Cakes/ Recipes

Triple Lemon Cake

Triple Lemon Cake

This Triple Lemon Cake recipe is one of the best cakes you will ever bake. It is absolutely delicious! It’s so, so good and easy to make. The sweet and fluffy cake topped with mouth-watering homemade buttercream frosting you could basically eat out of a can. The icing is truly the “icing on the cake.” It’s all just a perfect combo! You are going to be drooling over it’s sweetness. First things first, here’s a few things I want to share with you before you get to baking.

Triple Lemon Cake

What Do You Need To Know Before Baking Triple Lemon Cake?

  • If you want to prepare ahead, the cake layers can be stored well and refrigerated up to 3 days. You can also freeze them up to 3 months.
  • I would suggest storing the cake at cool room temperature until it’s time to serve it. You don’t wan_t it to melt so if you plan to serve this during the warmer months, keep it cool. You can loosely cover it and refrigerate up to 2 days if you have leftovers.

Triple Lemon Cake

Are There Any Optional Garnishes You Suggest Putting on Triple Lemon Cake?

  • Whipped Cream or Homemade Whipped Cream.
  • Fresh Herbs if you are looking for more green.
  • Fresh berries, lemon slices or candied citrus.
  • Edible flowers would be gorgeous!

Triple Lemon Cake

Grocery List:

  • Cake:

1 cup raw sugar, or to taste

½ cup butter

2 large eggs

1 cup self-rising flour

1 tablespoon warm water

1 lemon, zested

  • Topping and Filling:

3 ½ tablespoons confectioners’ sugar

2 tablespoons butter, softened

1 lemon, juiced, divided

3 ½ tablespoons raw sugar

Picture of Ingredients:

How Do You Make Triple Lemon Cake? Let’s get to baking!

Step 1: Turn on that oven! Preheat the oven to 400 degrees F.

Step 2: Next up, grab your parchment paper and line a 7-inch round baking dish.

Step 3: 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.

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Step 4: Add in the flour, lemon zest and water into the bowl and stir until it’s well mixed. Make sure it’s not lumpy!

Step 5: Time to bake! Pour the batter into your baking dish.

Step 6: 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!

Step 7: 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.

Step 8: 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.

Step 9: Add 3 ½ tablespoons of raw sugar and the last of the lemon juice into another mixing bowl and stir it until well blended.

Step 10: It’s time to cut the cake. You want to cut the cake into 2 round cakes. Make sure you slice it horizontally.

Step 11: In order to spread the filling on top of the cake, use a fork to poke small holes on the bottom of the cake.

Step 12: Before spreading the topping, put the other cake on the bottom and spread the topping.

Step 13: The time has finally come to serve and enjoy!

Triple Lemon Cake

Will you try it? It was so delicious! 😋😋

Triple Lemon Cake

-Repin This Easy Cake Recipe-
Triple Lemon Cake

Triple Lemon Cake

Triple Lemon Cake

Yield: 1 7-inch cake
Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 30 minutes
Total Time: 1 hour 20 minutes

Ingredients

Cake:

  • 1 cup raw sugar, or to taste
  • ½ cup butter
  • 2 large eggs
  • 1 cup self-rising flour
  • 1 tablespoon warm water
  • 1 lemon, zested

Topping and Filling:

  • 3 ½ tablespoons confectioners’ sugar
  • 2 tablespoons butter, softened
  • 1 lemon, juiced, divided
  • 3 ½ tablespoons raw sugar

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Instructions

  1. Turn on that oven! Preheat the oven to 400 degrees F.
  2. Next up, grab your parchment paper and line a 7-inch round baking dish.
  3. 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.
  4. Add in the flour, lemon zest and water into the bowl and stir until it’s well mixed. Make sure it’s not lumpy!
  5. Time to bake! Pour the batter into your baking dish.
  6. 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!
  7. 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.
  8. 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.
  9. Add 3 ½ tablespoons of raw sugar and the last of the lemon juice into another mixing bowl and stir it until well blended.
  10. It’s time to cut the cake. You want to cut the cake into 2 round cakes. Make sure you slice it horizontally.
  11. In order to spread the filling on top of the cake, use a fork to poke small holes on the bottom of the cake.
  12. Before spreading the topping, put the other cake on the bottom and spread the topping.
  13. The time has finally come to serve and enjoy.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 320Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 85mgSodium: 326mgCarbohydrates: 43gFiber: 1gSugar: 30gProtein: 3g

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