Triple Lemon Cake Recipe

Celebrating with Flavor: Triple Lemon Cake Recipe

This past weekend, we celebrated a special occasion in our household: my husband's birthday. To mark the day, we opted for a homemade sushi dinner followed by a delightful dessert that perfectly suited his taste for fruity treats. One of his favorites, a Triple Lemon Cake, stole the show and paired wonderfully with a smooth Japanese whiskey as we toasted to another year of memories.

Why Triple Lemon Cake?

My husband has always had a penchant for desserts that burst with citrusy flavors, and this cake recipe has become a staple for our celebrations. Its light yet zesty profile, infused with fresh lemon zest and juice, creates a refreshing contrast to the richness of the buttery cake layers and creamy frosting. Each bite carries a hint of tangy sweetness that leaves you craving more.

Creating the Perfect Triple Lemon Cake

Here’s how you can recreate this delightful dessert in your own kitchen:

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 and 1/2 cups granulated sugar
• 4 large eggs
• 1/2 cup milk
• Zest of 2 lemons
• 1/4 cup fresh lemon juice

For Assembly:

• Lemon curd (store-bought or homemade)
• Lemon frosting (store-bought or homemade)

Instructions:

1. Preparation:

   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
   • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

2. Cake Batter:

   • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
   • Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the lemon zest.
   • Gradually beat in the flour mixture alternately with the milk and fresh lemon juice, starting and ending with the flour mixture.

3. Baking:

   • Divide the batter evenly between the prepared cake pans.
   • Bake for 25 to 30 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.
   • Allow cakes to cool in pans for 10 minutes, then invert onto a wire rack to cool completely.

4. Homemade Lemon Frosting:

   • Ingredients:

     • 1/2 cup unsalted butter, softened
     • 4 cups powdered sugar
     • Zest of 1 lemon
     • 3-4 tablespoons fresh lemon juice
     • 1-2 tablespoons milk (optional, for consistency)
     • Yellow food coloring (optional)

   • Instructions:

     • In a large bowl, beat the softened butter until creamy.
     • Gradually add the powdered sugar, one cup at a time, beating well after each addition.
     • Mix in the lemon zest.
     • Gradually add the lemon juice, starting with 3 tablespoons, and beat well to incorporate. Adjust lemon juice amount as needed for desired flavor and consistency.
     • If the frosting is too thick, add milk, one tablespoon at a time, until it reaches spreading consistency.
     • Optionally, add a few drops of yellow food coloring to achieve a lemony hue if desired.

5. Assembly:

   • Once the cake layers are completely cooled, spread lemon curd generously on top of one cake layer.
   • Place the second cake layer on top.
   • Frost the entire cake with the lemon frosting, covering the top and sides evenly.
   • Garnish with additional lemon zest or fresh lemon slices for decoration.

Homemade Lemon Curd Recipe