Craving a sweet and tangy treat? Look no further than the delightful triple lemon cake, a symphony of citrus flavors that will tantalize your taste buds. This delectable dessert is a true celebration of lemons, incorporating their zest, juice, and essence into every layer. As you bite into each luscious slice, you'll be transported to a world of lemony goodness, where the perfect balance of sweetness and tartness creates an unforgettable culinary experience. Whether you're a seasoned baker or a novice cook, this article will guide you through the steps of creating the ultimate triple lemon cake, a masterpiece that will leave you and your loved ones craving more.
Here are our top 11 tried and tested recipes!
ITALIAN TRIPLE LEMON CREAM CAKE
Refreshing and impressive, this show-stopping cake is perfect for Easter, a summer party or even Christmas dinner. In case you haven't guessed, I serve this all year long. -Jessie Grearson-Sapat, Falmouth, Maine
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 23
Steps:
- In a large bowl, beat the sugar, oil and butter on medium speed for 4 minutes. Add eggs, one at a time, beating well after each addition. Beat in the lemon zest and extracts. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition., Transfer to three greased and floured 8-in. round baking pans. Bake at 350° for 14-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream and cheese until soft peaks form. Stir in the marshmallow creme, lemon curd, limoncello and lemon zest until combined., In a small saucepan, combine sugar and lemon juice. Bring to a boil over medium heat; cook and stir until sugar is dissolved. Remove from the heat., Place one cake layer on a serving plate. Brush with 2 tablespoons glaze and spread with half of the filling. Repeat layers. Top with remaining cake layer; brush with remaining glaze. Garnish with lemon zest and mint leaves. Store in the refrigerator.
Nutrition Facts : Calories 528 calories, Fat 31g fat (14g saturated fat), Cholesterol 109mg cholesterol, Sodium 217mg sodium, Carbohydrate 54g carbohydrate (35g sugars, Fiber 0 fiber), Protein 5g protein.
TRIPLE LEMON POUND CAKE
This is my adaptation of my favorite classic pound cake recipe. This is not difficult to make, even though it's made from scratch, and it always gets rave reviews.
Provided by foraging4food
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch tube pan.
- Beat butter in a bowl with an electric mixer until creamy. Add oil; beat until creamy. Pour in sugar and beat until thoroughly incorporated, pausing to scrape down the sides of the bowl as needed. Add eggs one at a time, beating well after each addition.
- Stir flour, baking powder, and salt together in a bowl. Add to the sugar mixture alternately with milk, beginning and ending with the flour mixture. Mix in lemon zest and juice. Add extracts. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 90 minutes. Cool in the pan on a rack. Remove from the pan when cool.
Nutrition Facts : Calories 581.5 calories, Carbohydrate 78.8 g, Cholesterol 119.8 mg, Fat 27.4 g, Fiber 1.4 g, Protein 7.2 g, SaturatedFat 11.9 g, Sodium 216.3 mg, Sugar 51.3 g
MEAN CHEF'S TRIPLE LEMON LAYER CAKE
I adopted this recipe on 09-06, which was originally submitted by Mean Chef. This is Mean Chef's comments " Light and tender cake filled with lemon curd and frosted with a lemony butter frosting"
Provided by lemoncurd
Categories < 4 Hours
Time 1h15m
Yield 1 8inch layer cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350F; position rack in middle of oven.
- Crease and flour two 8x2-inch round cake pans.
- Sift flour, baking powder and salt together.
- Pulse 1/4 cup of the sugar with the zest in a food processor until well combined.
- Beat the butter and lemon sugar in a mixer until light and fluffy-1 to 2 minutes.
- Add remaining 1 1/2 cups sugar and beat until smooth.
- Beat in 1/4 of the milk until just blended.
- On low speed, add flour mixture alternating with remaining milk in 3 batches, scraping as needed.
- Beat until just blended.
- In a clean bowl, whip egg whites on medium speed until foamy, add cream of tartar, increase speed to high, beat until whites just hold stiff peaks.
- Add 1/4 of the whites to batter and fold in with a whisk or spatula.
- Fold in remaining white 1/4 at a time.
- Divide batter evenly between cake pans and smooth tops.
- Bake until tester in center comes out clean- about 35-40 minutes.
- Let cool for 10 minutes, remove from pans and cool completely on rack.
