Lemon Doberge Cake Recipe
Lemon Doberge Cake Recipe combines soft, layered lemon cake with rich lemon filling and creamy frosting. Each bite blends sweetness and tang for a refreshing taste. The cake stays fresh in the refrigerator and can be frozen for later. Serving slices with fresh fruit or a light glaze enhances its appeal, creating a bright, flavourful dessert that delights every guest.
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Whisk
- Spatula
- Measuring cups and spoons
- 9-inch round cake pans (preferably 3)
- Saucepan
- Cooling rack
- Offset spatula (for frosting)
Ingredients
For The Lemon Cake Layers
- 2 ½ cups cake flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter softened
- 4 large eggs
- 1 cup whole buttermilk
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1 teaspoon vanilla extract
- ¼ cup Crisco white shortening
For The Lemon Filling
- ¾ cup sugar
- 3 tablespoons cornstarch
- ½ teaspoon fine sea salt
- 2/3 cup water
- 1 tablespoon butter or margarine
- 1 teaspoon grated lemon peel
- ¼ cup lemon juice
- 2 tablespoons flour
- 2 egg yolks lightly beaten
- 2 drops yellow food coloring
For The Lemon Frosting
- 1 cup unsalted butter room temperature
- 3 ½ –4 ½ cups powdered sugar
- 2 tablespoons heavy cream or milk
- ½ teaspoon salt
- 4 ounces cream cheese softened, room temperature
- ½ teaspoon pure vanilla extract
- 2 teaspoons lemon zest
- ½ teaspoon lemon extract
Instructions
Step 1: Warm The Oven And Prep Pans
- Start by preheating your oven to 350°F (175°C). While it warms up, grease and flour three 9-inch round cake pans or line them with parchment paper if you prefer.
Step 2: Whip Up The Lemon Cake Batter
- In a bowl, sift together the cake flour, baking powder, baking soda, and a pinch of salt. In a bigger bowl, cream the butter, Crisco, and sugar until it’s light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla, lemon zest, and fresh lemon juice. Now alternate adding the dry flour mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix everything until smooth and well combined.
Step 3: Bake The Cake Layers
- Divide the batter evenly between your prepared pans. Pop them in the oven for 20–25 minutes, or until a toothpick in the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then carefully remove them and let them cool completely on a wire rack.
Step 4: Make The Lemon Filling
- In a small saucepan, mix together sugar, flour, cornstarch, and a pinch of salt. Slowly stir in the water, then cook over medium heat, stirring constantly, until it thickens. Take it off the heat and mix in the butter, lemon peel, lemon juice, egg yolks, and a little yellow food colouring if you want that extra sunny colour. Let it cool before using.
Step 5: Prepare The Lemon Frosting
- In a mixing bowl, beat together butter and cream cheese until smooth and creamy. Gradually add powdered sugar, heavy cream, a pinch of salt, lemon zest, vanilla, and lemon extract. Keep beating until it’s light and fluffy. If it feels too thin, add more powdered sugar; if it’s too thick, a splash of cream will do the trick.
Step 6: Put The Cake Together
- Place one cake layer on your serving plate and spread a thin layer of lemon filling on top. Repeat with the next layers, leaving the top layer plain. Then cover the entire cake with the lemon frosting, smoothing it out with a spatula so it looks neat.
Step 7: Chill And Serve
- Let the cake chill for at least 30 minutes so the frosting sets nicely. Slice it with a sharp knife and enjoy your bright, zesty Lemon Doberge Cake!