Three-Layer Lemon Cake

Three-Layer Lemon Cake – Bright, Zingy & Utterly Irresistible

A celebration of all things lemon. This light and fluffy cake is layered with tangy homemade lemon curd and whipped cream cheese frosting — the ultimate showstopper for Easter, springtime, or any day that needs a little sunshine.

Ingredients

For the Cake:

• 226g unsalted butter, softened

• 350g granulated sugar

• Zest + juice of 2 lemons

• 3 large eggs

• 334g plain flour

• 2 tsp baking powder

• 1 tsp baking soda

• ½ tsp salt

• 140ml whole milk

• 1 tsp vanilla extract (optional)

For the Frosting:

• 225g unsalted butter, softened

• 225g full-fat cream cheese, softened

• Zest + juice of 1 lemon

• 540g icing sugar

• Pinch of salt

To Assemble:

• 200g homemade lemon curd (I have a recipe for this and a video on Youtube on how to make it)

• Optional: Lemon zest, piped frosting flowers, or edible flowers for decoration

Method

1. Prep & Preheat

• Preheat oven to 175°C (350°F).

• Grease and line three 8-inch cake tins (or bake in batches if needed).

2. Flavour Your Sugar

• Rub the lemon zest into the sugar with your fingertips until fragrant and golden — this builds a citrusy foundation right from the start.

3. Make the Cake Batter

• In a stand mixer with the paddle attachment, cream the butter and lemon sugar on high for 3–4 minutes until pale and fluffy.

• Beat in the eggs, one at a time, mixing well between each.

• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

• On low speed, add the dry ingredients and then milk.

• Add the lemon juice and vanilla (if using), and mix just until combined.

4. Bake

• Divide the batter evenly between your prepared tins.

• If baking in one tin, this will take anywhere from 40–55 minutes — keep an eye on it and check for doneness by inserting a skewer into the centre.

• If baking in individual cake tins, it will take 25 minutes or so. Check around the 25-minute mark to ensure even cooking.

• Let the cakes cool in the tins for 10 minutes, then transfer to racks to cool completely.

💡 Del’s Tip: Check the cakes at 35 minutes and rotate the tins if your oven cooks unevenly.

Cream Cheese Frosting

• Beat the butter in a stand mixer until smooth.

• Add the cream cheese and beat until light and fluffy.

• Gradually add the icing sugar (cover with a tea towel to prevent a sugar storm!).

• Stir in the lemon zest, juice, and a pinch of salt.

• Adjust as needed — add more sugar if too soft, or a little juice if too stiff.

Assemble Your Cake

• Once completely cool, slice each cake in half horizontally to create three even layers (or more if you’re going for height!).

• Place the first layer on a cake board or stand.

• Spread on a layer of frosting, followed by a generous spoonful of lemon curd — gently swirl it across the surface.

• Repeat with the next layer(s).

• Top with the final sponge and cover the cake with frosting — go for semi-naked or full coverage, depending on your vibe.

• Decorate with piped frosting, lemon zest, or edible flowers for a spring-ready finish.

Light, fluffy, zingy, and creamy all in one bite — this lemon cake is a citrus dream.

Enjoy

Del x