Triple Lemon Cake
Try this Triple Lemon Cake recipe, or contribute your own.
Try this Triple Lemon Cake recipe, or contribute your own.
- 3 eggs
- 2/3 cup vegetable oil
- 4 egg yolks
- 1/2 tsp salt
- 1 tsp baking soda
- 1 1/2 cups shortening
- 1 1/2 cups butter
- 2 cups all purpose flour
- 1/3 cup sugar
- 1 1/2 cups sugar
- 3/4 cup sour cream
- 3/4 tsp vanilla
- 3/4 tsp baking powder
- 2/3 cup fresh lemon juice
- 6 tbsp fresh lemon juice
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 2 tsp finely grated lemon zest
- 3 tbsp butter (i used unsalted)
- 12 cups (3 lbs) powdered sugar
- 3 tsp finely grated lemon zest
- 1-2 tsp water - plus more to the consistency you
- Carbohydrate 206.902959878977 g
- Cholesterol 186.80431875973 mg
- Fat 68.0269932980241 g
- Fiber 0.686982831599173 g
- Protein 5.06082515459504 g
- Saturated Fat 33.4582540853176 g
- Serving Size 1 1 -14 Slice (387g)
- Sodium 8846.43937952398 mg
- Sugar 206.215977047377 g
- Trans Fat 3.75314343633666 g
- Calories 1430 calories
Step-by-step
- Combine flour, sugar, baking powder, baking soda and salt in a large bowl and whisk together.
- Add eggs, oil and lemon juice. Beat until smooth.
- Add sour cream and beat until smooth.
- Bake at 350 degrees in two 8-inch pans for about 25 minutes or until done.
- Combine all ingredients in a double boiler (or in a metal bowl over a pot of simmering water).
- Heat while stirring constantly with a whisk.
- It is done when it's thick enough to coat the back of a spoon.
- Refrigerate until cool and thick.
- Beat butter and shortening together until smooth.
- Add 6 cups of powdered sugar, one at a time, beating to combine.
- Add lemon juice, lemon zest and vanilla and combine.
- Add the remaining powdered sugar and beat to combine.
- Add water to get the consistency you want, starting with 1/2 tsp, beat to combine.
- Divide the cake into four layers by slicing each cake in half.
- Fill two layers with lemon buttercream and the other two with lemon curd.
- Frost the outside of the cake.
My Triple Lemon Cake Triumph: A Baking Adventure
Baking has always been more than just a hobby for me; it's a form of self-expression, a way to share love and joy with those around me. This Triple Lemon Cake, however, took my baking adventures to a whole new level. It wasn't just about following a recipe; it was about embracing the process, learning from every little stumble, and celebrating the delightful outcome. It was a journey that reaffirmed my belief that even the most complex recipes can be conquered with patience and a dash of creativity.
The initial steps were straightforward enough. Measuring out the ingredients, the careful whisking of dry and wet components – it was all familiar territory. Yet, the true challenge began with the lemon curd. I've made lemon curd before, but this recipe, with its specific instructions for a double boiler method, demanded precision and attention to detail. The constant whisking, the careful monitoring of the mixture's consistency—it felt like a delicate dance between heat and texture. The satisfaction of seeing the curd thicken, transforming from a runny liquid to a luscious, velvety cream, was immeasurable. It was in that moment, amidst the warmth of the kitchen and the aroma of lemons, that I understood the true magic of baking: the transformation of simple ingredients into something extraordinary.
The buttercream frosting proved to be equally engaging. The gradual addition of powdered sugar, the smooth blending of butter and shortening, the subtle infusion of lemon zest and vanilla – each step added to the overall character of the frosting. I've always preferred buttercream over other frostings, and the lemon flavor in this recipe made it even more enticing. The process was therapeutic; the rhythmic motion of the mixer, the gradual thickening of the cream, it was oddly calming. And let me tell you, the final product was worth every bit of effort.
The assembly of the cake was the grand finale, the moment where all my hard work culminated into a masterpiece. Carefully layering the cake, spreading the lemon curd and buttercream, ensuring each layer was perfectly even—it was an exercise in patience and precision. The final frosting of the cake, the careful smoothing of the edges, the delicate decorating touches—these were the final flourishes that transformed a simple cake into a showstopper. The sight of the finished cake, shimmering under the kitchen lights, filled me with an immense sense of pride and accomplishment.
This Triple Lemon Cake wasn't just a dessert; it was a testament to perseverance, creativity and the rewards of embracing a challenging task. It's a recipe I'll cherish, not just for its delicious taste but for the memories and experiences it created. The next time I bake it, I might even try adding a sprinkle of poppy seeds, or experimenting with different types of lemons—the possibilities seem endless. And that, in itself, is what makes baking such a captivating and fulfilling endeavor. It's not just about following a recipe; it’s about crafting a culinary experience and sharing it with others. And this Triple Lemon Cake? It's an experience I highly recommend.
The beauty of baking, I've found, lies in its imperfections. Even if the layers aren’t perfectly even, or the frosting isn't flawlessly smooth, the taste and the joy of creation remain. It’s a reminder that life, much like baking, is full of unexpected twists and turns, but the journey, with all its imperfections, is what truly matters. So, embrace the challenge, enjoy the process, and savor the delicious outcome. You might be surprised at what you can create.
The aroma of freshly baked goods has always held a special place in my heart. It evokes memories of childhood, of warm kitchens, and of the unconditional love shared around a table filled with homemade treats. And this Triple Lemon Cake? It's a recipe that will continue to evoke those heartwarming memories for years to come. It's a recipe that’s more than just a set of instructions; it’s a journey, a story, a testament to the power of baking to bring people together.
