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Triple-Layer Lemon Cake


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  • Filling:
  • 2 Cups Sugar
  • 3/4 Cup Vegetable Oil
  • 4 Eggs, separated
  • 1 tsp. Vanilla
  • 3 Cups Flour
  • 3 tsp. Baking Powder
  • 1/4 tsp. Salt
  • 1 Cup Milk
  • 3/4 Cup Sugar
  • 2 Tbs. Cornstarch
  • 1/8 tsp. Salt
  • 1/2 Cup Water
  • 1 Egg, lightly beaten
  • 1/3 Cup Lemon Juice
  • 1 1/2 tsp. Lemon Peel, grated
  • 1 Tbs. Butter, softened
  • Frosting:
  • 1 Cup Butter, softened
  • 6 Cups Powdered Sugar
  • 2 Tbs. Lemon Juice
  • 1 tsp. Lemon Peel, grated
  • 4-6 Tbs. Heavy Whipping Cream



Step 1

In a large bowl, beat sugar and oil. Beat in egg yolks and vanilla. Combine dry ingredients; add to sugar mixture alternately with milk, beating well after each addition. In a large bowl, beat egg whites until stiff peaks form; fold into batter. Pour into 3 greased and waxed paper lined 9" round pans. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the middles comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. For filling, in a large saucepan, combine sugar, cornstarch, and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir in a small amount of hot filling into egg; return to all the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in lemon juice, peel, and butter. Cool to room temperature without stirring. Cover and refrigerate. In a large bowl, combine the butter, powdered sugar, lemon juice, peel and enough cream to achieve desired spreading consistency. Spread filling between layers. Frost top and sides of cake. Store in refrigerator.

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