clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
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