Triple Lemon Cake

This is lemon at it’s finest. Delicious lemon cake, filled with lemon pasty cream and topped with lemon cream cheese frosting.

Triple Lemon Cake @createdbydiane.jpg


You know the days when life hands you lemons…

First thing is call your mom….that always helps and since my mom brings me lots of lemons off her wonderful lemon trees,

next I make lemonade, because chatting with her and a cold glass of lemonade is sure to be the perfect fix.

That worked for a few years, I tried adding vodka to it but it made it challenging to get on with the rest of my day/life without consequences so early in the day…then I moved onto Lemon Cookies.

I can not tell you how many lemon cookies I’ve baked.

That is until the teenage years settled in.

Wow my parents warned me about the teenage years, but apparently NOT enough.

Now the cure all is lemon cake and that is not a bad thing at all…..


I LOVE cake.

Between hormones, school work, learning to drive, dating and all the rest of the stuff the teen years bring,

Trust me I needed more than lemonade to deal with it and my solution is LEMON CAKE!

My solution is working well and anyone who stops by gets to have a slice and help me cope with all this FUN!

But I still call my mom and with Mother’s Day around the corner, I think I’ll be making her one of these, after all it’s the least I could do considering she made it thought the teenage years with me!


how to layer a cake

To layer and decorate a cake, I use a lazy-susan, I place wax paper pieces under the cake so I can remove them easily when I’m finished decorating. I have my piping bag filled with frosting and a  round tip to pipe the frosting along the outside so that the filling won’t seep out the edges of the cakes.

filling a layer cake

having the frosting and the filling the same color makes for a seamless look when the cake is sliced. I added a little bit of coloring to the lemon cream cheese frosting to match the lemon filling color.

triple lemon flavored three layer cake

As I slowly turn the lazy-susan I smoothen the frosting with a large offset spatula and then piped dots with the same piping bag I used to make a damn for the filling on the top and bottom edge of the cake. I like the simplicity of the cake but wanted to add something pretty on top, so I went to my yard to check out what flowers I could use…lavender was the perfect option it looks pretty without worrying about it wilting and the contrast of the lavender and yellow is the perfect combo I think. I love lavender. I’ve made Lavender Lemonade, Lavender Scones and Chocolate Lavender Cookies.



Cut a BIG piece and enjoy!



3.0 from 2 reviews
Triple Lemon Cake
  • 2¼ cups flour
  • 1½ cups sugar
  • 3½ teaspoons baking power
  • 1 teaspoon salt
  • 1¼ cups milk
  • 2 tablespoons oil
  • ½ cup butter (softened)
  • 1 tablespoon lemon baking emulsion (or lemon extract)
  • 1 tablespoon fresh lemon juice
  • 3 eggs
  1. place parchment paper in the bottom of 3 round 6" cake pans and spray with a non stick baking spray.
  2. Preheat oven to 350 degrees.
  3. In large mixer bowl blend flour, sugar, baking powder, salt together.
  4. Place milk, oil, butter, lemon extract and lemon juice in a bowl, mix throughly.
  5. Pot wet mixture into dry mixture,
  6. Mix on medium speed, scrape down sides of bowl and mix for another minute.
  7. Add in eggs, and continue beating 2 more minutes.
  8. Portion out batter evenly into the cake pans.
  9. Bake for 20 minutes or until toothpick comes out clean.
  10. Cool for 10 minutes then turn out onto cooling rack.

