Triple Lemon Cake Recipe. Like lemon? This is the cake for you.

During the holidays sweets abound. Let’s say you’re not much of a baker. Let’s say you’re pressed for time. But, you want to take something home baked to that potluck, not something store bought. (“Store bought is a phrase from my childhood since we made everything from scratch at home.) After all–as the Pillsbury Doughboy said 42 years ago–“Nothing says lovn’ like something from the oven.” I made this triple lemon cake often. It’s one of my father’s favorites.

TRIPLE LEMON CAKE (enhanced cake mix)
Buy a lemon cake mix and follow directions (for the most part).

Instead of 1 cup water substitute 3/4 cup water and 1/4 cup concentrated lemon juice. You can increase the lemon juice proportion if you want. More lemon juice will make the texture stickier, but still good.

Add lemon extract to taste–as much as 2-3 Tablespoons.

Lemon zest (thin slices of grated lemon rind) would add an extra lemon boost.

Topping: Buy lemon curd from the store. Heat slightly in microwave to soften. When the cake comes out of the oven, let cool slightly. Spread lemon curd over the top of the cake.

There you go. Wait for the yum-yums.

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  1. This sounds really yummy – I’m thinking of trying it with a from-scratch cake. Seems it should work just as well as with a mix. I wonder if a little baking soda is necessary to deal with the lemon juice acidity.


  2. Mary,

    Good idea. I’d say take any lemon cake recipe and them boost up the lemon in the several ways I mentioned. I use the package cake mix as a short cut. But, of course, scratch is always better.


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