Triple Lemon Cake

Lucious lemon cake with lemon cream cheese frosting and candied lemons, you’re welcome.

This cake is so good, I am actually contemplating making it again, right now. That will be dinner for the week, just this cake and two forks. It might happen.

*NOTE This recipe makes three 8 inch round cake pans worth of cake. I used two 8 inch and one 6 inch cake pan, I had batter leftover.

I used this recipe for the candied lemons.

Once they air dried, I started the cake.

INGREDIENTS

3 cups AP flour

1 Tablespoon baking power

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup softened butter

1 and 3/4 cups granulated sugar

3 large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup whole milk, at room temperature

1 heaping Tablespoon lemon zest (about 2 lemons)

1/3 cup  fresh lemon juice (about 2 lemons)

LEMON CREAM CHEESE FROSTING

1 pound cream cheese, room temperature

1 stick unsalted butter, room temperature

1 pound confectioners’ sugar (about 4 cups), sifted

2 teaspoons freshly grated lemon zest (from 1 lemon), plus 4 teaspoons juice

DIRECTIONS

Preheat oven to 350°F Grease or spray three 8 inch cake pans and line with parchment paper, then spray the parchment paper. Can never be too sure.

 Whisk the flour, baking powder, baking soda, and salt together. Set aside.

Using a mixer of your choice, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the eggs and vanilla extract on high speed until combined, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, add the milk, lemon zest, and lemon juice and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick.

Pour batter evenly into cake pans. Bake for around 19-25 minutes or until the cakes are baked through. 

Let the cakes cool completely.

Meanwhile, make the frosting and try not to eat it all .

Using the same mixer, beat cream cheese, butter and sugar until smooth, about 5 minutes. Beat in lemon zest and juice.

*Can be refrigerated in an airtight container up to 3 days. Stir until smooth before using.

ASSEMBLE

Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Feed scraps to children who wont stop asking for cake. Evenly cover the top with about 1 cup of frosting. Top with 2nd cake layer and evenly cover the top with about 1 cup of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. Decorate with candied lemons and refrigerate for a good 30 minutes before slicing and serving.

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