Triple Lemon Layer Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 slices
Ingredients
Cake
  • 1 cup unsalted butter-room temp
  • 2 cups granulated sugar
  • zest of 1 large lemon
  • 4 eggs
  • 1 cup milk
  • ⅔ cup plain yogurt
  • 1 tsp vanilla
  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
Filling
  • ½ cup butter
  • ¾ cup sugar
  • zest of 1 lemon
  • 2 large eggs
  • 1 cup fresh lemon juice (about 2 large lemons)
  • 1 teaspoon cornstarch
Frosting
  • 8 cups confectioners' sugar
  • 1 cup butter, softened
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon zest
  • 4 tablespoons milk
Instructions
  1. Preheat oven to 350 ℉. Butter and flour 2 - 8 inch round cake pan.
Cake
  1. In bowl of stand mixer, beat sugar and lemon zest for 2 minutes. Add in butter in cubes, beat until well combined. Add in eggs, 1 at a time until mixture is light and fluffy.
  2. In a separate mixing cup combine the yogurt, milk and vanilla.
  3. In a separate bowl, whisk together all of the dry ingredients.
  4. Add liquid and dry ingredients to the butter mixture alternately, using 3 additions of each.
  5. Divide batter between the 2 baking pans, smoothing the top.
  6. Bake for 38-42 minutes, until a toothpick inserted in the middle comes out clean. Let cool on baking rack 10 minutes, then remove cake from pans and let cool completely on rack.
Filling
  1. Melt the butter, sugar and lemon zest in a small saucepan over medium heat until the butter melts.
  2. In a measuring cup whisk the eggs, lemon juice and cornstarch together and add to the butter mixture.
  3. Continue to whisk the curd over medium heat until it thickens and just begins to bubble, about 5 minutes. Pour this through a sieve and cover the surface of the curd with plastic wrap. Cool the curd to room temperature, then chill completely.
Frosting
  1. In large bowl, beat 4 cups of icing sugar with butter, lemon juice and lemon zest until smooth.
  2. Beat in milk and add remaining icing sugar. Once smooth again increase speed and continue to beat until light and fluffy.
  3. To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Pipe or spread a edge of frosting on the rim of the layer. This will stop the filling from leaking over the edge. Spread with ⅓ of the lemon filling. Top with another layer, and repeat process. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time- but let sit at room temp for 30 min before serving.
Recipe by Chateau Elma at https://www.chateauelma.com/triple-lemon-layer-cake