Triple-Layer Lemon Cake

This beautiful three layer cake is elegantly light and beautiful to serve for a wedding or baby shower or for summer entertaining.



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Servings: 12
Prep Time: 35 mins
Related Categories: Cake, Desserts, Lemon Cake
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Ingredients
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    1   cup 
    butter, softened
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    4   
    eggs
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    2 1/3  cups 
    all-purpose flour
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    1 1/2  teaspoons 
    baking powder
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    1/2  teaspoon 
    baking soda
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    1/4  teaspoon 
    salt
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    2   cups 
    sugar
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    2   teaspoons 
    finely shredded lemon peel
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    2   tablespoons 
    lemon juice
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    1   cup 
    buttermilk or sour milk
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    1/2  
    recipe Lemon Curd (see Recipe Center) or 1 cup purchased lemon curd
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    1   
    recipe Lemon Cream Cheese Frosting (see recipe below)
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    Lemon peel curls (optional)
Lemon Cream Cheese Frosting
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    1   teaspoon 
    finely shredded lemon peel
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    2  3  ounce package 
    cream cheese, softened
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    1/2  cup 
    butter, softened
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    1   teaspoon 
    lemon juice
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    4 1/2 - 4 3/4  cups 
    sifted powdered sugar


Directions
1.
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour three 9 x 1-1/2-inch round cake pans. Combine flour, baking powder, soda, and salt. Set aside.
2.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon peel, and lemon juice; beat until well combined. Add eggs, 1 at a time, beating well after each. Add flour mixture and buttermilk or sour milk alternately to beaten mixture, beating on low speed after each addition just until combined. Pour into prepared pans.
3.
Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on wire racks.
4.
To assemble, place a cake layer on a cake plate. Spread with half of the Lemon Curd. Top with second layer; spread with the remaining Lemon Curd. Top with third layer. Frost top and sides with Lemon Cream Cheese Frosting. Cover and store cake in the refrigerator for up to 3 days. Let stand at room temperature for 30 minutes before serving. If desired, garnish with lemon peel curls. Makes 12 servings.
Lemon Cream Cheese Frosting
1.
Finely shred lemon peel; set aside. In a medium mixing bowl combine cream cheese, butter, and 1 lemon juice; beat with electric mixer on low to medium speed until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in 2-1/2 to 2-3/4 cups additional powdered sugar until spreading consistency. Stir in the lemon peel.

Nutrition information
Per Serving: cal. (kcal) 730, Fat, total (g) 36, chol. (mg) 199, sat. fat (g) 22, carb. (g) 96, Monosaturated fat (g) 11, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 73, pro. (g) 8, vit. A (RE) 0, vit. A (IU) 1409.12, vit. C (mg) 4.72, Thiamin (mg) 0.22, Riboflavin (mg) 0.33, Niacin (mg) 1.58, Pyridoxine (Vit. B6) (mg) 0.06, Folate (g) 24.19, Cobalamin (Vit. B12) (g) 0.43, sodium (mg) 536, Potassium (mg) 126, calcium (mg) 90.87, iron (mg) 1.8, Other Carb () 6, Fat () 5.5, Percent Daily Values are based on a 2,000 calorie diet
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Lemon Meringue Cake
Lemon Meringue Cake

Instead of using icing, frost this lemon-filled cake mix fix-up with a soft meringue and bake in a hot oven until the swirls of meringue are golden.

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