As I mix, whip, and bake for Easter weekend, I’m excited about this year’s centerpiece: a Triple Layer Lemon Cake filled with bright lemon curd between the layers and piled high with lemon curd buttercream on the top and sides. Perched on its pedestal in sunshine yellow, it’s a sight to behold. I hope it does Easter dinner proud and, more importantly, that it makes my guests feel welcomed and special.
With every stroke of the spoon, my guests are on my mind. I remember what this holiday means—the sacrifice, the love, the restoration—and I try to reflect that through hospitality. The way we open our homes and feed people can be an expression of warmth and care. I want my kitchen work to BE the Good News to everyone who walks through my door.
At the heart of hospitality is stewardship—the careful use of what you have. Opening your home, making it welcoming, and sharing food are all part of being a good steward. But true hospitality also flows from how we live in the love and acceptance we receive from God. As hosts, we ought to be filled with that love so it overflows to others.
Whatever you serve this Easter, I hope hospitality is the main ingredient.
Triple Layer Lemon Cake with Lemon Curd Buttercream
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What you’ll need
- Lemon cake mix
- Lemon pudding mix
- Sour cream
- Oil and water
- Eggs
- Butter
- Confectioner’s sugar
- Lemon juice
- Lemon curd
- Vanilla
- Yellow gel food coloring
Let’s get started
Begin by preheating your oven and greasing three 9-inch cake pans. This recipe comes together quickly—add the cake ingredients and mix until smooth. A stand mixer or large mixing bowl works best. Using room temperature eggs helps the cake rise and yields a lighter texture.
Pour the batter evenly into the prepared pans and bake 35–40 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for about 10 minutes, then run a knife around the edges and turn them out onto a cooling rack. To speed cooling, you can place the cakes in the freezer for 30 minutes after they’ve been turned out.
While the cakes cool, make the lemon curd buttercream. This icing has a bold lemon flavor—no faint hints here—so if you love lemon, you’ll enjoy its tart, bright kick. Lemon curd is a smooth custard-like spread made from lemon juice, sugar, eggs, and butter. You can make it yourself, but quality jarred lemon curd from the store is an easy and excellent option.
For assembly, place the first cake layer on a turntable, spread a jar of lemon curd across the top, then add a thin layer of buttercream to seal the curd. Repeat with the second layer, then add the third layer. Apply a thin crumb coat of buttercream over the entire cake and chill it in the fridge for five minutes to set. Finish by covering the cake with the remaining buttercream, smoothing the sides for a polished look, and piping large swirls on top if you like.
I’m no professional decorator—my tips are simple: use a good icing spatula, a turntable, and patience. A crumb layer prevents stray crumbs from ruining the final finish. If the top decoration isn’t perfect, a light dusting of powdered sugar freshens and brightens the cake while concealing minor imperfections.
Slice into those layers and you’ll find moist, lemony cake filled with tangy curd—exactly what you want to finish a special meal with family and friends.
Triple Layer Lemon Cake with Lemon Curd Buttercream
Click the images above to see the tools and products I use to make this fluffy lemon layer cake and full-flavored buttercream.
Other light or lemon desserts you’ll love
- Lemon Basil Squares: A Classic with a Twist
- Classic Lemon Drop Crinkle Cookies
- Mason Jar Blueberry Lemon Lushes
- Dreamy Coconut Pineapple Trifle
- Old Fashioned Ice Box Coconut Cake
If you make this recipe, be sure to let me know!
Rate it, leave a comment, or snap a photo and tag on Instagram.
Triple Layer Lemon Cake with Lemon Curd Buttercream
Ingredients
Cake
- 2 boxes lemon cake mix
- 2 — 3.4 oz. boxes lemon pudding
- 16 oz. sour cream
- 1 1/2 C water
- 2/3 C canola oil
- 8 large eggs
Icing
- 1 C butter, softened
- 6 C confectioner’s sugar
- 1/4 C lemon curd
- 1/4 C lemon juice
- 1/4 tsp vanilla
- Yellow gel food coloring
Filling
- 2—10 oz. jars lemon curd
Instructions
- Preheat oven to 350°F. Grease three 9-inch cake pans.
- Cake: Mix all cake ingredients until smooth. Pour evenly into prepared pans and bake 35–40 minutes or until a toothpick comes out clean. Cool on a rack before icing.
- Icing: Cream softened butter with 1 cup confectioner’s sugar, then gradually add the rest of the sugar. Add lemon curd, lemon juice, and vanilla. Add gel coloring to reach the desired shade and beat until fluffy.
- Assembly: Place the first cake layer on a turntable and spread 1 jar of lemon curd over it. Add a thin layer of buttercream to seal, then stack the second layer and repeat. Add the third layer. Apply a thin crumb coat to the top and sides and refrigerate 5 minutes to set. Finish by fully covering the cake with buttercream and decorating with swirls and lemon slices. Make more icing if needed.
