Triple Lemon Cake
Triple Lemon Cake
Ingredients
Instructions
Preheat the oven to 350f/180c. Grease and line three 8 inch cake tins. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Whisk until well combined. Add the eggs, lemon juice and oil, and whisk until smooth. Add yoghurt and mix again until smooth and homogenous. Divide the mixture between the three cake tins. Bake for 35-40 minutes, or until lightly golden and a skewer inserted in the middle of the cake comes out clean. When you remove from the oven, if the cake has domed, place a clean tea towel over the surface of the cake and press down gently to help smooth the dome. Cool in the tins for 15 minutes, then turn onto a wire rack and cool completely.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Cloudykitchen →Chef's Notes
Cake recipe adapted from Life, love and sugar, buttercream adapted from Brave Tart
Cake recipe adapted from Life, love and sugar, buttercream adapted from Brave Tart
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
My go to lemon cake both for home and decorative cakes (wedding etc). The lemon curd is great cause its not too sweet and adds such a great flavour
The weights are off. 4 cups of flour is 120g x 4 = 480g. 3 cups of sugar is 200g x 3 = 600g.
I didn't check the weights for the curd or frosting.
Bit nervous to try this now.
I trust Erin’s recipes so implicitly that the first time I made this was to be a tier in my wedding cake! Only change was swapping the curd for a raspberry compote. I kept each layer wrapped and in the fridge for two days before icing and it still kept its moisture. It was so good - my only complaint was that there wasn’t any leftover!
Such a great recipe! Honestly all of Erin's recipes are amazing. She puts so much work into them that once they make it to the blog you know it's going to be good and this one is no exception.
Hi! What would you recommend for the bake time if using 3 x 6” cake tins? Thanks!
I made this in cupcake form and it worked well! I ended up with 36 cupcakes (although the last one or two may have been a liiiiittle bit smaller than the others), put the curd in a piping bag with a metal tip and then cut an 'x' on top of each cupcake and filled them. I have a long standing dislike for meringue buttercreams so I just made a lemon American style buttercream (yes, I'm a heathen), but the flavours and textures seemed to still balance just fine.
They definitely tasted better after they'd had a night to sit, but I generally expect that with cake. Everyone loved them and I'd say that they're definitely worth the effort of juicing two bags of lemons!
Insane! Easily the best cake I’ve ever baked. I’m the resident baker in my family and trial loads of yummy cake recipes. This was a resounding 11/10 from everyone who tried it. Even the cake naysayers went back for seconds. So much so, that my fiancé and I have decided we’ll be making this as one of the layers of our wedding cake. I’ll be trialing the rest of your recipes for the other layers now. Thank you, Erin!
Did you make this recipe?
Leave a Comment