triple lemon cake

If you&#39;re a big fan of lemon flavor like I am, then chances are that you enjoy regularly eating lemon desserts. Lemon flavored desserts can be the absolute best, because lemons give the desserts a distinctive tart but sweet flavor. If you&#39;re feeling creative and you&#39;re in the mood for some lemon yumminess, then here is a delectable triple lemon layer cake recipe, as well as some answers to some FAQs.

Triple Lemon Cake

sugar

butter

eggs

flour

water

lemon (zested)

confectioners’ sugar

butter (softened)

lemon (juiced, divided)

Turn on that oven! Preheat the oven to 400 degrees F.

Next up, grab your parchment paper and line a 7-inch round baking dish.

Add a ½ cup of butter and 1 cup of raw sugar in a medium mixing bowl. Using an electric mixer, mix it until it’s creamy. Add in eggs slowly while beating each one as you add them into the bowl.

Add in the flour, lemon zest and water into the bowl and stir until it’s well mixed. Make sure it’s not lumpy!

Time to bake! Pour the batter into your baking dish.

Once the oven is preheated, bake for about 30 minutes. If you aren’t sure if it’s done, use my everyday trick and place a toothpick in the middle. If it comes back clean, it’s ready!

This is very important. Let it cool! Once you remove your cake from the oven it is important to let it sit on a wire rack to cool at room temperature.

Now let’s move onto the frosting. Try not to lick the spoon as you go! In a medium mixing bowl, add in the confectioners’ sugar, lemon juice, and 2-tablespoons of butter. You will mix using the electric mixer until smooth.

Add 3 ½ tablespoons of raw sugar and the last of the lemon juice into another mixing bowl and stir it until well blended.

It’s time to cut the cake. You want to cut the cake into 2 round cakes. Make sure you slice it horizontally.

In order to spread the filling on top of the cake, use a fork to poke small holes on the bottom of the cake.

Before spreading the topping, put the other cake on the bottom and spread the topping.

The time has finally come to serve and enjoy.

A show stopper of a dessert, this easy Triple Lemon Cake has make ahead component parts to be assembled when needed.  

eggs, room temperature

lemon

cake flour (155 grams)

unsalted butter (60 grams,

granulated sugar (130 grams)

eggs,

cornstarch (25 grams)

lemon juice

lemon zest

salt

butter (30 grams)

sugar (200 grams)

sugar (100 grams)

Preheat the oven to 350°F.  Line the bottom of a 9x3” cheesecake or springform pan with parchment.

Spray the middle of the paper only.  Do not spray the sides.  Set aside.

Melt the butter and set aside to cool.

Add the eggs, sugar and lemon zest to the mixing bowl.  Beat until very, very thick , almost white and the mixture falls in ribbons from the beater.

Sift half the flour over the egg mixture and fold in about 3/4 of the way.  Repeat with the remainder of the flour.

Add about 1 cup of the batter to the melted butter.  Whisk vigorously to form an emulsion.

Pour the emulsion back into the main batter and fold in.

Pour the batter into the prepared pan, smoothing as necessary.

Bake for about 23 to 28 minutes until a tester comes out cleanly and the cake bounces back when lightly touched in the middle.

Cool completely in the pan.

To release, go around the inside edge with a small, flexible metal spatula.  Make sure the spatula stays to the side of the pan and not the side of the cake.

Remove the side.  Turn the cake upside down, remove the bottom and the parchment paper.  

Turn right side up.  If not using immediately, freeze the cake, wrap it well and then freeze for several months. Partially thaw at room temperature to use.

Genoise

In a medium saucepan, whisk together the water, sugar, egg yolks, cornstarch, lemon juice, lemon zest and salt.

Place over medium heat and, whisking constantly, bring the mixture to a boil.  Boil for one minute.  It will be very, very thick.  Remove from the heat.

Add the butter and allow to melt.  Whisk into the mixture.  Remove to a bowl

Cover the topping with plastic wrap and chill, preferably overnight.

Lemon Topping

Combine the ingredients in a small pan and bring to a boil.  Set aside. 

 Lemon Soaking Syrup

If the genoise layer has been frozen, thaw it at room temperature until it is partially thawed but still firm.  This will make it easier to cut.

Slice about 1/8” off the top of the cake.

Place in the processor.  Pulse to make crumbs.  Set aside.

Put the cake back on the metal round from the cheesecake or springform pan.

Brush the soaking syrup on the cake, allowing each pass to soak in before adding more.  Use all the syrup.

Break up the topping with a spatula. Aggressively whisk it until smooth.

Apply a thin layer to the sides of the cake, making sure all of it is covered.  Spread the remainder on top of the cake.

Place the cake crumbs in a sheet pan.  Pick the cake up in your left or right hand whichever is your preference.  Scoop up some of the crumbs and press them lightly into the lemon.  Secure the crumbs by pressing them into the topping on the side of the cake gently.

Drop the remainder of the crumbs about an inch in from the edge of the cake.

Triple Lemon Cake Assembly

Place the whites and sugar in a mixing bowl.  Put the bowl over a pan of simmering water.

Heat to about 130°F.

Remove from over the water and place on the mixer fitted with a whisk attachment.

Beat until very stiff and glossy.

Place in a piping bag fitted with a large open star (#8 or 9 B tip) and pipe the meringue onto the lemon filling starting at the edge of the crumbs and topping and work towards the center. I simply piped straight down and immediately piped again.

Alternatively, the meringue can be spooned on. 

Fill in completely to cover the topping  so it can’t crust over.

Refrigerate.  Serve at room temperature.

Meringue

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Triple Lemon Cake

Triple Lemon Cake

Top 2 triple lemon cake recipes from across the web

The most viewed triple lemon cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Triple Lemon Cake

Triple Lemon Cake

The most viewed triple lemon cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine