Lemon cake is layered with a sweet lemon filling and topped with a lemon frosting creating a lemon cake with three hits of lemon flavor.

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Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
30 mins
total:
1 hr 20 mins
Servings:
8
Yield:
1 7-inch cake
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Cake:
Topping and Filling:

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a 7-inch round baking dish with parchment paper.

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  • Beat 1 cup raw sugar and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, beating well before adding the next egg. Stir flour, water, and lemon zest into creamed butter mixture until batter is smooth. Pour batter into the prepared baking dish.

  • Bake in the preheated oven until top of cake springs back when touched, about 30 minutes. Cool cake completely.

  • Beat confectioners' sugar, 2 tablespoons butter, and lemon juice together in a bowl using an electric mixer until topping is smooth and creamy. Mix 3 1/2 tablespoons raw sugar and remaining lemon juice together in a separate bowl to make the filling.

  • Slice the cooled cake horizontally, forming 2 round cakes. Poke holes into the bottom cake and pour lemon-sugar filling over cake. Place second cake over the bottom cake and spread the topping over the top cake.

Nutrition Facts

326 calories; protein 3.3g 7% DV; carbohydrates 44.4g 14% DV; fat 15.8g 24% DV; cholesterol 84.6mg 28% DV; sodium 329.9mg 13% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/06/2015
This recipe will do well with a lot of changes, in my opinion. I bake a lot and don't keep self-rising flour in my pantry. It just takes up room. So instead of using 1 cup of self-rising flour, use 1 cup flour, 1 1/2 t. baking soda and 1/4 t. salt. Also, 400 degrees for a cake is way too hot. My first attempt (I always follow the recipe the first time) turned into very dark brown crusts and a mushy center. Reduce the temp to 350 and bake until a toothpick inserted in the middle comes out clean. Then on to the frosting/filling. Omit the raw sugar, it's just not necessary. Use the butter and lemon juice and add powdered sugar until it's the consistency that you like. I would separate the butter and lemon in half, make the filling a little thicker with one half and thinner frosting with the other half. Oh! And the picture associated with the recipe? That's not it. All of that said, I'm looking forward to the next time I make it. I love lemon! I'll serve it with fresh whipped cream (with a little sugar) and raspberries. Read More
(22)

Most helpful critical review

Rating: 1 stars
05/04/2018
Does not even deserve 1 star. This recipe is a waste of wonderful ingredients. End product was terrible! Even using the other reviewers suggestions; e.g. 350 degrees baking soda and salt. Ingredients and quantities are way off even sauce/frosting. Read More
(1)
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
04/06/2015
This recipe will do well with a lot of changes, in my opinion. I bake a lot and don't keep self-rising flour in my pantry. It just takes up room. So instead of using 1 cup of self-rising flour, use 1 cup flour, 1 1/2 t. baking soda and 1/4 t. salt. Also, 400 degrees for a cake is way too hot. My first attempt (I always follow the recipe the first time) turned into very dark brown crusts and a mushy center. Reduce the temp to 350 and bake until a toothpick inserted in the middle comes out clean. Then on to the frosting/filling. Omit the raw sugar, it's just not necessary. Use the butter and lemon juice and add powdered sugar until it's the consistency that you like. I would separate the butter and lemon in half, make the filling a little thicker with one half and thinner frosting with the other half. Oh! And the picture associated with the recipe? That's not it. All of that said, I'm looking forward to the next time I make it. I love lemon! I'll serve it with fresh whipped cream (with a little sugar) and raspberries. Read More
(22)
Rating: 4 stars
04/22/2015
The picture DOES NOT match the cake. The icing is delicious, the cake has a really nice lemony flavour. It's a rather coarse cake. One warning: do NOT open the oven door to check on the cake until you're pretty sure it should be done. Two of the cakes fell - quite a bit. If I make it again,I'd eliminate that sugar/lemon juice syrup in between layers - it doesn't allow for a bond between the two layers - I made rectangular cakes - when we cut the cake, the sides fell away. Or I'd just make a single layer cake and poke holes and add the syrup on top and then ice. Or if I make it again, I'd thicken the filling with cornstarch for a more substantial filling. I just wouldn't make it as written. Read More
(11)
Rating: 5 stars
02/08/2015
oh my gosh this was so yummy and my kids loved it. And I added a little of lime juice it was so good it was sweet from the lemon and tart from the lime it was awesome Read More
(9)
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Rating: 5 stars
03/29/2015
WOW! What a great cake! I made mine with gluten free all purpose flour. In order to cut it I had to put it in the refrigerator. Then after adding the topping and filling (of which I left out the butter for personal reasons) I put it back in the fridge. It has a wonderfully refreshing lemon flavour. Isn't too sweet or tart just a perfect balance of all flavours. This will definitely turn into a staple around here. Thank you reb.zemp for the recipe. Read More
(4)
Rating: 5 stars
03/30/2015
this is a sure keeper bread.my family loves it. Read More
(2)
Rating: 5 stars
03/29/2015
This was delicious! Only thing is I didn't think about my cake pans are dark and so I totally burned the cake the first time. I only needed to bake mine about 18 minutes and it was amazing!!!! Read More
(1)
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Rating: 1 stars
05/04/2018
Does not even deserve 1 star. This recipe is a waste of wonderful ingredients. End product was terrible! Even using the other reviewers suggestions; e.g. 350 degrees baking soda and salt. Ingredients and quantities are way off even sauce/frosting. Read More
(1)
Rating: 1 stars
04/21/2019
Worst cake I ever made. The filling was not even close to the picture, so I had to make my own. The frosting was too watery from the lemon juice. I would never make again Read More