Triple Lemon Layer Cake

Make the Lemon Curd Filling

Pick your pan

Please don’t overlook this important step. The choice of pan is important. I am very sensitive to “metallic” tastes, and the acidity of lemon juice can cause aluminum cookware to leach metallic aluminum ions into the sauce. Not only will the reaction create an unexpected taste in your sauce it will also cause damage to the pan, such as staining and pitting the cooking surface.

Finding the right pan isn’t easy. I once had a small glass Pyrex saucepan. Intuitively, I thought glass was a good choice, amiright? But the sticking . . . not great. So, I invested in a stainless steel saucepan. If you’ve seen the term “non-reactive cookware,” this is what stainless steel is all about: it means the cookware is made from material that will not react with acidic cooking ingredients.

So far the new pan is working great. Although it’s metal, stainless steel, there’s no metallic taste in my sauces.

Make the Lemon Curd Filling

To get a lemon filling that is bursting with fresh flavor, use fresh-squeezed lemon juice and plenty of zest. In a small to medium saucepan, first mix together lemon zest, lemon juice and cornstarch. Then add butter and sugar, and bring mixture to a boil over medium heat.

Boil for one minute, stirring constantly.

In a small bowl, beat egg yolks with a wire whisk until smooth.

Just as we did for the Lemon Meringue Pie, first add a small amount of the hot lemon mixture to the beaten egg yolks, then pour this egg mixture back in the pan. Reduce heat to low, stirring constantly for 5 minutes or until thick (Note: not to boil).

Place sauce in a bowl and put plastic wrap directly on the surface of the sauce to prevent a skin from forming as it cools.

Allow to cool to room temperature and then refrigerate for at least 3 hours. I tend to make this a day in advance due to the refrigeration time.

When cool, the filling will be much thicker, aka lemon curd.

Make the Cake Layers

For the cake layers, use a box mix (or your favorite scratch recipe, if you have one) according to the package directions.

Make 2 (8-inch) round layers.

Make the Lemon-Cream Cheese Frosting

Is there anything better than cream cheese frosting? Try this lemon version – oh yum! Lemon juice and lemon zest bring so much fresh taste, and that tart lemon sensation plays so well with cream cheese. You’ll be hooked!

Beat together butter and cream cheese. Then add the lemon zest and begin adding powdered sugar a cup at a time. As the frosting begins to thicken, add lemon juice in between cups of powdered sugar to loosen consistency. Once all ingredients are incorporated, you’ll have a thick, luscious frosting, ready to top your cake.

Assemble the Lemon Layer Cake

Place one cake layer on a plate. Cover surface with cooled lemon filling. Place second cake layer on top.

Frost entire cake with cream cheese frosting.

Cake will keep for a day or two at room temperature, but because of the cream cheese frosting, refrigeration is advised for any longer.

This cake is such a delight! Tangy and sweet, the fresh lemon taste can’t be beat! Give it a try!

If you love the sweet and tart of lemon in baked goods, you'll want to try some lemon zucchini bread! So delicious!

And if you need a refreshing no bake dessert in the heat of summer, a lemonade pie will always come to the rescue!