Mean Chef's Triple Lemon Layer Cake

Elevate your dessert game with Mean Chef's Triple Lemon Layer Cake—a citrus lover's dream! This decadent cake delivers layer upon layer of bold lemon flavor, combining a moist, tender lemon sponge infused with fresh lemon juice and zest, a luscious spread of tangy lemon curd, and a rich, velvety lemon cream cheese frosting. Every bite captures the perfect balance of sweet and tart, making it a showstopping centerpiece for any occasion. Carefully crafted with simple ingredients like all-purpose flour, softened butter, and powdered sugar, this triple-layered masterpiece is as fun to bake as it is to eat. Whether you're celebrating a special day or simply indulging in a love for all things citrus, this irresistible lemon cake will brighten up your table and your taste buds.

Nutriscore Rating: 35/100

Prep Time:40 mins

Cook Time:25 mins

Total Time:65 mins

Servings: 12

Ingredients

• 3 cups All-purpose flour
• 2.5 teaspoons Baking powder
• 0.5 teaspoons Salt
• 1 cup Unsalted butter (softened)
• 2 cups Granulated sugar
• 4 large Eggs
• 2 tablespoons Lemon zest
• 0.5 cup Fresh lemon juice
• 1 cup Whole milk
• 1.5 cups Lemon curd
• 8 ounces Cream cheese (softened)
• 0.5 cup Unsalted butter (softened, for frosting)
• 4 cups Powdered sugar
• 1 teaspoon Vanilla extract
• 3 tablespoons Fresh lemon juice (for frosting)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and lightly flour three 9-inch round cake pans, then line the bottoms with parchment paper.

Step 2

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

Step 3

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl occasionally.

Step 4

Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the lemon zest and fresh lemon juice.

Step 5

Gradually add the flour mixture to the wet ingredients in three additions, alternating with the milk. Start and end with the flour mixture. Mix until just combined. Don’t overmix.

Step 6

Divide the batter evenly among the three prepared cake pans. Smooth the tops with a spatula. Bake for 23-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 7

Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, carefully invert them onto a wire rack to cool completely.

Step 8

While the cakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, 1 cup at a time, beating on low speed until fully incorporated.

Step 9

Mix in the vanilla extract and fresh lemon juice until smooth. Taste and adjust the tartness or sweetness as desired.

Step 10

Assemble the cake: Place the first layer of cake onto a serving platter. Spread a generous layer of lemon curd over the top. Repeat with the second layer of cake and more lemon curd. Place the final layer of cake on top.

Step 11

Frost the top and sides of the cake with the lemon cream cheese frosting, spreading evenly.

Step 12

For added decoration, garnish with lemon slices, lemon zest, or a sprinkle of powdered sugar if desired.

Step 13

Refrigerate the cake for at least 1 hour before serving to allow the layers to set. Serve chilled or at room temperature.

Nutrition Facts

Serving size	(2797.3g)

Amount per serving	% Daily Value*
Calories	9940.9

Total Fat 448.2g	0%
Saturated Fat 269.5g	0%
Polyunsaturated Fat 0.3g
Cholesterol 3165.0mg	0%
Sodium 3878.4mg	0%
Total Carbohydrate 1435.6g	0%
Dietary Fiber 12.7g	0%
Total Sugars 1126.5g
Protein 105.4g	0%

Vitamin D 463.0IU	0%
Calcium 979.4mg	0%
Iron 23.0mg	0%
Potassium 1801.2mg	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: 39.6%

Protein: 4.1%

Carbs: 56.3%