Lemon Truffle Cake
This Lemon Truffle Cake is one of the most delicious lemon cake recipes I’ve ever eaten. All of those layers of lemon make this such a pretty and elegant cake, but it’s really not that difficult to make. Just follow the directions step-by-step, and you’ll have this beautiful cake to share with your guests!
How to Make a Lemon Truffle Cake
Start with the homemade vanilla cake recipe listed in the instructions below. Lemon cake would make this cake far too lemony, so vanilla it is!
Make the lemon truffle filling. Don’t skip this step. This filling is completely and totally addicting and amazing. You’ll want to dive in with a giant spoon!
Cut each of your baked cake layers in half so you have four layers. This is probably the trickiest part of the recipe because you want to try to get them fairly even. Just take your time and use a serrated knife. I use a large bread knife to do this. Then place one cake layer cut-side-up on your platter. I like to tuck some waxed paper underneath the edges of the cake so I can pull them out after it has been decorated. This will help you decorate it neatly and not get the frosting all over your platter. Spread the first cake layer with some of the filling.
Place a second cake layer on top and spread more filling.
Add layer number three and more truffle filling.
Place the last cake layer on top. This time with the cut-side facing down.
Spread lemon curd on top.
Spread the sides of the cake with sweetened whipped cream.
I promise it will get prettier!
Use a piping bag to pipe some whipped cream decoratively around the top and bottom edges. It doesn’t have to be perfect!
Give your cake plenty of time to chill in the refrigerator. Overnight is perfect.
Once given time to chill, all of the filling holds those cake layers together nicely, and it’s easy to slice.
It’s a totally rich and delicious slice of cake. Everyone will think it came from a bakery. I recently tested this recipe by serving it to friends at a pre-Easter dinner party. It’s safe to say that we all absolutely loved it. The cake is very tender, and those layers of lemon truffle filling are incredible. If you’re making this cake ahead of time, I’d put together the layers & spread the lemon curd on top… then wait until a few hours before serving to pipe on the whipped cream. We had leftovers for a few days after the party, and the leftovers were just as delicious as the day it was served. If you are looking for more Easter cake recipes, you might enjoy my one layer Carrot Cake, Meyer Lemon Cheesecake Cake or my Malted Mousse Cake.