3.0 from 2 reviews
Lemon Pastry Cream
  • 4 egg yolks
  • ½ cup sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 2 cups whole milk (separated ½ cup and 1½ cups)
  • 4 tablespoons unsalted butter
  • 2 teaspoons lemon baking emulsion (or lemon extract)
  1. In medium bowl, mix sugar, cornstarch and salt together, then add to it ½ cup milk and whisk smooth.
  2. In a small bowl mix egg yolks, then add them to the mixture and blend until creamy.
  3. In a small sauce pan, heat the remaining milk to a simmer. (small bubbles around edge, not a full boil)
  4. Slowly pour the heated milk into the egg mixture while whisking constantly. Allowing the egg mixture to slowly heat to temper the eggs so they don't scramble.
  5. Place the mixture into the saucepan and heat on medium low heat whisking until it comes to a boil and is smooth and creamy. This takes about 5 minute.
  6. Remove pan from heat, stir in butter and lemon emulsion.
  7. Place pastry cream into a bowl and cover with plastic wrap, allow it to cool 15 minutes, then put it into the refrigerator to chill

3.0 from 2 reviews
Lemon Cream Cheese Frosting
  • 1 8oz. package cream cheese (room temperature)
  • 1 cup butter (room temperature)
  • 6 cups powdered sugar
  • 2 tablespoons heavy cream (or milk)
  • 2 teaspoons lemon baking emulsion (or lemon extract)
  • 2-3 drops egg yellow coloring
  1. beat cream cheese in mixer until smooth, add in butter and mix for 3 minutes until it's smooth and creamy and well blended, add powdered sugar, heavy cream and lemon along with yellow coloring.


Lemon Cake, Lemon Pastry Cream Filling and Lemon Cream Cheese Frosting @createdbydiane


This is the perfect cake for Mother’s Day and here are a whole bunch of recipes that will help you plan out your day….even if you end up making hem for yourself, or send the recipe to the person you hope will make it for you!


Stop on by to see what great recipes my blogging friends have in store for you for this Mother’s Day Holiday Food Party:

1. Coconut Cupcakes from That Skinny Chick Can Bake
2. German Apple Cake from Magnolia Days
3. Baked Lemon Pasta with Broccoli and Shrimp from What Smells So Good
4. Cinnamon Pear Cake from Roxana’s Home Baking
5. Strawberry Whiskey Sour from Girl in the Little Red Kitchen
6. Huevos Rancheros from Crumb Blog
7. Triple Lemon Cake from Created by Diane
8. Banana Chocolate Chip Bread from Chocolate Moosey
9. Lemon Thyme Shortbread from Jen’s Favorite Cookies
10. Pineapple Coconut Sweet Rolls from Pineapple and Coconut
11. Caramilk Stuffed No-Knead Brioche from Gotta Get Baked
12. Mom’s World Famous Sponge Cake from Hungry Couple NYC
13. Brown Butter Pecan Fudge Ripple No-Churn Ice Cream from Cupcakes and Kale Chips

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  1. 1


    The perfect dessert to honor your mom (and pacify you!!!). Thanks for the frosting hints…I need all the help I can get. Your 3 layer cake is a masterpiece!

  2. 2


    What a gorgeous cake. It’s so tall and such an attention grabber. Many moms would be delighted to have it made for them.

  3. 5


    “That worked for a few years, I tried adding vodka to it but it made it challenging to get on with the rest of my day/life without consequences so early in the day” <– you're the best, Diane! This made me laugh (and it's totally something that I do too – add booze to everything!). Isn't it amazing how time gives us perspective? I was a horrible teenager and now that I'm older, I totally sympathize with my parents for putting up with me. I'm sure all the amazing things you bake for your mom helps make up for it 😉 I don't have enough words in my vocabulary to properly fawn over your cake. This is soooooo beautiful. Your layers and frosting is perfect, the cake itself is so moist and fluffy and light, and the sprigs of lavender on top look so pretty. Any mom would be thrilled to be served this for Mothers Day!

  4. 8


    I love, love, love lemon. And I love, love, love, love, love cake. So obviously, I wholeheartedly approve of this lemon cake, even though I don’t currently have any hormonal teenagers driving me bonkers. :) (If anything, the fact that I don’t have teenagers is worthy of celebration, and everyone knows you can’t celebrate without cake.)

    • 11

      Diane says

      oops sorry about that, this recipe uses 3 eggs. I adjusted the recipe to reflect my error, thanks for bringing it to my attention.

