs, separated
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup 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 mixing bowl, beat sugar and oil. Add egg yolks and vanilla; beat well. Combine dry ingredients; add to sugar mixture alternately with milk. In a mixing 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 saucepan, combine 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 mixing bowl, combine frosting ingredients. Spread filling between cake layers. Frost top and sides of cake. Store in the refrigerator. Yield: 12-14 servings.
Reviews forTriple-Layer Lemon Cake
"Loved the filing and frosting but I did not like cake at all, barely had a taste and the batter was thick and gooey"
"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."
"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."
"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!"