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This lemon curd cake is made of 4 layers of tender, sweet, perfectly tangy lemon cake filled with lemon curd and frosted with smooth lemon buttercream! Prepare yourself for a gloriously mouth-puckering dessert.
![Lemon curd cake is made of 4 layers of tender, sweet, tangy lemon cake filled with lemon curd and frosted with smooth lemon buttercream. A slice of lemon curd cake on a plate.](https://www.lifeloveandsugar.com/wp-content/uploads/2023/07/Triple-Lemon-Cake3.jpg)
Why You’ll Love This Lemon Dessert
From the curd to the cake to the buttercream, this mouth-puckering lemony dessert is loaded with flavor from real lemon juice and fresh lemon zest. Here are just a few of the reasons you have to try it. Like, now.
- Perfect lemon curd. I used my classic lemon curd recipe. It really brings this dessert together. It’s the perfect combination of sweet and tangy and I love its smooth, silky texture. It’s the perfect filling for this lemony layer cake.
- Just the right amount of tart. People (including me) often hold back a little bit in lemon desserts for fear that the finished product will be too tart. I didn’t do that in this recipe. If you’re a lemon lover, you’ll be overjoyed at how this dessert makes your mouth pucker just the right amount.
- Texture. The cake itself has a nice density to it. Not too fluffy and not too heavy. It’s super satisfying to sink your teeth into. Plus, the use of oil instead of butter makes it so nice and moist.
- No fancy mixing methods. One great thing about this cake is that it doesn’t require much to put it together. The cake batter itself is particularly easy to make. Just whisk together the dry ingredients before mixing in the wet ingredients followed by the sour cream. It’s as simple as that.
What You’ll Need
You won’t need much to make this lemon curd cake and you might already have a lot of the ingredients in your kitchen. Here’s a shopping list for you. Be sure to scroll to the recipe card below for exact measurements.
Lemon Cake
- All-purpose flour – Be sure to measure your flour correctly, either with a food scale or using the spoon and level method. A quality 1:1 gluten-free flour should also work.
- Sugar
- Baking soda and Baking powder – A combination of the two gives the best rise and texture.
- Salt – This amplifies the flavors in your cake. Without it, the cake would be bland.
- Eggs – Be sure to use large size eggs, not medium or extra large.
- Vegetable oil
- Fresh lemon juice – Fresh. Seriously. The bottled stuff just isn’t the same.
- Sour cream
Lemon Curd
- Fresh lemon juice – Use fresh lemon juice. I know it takes a little extra effort but it’s just so much tastier.
- Lemon zest – Be sure to zest the lemons before you juice them.
- Sugar – Adds sweetness and volume to your curd.
- Egg yolks – These thicken your lemon curd and add to the tart flavor.
- Unsalted butter
Lemon Buttercream
- Unsalted butter – If the butter is too cold, you’ll get a lumpy frosting. Too melted and your frosting will be runny. Allow it to soften at room temperature before using.
- Powdered sugar – For volume and the right consistency.
- Fresh lemon juice – Real, freshly squeezed lemon juice really does make a difference here. So ditch the bottled stuff and grab your lemon press!
- Lemon zest
- Vanilla extract
- Salt – You don’t have to add salt, but it does help cut the sweetness a bit.
- Heavy cream – Use as much as needed to get the right consistency frosting.
How to Make Triple Lemon Cake
Ready to start baking? Here’s a quick look at how to make this outstanding triple lemon cake. Be sure to scroll to the recipe card below for more detailed instructions.
Cake layers
- Prep. Preheat the oven to 350°F, line the bottom of two 8-inch cake pans with parchment paper, and grease the sides with non-stick baking spray.
- Combine the dry ingredients. Whisk together the flour, sugar, baking soda, baking powder, and salt.
- Add the wet ingredients. Whisk the eggs, vegetable oil, and lemon juice into the dry ingredients followed by the sour cream.
- Bake. Divide the batter between the cake pans and bake for 22-27 minutes.
- Cool. Allow the cakes to cool in their pans for 2-3 minutes before transferring to cooling racks.
Lemon curd
- Combine. In a double broiler set over simmering water, combine all of the ingredients. Heat until they begin to melt/thin out.
- Cook. Cook, whisking constantly, until the mixture reaches 160 degrees F or coats the back of the spoon.
- Chill. Transfer the lemon curd to a large bowl, press a layer of clear wrap over the top, and chill in the refrigerator.