- Cut each cake in half horizontally using a long serrated knife.
- Place one layer on a serving plate, cut side up.
- Spread with 1/3 cup of chilled lemon curd.
- Lay another cake layer on top, spread with lemon curd and repeat with 3rd layer.
- Top with fourth cake layer.
- Up to a few hours before serving, spread a thin layer of frosting on cake, filling gaps as you go.
- Chill to firm crumb coat for about 30 minutes.
- Spread remaining frosting decoratively over sides and top of cake.
- Scatter top with lemon zest as garnish.
- TO MAKE FROSTING: In an electric mixer, beat butter and lemon zest until light and fluffy.
- Add confectioners sugar in batches and beat until light and fluffy.
- Add lemon juice and beat for 1 minute.
- Can be made a couple of hours ahead and kept covered at cool room temperature.
TRIPLE LEMON CAKE
Lemon cake is layered with a sweet lemon filling and topped with a lemon frosting creating a lemon cake with three hits of lemon flavor.
Provided by reb.zemp
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a 7-inch round baking dish with parchment paper.
- Beat 1 cup raw sugar and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, beating well before adding the next egg. Stir flour, water, and lemon zest into creamed butter mixture until batter is smooth. Pour batter into the prepared baking dish.
- Bake in the preheated oven until top of cake springs back when touched, about 30 minutes. Cool cake completely.
- Beat confectioners' sugar, 2 tablespoons butter, and lemon juice together in a bowl using an electric mixer until topping is smooth and creamy. Mix 3 1/2 tablespoons raw sugar and remaining lemon juice together in a separate bowl to make the filling.
- Slice the cooled cake horizontally, forming 2 round cakes. Poke holes into the bottom cake and pour lemon-sugar filling over cake. Place second cake over the bottom cake and spread the topping over the top cake.
Nutrition Facts : Calories 326.4 calories, Carbohydrate 44.4 g, Cholesterol 84.6 mg, Fat 15.8 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 9.5 g, Sodium 329.9 mg, Sugar 32 g
OLD FASHIONED TRIPLE LEMON CAKE
This recipe uses 3 lemons, thus the name "triple". Three lemons will yield enough juice and rind needed for this recipe.
Provided by breezermom
Categories Dessert
Time 1h
Yield 1 9 inch cake
Number Of Ingredients 14
Steps:
- Beat 3/4 cup butter at medium speed of an electric mixture until creamy; gradually add 3/4 cup sugar and 2 tbsp lemon zest, beating well. Add eggs, one at a time, beating after each addition.
- Combine the flour, baking powder, and salt; add to the butter mixture. Mix at low speed until blended. Stir in the lemon extract. Pour the batter into a greased and floured 9 inch round cakepan with 2 inch sides.
- Bake at 325 degrees for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes; remove from pan. Place cake on a wire rack on a baking sheet.
- Combine 2/3 cup powdered sugar and 1/3 cup lemon juice in a small bowl, stirring until blended. Drizzle the glaze over the top of the warm cake. Let the cake cool completely.
- Combine 1 3/4 cups powdered sugar, 2 tbsp lemon juice, 1 1/2 tbsp butter, and remaining 1 tbsp lemon zest in a medium bowl; beat well. Spread on top of the cooled cake. Serve with strawberries if desired.
TRIPLE LEMON RIPPLE CAKE
Every time I've made this cake, it's gone over extremely well. Lemon cake with a lemony cream cheese swirl and lemon glaze ... what's not to like? NOTE: Because this recipe is from a Minute Maid Frozen Lemon Juice booklet, it does call for just lemon juice, and I like the mild flavor. However, many like a stronger lemon flavor, and have added some grated lemon rind to the batter, with excellent results. You should, however, use either frozen or fresh; reconstituted doesn't work as well in this cake.
Provided by Charmed
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Prepare the filling by beating the cream cheese and sugar in a bowl.
- Beat in the egg until the mixture is fluffy.
- Add the flour until well blended and stir in the lemon juice.
- Set aside.
- Preheat the oven to 350 and spray a 12-cup tube or bundt pan with the non-stick spray.
- Cream the butter and sugar, then beat in the eggs until the mixture is very light and fluffy.
- Add the lemon juice and beat just until blended in.
- Combine the dry ingredients& add to creamed mixture alternately with the milk.
