Best 7 Old Fashioned Triple Lemon Cake Recipes

SOUTHERN LEMON POUND CAKE

Steps:

• Preheat the oven to 325 degrees.
• Generously grease and flour a bundt pan.
• Combine the flour, baking powder, salt and set aside.
• Cream together the softened butter, sugar, eggs, buttermilk, sour cream, lemon juice, lemon zest and vanilla extract.
• Slowly fold in the flour mixture.
• Pour the batter into the prepared bundt pan.
• Bake for 1 hour 10 minutes, or until completely done.
• While the lemon pound cake is baking, combine the ingredients for the glaze.
• Once the cake is done baking, move from oven and let cool a few minutes.
• Gently turn the bundt pan upside down to carefully remove the cake from the pan. Set aside.
• Drizzle the glaze over the cake while it's still warm.
• Let sit until cool.
• Serve & enjoy!

GREAT-GRANDMA'S LEMON CAKE

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar. In a small bowl, beat egg yolks until thick and lemon-colored. Add to creamed mixture and beat well. Stir in lemon zest and juice. Combine flour and baking soda; add alternately with milk. In another bowl, beat egg whites on high speed until stiff peaks form; fold into batter., Pour into two well-greased 9x5-in. loaf pans. Bake at 325° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Dust tops with confectioners' sugar.

SYBIL'S OLD FASHIONED LEMON LAYER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 9-inch cake pans. In a bowl, whisk together 3 1/4 cups of flour, baking powder, and salt.
• Cream 1 cup plus 2 tablespoons softened butter in a large bowl with an electric mixer until smooth, then mix in 2 1/4 cups of sugar until thoroughly blended and fluffy. Beat 6 egg yolks into the butter mixture, one at a time, beating well after each yolk is added. Beat the flour mixture into the butter mixture in thirds, alternating with milk. Mix in 3/4 teaspoon of grated lemon peel and 1 3/4 teaspoon of lemon juice.
• With clean beaters, beat the egg whites to stiff peaks in a bowl; lightly fold the egg whites into the batter; use a rubber spatula or wire whisk to fold 1/3 of the beaten egg whites into the batter. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding just until incorporated.. Pour the batter into the 3 prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 25 to 30 minutes. Allow cakes to cool in pans for 10 minutes; then turn out onto a rack to finish cooling.
• To make filling, whisk 2 1/4 cup sugar, 2 tablespoons of grated lemon peel, 1/2 cup of lemon juice, 5 1/2 tablespoons of flour, and beaten egg together in a saucepan. Cook the mixture over low heat, whisking constantly, until the filling almost comes to a boil; cook until thickened and smooth, about 1 minute. Whisk in 2 tablespoons of butter until melted. Allow the filling to cool.
• To assemble, place each cake layer down on a work surface, and place one hand lightly on the top of the cake. Use a serrated knife to slice the cake in half horizontally, with a light sawing motion, to create 2 layers from each cake (6 total layers). Brush crumbs from the layers. Place a cake layer onto a serving dish, and spread with 1/6 of the filling; repeat with all the layers and filling, ending with a layer of lemon filling for the top of the cake.

OLD FASHIONED TRIPLE LEMON CAKE

Steps:

• Beat 3/4 cup butter at medium speed of an electric mixture until creamy; gradually add 3/4 cup sugar and 2 tbsp lemon zest, beating well. Add eggs, one at a time, beating after each addition.
• Combine the flour, baking powder, and salt; add to the butter mixture. Mix at low speed until blended. Stir in the lemon extract. Pour the batter into a greased and floured 9 inch round cakepan with 2 inch sides.
• Bake at 325 degrees for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes; remove from pan. Place cake on a wire rack on a baking sheet.
• Combine 2/3 cup powdered sugar and 1/3 cup lemon juice in a small bowl, stirring until blended. Drizzle the glaze over the top of the warm cake. Let the cake cool completely.
• Combine 1 3/4 cups powdered sugar, 2 tbsp lemon juice, 1 1/2 tbsp butter, and remaining 1 tbsp lemon zest in a medium bowl; beat well. Spread on top of the cooled cake. Serve with strawberries if desired.

TRIPLE LEMON POUND CAKE

Steps:

• Cream butter. Add oil, and sugar. Cream again. Add eggs, one at a time, beating well after adding each. Mix in lemon zest and lemon juice.
• Sift together flour, baking powder, and salt.
• Add flour mixture and milk alternately to butter and egg mixture, beginning and ending with dry ingredients.
• Add extracts to batter.
• Bake in a greased and floured tube pan at 300 for 1-1/2 hours, or until a wooden skewer inserted in center of cake comes out clean. Cool completely on rack before rremoving cake from pan.

1-2-3-4 LEMON CAKE

Steps:

• Heat oven to 350 degrees. Arrange two racks in center of oven. Butter two 8-by-2-inch round cake pans; line bottoms with parchment paper. Dust bottoms and sides of pans with flour; tap out any excess.
• In a large bowl, sift together flour, baking powder, baking soda, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until softened, 1 to 2 minutes. Gradually add granulated sugar, beating on medium speed until lightened, 3 to 4 minutes; scrape down sides once or twice. Drizzle in eggs, a little at a time, beating after each addition until batter is no longer slick, about 5 minutes; stop once or twice to scrape down sides.
• On low speed, alternately add flour mixture and buttermilk, a little of each at a time, beginning and ending with flour mixture. Beat in vanilla and lemon zest.
• Divide batter evenly between the prepared pans. Bake 25 minutes, then rotate the pans in the oven for even browning. Continue baking until a cake tester inserted into the center of each cake comes out clean, 10 to 20 minutes more. Transfer pans to wire racks to cool, 15 minutes. Turn out cakes; set on racks, tops up, until completely cool.
• Remove the parchment from bottom of each cake. Using a serrated knife, slice each layer in half horizontally. Set aside the prettiest domed layer for the top of cake. Place another domed layer, dome-side down, on a serving platter. Spread 1 cup lemon curd over surface to within 1/2 inch from edges. Place second cake layer over the first, and spread another 1 cup curd over top. Repeat with third cake layer and remaining cup curd. Transfer partially assembled cake to the refrigerator.
• Just before serving, place reserved dome on top of cake. Spoon sweetened whipped cream over the top. Sprinkle with mixed berries, and dust with confectioners' sugar through a fine sieve.

TRIPLE-LAYER LEMON CAKE

Steps:

• In a large bowl, beat sugar and oil. Beat in egg yolks and vanilla. Combine dry ingredients; add to sugar mixture alternately with milk, beating well after each addition. In a large bowl, beat egg whites until stiff peaks form; fold into batter. , Pour into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove to wire racks to cool., For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg; return to all the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice, zest and butter. Cool to room temperature without stirring. Cover and refrigerate. , In a large bowl, combine the butter, confectioners' sugar, lemon juice, zest and enough cream to achieve desired spreading consistency. Spread filling between cake layers. Frost top and sides of cake. Store in the refrigerator.