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.
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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