The best delicious Triple Lemon Layer Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Triple Lemon Layer Cake recipe today!
Hello my friends, this Triple Lemon Layer Cake recipe will not disappoint, I promise! Made with simple ingredients, our Triple Lemon Layer Cake is amazingly delicious, and addictive, everyone will be asking for more Triple Lemon Layer Cake.
What Makes This Triple Lemon Layer Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Triple Lemon Layer Cake.
Ready to make this Triple Lemon Layer Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
~LEMON FILLING
1 c Sugar
2 lg Egg
2 lg Eggs; yolks from
1 md Lemon; peel of
1/2 c Lemon juice; fresh
1/4 c Unsalted butter; or margar-
: -ine
~-CAKE-
3 md Lemons; peel of
1 1/2 c Sugar
1 1/2 c Unsalted butter; or margar-
: -ine; softened
1 1/2 ts Baking powder
3/4 ts Salt
1 tb Vanilla extract
5 lg Eggs
2 1/4 c Flour
1/2 c Lemon juice; fresh, plus
1 tb Lemon juice; fresh
~LEMON FROSTING
1 md Lemon; peel of
1/3 c Sugar
2 pk 8-oz. cream cheese; softened
: -don’t use fat free
2 tb Lemon juice
2 c Flaked coconut; toasted
~GARNISH
: Berries
Lemon filling – whisk sugar, eggs, and egg yolks in a small heavy saucepan
until well blended. Stir in lemon peel and juice and butter. Cook,
stirring often, over low to med-low heat about 10 mins. As the mixture
thickens, stir constantly, 8 to 10 mins. longer until it thickly coats the
back of a metal spoon (don’t boil or mixture may curdle). Pour through a
strainer set over a bowl; cover surface of filling and refrigerate at least
4 hrs. Filling will thicken more as it cools.
Adjust oven racks to divide oven in thirds. Heat oven to 350~. Lightly
grease three 8″ layer cake pans. Line bottoms with waxed paper and lightly
grease paper. Dust pans with flour; shake out any excess.
Cake – in a food processor or blender, process lemon peel and sugar several
mins. until peel is finely ground. Transfer to a lg. bowl, add butter,
baking powder, salt, and vanilla and beat with electric mixer until pale
and fluffy. Add eggs, one at a time, beating well after each addition.
With mixer on low speed, add flour mixture alternately with lemon juice,
mixing well after each addition. Pour into prepared pans.
Stagger pans on oven racks and bake, switching position of pans once to
ensure even layers, about 40 mins., until tops of cakes spring back when
gently pressed and a tester inserted in the center comes out clean. Cook in
pans or wire rack 20 mins. Invert cakes on rack, remove waxed paper and
let cakes cool completely.
Frosting – in a food processor or blender, process lemon peel and sugar
several mins. until peel is finely ground. Beat cream cheese, lemon juice,
and sugar mixture in a med. bowl with electric mixer until smooth (all this
may be done in the food processor). Cover with plastic wrap and refrigerate
about 1 hr. or until firm but spreadable.
Assembly – place 1 cake layer on a serving plate. Spread half the lemon
filling (3/4 cup) on top. Top with another cake layer and remaining
filling. Top with remaining cake layer. Coat sides and top of cake with
the frosting. Gently press toasted coconut into frosting on all sides of
cake. Refrigerate until ready to serve.
Per serving – 916 cal, 12 g pro, 91 g carbo, 58 g fat, 328 mg chol, 462 mg
sod. Exchanges – 3 starch, 3 other car, 1/2 medium-fat meat, 11 fat
Yields
10 Servings
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