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Triple Lemon Cake
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5 from 2 votes

Triple Lemon Cake

A show stopper of a dessert, this Triple Lemon Cake has make ahead component parts to be assembled when needed.  
Prep Time30 minutes
Cook Time28 minutes
Total Time58 minutes
Course: Cakes
Cuisine: American
Keyword: genoise, lemon cake, lemon filling, make ahead, meringue top, Triple Lemon Cake
Servings: 10 servings
Calories: 408kcal

Ingredients

Genoise Cake

  • 6 eggs, room temperature
  • ¾ cup granulated sugar (150 grams or 5 ⅓ ounces)
  • Zest from 1 large lemon
  • 1 ¼ cups cake flour* (155 grams or a scant 5 ½ ounces)
  • ¼ cup unsalted butter (60 grams, 2 ounces, ½ stick)
  • *All-purpose flour can be used by weighing the same amount flour and removing 2 tablespoons.

Lemon Filling

  • cup water
  • cup granulated sugar (130 grams or 4 ½ ounces)
  • 2 large eggs, separated
  • 3 tablespoons cornstarch (25 grams or 1 scant ounce)
  • ¼ cup lemon juice
  • 1 teaspoon lemon zest
  • ¼ teaspoon salt
  • 2 tablespoons butter

Lemon Soaking Syrup

  • ½ cup lemon juice
  • 1 cup sugar (200 grams or 7 ounces)
  • Meringue
  • 2 egg whites from above
  • ½ cup sugar (100 grams or 3 ½ ounces)

Instructions

Genoise

  • Preheat the oven to 350°F.  Line the bottom of a 9x3” cheesecake or springform pan with parchment.
  • Spray the middle of the paper only.  Do not spray the sides.  Set aside.
  • Melt the butter and set aside to cool.
  • 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.
  • Sift half the flour over the egg mixture and fold in about ¾ of the way.  Repeat with the remainder of the flour.
  • Add about 1 cup of the batter to the melted butter.  Whisk vigorously to form an emulsion.
  • Pour the emulsion back into the main batter and fold in.
  • Pour the batter into the prepared pan, smoothing as necessary.
  • Bake for about 23 to 28 minutes until a tester comes out cleanly and the cake bounces back when lightly touched in the middle.
  • Cool completely in the pan.
  • 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.
  • Remove the side.  Turn the cake upside down, remove the bottom and the parchment paper.  
  • 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.

Lemon "Filling"

  • In a medium saucepan, whisk together the water, sugar, egg yolks, cornstarch, lemon juice, lemon zest and salt.
  • 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.
  • Add the butter and allow to melt.  Whisk into the mixture.  Remove to a bowl
  • Cover the “filling” with plastic wrap and chill, preferably overnight.

 Lemon Soaking Syrup

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

Triple Lemon Cake Assembly

  • 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.
  • Slice about ⅛” off the top of the cake.
  • Place in the processor.  Pulse to make crumbs.  Set aside.
  • Put the cake back on the metal round from the cheesecake or springform pan.
  • Brush the soaking syrup on the cake, allowing each pass to soak in before adding more.  Use all the syrup.
  • Break up the “filling” with a spatula. Aggressively whisk it until smooth.
  • 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.
  • 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.
  • Drop the remainder of the crumbs about an inch in from the edge of the cake.

Meringue

  • Place the whites and sugar in a mixing bowl.  Put the bowl over a pan of simmering water.
  • Heat to about 130°F.
  • Remove from over the water and place on the mixer fitted with a whisk attachment.
  • Beat until stiff and glossy.
  • 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.
  • Alternatively, the meringue can be spooned on. 
  • Fill in completely to cover the “filling” so it can’t crust over.
  • Refrigerate.

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.
 

Nutrition

Calories: 408kcal | Carbohydrates: 73g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 149mg | Sodium: 139mg | Potassium: 96mg | Fiber: 0.5g | Sugar: 59g | Vitamin A: 403IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 1mg