Triple Lemon Cake

This Triple Lemon Cake recipe is easy and so, so good. A fluffy, sweet and perfectly tangy lemon cake topped with homemade buttercream frosting.

I have been meaning to post this recipe for Triple Lemon Cake for a while now. However I’ve been busy baking it over and over for my parents’ birthdays. Now that both birthdays are over with and I finally have some time, here is the recipe.

And it’s good. The lemon curd is the best part, so sweet and perfectly tangy. Mmmm. I could bathe in it. And the buttercream is so light and sweet, yet still with just enough tang. The cake is nicely dense and delicious. It’s all a perfect combo.

slice of easy Triple Lemon Cake on white plate

The Best Lemon Cake Recipe

I made it the first time for my mom’s birthday in July and I was surprised how much of a hit it was.

My family has never really been big on lemon. My grandmother loves lemon and we’ve had lemon cakes for her birthday before. But I can’t say anyone else was ever really into it.

So imagine my surprise when my mom requested it for her birthday. Her cake was two-tiered, so I made the smaller tier the lemon cake because I thought for sure it would be less popular than a chocolate cake.

I was wrong.

close up image of triple lemon cake slice

My mom was fighting people off it! She finally cut off a big chunk and put it in the freezer (She likes to save cake and stockpile it for when she feels like a piece. My kind of lady.)

And then an even crazier thing happened. My dad requested it for his birthday! Never in my life did I think my dad would request a lemon cake!

image of side of Lemon Cake with buttercream flowers

The only person that doesn’t knock someone over for a piece of this cake is my husband. Of all people I thought he’d love a lemon cake. Part of the reason I think I like lemon more now is that he got me into using fresh lemon on seafood.

But he would barely even taste this cake. I was blown away. How is it that my family likes a lemon cake and he won’t even touch it? Apparently, he thinks lemon should only go on seafood.

Seriously? He’s missing out.

Oh well, more for the rest of us! 🙂

You might also like:
Lemon Curd
Lemon Cake with Lemon Bavarian Cream
Lemon Mascarpone Layer Cake
Lemon Raspberry Layer Cake
Lemon Blueberry Cheesecake
Lemon Yogurt Breakfast Cake

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Triple Lemon Cake slice on white plate

Triple Lemon Cake

  • Author: Lindsay Conchar
  • Prep Time: 1 hour
  • Cook Time: 35 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 12-14 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This Triple Lemon Cake recipe is easy and so, so good. A fluffy, sweet and perfectly tangy lemon cake topped with homemade buttercream frosting.



  • 2 cups all purpose flour
  • 1 1/2 cups sugar
  • 3/4 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 eggs
  • 2/3 cup vegetable oil
  • 2/3 cup fresh lemon juice
  • 3/4 cup sour cream


  • 1/4 cup fresh lemon juice (about 12 lemons)
  • 2 tsp finely grated lemon zest
  • 1/3 cup sugar
  • 4 egg yolks
  • 3 tbsp butter (I used unsalted)


  • 1 1/2 cups butter
  • 1 1/2 cups shortening
  • 12 cups (3 lbs) powdered sugar
  • 3 tsp finely grated lemon zest
  • 6 tbsp fresh lemon juice
  • 3/4 tsp vanilla
  • 12 tsp water – plus more to the consistency you want



  1. Combine flour, sugar, baking powder, baking soda and salt in a large bowl and whisk together.
  2. Add eggs, oil and lemon juice. Beat until smooth.
  3. Add sour cream and beat until smooth.
  4. Bake at 350 degrees in two 8-inch pans for about 25 minutes or until done.


  1. Combine all ingredients in a double boiler (or in a metal bowl over a pot of simmering water, like I did).
  2. Heat while stirring constantly with a whisk.
  3. It is done when it’s thick enough to coat the back of a spoon. You will be able to tell it has thickened, but I wouldn’t say that it’s “thick.”
  4. Refrigerate until cool and thick.


  1. Beat butter and shortening together until smooth.
  2. Add 6 cups of powdered sugar, one at a time, beating to combine.
  3. Add lemon juice, lemon zest and vanilla and combine.
  4. Add the remaining powdered sugar and beat to combine.
  5. Add water to get the consistency you want, starting with 1/2 tsp, beat to combine.


  1. Divide the cake into four layers by slicing each cake in half.
  2. Fill two layers with lemon buttercream and the other two with lemon curd.
  3. Frost the outside of the cake.


  • 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

Keywords: lemon curd cake, lemon cake with lemon curd, triple lemon cake

Filed Under:


Cake recipe modified from Bakerella’s Key Lime Cream Cake recipe. Lemon curd from Glorious Treats Homemade Lemon Curd recipe.

This post may contain affiliate sales links. Please read my disclosure policy.

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Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Lindsay

      This cake doesn’t really rise all that well. They layers aren’t super thick. So I’m not sure it’s the best for cupcakes. I might use my actual lemon cupcakes and just add the lemon curd filling.

  1. Susana

    Thank you Lindsay for this awesome cake. Made it for my sister’s birthday, hoping it would be something special for her as she’s always making great cakes for others. She absolutely loved it! Her family did too!!
    As it’s quite a big, rich cake, is it OK to freeze for a few weeks?

    Thank you!

    1. Lindsay

      I’m so glad it was a hit! I would recommend freezing individual slices. You can just slice the cake and wrap the individual slices in clear wrap and foil, and then thaw them in the fridge before using them.

  2. Jean Fleming

    2nd comment. I finished making the cake even though I thought the layers were not quite “box” cake high. 😁 Could not wait for it to rest in refrig just had to taste test. It is delicious. Homemade curd was spot on. Like the strawberry frosting the lemon frosting is also the best I have tried. Thanks again for sharing your baking talent with all of your fans.

  3. Jean Fleming

    My cake layer did not really rise as high as I thought they should have. I have fresh baking soda and baking powder. Any thoughts?

    1. Lindsay

      These cake layers aren’t super high. Certainly not as high as my usual cakes. It’s possible that they are as they should be, but just different than you expected.

  4. Maria Shell

    This cake rocks!! I’ve made it twice and I love it. It’s super moist, and sooo delicious! I like a lot of lemon, so I added a dash of lemon extract and some zest in the curd, cake batter, and buttercream. So good! 🙂

  5. Kath

    I’ve made this twice and love the recipe! A really stupid question if I wanted a moist vanilla sponge cake could I just make the cake without the lemon juice? Would it work?

  6. Tiff

    World’s best lemon cake!
    Sometimes I cheat and use store bought lemon curd. I also usually don’t make the full amount of buttercream.

    1. Jean Fleming

      I have used store bought card and really like it; however, I made Lindsay’s and was very pleased. Her re re pie is not as tangy.🥰

  7. Rhonda Jennings

    I made this cake for a birthday at a restaurant. I gave the waitress a piece, which she shared with the owner. He came out to our table and said that was the best cake he had ever tasted in his life. I have made it many times since, and it has always had that effect on everyone who has eaten it. Thanks so much!

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29