Triple Lemon Cake

Name: Triple Lemon Cake
Ingredients: Cake:; 1 cup raw sugar, or to taste; 1/2 cup butter; 2 eggs; 1 cup self-rising flour; 1 tablespoon warm water; 1 lemon, zested; Topping and Filling:; 3 1/2 tablespoons confectioners' sugar; 2 tablespoons butter, softened; 1 lemon, juiced, divided; 3 1/2 tablespoons raw sugar

12 ingredients

5 steps

Ingredients

Cake:
1 cup raw sugar, or to taste
1/2 cup butter
2 eggs
1 cup self-rising flour
1 tablespoon warm water
1 lemon, zested
Topping and Filling:
3 1/2 tablespoons confectioners' sugar
2 tablespoons butter, softened
1 lemon, juiced, divided
3 1/2 tablespoons raw sugar

Directions

1

Preheat oven to 400 degrees F (200 degrees C). Line a 7-inch round baking dish with parchment paper.
2

Beat 1 cup raw sugar and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, beating well before adding the next egg. Stir flour, water, and lemon zest into creamed butter mixture until batter is smooth. Pour batter into the prepared baking dish.
3

Bake in the preheated oven until top of cake springs back when touched, about 30 minutes. Cool cake completely.
4

Beat confectioners' sugar, 2 tablespoons butter, and lemon juice together in a bowl using an electric mixer until topping is smooth and creamy. Mix 3 1/2 tablespoons raw sugar and remaining lemon juice together in a separate bowl to make the filling.
5

Slice the cooled cake horizontally, forming 2 round cakes. Poke holes into the bottom cake and pour lemon-sugar filling over cake. Place second cake over the bottom cake and spread the topping over the top cake.