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Triple Lemon Layer Cake
Triple Lemon Layer Cake
Triple Lemon Layer Cake
Triple Lemon Layer Cake

Triple Lemon Layer Cake

David Venable

David’s Note: Three times the lemon means this dessert will surely brighten your day!

Cake

  • 2 boxes lemon cake mix, including ingredients listed on the box
  • 2 eggs
  • 2 pkg instant lemon pudding mix
  • 2 cups confectioners' sugar
  • 2 Tbsp lemon zest (approximately 3 lemons)
  • 1/3 cup lemon juice (approximately 3 lemons)
  • 1 jar vanilla frosting mix
  • 1 jar lemon frosting mix

Garnish

  • 1/3 cup sugar
  • 1/3 cup water
  • 1 lemon, sliced into eighths

For Serving

Sorbet or ice cream

Preparation

To prepare the cake, start by preheating the oven to 350°F.
Prepare the 2 cake mix boxes per the package directions, except add 1 extra egg and 1 pkg lemon pudding per box.
For each cake mix, line a 2" x 8" cake pan with parchment paper and spray with nonstick food spray. Pour in the batter and bake until an inserted toothpick comes out clean. Let cool and remove from the cake pans.
On a flat surface, use a sharp kitchen knife to slice away the domed portion of the cakes, leaving them flat on top. On a cooling rack, invert both cake halves so that the bottoms become the tops.
In a mixing bowl, stir together the confectioners' sugar, lemon juice, and lemon zest to form a glaze. Using a pastry brush, smooth this glaze over the top and sides of both cake layers. Let dry.
Place one of the cake layers onto a cake stand. Beginning with 1/2 cup vanilla icing, warm the icing in a microwave for about 10 seconds until it's just loose enough to pour. Pour the icing out over the top of the cake, smoothing it out with a spatula. Allow for some of the icing to drip down the sides of the cake, spaced about every 2" or 3". Repeat this process with some of the lemon icing, having the drips go between the white icing drips.
Place the second cake layer on top of the first. Repeat the same process with both flavors of icing.
To prepare the garnish, place the sugar and water in a small saucepan over low heat. Heat until the sugar is dissolved. Add the lemon slices to the sugar-water mixture. Warm for about 5 minutes until the slices have been soaked through. Carefully remove the slices to a plate and allow for excess liquid to drain away.
To finish the dessert, place the prepared lemon slices in a ring around the top of the cake, with one slice in the center. Let the cake to stand for about 1 hour to ensure the icing is set. Slice and serve with sorbet or ice cream.

Cook's Notes

Tip: If possible, use fresh lemon juice instead of the bottled variety. The flavor will be even more out-of-this-world delicious!

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