Lemon buttercream
- Make the buttercream. Beat the butter until smooth. Mix in half of the powdered sugar followed by the lemon juice, lemon zest and vanilla extract, and salt. Mix in the remaining powdered sugar.
- Get the texture right. Add heavy cream, as needed, to get the right consistency of frosting.
Assemble the cake
- Turn 2 layers into 4. Remove the domes from the top of the cakes and cut each cake horizontally to make 4 layers of cake total.
- Build the cake. Place the first layer of cake on a serving platter, pipe a dam of frosting around the outer edge, and fill the dam with half of the lemon curd. Add a cake layer and top with 1 cup of frosting. Add another cake layer, pipe a dam around the edge, fill the dam with frosting, and top with the last cake layer.
- Frost. Add a thin (crumb coat) of frosting to the outside of the cake and chill in the fridge for 1-2 hours before frosting the outside of the cake.
- Decorate. Pipe swirls of buttercream on top of the cake and garnish with lemon slices.
- Chill. Refrigerate the cake until ready to serve.
Tips for Success
When done right, this lemon cake with lemon curd is one of the dreamiest desserts ever. Pay close attention to these tips and tricks in order to get it there.
- Don’t overmix. When combining the wet and dry ingredients for the cake layers, don’t over-mix. This can cause the glutens in the flour to overdevelop which will cause the cake to become tough and overly dense.
- Use fresh lemon juice. In the cake, the curd, and the frosting. Bottled lemon juice will not give the same flavor.
- Cook over low heat. When making the lemon curd, cook over low heat. This, in combination with constant whisking (see my next point), will help keep the eggs from scrambling and will ensure that the lemon curd doesn’t burn.
- Whisk constantly. When cooking the lemon curd, whisk constantly. This will help prevent the eggs from scrambling and/or burning. It will also help add air and volume to the custard.
- Don’t overcook the custard. If you overcook the custard, it will become thick and lumpy and will not spread evenly over the cake layers. Cook it just until it is thick enough to coat the back of a spoon.
- Cool the curd. As the curd cools, it will thicken to the perfect consistency to spread over the cake. So give it some time to chill in the fridge before you use it in this dessert.
- Room temperature butter. Take the butter out of the fridge for a while before using it in the buttercream. You want it to soften otherwise you might find yourself with a lumpy frosting.
- Cool cakes. Allow the cake layers to cool completely before filling and frosting. Otherwise, the frosting and the curd will melt right off.
- Do your homework. Stacking, filling, and frosting a cake can be a little tricky. So I suggest looking through my posts on how to level and torte a cake, how to fill and stack a layer cake, and how to frost a smooth cake with buttercream while your cakes bake. They are full of information that will make the process a piece of cake (ha!).
How to Store Leftovers
Store this scrumptious lemon curd cake in an airtight cake carrier. If you don’t have one, wrap the dessert in a double layer of plastic wrap. I suggest using toothpicks to prop the plastic away from any decorations. If you’ve already sliced the cake, arrange the slices in a single layer in an airtight container. Whichever method you choose, store the cake in the fridge for up to 4-5 days.
Can I Freeze This Lemon Cake with Lemon Curd?
You can! Pop the cake in the freezer for a couple of hours to firm up before wrapping it in a double layer of plastic wrap. Alternatively, arrange slices of cake in a single layer in an airtight container. Either way, you can store the dessert in the freezer for up to 3 months.
Allow the cake to thaw in the fridge before serving.
More Lemon Desserts
You can’t get much more lemony than this triple lemon cake but if you’re on the hunt for more lemon desserts, here are some of my favorites.
- Lemon Cake with Lemon Bavarian Cream
- Lemon Blueberry Cheesecake
- Lemon Loaf Cake
- Lemon Sugar Cookies
- Lemon Cheesecake
- Lemon Pound Cake
- Lemon Layer Cake
- Lemon Poke Cake
Triple Lemon Cake
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12-14 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This lemon curd cake is made of 4 layers of tender, sweet, perfectly tangy lemon cake filled with lemon curd and frosted with smooth lemon buttercream! Prepare yourself for a gloriously mouth-puckering dessert.
