triple lemon layer cake
When life throws you lemons, throw the ones you don’t need back (aim for the shnoz), then bake cake.
I’m always fucking terrified when I tackle a layer cake. I fall into a sort of doomsday mentality: the frosting will be too runny, I’ll fuck up the styling, my backdrop is gonna fall over and fuck everything up (the most likely thing to go wrong, really). I spent the whole day excited but scared witless to finish this guy.
I guess with anxiety, that train of thought is pretty expected. Not normal, but expected. The realistic side of me says that even if I do have a hiccup, I can likely fix it pretty fast. Goes for everything in life. Beyond the panic, there’s a logical solution that probably isn’t as complicated as it seems.
Anyway, I kept thinking about the cake at work, partially from an artistic standpoint and partially because I just wanted to come home and swan dive into a giant slice. Which I did, thank you very much.
This beautiful centerpiece is your ticket to Easter dessert heaven. Last year I made Triple Lemon Cupcakes and this year, only fitting to translate the recipe into a massive, beautiful cake. Four layers stuffed with lemon curd and frosted with a tangy, sweet lemon cream cheese buttercream. It’s sprightly visage is finished with a twist of lemon and some flowers for a pretty, but simple, decorative touch.
I tell you, this is springtime’s favorite cake. Like the Oreo of cakes. Might be my favorite cake, too.
Layers and Layers of Awesome
Sure, if you look at the layout of time spent making this cake, it looks like awhile. But the good news is you can make the layers ahead of time if you need to, and pop em in the fridge to chill before decorating. Works out, right?
The cake itself is much like other cakes, except we’re tossing in a big infusion of lemony goodness via juice and zest. For the zest, toss it with your sugar before you begin. This makes incorporating the mini tendrils much easier.
Then, beat the lemon sugar with butter until floof. Mix in eggs one at a time, then plain Greek yogurt, lemon juice, and vanilla. Yes, your batter will get chunky like yesterday’s breakfast spewed out of your maw, but this, unlike yesterday’s breakfast spewing out of your maw, is normal – due to the lemon and yogurts’ acidity level.
Add in your dry ingredients next: flour, baking powder, baking soda, and salt. Mix until just combined, do not overdo that shit.
Grease two 8 or 9 inch cake pans with butter. I use 8 inch to get a thicker layer, as I, you can see, sliced them in half to create four layers in the end. If you don’t intend to go that route or are really precise with a knife, 9 inch is fine. The bake time might be different.
Divide the batter evenly between the two pans. Gently tap the pans on the counter to release any air bubbles, then bake away. Start checking after 20 minutes for doneness. When a toothpick doesn’t come out with globs of goo, you’re good to take them out! Cool in the pans for a bit, then run a knife around the edges of the layers and flip onto a wire rack to cool completely.
Frosty the Lemon Buttercream
Here’s where we get aggressively sour. My time to shine.
Okay, not aggressively. Just enough to make shit interesting.
When those layers are no longer warm at all, make the frosting. Simple stuff. I like to whip up the butter and cream cheese with the vanilla and lemon juice before adding the sugar to ensure an even distribution. Scrape down the bowl as needed during this process. Then, add powdered sugar one cup at a time and spin on low speed to prevent a giant bomb of confectionary bullshit from leaping in your face. Whip until very creamy and pretty. Sneak a taste. Yuuuum.
If you choose, at this point carefully cut the cake layers in half. I usually make a shallow ring around the perimeter with a serrated knife by slicing and turning the layer into I have a relatively even guideline. Then, slowly begin slicing all the way through from cut to cut. That probably didn’t make sense, but it’s usually the easiest way for me to do this. Don’t worry if they’re a bit uneven. Perfection ain’t what we’re going for here.
Plop a layer on a cake stand or a flat plate. Frost the whole top of that piece, then plop a second layer. Grab a piping bag or a ziptop bag with a corner snipped out and draw a ring around the perimeter. Then spread on that amazing lemon curd. Stores usually sell one brand or another: Sprouts and Whole Foods seem to stock it regularly, while Publix and Trader Joe’s can be wishy washy but usually have something on hand.
Third layer, ring of buttercream, lemon curd. Then stack the fourth layer and begin to frost thinly all around the cake. Pop the cake in the fridge for about 10-15 minutes to chill – this is your crumb layer. Then finish off that puppy with the rest of the frosting.
You can decorate as fancy or simply as you wish. Or not at all. I always have flowers around so they make their merry way atop, and I sliced up a simple lemon and made a twist to drive home the fact that this is, indeed, a lemon cake.
Slice it up and enjoy a big ole piece to yourself. If you need to store any leftovers, or the whole cake, be sure to refrigerate it all covered up like the modest treat it is. Cream cheese frosting doesn’t do well at room temperature like a normal buttercream.
This belongs in your Easter spread. If you make it, invite me. I want some.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Moar cake:
Milk Chocolate Banana Mini Egg Cupcakes
Bursting Blueberry Lime Cupcakes
Swirled Cranberry Champagne Cake
triple lemon layer cake
Ingredients
- 2 sticks butter, softened
- 1 1/4 cup sugar
- 3 large eggs, at room temperature
- 1/2 cup plain whole milk Greek yogurt
- 1/3 cup lemon juice (about 2-3 large lemons)
- 1 tbsp lemon zest
- 1 tbsp vanilla extract
- 2 3/4 cup all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 cup buttermilk
- 1/2 cup lemon curd
lemon cream cheese frosting
- 1 stick butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1/4 cup lemon juice (about 2 large lemons)
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees. Grease 2 8- or 9-inch cake pans generously with butter.
- Toss the sugar with the lemon zest until incorporated. In a large bowl, beat the lemon sugar with the butter until light and fluffy, about 2-3 minutes. Beat in the eggs, one at a time, then the yogurt, lemon juice, and vanilla extract. The liquid will curdle and look real fucken weird. This is normal.
- Add the flour, baking powder, baking soda, and salt. With the mixer running, slowly stream in the buttermilk. Beat until just combined – do not overmix.
- Divide the batter evenly between the two cake pans. Gently tap on the counter to pop any air bubbles. Bake for 25-30 minutes, turning the cakes halfway through, until an inserted toothpick emerges with just a few moist crumbs. Cool 10 minutes in the pans, then run a knife around the edges of the layers to loosen and turn onto a wire rack. Let cool completely.
- When the cakes are ready to frost, make the buttercream. In a large bowl, beat on low speed the butter, cream cheese, lemon juice, and vanilla until combined. Add the powdered sugar and mix on low speed until it no longer shoots out of the bowl, then turn the speed to high and whip until very light and fluffy, about 2-3 minutes.
- Carefully slice each cake layer in half to make four layers. Lay the sturdiest layer on a cake stand or a flat plate. Generously frost, then lay a second layer atop. Pipe a ring around the perimeter of the layer, then spread 1/4 cup of lemon curd in the center. Lay on a third layer, pipe a ring, and spread the remaining 1/4 cup of lemon curd. Top with the final layer of cake and frost a thin layer all over. Chill 15 minutes, then remove from the fridge and finish frosting.
- Store leftover cake in the fridge, covered, for up to 5 days.
