Triple Layer Lemon Cake

lemon layer cake

Dennis Gottlieb / Getty Images

Prep: 20 mins
Cook: 70 mins
Total: 90 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
861 Calories
61g Fat
69g Carbs
13g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 861
% Daily Value*
Total Fat 61g 78%
Saturated Fat 35g 173%
Cholesterol 415mg 138%
Sodium 466mg 20%
Total Carbohydrate 69g 25%
Dietary Fiber 2g 5%
Protein 13g
Calcium 165mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Nothing is more refreshing and satisfying than this Triple Lemon Layer Cake. Three cake layers, filled with a tangy lemon curd and a lemon coconut cream cheese icing make this dessert irresistible.


  • Lemon Curd Filling:
  • 1 cup sugar
  • 1 large egg, at room temperature
  • 3 large egg yolks, at room temperature
  • 1/2 tablespoon lemon zest
  • 1/2 cup fresh lemon juice
  • 1/2 stick (1/2 cup) unsalted butter
  • Lemon Cake:
  • 3 sticks (1 1/2 cups) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 2 tablespoons lemon zest
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon vanilla extract
  • 5 large eggs, at room temperature
  • 2 1/4 cups all-purpose flour
  • 1/2 cup fresh lemon juice
  • Lemon-Coconut Frosting:
  • 2 (8-ounce) packages cream cheese, softened
  • 1/3 cup confectioners sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 to 2 tablespoons coconut extract

Steps to Make It

Make the Lemon Curd Filling

  1. Gather the ingredients.

  2. In a medium saucepan, whisk the sugar, eggs, and egg yolks until well blended.

  3. Stir in the lemon zest, lemon juice, and butter.

  4. Cook, stirring often, over low to medium-low heat for about 10 minutes.

  5. As the mixture begins to thicken, stir constantly, for 20 minutes more until it thickly coats the back of a metal spoon (don't boil or the mixture may curdle).

  6. Strain the filling through a sieve set over a small bowl.

  7. Lay a sheet of waxed paper or plastic directly on the surface of the filling and chill for at least 4 hours. The filling will thicken as it cools.

Bake the Cake

  1. Gather the ingredients.

  2. Preheat the oven to 350 F.

  3. Lightly grease three 8-inch cake layer pans. Line the bottoms with waxed paper and lightly grease the paper.

  4. In a large bowl using an electric mixer, beat the butter, sugar, lemon zest, baking powder, salt, and vanilla on medium speed until pale and fluffy.

  5. Add the eggs one at a time and beating well after each addition.

  6. With the mixer on low speed, add the flour alternately with the lemon juice, beating well after each addition.

  7. Pour the batter into the prepared pans, dividing it evenly.

  8. Bake until the tops spring back when gently pressed and a toothpick inserted into the centers comes out clean, about 40 minutes.

  9. Set the cakes in the pans on wire racks to cool for 20 minutes.

  10. Turn the cakes out onto the racks and remove the waxed paper.

Make the Frosting

  1. Gather the ingredients.

  2. In a medium bowl, beat the cream cheese, sugar, lemon zest, lemon juice, and coconut extract with an electric mixer until smooth.

  3. Cover with plastic wrap and chill for 1 hour, or until firm but spreadable.

To Assemble

  1. Trim the top of the cake layers with a long serrated knife, cutting off any raised areas.

  2. Place 1 cake layer on a serving plate.

  3. Spread half the filling evenly over the layer.

  4. Top with another cake layer and the remaining filling.

  5. Top with the remaining cake layer.

  6. Coat the top and sides with the frosting.

  7. Refrigerate until ready to serve. Enjoy!


  • The cake layers can be wrapped well and refrigerated up to 3 days or frozen up to 3 months.
  • Store the cake at cool room temperature until serving time; then loosely cover and refrigerate up to 2 days.

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