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Triple Layer Lemon Cake

Triple Layer Lemon Cake

Made with lemon curd alongside the buttercream icing, this is a joyous treat, with a citrus almond sponge, that happens to be gluten-free, and is a great foil for all the chocolate around over Easter.

It’s fresh and zesty using five whole lemons, and a showstopper with its three layers of sponge and double icing.

I finished this with some buds from the Lisianthus that we had to make it extra special, but do use what you have to hand; mini pastel eggs, fluffy chicks or crystallised rose petals would be lovely.

It makes a perfect celebratory centrepiece for all occasions.

Preheat oven to 180.

Grease and line 3 x 20cm springform cake tins.

  • 150g ground almonds
  • 80g flour (gf if needed I use this one and buying in bulk saves always)
  • 1 1/2 tsp baking powder
  • 175g coconut (or golden caster) sugar 
  • 4 eggs
  • 2 unwaxed lemons, zested
  • 225g butter, left to soften
  • 1-2 tsp milk

ICING

  • 250g unsalted butter, soft
  • 3 unwaxed lemons, zest and juice
  • 200g coconut sugar ground until fine (or icing sugar)
  • 1 250g jar of good lemon curd (look for real ingredients)

 

MAKE THE SPONGES

In a large mixing bowl, or Kitchenaid type stand mixer, beat the butter, lemon zest and sugar together until softly whipped and creamy.

Mix in the beaten eggs, and then fold through the flour, almonds and baking powder together. Add in the milk.  

Divide the batter into the three cake tins and bake at 180 for 15-20 minutes until golden, but not browned. Leave them to cool on a wire rack whilst you make the icing.

 

THE ICING

Cream together the butter and sugar with the lemon zest and juice, whipped until thoroughly combined and light.

When the cakes are cool spread a third of the buttercream on each with a heaped tablespoon of lemon curd spooned just round the edges of the bottom two layers.

Place each layer on to the next and when you have the final layer in place smooth the buttercream leaving billow marks, and decorate with the remaining lemon curd in a swirl. Add fresh flowers, petals, Easter eggs as desired.

As I made this for our shoot last week, I realised my cake stand was no longer, but I think this deserves to be on display, elegantly if you manage to preserve it longer than one sitting - love this glass cake stand.

Bon Apetit!

1 comment

Mar 31, 2021 • Posted by Lizzie

Could you tell me what type of flour you use either for non gf or gf use pls ?

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