Delight citrus lovers with this triple layer lemon cake made from scratch. A tender cake filled with lemon curd and finished with vanilla cream cheese frosting—one of my most requested from-scratch cakes.
This cake hails from my bakery days and captures a favorite flavor pairing: bright lemon cake, fresh lemon curd, and smooth vanilla cream cheese frosting. California lemons inspired many of these cakes, and clients often ordered this one for special celebrations. Its delicate crumb and layered lemon flavor make it a memorable centerpiece for birthdays, showers, or any gathering that calls for something bright and celebratory.
I prefer lemon cake made from scratch over boxed mixes because the fresh zest and juice create a lively, natural lemon flavor. A touch of lemon extract boosts that brightness without overpowering the cake. The crumb is soft and tender—firm enough to layer, but delicate, so take care when stacking or transporting a tall tier.
The tender crumb shows in each slice; the layers hold together for serving but remain soft. That texture is part of this cake’s charm. It’s ideal for a three-layer presentation because the proportion of cake to filling feels balanced and elegant.
What’s the best filling for a lemon cake?
Lemon curd is my favorite—double lemon is always a win. That said, this cake is versatile: berry jams or fresh berry compotes pair beautifully, and white chocolate ganache adds richness if you prefer something decadent. You can also use additional frosting as a filling; this recipe’s frosting is enough to dam the layers, crumb coat, and finish a simple design.
Can I make this cake in advance?
Yes. Bake the layers in advance and freeze them wrapped well—double-wrapped while still slightly warm works well. Thaw in the refrigerator the day before decorating. I’ve frozen layers up to a month with no noticeable loss of quality. It’s a practical time-saver when preparing for busy events.
While some bakers avoid freezing layers, I find it reliable and convenient. Just avoid storing frozen cake longer than you can keep it solidly frozen; without a deep freezer, four weeks is a reasonable limit to preserve texture and flavor.
Why is this a triple layer lemon cake?
Three layers give a pleasing height and a satisfying cake-to-filling ratio. The recipe uses nearly a full batch of lemon curd to fill the layers, so there’s little leftover. A three-layer cake also looks impressive without being fussy.
If you only have two pans, split the batter into a one-third and two-thirds portion and bake separately. For a deeper pan, use a flower nail or heat conductor to encourage even baking. The deeper layer might brown a bit more at the edge, but the end result is still lovely. I only recommend buying extra pans if you’ll use them regularly—this two-pan approach works well and saves space.
I hope you enjoy this recipe as much as we do. The greenery in the photos is lemon thyme from my garden—its scent and flavor are a natural complement to this cake and perfect for summer presentations.
Triple Layer Lemon Cake From Scratch
16 servings
Delight citrus lovers with this triple layer lemon cake from scratch—tender cake, lemon curd filling, and vanilla cream cheese frosting.
Ingredients
Lemon Cake Batter
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour (cake flour can be substituted)
- 1 cup milk
- Zest from 1 lemon
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
Filling
- About 1 1/2 cups lemon curd
Vanilla Cream Cheese Frosting
- 1/4 lb butter, softened
- 8 ounces cream cheese, softened
- 4–5 cups powdered sugar, sifted
- 1 teaspoon vanilla bean paste or extract
Instructions
- Preheat oven to 350°F. Butter three 8-inch cake pans and line the bottoms with parchment.
- Beat butter, sugar, and lemon zest until light and fluffy. Scrape the bowl.
- Add the eggs one at a time, mixing and scraping after each addition.
- In a measuring cup, combine the milk, lemon juice, and vanilla; set aside.
- Sift together the flour, salt, baking powder, and baking soda.
- Add the dry and wet mixtures to the butter mixture in three additions, alternating: dry, then wet. Scrape the sides between additions.
- Divide batter evenly among the pans and bake 23–25 minutes, or until a tester comes out clean. Avoid overbaking.
- Cool the cakes in the pans for 10 minutes, then invert onto a rack to cool completely.
- When cool, fill the layers with lemon curd and frost with the vanilla cream cheese frosting.
Make the Frosting
- Cream the butter and cream cheese until smooth. Stir in the vanilla.
- Add powdered sugar one cup at a time until you reach the desired consistency. Use immediately.
Recommended Products
As an Amazon Associate and member of other affiliate programs, the author may earn from qualifying purchases.
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Wilton Aluminum 8-Inch Round Cake Pan Set, Multipack of 2 -
Kitchen Aid Mixer
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Ateco 612 Revolving Cake Decorating Stand, 12″ Round
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