This Triple Lemon Cake Tastes Just Like Sunshine

by Sheryl

Prep: 20 mins | Cook: 30 mins | Additional: 30 mins | Total: 1 hr 20 mins | Servings: 8 | Yield: 1 7-inch cake

A light, fluffy, moist lemon cake that tastes just like sunshine! This Triple lemon cake is for all the lemon lovers – decadent and delicious. Every bite is addictive!



1 cup raw sugar, or to taste
½ cup butter
2 large eggs
1 cup self-rising flour
1 tablespoon warm water
1 lemon, zested

Topping and Filling:

3 ½ tablespoons confectioners’ sugar
2 tablespoons butter, softened
1 lemon, juiced, divided
3 ½ tablespoons raw sugar

How to make Triple Lemon Cake

Step 1: Ready the oven. Preheat it to 200 degrees C or 400 degrees F.

Step 2: Use parchment paper to line a 7-inch round baking dish.

Step 3: Add half a cup of butter and a cup of raw sugar in a medium mixing bowl. With an electric mixe, mix until creamy. Slowly add in the eggs, beating every after each addition.

Step 4: Pour in the water, add in the four, and lemon zest, and mix until incorporated.

Step 5: Place the mixture in the prepared baking dish and bake in the preheated oven for about 30 minutes or until the top springs back when lightly touched.

Step 6: Allow cooling on a wire rack at room temperature.

Step 7: Again with an electric mixer, beat the confectioners’ sugar, lemon juice, and 2 tbsp butter until smooth.

Step 8: Place the 3 1/2 tablespoons of raw sugar and the remaining lemon juice in another mixing bowl. Beat until incorporated.

Step 9: Slice the cake horizontally to make 2 round cakes. Poke holes with a fork in the bottom and spread the filling over the cake.

Step 10: Layer with the other cake and frost with the topping.

Nutrition Facts:

Per Serving: 326.4 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.

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