- Pour half of batter into the prepared pan.
- Cover the batter in the pan with the cream cheese filling and pour in the remaining batter.
- Gently swirl a knife through the batter a few times to make a swirl.
- Bake for 50-60 minutes until cake pulls away from the side of the pan.
- Cool in the pan for 10 minutes, then turn out and cool completely.
- Prepare the glaze by stirring the 2 tbs.
- of lemon juice into the confectioner's sugar and blending until smooth.
- Drizzle over the cooled cake.
TRIPLE LEMON POUND CAKE
Make and share this Triple Lemon Pound Cake recipe from Food.com.
Provided by Donna Luckadoo
Categories Dessert
Time 45m
Yield 10 slices
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- Mix Cake mix, Instant Lemon Pudding mix, Oil, Eggs, and Water and set aside.
- Melt White Chocolate Chips in the Microwave for 30 to 40 seconds until melted.
- Stir melted White Chocolate until creamy and smooth and add to the Cake batter mixing thoroughly.
- Pour batter into a greased or sprayed Bundt Pan or two medium Loaf pans and bake for 35-40 minutes or until toothpick inserted comes out clean.
- Let cake cool, remove from pan and sprinkle with Powdered Sugar.
TRIPLE LAYER LEMON CAKE
Steps:
- Lemon Curd: Boil lemon juice, sugar, butter, salt & heavy cream in saucepan. Place eggs in bowl & whisk. Temper hot lemon mix into eggs. Add mix back in saucepan & bring to boil over med heat, stirring constantly until thickened & nappe consistency. It should be quite thick or it will be too runny in final product. Strain, add zest & stir. Place plastic wrap directly on curd & cool over ice bath. Refrigerate when chilled. Can be frozen for 4-6 mos Lemon Cream Cheese Frosting In med bowl combine cream cheese, butter, & lemon juice; beat w/ electric mixer on low-med speed until light & fluffy. Gradually add 2 c sifted powdered sugar, beating well. Gradually beat in 2.5-2 3/4 c additional powdered sugar until spreading consistency. Stir in lemon peel Cake: Allow butter & eggs to stand at room temp for 30 min. Meanwhile grease & lightly flour three 9x1.5 inch round cake pans & line w/ parchment. Combine flour, baking powder, soda, & salt. Set aside. In lg bowl beat butter w/ electric mixer on med-high speed for 30 sec. Add sugar, lemon peel & lemon juice; beat until well combined. Add eggs, 1 at a time, beating well after each. Add flour mixture & butter/sour milk alternately to beaten mixture, beating on low after each addition just until combined. Pour into prepared pans. Bake at 350 for 25-30 min or until toothpick comes out clean. Cool cakes in pans on wire racks for 10 min. Remove from pans. Cool thoroughly on racks Assembly: Level layers of cake. Place a cake layer on cake plate. Spread w/ half of lemon curd. Top w/ 2nd layer; spread w/ remaining lemon curd. Top w/ 3rd layer. Frost top & sides w/ cream cheese frosting. Cover & store in refrigerator for up to 3 days. Let stand at room temp for 30 min before serving. Garnish w/ lemon peel curls. -Can cut out small circular rounds of leveled cake & stack for small desserts (see website)
TRIPLE-LEMON LAYER CAKE RECIPE
Number Of Ingredients 19
Steps:
- Lemon Curd Cake Filling: Melt the butter in a heavy medium saucepan over medium heat. Remove the pan from the heat and whisk in the sugar, lemon juice, zest, and salt. Whisk in the yolks until smooth. Return the pan to medium-low heat and cook, whisking constantly, until the mixture thickens, 5 to 6 minutes. To check if the curd is thick enough, dip a wooden spoon into it and draw a your finger across the the back of the spoon; your finger should leave a path. Don't let the mixture boil. Immediately force the curd through a fine sieve into a bowl, using a rubber spatula. Let cool at room temperature, whisking occasionally. Refrigerate, covered, until ready to use.
- Make the cake: Position a rack in the middle of the oven; heat the oven to 350°F. Generously butter and flour two 8 x 2-inch round cake pans. Sift the cake flour, baking powder, and salt together into a medium bowl. Pulse 1/4 cup of the sugar with the zest in a food processor until well combined.
