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Triple Lemon Cake


"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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1 h 20 m servings 326 cals
Original recipe yields 8 servings (1 7-inch cake)

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  1. Preheat oven to 400 degrees F (200 degrees C). Line a 7-inch round baking dish with parchment paper.
  2. 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.
  3. Bake in the preheated oven until top of cake springs back when touched, about 30 minutes. Cool cake completely.
  4. 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.
  5. 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

Per Serving: 326 calories; 15.8 g fat; 44.4 g carbohydrates; 3.3 g protein; 85 mg cholesterol; 330 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 6
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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, ...

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

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...

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...

this is a sure keeper family loves it.

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!!!!