  5. 14


    I just love lemon desserts! I think they are always overlooked by chocolate but they can be just as satisfying. Also this cake is totally manageable being that they aren’t giant layers. Gorgeous!

  6. 17

    Adrienne says

    Hi Diane!!
    This cake looks amazing, and I will be making it this Sunday! Quick question, Can you substitute real lemon juice for the lemon flavoring? Thank you..

    • 18

      Diane says

      adding real lemon juice won’t give you the same lemon flavor that lemon baking emulsion or lemon extract will, and the cake will have a bit of a different texture almost stickier texture. You can use it, it’s your cake….but it will be different in taste and texture. Lemon extract is readily available in most grocery stores in the baking aisle in the US. I bakes lots of items with real lemon, cake tends to be the one I don’t do anymore as the leftover cake is so moist it almost has a gummy quality that I don’t prefer.

  7. 19


    I love, love, love, love lemon. I texted the link to this recipe to my 15yo daughter with a note: If you love me at ALL. I’ll be having lemon cake soon. :-)

  8. 20


    What a perfect dessert for Mother’s Day! But, actually, the first person I thought of when I saw this recipe was my Daddy. He loved lemon desserts better than anyone I’ve ever known. I think I’ll hold this recipe and make in his honor on Father’s Day :-)

  9. 23

    Nicole says

    Would it be possible to make this recipe using 9″ rounds? I was curious how many pans I would need (2 or 3?) and how to adjust the temp/cook time? Thanks!

  10. 25


    I just tried to make this recipe. I should have looked it over a little closer and adjusted it but I didn’t… I am not sure how the softened butter is supposed to mix thoroughly if you add it in with the liquid ingredients…maybe it should go in a separate step or melted? I have my finished cake mix with chunks of butter. :/

    • 26

      Diane says

      The butter should be at room temperature (Typically I leave it out for 30 minutes before baking) it will blend right into the cake batter without any lumps. Cakes I find come out best with room temperature, butter, eggs and not ice cold milk either. If you add room temperature butter to ice cold milk, it won’t mix in well. If all your ingredients are room temperature they will mix in smoothly. The butter should not be melted as that would change the consistency of the batter all together.
      If you have this happen again, place the batter bowl over slightly warm water and whisk it for a minute or two so the butter has a chance to blend into the liquids. By slightly warming the bowl (metal bowl) the ingredients will all come to a slightly warmer temperature (if you place your hand on the outside of the metal bowl and it’s ice cold, you milk is too cold) just place the mixing bowl over another bowl of warmer water and you should not have any more issues. Hope that helps, sorry you had trouble.

      • 27


        So the first time, i went ahead and poured it in a cake pan, so I could taste the flavor (trying to find a good cupcake recipe…) and I loved it…. so I just rewrote it a bit with the same ingredients… This is what I came up with…
        In large mixer bowl blend flour, baking powder, salt together.
        4. In a separate bowl combine butter and sugar
        5. Add oil, lemon extract and lemon juice to the butter mixture.
        6. Mix on medium speed, scrape down sides of bowl and mix for another minute.
        7. Add in eggs one at a time.
        Alternate adding dry ingredients and milk mix just till combined on each addition.

    • 29

      Diane says

      Sorry about that, pour the wet mixture into the dry mixture and mix a minut or two and scrape down sides (don’t whip or overbeat) I adjusted the recipe to reflect the change. Thanks for bringing it to my attention.


  1. […] Strawberry Whiskey Sour from Girl in the Little Red Kitchen 6. Huevos Rancheros from Crumb Blog 7. Triple Lemon Cake from Created by Diane 8. Banana Chocolate Chip Bread from Chocolate Moosey 9. Lemon Thyme […]

  2. […] Strawberry Whiskey Sour from Girl in the Little Red Kitchen 6. Huevos Rancheros from Crumb Blog 7. Triple Lemon Cake from Created by Diane 8. Banana Chocolate Chip Bread from Chocolate Moosey 9. Lemon Thyme […]

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