Ingredients
Lemon Cake
- 2 cups (260g) all-purpose flour
- 1 1/2 cups (310g) sugar
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 2/3 cup (160ml) vegetable oil
- 2/3 cup (160ml) fresh lemon juice
- 3/4 cup (173g) sour cream
Lemon Curd
- 1/4 cup (60ml) fresh lemon juice (about 1–2 lemons)
- 2 tsp finely grated lemon zest
- 1/3 cup (69g) sugar
- 4 large egg yolks
- 3 tbsp (42g) unsalted butter
Lemon Buttercream
- 3 cups (672g) unsalted butter, room temperature
- 12 cups (1380g) powdered sugar
- 6 tbsp (90ml) fresh lemon juice
- 1 tbsp finely grated lemon zest
- 3/4 tsp vanilla extract
- Pinch of salt
- 1–2 tbsp (15ml-30ml) heavy cream
Instructions
Cake Layers
- Preheat oven to 350°F (176°C) and prepare two 8-inch cake pans with non-stick baking spray on the sides and parchment paper in the bottom.
- Add the flour, sugar, baking soda, baking powder and salt to a large bowl and whisk together to combine.
- Add the eggs, vegetable oil and lemon juice to the dry ingredients and whisk together to combine. Do not over mix.
- Add the sour cream and whisk together until well combined. Do not over mix.
- Divide the batter evenly between the prepared cake pans and bake for 22-27 minutes, or until a toothpick comes out with a few moist crumbs.
- Remove the cakes from the oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.
Lemon Curd
- Combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 160 degrees, or coats the back of a spoon.
- Pour the lemon curd into a heat proof bowl, cover with clear wrap pressed onto the top of the curd to avoid a film developing, and refrigerate until cold.
Lemon Buttercream
- To make the buttercream, add the butter to a large mixer bowl and beat until smooth.
- Add half of the powdered sugar and mix until well combined and smooth.
- Add the lemon juice, lemon zest and vanilla extract and salt and mix until well combined and smooth.
- Add the remaining powdered sugar and mix until well combined and smooth. Add heavy cream, as needed, to get the right consistency of frosting.
To Build the Cake
- To put the cake together, use a large serrated knife to remove the domes from the top of the cakes, if needed, so that they’re flat. Next, cut each cake horizontally to make 4 layers of cake total. See my tutorial for how to level and torte a cake.
- To build the cake, place the first layer of cake on a cardboard cake circle or a serving platter. Pipe a dam of frosting around the outer edge of the cake, then fill it with about half of the lemon curd. (For more help with building the cake, see my tutorial for how to fill and stack a layer cake)
- Add the second layer of cake on top, then spread about 1 cup of lemon buttercream evenly on top.
- Add the third layer of cake, another dam of frosting and the remaining lemon curd. Top the cake with the final layer of cake.
- Add a thin (crumb coat) of frosting to the outside of the cake, then place in the fridge to firm up for 1-2 hours. Once the frosting is firm and the cake is a little more steady, frost the outside of the cake. See my tutorial on how to frost a smooth cake with buttercream for help, if needed.
- Pipe swirls of buttercream on top of the cake with the remaining buttercream, if desired. Add lemon slices, if desired.
- Refrigerate the cake until ready to serve. Cake is best served cool, but not cold. Store in an air tight cake carrier or well covered. Best if eaten within 3-4 days.
Nutrition
- Serving Size: 1 Slice
- Calories: 1044
- Sugar: 110.8 g
- Sodium: 224.1 mg
- Fat: 58.9 g
- Carbohydrates: 128.3 g
- Protein: 6.2 g
- Cholesterol: 156.1 mg
This looks delicious! Could I sub coconut oil or better in place of the vegetable oil for the cake?
I haven’t tried it, but I imagine it would change the texture of the cake.
Made the cake tonight with my daughters and was amazed at how moist and delicious it was! The only change we made was we substituted plain greek yogurt for sour cream since that’s what we had on hand. Topped it with a cream cheese frosting and had an amazing dessert that tasted like a mix of lemon cake (my favorite) and cheesecake (his favorite). We’ll definitely be making this again, oooohhhh maybe we’ll add some fresh strawberries. Thank you!
So glad you enjoyed it!
I really enjoyed this cake, after some adjustments.
First, I made a mistake by buying 11 smaller lemons. They were all the store had. I ended up going back to a different store and getting 4 large lemons, and a bottle of the lemon juice that comes in a lemon shape. When you buy lemons, I would suggest you buy 13-15 large lemons.
Second, I made four layers by doubling the recipe, because these layers were small, and with the amount of icing recipe was so big, I knew I would have a ton left over.
Third, I made a double recipe of the curd. This recipe only makes enough to fill one layer. You can tell by the picture that a lot of icing has been used to supplement the curd filling.
Fourth, the curd should be cooked longer than it takes to coat a spoon. I tried that with the first batch, and had to add corn starch to thicken it. The second batch I cooked until it was thick but not stiff. It came out much better.
