Tantalizing Lemon Doberge Cake

Nothing says spring like a decadent lemon doberge cake! This classic New Orleans dessert is at the intersection of Southern US charm and European finesse. Its light lemon-scented layers of cake and custard topped with a toasty meringue will leave you with a tantalizing and unforgettable treat.


– 2 ½ cups of all-purpose flour
– 2 teaspoon baking powder
– ½ teaspoon baking soda
– ¾ teaspoon salt
– ¾ cup butter
– 1 ½ cups sugar
– 3 eggs
– 3 teaspoons freshly grated lemon zest
– ½ cup milk
– 3 tablespoons fresh lemon juice
– 2 tablespoons of vegetable oil
– 1 recipe lemon custard
– 1 recipe Swiss buttercream
– 1 recipe French meringue


1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
2. In a medium bowl, combine the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Then mix in the lemon zest, milk, and lemon juice. Add the dry ingredients gradually, mixing just until the batter blends. Beat in the vegetable oil, and pour into the prepared cake pans.
4. Bake in preheated oven for 25 to 30 minutes. Let cool for 10 to 15 minutes and invert onto cooling racks to cool completely.
5. Assemble the cake by layering each of the three cake layers, with a layer of lemon custard in between. Frost with the Swiss butter cream and top with the French meringue.
6. Bake in a preheated 375 degree oven for 10 to 15 minutes. Let cool before serving.

This fragrant, zesty, and beautifully presented cake packs in a sweetness like no other. It captures the essence of the European baking tradition while introducing the tartness of lemons. The perfect dessert to have with family and friends, this lemon doberge cake is sure to bring bloom to your tablescape! Enjoy!