As a self-proclaimed food enthusiast, there’s something about lemon desserts that brings out an uncommon joy in me. When the bright yellow citrus fruit beckons, I feel the urge to answer its call. So, picture this: It’s a sunny afternoon, and friends gather in my backyard.
What better way to celebrate than with a slice of triple lemon layer cake? Trust me; it’s a showstopper! Served alongside a refreshing lemon-mint iced tea, this cake becomes the centerpiece of laughter and good vibes.
What is Triple Lemon Layer Cake?
Let’s talk about why this cake deserves a place in your heart (and kitchen). Triple lemon layer cake is not just dessert; it’s an adventure for your taste buds. Each layer bursts with zesty lemon flavor, seamlessly combined with a rich creaminess that keeps you coming back for more.
This cake is an ode to lemons, marrying three forms – cake, lemon curd, and Swiss meringue buttercream. It’s a revelation.
The Ingredients
Creating this cake means gathering some key players. Here’s what you’ll need:
For the Lemon Cake:
- 3 cups (400g) granulated sugar
- 6 large eggs, at room temperature
- 1 teaspoon fine sea salt
- 4 cups (600g) all-purpose flour (sifted for best results)
- 1 ⅓ cups (320ml) freshly squeezed lemon juice
- 1 ⅓ cups (320ml) neutral oil such as canola or vegetable oil
- 1 ½ teaspoons baking powder
- 1 ½ cups (360ml) Greek yogurt, full fat preferred
- 2 teaspoons baking soda
- 1 teaspoon pure vanilla extract (optional, to enhance flavor)
For the Lemon Curd:
- 8 egg yolks
- ⅔ cup (160ml) fresh lemon juice
- 6 tablespoons (90g) unsalted butter, softened
- ⅔ cup (135g) caster sugar
- 1 ½ tablespoons finely grated lemon zest (from about 2 lemons)
For the Lemon Swiss Meringue Buttercream:
- 285g (10oz) superfine sugar
- 285g (10oz) egg whites
- ½ teaspoon fine salt
- 1 teaspoon (5ml) vanilla extract or vanilla bean paste
- 900g (2 pounds, eight sticks) unsalted butter, softened to room temperature
- ½ batch of Lemon Curd (from the recipe above)
- 1 tablespoon lemon zest (optional, for extra zing in buttercream)
How to Make Triple Lemon Layer Cake?
In essence, this cake is about crafting magic with those ingredients. Each step builds flavor, texture, and beauty. Let’s dive into the process of making it, step by step.
Step 1: Prepare Your Baking Pans
Start by preheating your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. I like using parchment paper on the bottom to ensure the cakes slide out without a hitch. This step takes mere minutes but guarantees success.
Step 2: Mix the Cake Batter
In a large bowl, whisk together the sugar, eggs, and sea salt until the mixture becomes light and fluffy. It should look like sunshine! Next, whisk in the oil and Greek yogurt until smooth. Gradually add the sifted flour, baking powder, and baking soda. Then pour in the lemon juice; the batter should be silky and fragrant.
Step 3: Bake the Cakes
Evenly divide the batter among the three pans. Pop them into the oven and bake for about 25 to 30 minutes or until a toothpick comes out clean. The heavenly smell will fill your kitchen, and you might even do a little dance.
Step 4: Make the Lemon Curd
While the cakes cool, let’s whip up the lemon curd. In a saucepan, whisk together the egg yolks, lemon juice, butter, sugar, and lemon zest over low heat. Stir continuously until the mixture thickens. Remember, patience is key here; it should take about 10-15 minutes. Once it’s done, strain it to remove any lumps and allow it to cool. This is where the magic happens!
Step 5: Prepare the Swiss Meringue Buttercream
In a heatproof bowl, combine the egg whites and superfine sugar. Whisk them together over a pot of simmering water until the sugar dissolves. Remove from heat, and using a mixer, beat until the mixture cools and forms stiff peaks. Gradually add the softened butter, mixing on high speed. Incorporate the lemon curd and vanilla until smooth and fluffy. You may want to taste it, just to ensure it’s perfect (wink).
Step 6: Assemble the Cake
Now comes the fun part! Place one layer of cake on a serving plate. Spread a layer of lemon curd on top, then top with a generous layer of buttercream. Repeat this for the second layer, then finally add the third layer on top. Spread the remaining buttercream around the sides and over the top. Don’t worry about perfection; a little rustic charm never hurt anyone!
Step 7: Finishing Touches
Optionally, garnish your masterpiece with fresh lemon slices or zest. Place the cake in the fridge for 30 minutes to allow the layers to set, making it easier to slice. The anticipation builds!
Notes
Here are five tips to make your triple lemon layer cake even more delightful:
Use Room Temperature Ingredients: Ensuring your eggs and yogurt are at room temperature leads to a smoother batter.
Sift the Flour: This step helps to aerate the flour, resulting in a lighter cake.
Fresh Citrus is Key: Use freshly squeezed lemon juice for a vibrant flavor that bottled juice can’t match.
Experiment with Zest: Adding more lemon zest into the buttercream can elevate its flavor.
Chill Your Tools: For a fluffier buttercream, chill your mixing bowl and beaters in advance.
Storage Tips
To keep your cake fresh, store it in an airtight container in the fridge for up to five days. You can also freeze the layers individually. Just wrap them tightly in plastic wrap, followed by foil. When you’re ready, allow them to thaw in the fridge overnight.