Fifth, the icing was still way too much. Unless you plan to do a ton of piping, you can half the recipe for icing. And I did pipe a thin ring around each layer to make the sides easier to ice.
It took a ton of time for me to make, but if you use these tips you will cut out extra trips to the store and adjustment time.
Thanks for the recipe.
what kind of oil do you mean for the cake part? Vegetable? Canola?
Thanks looking forward to making
Vegetable oil.
I made it for my one year old’s birthday party, complete with a mini smash cake. It was incredible, so delicious and beautiful to boot. Thanks for the recipe!
I’m so glad to hear you enjoyed it!
This is a family favorite! I make it every spring for my Father in law’s birthday, and everyone adores it. I was thinking of switching things up, and making this for a graduation, and wanting to turn it into a bundt cake. Have you had any success with it as a bundt?
I’m glad it’s been a hit! I haven’t ever tried it as a bundt though, so I’m not sure.
Delicious! I made these into cupcakes filled with lemon curd and they were amazing! I did lessen the sugar in the cake batter by a third, and used Wilton’s buttercream frosting recipe with all butter and some lemon and vanilla extracts. This lemon curd recipe was much better than another one I had used for lemon bars, so I’ll be using his from now on. The cake is so simple and yummy it can whipped up whenever you have a sweet tooth. Thanks for sharing!
For the buttercream, do you use salted or unsalted butter?
I used salted in this one.
I made this cake (just the cake and lemon curd as we are not big fans of buttercream) three times, and all three times, the cake tasted and smelled like flour. I dunno where it went wrong. Anyone having the same issue?
The first two times I used buttermilk instead of sour cream. The third time I followed the recipe exactly.
First I thought it was the oil I used, so on the second time I used a newly opened bottle of corn oil. Same flat, floury taste.
Then I thought maybe it was the buttermilk. So I decided to give the recipe a 3rd chance and followed it exactly. Sorry still the same floury smell and taste.
I am pretty sure it wasn’t the flour cos I used the same flour in other cake recipes and they turn out fine.
I never comment on recipes, but I have to say, I LOVE how you wrote this. Short simple and to the point. One of my biggest pet peeves is when people over explain or add comments in their recipes. I apologize if that came out rude, I just like to follow the recipe and move on. Thank you!!
The cake was amazing!!!! Will make many more times
Totally agree with you Lana. I love this cake. I’ve made it at least five times and it always comes out great. So easy to make and so delicious.!
I tried this recipe with cupcakes today — they seemed to be doing fine in the oven until they lost all their strength and deflated after rising! Not sure what went wrong there.
I just made this cake and absolutely love it! I only made the cake…so far. I feel like every cake a make is on the dry side. This one was perfect! Thank you!!!
Awesome! Glad you were happy with it!
I made this cake for a baby shower, amazing! I did bake the cake in three 8″ cake pans and I used your recipe for whipped mascarpone frosting instead of buttercream. What a great cake! This is now the sixth recipe of yours I have tried, everyone has been a winner!
Awesome! So glad to hear you’ve enjoyed the recipes!
FANTASTIC cake! I’ve been baking and cake decorating professionally for over 20 years. This is by far my favorite lemon cake recipe! Thank you for sharing it! Even the curd is amazing. The only thing I did differently was cut the sugar in the frosting WAY back. I only used a 2 lb bag instead of the 12 cups and used 1/4c of the lemon juice called for (or it would be too runny with the lack of sugar). Still had plenty to fill and decorate a 7″ layer cake. I served this to a group of elderly ladies who were celebrating their Spring birthdays. They ALL raved about how wonderful it was. “Now THIS is a cake,” one of them said. :)) So very good thanks again!
Wonderful! So glad you enjoyed it!
I made this for my mother-in-law this weekend, as she requests a lemon cake for her birthday each year. She rarely gives compliments, but I heard her mmm-ing while she took bites when she thought no one was watching! My husband and I agree, this recipe is a keeper. Thank you very much!
Wonderful! Glad she enjoyed it!
I used this cake in a contest for school and I won first place with it the judges said it was really moist and it had the perfect amount of lemon this is really a good recipe it was amazing i cant believe i won and i didnt change anything in the reciepe
Wonderful! Congrats on the win!
Hi Lindsay! I’ve made two of your cakes now and I can’t wait to try this one! I saw that you used unsalted butter in the lemon curd. Did you use unsalted butter in the icing as well? Thanks!
I usually use salted butter when I do half butter/half shortening. If you were to choose to use all butter, I’d do half salted/half unsalted or just add some salt.