- In a large bowl, beat the butter and lemon sugar with an electric mixer on medium speed until light and fluffy (about 1-1/2 minutes). Add the remaining 1-1/2 cups sugar and beat until smooth (about 1-1/2 minutes). Beat in a quarter of the milk just until blended. On low speed, add the flour mixture alternately with the milk in three batches, scraping the bowl with a rubber spatula; beat just until blended.
- In another large bowl, beat the egg whites with an electric mixer (with clean beaters or the whip attachment) on medium speed just until foamy. Add the cream of tartar, increase the speed to medium high, and beat just until the whites form stiff peaks when the beaters are lifted. Add a quarter of the whites to the batter and gently fold them in with a whisk or a rubber spatula; continue to gently fold in the whites, a quarter at a time, being careful not to deflate the mixture.
- Divide the batter evenly between the prepared pans. Smooth the tops with the spatula. Bake until a pick inserted in the centers comes out clean, 35 to 40 minutes. Let cool in the pans on a rack for 10 minutes. Run a table knife around the inside of the pans and carefully invert each cake out onto the rack. Flip them right side up and let cool completely.
- With the palm of one hand pressed on top of a cake layer, cut each in half horizontally, using a long serrated knife. Put one of the four cake layers on a serving plate, cut side up. With an offset spatula or a table knife, spread a generous 1/3 cup chilled lemon curd on top of the cake layer. Lay another cake layer on top, spread it with another generous 1/3 cup lemon curd, and repeat with the third cake layer, using the last 1/3 cup lemon curd. Top with the fourth cake layer.
- Make the frosting: In a medium bowl, beat the butter and lemon zest with an electric mixer on medium speed until light and fluffy. Add the confectioners' sugar in batches and beat until light and fluffy. Add the lemon juice and beat for 1 minute. (You can make the frosting a couple of hours ahead and keep it, covered, at cool room temperature.)
- Frost the cake: Up to a few hours before serving, spread a thin layer of frosting on the cake, filling in any gaps as you go. Chill until the frosting firms a bit, about 1/2 hour. (This "crumb coat" will keep crumbs from catching on your spatula and marring the finished cake.) Spread the remaining frosting decoratively over the top and sides of the cake. Scatter with bits of lemon zest and dragees, or garnish as you like.
TRIPLE LEMON RIPPLE CAKE
Number Of Ingredients 20
Steps:
- Filling: Beat cream cheese and sugar; beat in egg till fluffy. Add flour. Stir in lemon juice. Set aside. Batter: Preheat oven to 350°. Spray tube pan with cooking spray. Cream butter and sugar. Beat in eggs till mixture is very light and fluffy. Add lemon juice. Combine dry ingredients and add to creamed mixture alternating with milk. Pour 1/2 the Batter into pan. Cover with Filling, then pour in remaining Batter. Gently swirl knife through batter a few times. Bake 50-60 minutes until cake pulls away from sides of pan. Cool in pan 10 minutes. Turn out and cool completely. Glaze: Stir lemon juice into powdered sugar. Drizzle over cake. Fun Fact: In 1991, when staff at the Little White Wedding Chapel in Las Vegas, Nevada, noticed that disabled customers had difficulty getting out of their cars and into the chapel, they responded by creating a drive-through ceremony. What began as a simple window today is a "Tunnel of Love" drive-through wedding chapel with a ceiling that features cherubs and starlights.
Nutrition Facts : Nutritional Facts Serves
TRIPLE LEMON CAKE
Steps:
- Patty suggests freezing cake. . .frosting the day you serve it.
Tips:
- Use fresh lemons. Fresh lemon zest and juice provide the best flavor for this cake. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will be less intense.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, making the cake light and airy.
- Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
- Fold in the flour and baking powder gently. Overmixing the batter can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. Do not overbake, or the cake will be dry.
- Allow the cake to cool completely before frosting. This will help to prevent the frosting from melting.
- For a richer flavor, use a cream cheese frosting. Cream cheese frosting is a classic pairing for lemon cake.
- Garnish the cake with fresh lemon zest or slices. This will add a pop of color and flavor.
Conclusion:
This triple lemon cake is a delicious and refreshing dessert that is perfect for any occasion. With its moist crumb, tangy lemon flavor, and creamy frosting, this cake is sure to be a hit. So next time you're looking for a special treat, give this triple lemon cake a try. You won't be disappointed!
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