An old fashioned lemon cake recipe. It is usually made up of 3 to 6 white cake layers with a cooked lemon filling between the layers and iced in Seven Minute Frosting.

Tonya

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
12
Yield:
1 - 6 layer 8 inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare and bake cake mix according to package directions for three 8 inch round pans. Cool cakes completely, then split each in half to make 6 layers.

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  • For the Lemon Custard: In a large saucepan or double boiler combine sugar and cornstarch. Mix well, then stir in egg yolks, lemon zest and lemon juice. slowly whisk in the boiling water. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in butter. Set aside to cool.

  • Place the bottom layer of cake on a serving plate. Spread with approximately 1/5 of the lemon custard. Repeat layers. Frost top and sides with Seven Minute Frosting (see footnote for link to recipe).

Tips

Frost this cake with Seven Minute Frosting.

Nutrition Facts

319 calories; protein 3g 6% DV; carbohydrates 60.3g 19% DV; fat 8.7g 13% DV; cholesterol 58.8mg 20% DV; sodium 306.4mg 12% DV. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/01/2003
This is a really good cake. I made it for my parents in law with Meyer lemons from their tree and they loved it so much that they saved the leftover lemon filling to use in some future dessert. It is worth the time and effort. It received rave reviews! Read More
(21)

Most helpful critical review

Rating: 3 stars
03/16/2009
This tasted great but the cake did not stay together. It was quite the mess(sliding all over the place). I have never made custard before and the directions did not give much indication as to how thick it should be so maybe I didn't get it thick enough but I will try again. Read More
(11)
27 Ratings
  • 5 star values: 17
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/01/2003
This is a really good cake. I made it for my parents in law with Meyer lemons from their tree and they loved it so much that they saved the leftover lemon filling to use in some future dessert. It is worth the time and effort. It received rave reviews! Read More
(21)
Rating: 5 stars
07/23/2004
This recipe was a huge hit! The cake is moist and recieved rave reviews from everyone. It is time consuming but well worth it. I used only two pans and cut each one in half to make four layers. The frosting for me was more like 15 minute frosting as it took that long to get to peaks. But once again it was very worth it. Thanks so much for this wonderful recipe! Read More
(18)
Rating: 5 stars
03/16/2009
LOVEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE it is the greatest cake in the worlddddddddddddd!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Read More
(18)
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Rating: 5 stars
06/19/2007
Refreshingly delicious!!! I absolutely love the lemon custard - nice and tart without being overbearing. The 7 minute frosting was equally delicious - soooo marshmallow-y!! The light sweet texture of the frosting completed the lemon flavor so nicely. I garnished with fresh raspberries & mint leaves. A definite do-again. If you would like to see a photo of my cake - look at the photo titled Lemon-y Layers:) Read More
(12)
Rating: 4 stars
04/06/2008
This was very very lemony but good. The recipe for the custard made quite a bit more than I used for the cake. The 7 minute frosting was a bust so I will definitely look for a different recipe next time for the frosting. Read More
(11)
Rating: 3 stars
03/16/2009
This tasted great but the cake did not stay together. It was quite the mess(sliding all over the place). I have never made custard before and the directions did not give much indication as to how thick it should be so maybe I didn't get it thick enough but I will try again. Read More
(11)
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Rating: 4 stars
12/30/2009
Try making this cake with a yellow cake mix and use a canned lemon pie filling for the center. Top with seven minute frosting and sprinkle the top and sides with coconut. That is my favorite cake for Easter. This recipe is the next best thing. Read More
(10)
Rating: 5 stars
01/16/2009
I made this cake today. It came out wonderful. I love the lemon filling. I just had to rate this recipe five stars. It's great. Read More
(9)
Rating: 4 stars
06/21/2010
The filling is delicious! Very tart and sweet too. I personally like my stuff on the sour side so if you do not like tartness then use smaller lemons or a little less of the juice. Makes alot of filling! The only trouble I'm having is getting my cake layers to come out of the pan in one piece. I'm still new at this so I hope practice will make it better. I was only doing a trial run to see how this cake would be for my grandma's 90th birthday so I kindof rushed along and the cake was still warm when I was working so that could've been the problem. I did not use the 7min icing recipe..I found another buttercream recipe from this site that is very good...so I decided to use that instead. Read More
(8)