Nutrition Information
This cake is rich, so here’s a glimpse of its nutrition per slice (1/12 of the cake):
- Calories: 600
- Protein: 6g
- Carbs: 75g
- Fat: 30g
- Sugars: 45g
Keep in mind that these values vary based on the portions and ingredients you use!
Serving Suggestions
If you’re wondering how to accompany your triple lemon layer cake, here are some ideas:
With Fresh Berries: Berries add a delightful burst of flavor and color.
A Scoop of Vanilla Ice Cream: Ice cream complements the lemony notes perfectly.
Garnished with Toasted Coconut: This adds a tropical twist to the lemony goodness.
Accompanied by Lemonade: Serving it alongside a refreshing lemonade makes for a bright, sunny treat.
With Whipped Cream: Light, fluffy whipped cream balances the richness of the buttercream.
What Other Substitutes Can I Use in Triple Lemon Layer Cake?
Let’s talk substitutes. Sometimes you might not have all the ingredients, and that’s okay. Here’s a rundown:
Greek Yogurt: For those who prefer a dairy-free option, use a non-dairy yogurt or applesauce. It can alter the flavor slightly but works well.
Butter: Instead of oil, use unsalted butter for a richer taste and texture in the cake.
Eggs: Flaxseed meal or applesauce can act as good egg substitutes, especially for vegan versions.
Cake Flour: If you prefer a softer cake, you can use cake flour instead of all-purpose flour.
Lemon Juice: If fresh lemon juice isn’t available, bottled lemon juice can be a substitute but use it sparingly.
Conclusion
Now that we’ve journeyed through the intricacies of making a triple lemon layer cake, I hope you feel inspired to bake and savor this delightful creation. It’s not just about the cake; it’s about the joy it brings to gatherings and personal moments. Whether you enjoy it by yourself with a cup of tea or share it with loved ones, each bite is sure to spark a smile. So roll up those sleeves, zest those lemons, and let the baking adventure begin!
You’ll also like the following recipes!
Triple Lemon Layer Cake – Treat Indulgently
Description
As a self-proclaimed food enthusiast, there's something about lemon desserts that brings out an uncommon joy in me. When the bright yellow citrus fruit beckons, I feel the urge to answer its call. So, picture this: It’s a sunny afternoon, and friends gather in my backyard.
Ingredients
For the Lemon Cake:
For the Lemon Curd:
For the Lemon Swiss Meringue Buttercream:
Instructions
Step 1: Prepare Your Baking Pans
-
Start by preheating your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. I like using parchment paper on the bottom to ensure the cakes slide out without a hitch. This step takes mere minutes but guarantees success.
Step 2: Mix the Cake Batter
-
In a large bowl, whisk together the sugar, eggs, and sea salt until the mixture becomes light and fluffy. It should look like sunshine! Next, whisk in the oil and Greek yogurt until smooth. Gradually add the sifted flour, baking powder, and baking soda. Then pour in the lemon juice; the batter should be silky and fragrant.
Step 3: Bake the Cakes
-
Evenly divide the batter among the three pans. Pop them into the oven and bake for about 25 to 30 minutes or until a toothpick comes out clean. The heavenly smell will fill your kitchen, and you might even do a little dance.
Step 4: Make the Lemon Curd
-
While the cakes cool, let’s whip up the lemon curd. In a saucepan, whisk together the egg yolks, lemon juice, butter, sugar, and lemon zest over low heat. Stir continuously until the mixture thickens. Remember, patience is key here; it should take about 10-15 minutes. Once it’s done, strain it to remove any lumps and allow it to cool. This is where the magic happens!
Step 5: Prepare the Swiss Meringue Buttercream
-
In a heatproof bowl, combine the egg whites and superfine sugar. Whisk them together over a pot of simmering water until the sugar dissolves. Remove from heat, and using a mixer, beat until the mixture cools and forms stiff peaks. Gradually add the softened butter, mixing on high speed. Incorporate the lemon curd and vanilla until smooth and fluffy. You may want to taste it, just to ensure it’s perfect (wink).
Step 6: Assemble the Cake
-
Now comes the fun part! Place one layer of cake on a serving plate. Spread a layer of lemon curd on top, then top with a generous layer of buttercream. Repeat this for the second layer, then finally add the third layer on top. Spread the remaining buttercream around the sides and over the top. Don’t worry about perfection; a little rustic charm never hurt anyone!
Step 7: Finishing Touches
-
Optionally, garnish your masterpiece with fresh lemon slices or zest. Place the cake in the fridge for 30 minutes to allow the layers to set, making it easier to slice. The anticipation builds!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 600kcal
- % Daily Value *
- Total Fat 30g47%
- Total Carbohydrate 75g25%
- Sugars 45g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use Room Temperature Ingredients: Ensuring your eggs and yogurt are at room temperature leads to a smoother batter.
- Sift the Flour: This step helps to aerate the flour, resulting in a lighter cake.
- Fresh Citrus is Key: Use freshly squeezed lemon juice for a vibrant flavor that bottled juice can’t match.
- Experiment with Zest: Adding more lemon zest into the buttercream can elevate its flavor.
- Chill Your Tools: For a fluffier buttercream, chill your mixing bowl and beaters in advance.
