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Triple Lemon Cake

Triple Lemon Cake

A show stopper of a dessert, this Triple Lemon Cake has make ahead component parts to be assembled when needed.  

Ingredients

Genoise Cake

  • 6 eggs, room temperature
  • 3/4 cup granulated sugar (150 grams or 5 1/3 ounces)
  • Zest from 1 large lemon
  • 1 1/4 cups cake flour* (155 grams or a scant 5 1/2 ounces)
  • 1/4 cup unsalted butter, melted and cooled (60 grams, 2 ounces or 1/2 stick)
  • *All-purpose flour can be used by weighing the flour (155 grams) or removing 2 tablespoons from the measured flour.

Lemon “Filling”

  • 2/3 cup water
  • 2/3 cup granulated sugar (130 grams or 4 1/2 ounces)
  • 2 large eggs, separated
  • 3 tablespoons cornstarch (25 grams or 1 scant ounce)
  • 1/4 cup lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 2 tablespoons butter

Lemon Soaking Syrup

  • 1/2 cup lemon juice
  • 1 cup sugar (200 grams or 7 ounces)

Meringue

  • 2 egg whites from above
  • 1/2 cup sugar (100 grams or 3 1/2 ounces)

 

Instructions

Genoise

  1. Preheat the oven to 350°F.  Line the bottom of a 9x3” cheesecake or springform pan with parchment.
  2. Spray the middle of the paper only.  Do not spray the sides.  Set aside.
  3. Add the eggs, sugar and lemon zest to the mixing bowl.  Beat until very, very thick , almost white and the mixture falls in ribbons from the beater.
  4. Sift half the flour over the egg mixture and fold in about 3/4 of the way.  Repeat with the remainder of the flour.
  5. Add about 1 cup of the batter to the melted butter.  Whisk vigorously to form an emulsion.
  6. Pour the emulsion back into the main batter and fold in.
  7. Pour the batter into the prepared pan, smoothing as necessary.
  8. Bake for about 23 to 28 minutes until a tester comes out cleanly and the cake bounces back when lightly touched in the middle.Genoise baked in pan
  9. Cool completely in the pan.
  10. To release, go around the inside edge with a small, flexible metal spatula.  Make sure the spatula stays to the side of the pan and not the side of the cake.Releasing the edge of the cake for the Triple Lemon Cake
  11. Remove the side.  Turn the cake upside down, remove the bottom and the parchment paper.  
  12. Turn right side up.  If not using immediately, freeze the cake, wrap it well and then freeze for several months. Partially thaw at room temperature to use.

Genoise right side upLemon "Filling"

  1. In a medium saucepan, whisk together the water, sugar, egg yolks, cornstarch, lemon juice, lemon zest and salt.Filling ingredients in pan for Triple Lemon Cake
  2. Place over medium heat and, whisking constantly, bring the mixture to a boil.  Boil for one minute.  It will be very, very thick.  Remove from the heat.
  3. Add the butter and allow to melt.  Whisk into the mixture.  Remove to a bowl
  4. Cover the “filling” with plastic wrap and chill, preferably overnight.

 Lemon Soaking Syrup

  1. Combine the ingredients in a small pan and bring to a boil.  Set aside. 

Triple Lemon Cake Assembly

Genoise

Lemon Soaking Syrup

Lemon “Filling”

  1. If the genoise layer has been frozen, thaw it at room temperature until it is partially thawed but still firm.  This will make it easier to cut.
  2. Slice about 1/8” off the top of the cake.Top sliced off for crunbs
  3. Place in the processor. Cake scraps in processor bowl 
  4. Pulse to make crumbs.  Set aside.Cake crumbs in processor
  5. Put the cake back on the metal round from the cheesecake or springform pan.
  6. Brush the soaking syrup on the cake, allowing each pass to soak in before adding more.  Use all the syrup.
  7. Break up the “filling” with a spatula. Aggressively whisk it until smooth.
  8. Apply a thin layer to the sides of the cake, making sure all of it is covered.  Spread the remainder on top of the cake.
  9. Pick the cake up in your left or right hand whichever is your preference.  Scoop up some of the crumbs and press them lightly into the lemon.
  10. Drop the remainder of the crumbs about an inch in from the edge of the cake.

Meringue

  1. Place the whites and sugar in a mixing bowl.  Put the bowl over a pan of simmering water.
  2. Heat to about 130°F.
  3. Remove from over the water and place on the mixer fitted with a whisk attachment.
  4. Beat until stiff and glossy.
  5. Place in a piping bag fitted with a large open star (#8 or 9 B tip) and pipe the meringue onto the lemon filling starting at the edge of the crumbs and work towards the center. I simply piped straight down and immediately piped again.
  6. Alternatively, the meringue can be spooned on. 
  7. Fill in completely to cover the “filling” so it can’t crust over.
  8. Refrigerate.

Triple Lemon Cake Slice

Notes

This Triple Lemon Cake is definitely best served at room temperature.  The meringue top will cut better if it has been refrigerated overnight.  Heat a knife under really hot water, dry it quickly and make a cut, letting the knife sink through the meringue, then cutting down through the cake.  Repeat for each cut.

The cake will keep 3 days or so in the refrigerator but will cut best the next day.

 

Keywords: Triple Lemon Cake, lemon cake, lemon filling, meringue top, genoise, make ahead