"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." — Tonya
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1 (18.25 ounce) package
white cake mix
1 1/4 cups
grated lemon zest
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!
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.
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!
LOVEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE it is the greatest cake in the worlddddddddddddd!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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 :)
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.
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.
The filling is delicious! Very tart and sweet too. I personally like my stuff on the sour side so if you do not like tartness, then use smaller lemons or a little less of the juice. Makes alot of filling! The only trouble I'm having is getting my cake layers to come out of the pan in one piece. I'm still new at this so I hope practice will make it better. I was only doing a trial run to see how this cake would be for my grandma's 90th birthday so I kindof rushed along and the cake was still warm when I was working so that could've been the problem. I did not use the 7min icing recipe..I found another buttercream recipe from this site that is very good...so I decided to use that instead.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Layer Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 319
** Calories from Fat: 78
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