Triple Lemon Cake
Triple Lemon Cake might be just the main course you are searching for. One portion of this dish contains about 16g of protein, 211g of fat, and a total of 3878 calories. For $4.62 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Life, Love, and Sugar requires lemon juice, powdered sugar, lemon juice, and sugar. 23282 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 78%, this dish is solid. If you like this recipe, take a look at these similar recipes: Triple Lemon Cake, Triple-lemon Layer Cake, and Triple Layer Lemon Cake.
Servings: 4
Ingredients:
2 cups all purpose flour
3/4 tsp baking powder
1 tsp baking soda
1 1/2 cups butter
4 egg yolks
3 eggs
Lemon Buttercream
Lemon Curd
1/4 cup fresh lemon juice (about 1-2 lemons)
2/3 cup fresh lemon juice
6 tbsp fresh lemon juice
2 tsp finely grated lemon zest
3 tsp finely grated lemon zest
2/3 cup oil
12 cups (3 lbs) powdered sugar
1/2 tsp salt
1 1/2 cups shortening
3/4 cup sour cream
1/3 cup sugar
1 1/2 cups sugar
3 tbsp butter (I used unsalted)
3/4 tsp vanilla
1-2 tsp water - plus more to the consistency you want
Equipment:
whisk
bowl
double boiler
pot
Cooking instruction summary:
Cake1. 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.Lemon Curd1. 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.Lemon Buttercream1. 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.To assemble the cake: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.
Step by step:
1. Cake
2. Combine flour, sugar, baking powder, baking soda and salt in a large bowl and whisk together.
3. Add eggs, oil and lemon juice. Beat until smooth.
4. Add sour cream and beat until smooth.
5. Bake at 350 degrees in two 8-inch pans for about 25 minutes or until done.Lemon Curd
6. Combine all ingredients in a double boiler (or in a metal bowl over a pot of simmering water, like I did).
7. Heat while stirring constantly with a whisk.
8. 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."
9. Refrigerate until cool and thick.Lemon Buttercream
10. Beat butter and shortening together until smooth.
11. Add 6 cups of powdered sugar, one at a time, beating to combine.
12. Add lemon juice, lemon zest and vanilla and combine.
13. Add the remaining powdered sugar and beat to combine.
Add water to get the consistency you want, starting with 1/2 tsp, beat to combine.To assemble the cake
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.
Nutrition Information:
covered percent of daily need
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