Lemon Layer Cake Recipe - Allrecipes.com
Lemon Layer Cake Recipe
  • READY IN 1 hr

Lemon Layer Cake

Recipe by  

"An old fashioned lemon cake recipe. It is usually made up of 3 to 6 white cake layers with a cooked lemon filling between the layers and iced in Seven Minute Frosting."

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Ingredients Edit and Save

Original recipe makes 1 - 6 layer 8 inch cake Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    1 hr

Directions

  1. Prepare and bake cake mix according to package directions for three 8 inch round pans. Cool cakes completely, then split each in half to make 6 layers.
  2. For the Lemon Custard: In a large saucepan or double boiler combine sugar and cornstarch. Mix well, then stir in egg yolks, lemon zest and lemon juice. slowly whisk in the boiling water. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in butter. Set aside to cool.
  3. Place the bottom layer of cake on a serving plate. Spread with approximately 1/5 of the lemon custard. Repeat layers. Frost top and sides with Seven Minute Frosting (see footnote for link to recipe).
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Footnotes

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Reviews More Reviews

Most Helpful Positive Review
Nov 01, 2003

This is a really good cake. I made it for my parents in law, with Meyer lemons from their tree, and they loved it so much that they saved the leftover lemon filling to use in some future dessert. It is worth the time and effort. It received rave reviews!

 
Most Helpful Critical Review
Mar 16, 2009

This tasted great but the cake did not stay together. It was quite the mess(sliding all over the place). I have never made custard before and the directions did not give much indication as to how thick it should be so maybe I didn't get it thick enough but I will try again.

 

24 Ratings

Jul 23, 2004

This recipe was a huge hit! The cake is moist and recieved rave reviews from everyone. It is time consuming, but well worth it. I used only two pans and cut each one in half to make four layers. The frosting for me was more like 15 minute frosting as it took that long to get to peaks. But once again, it was very worth it. Thanks so much for this wonderful recipe!

 
Mar 16, 2009

LOVEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE it is the greatest cake in the worlddddddddddddd!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

 
Jun 19, 2007

Refreshingly delicious !!! I absolutely love the lemon custard - nice and tart without being overbearing. The 7 minute frosting was equally delicious - soooo marshmallow-y !! The light, sweet texture of the frosting completed the lemon flavor so nicely. I garnished with fresh raspberries & mint leaves. A definite do-again. If you would like to see a photo of my cake - look at the photo titled Lemon-y Layers :)

 
Dec 30, 2009

Try making this cake with a yellow cake mix and use a canned lemon pie filling for the center. Top with seven minute frosting and sprinkle the top and sides with coconut. That is my favorite cake for Easter. This recipe is the next best thing.

 
Jan 16, 2009

I made this cake today. It came out wonderful. I love the lemon filling. I just had to rate this recipe five stars. It's great.

 
Apr 06, 2008

This was very very lemony, but good. The recipe for the custard made quite a bit more than I used for the cake. The 7 minute frosting was a bust, so I will definitely look for a different recipe next time for the frosting.

 

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Nutrition

  • Calories
  • 319 kcal
  • 16%
  • Carbohydrates
  • 60.3 g
  • 19%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 8.7 g
  • 13%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 306 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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