Lemon Cake Doberge

Bright, zesty, and perfectly layered, this Lemon Cake Doberge is a show-stopping dessert that merges classic Southern charm with irresistible citrus flair. Featuring tender lemon-scented cake layers alternating with creamy homemade lemon custard, this creation is finished with a silky lemon glaze that adds the perfect tangy-sweet finish. The secret to its beautifully moist texture lies in the use of fresh lemon juice and zest in every layer, ensuring a burst of sunshine in every bite. With its elegant presentation and balanced flavor profile, this lemon doberge cake is ideal for celebrations, afternoon tea, or whenever you crave a touch of luxurious indulgence. Make it ahead and let the layers chill together for a dessert that's as stunning as it is delicious.

Nutriscore Rating: 44/100

Prep Time:45 mins

Cook Time:35 mins

Total Time:80 mins

Servings: 12

Ingredients

• 2.5 cups All-purpose flour
• 2.5 teaspoons Baking powder
• 0.5 teaspoons Salt
• 1 cup Unsalted butter (softened)
• 2 cups Granulated sugar
• 4 none Large eggs
• 1 cup Whole milk
• 2 tablespoons Fresh lemon zest
• 2 tablespoons Fresh lemon juice (for the cake batter)
• 6 none Egg yolks
• 0.75 cup Granulated sugar (for the custard)
• 3 tablespoons Cornstarch
• 2 cups Whole milk (for the custard)
• 0.5 cup Fresh lemon juice (for the custard)
• 2 tablespoons Unsalted butter (for the custard)
• 1 cup Powdered sugar
• 3 tablespoons Fresh lemon juice (for the glaze)
• 1 tablespoon Milk (for the glaze)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-5 minutes.

Step 4

Add the eggs one at a time, beating well after each addition.

Step 5

Stir in the lemon zest and lemon juice.

Step 6

Alternately add the dry ingredients and milk, beginning and ending with the flour mixture. Mix until just combined.

Step 7

Divide the batter evenly among the prepared cake pans and smooth the tops.

Step 8

Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely on a wire rack.

Step 9

For the custard, whisk the egg yolks, sugar, and cornstarch together in a medium saucepan.

Step 10

Gradually whisk in the milk and cook over medium heat, stirring constantly, until the mixture thickens and bubbles.

Step 11

Remove from heat and stir in the lemon juice and butter. Let the custard cool to room temperature, then chill in the refrigerator for at least 1 hour.

Step 12

To assemble the cake, place one layer of cake on a serving plate and spread 1/3 of the lemon custard on top. Repeat with the remaining layers, ending with a layer of custard on top.

Step 13

For the glaze, whisk together the powdered sugar, lemon juice, and milk until smooth. Adjust the consistency with more lemon juice or powdered sugar as needed.

Step 14

Pour the glaze over the assembled cake, allowing it to drip down the sides. Use an offset spatula to smooth it evenly.

Step 15

Chill the cake in the refrigerator for at least 2 hours before serving to allow the flavors to meld.

Step 16

Slice and enjoy your Lemon Cake Doberge!

Nutrition Facts

Serving size	(2293.1g)

Amount per serving	% Daily Value*
Calories	6304.1

Total Fat 252.2g	0%
Saturated Fat 154.4g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1027.7mg	0%
Sodium 2724.5mg	0%
Total Carbohydrate 980.9g	0%
Dietary Fiber 10.3g	0%
Total Sugars 710.7g
Protein 67.6g	0%

Vitamin D 496.6IU	0%
Calcium 1043.0mg	0%
Iron 16.3mg	0%
Potassium 1727.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.1%

Protein: 4.2%

Carbs: 60.7%