Vanilla Buttercream & Lemon Cheese Triple Layer Cake Infused with Lemon Grass Tea


for sponge cake infused with lemon grass tea

  • 1 cup egg whites and ½ cup yolks, about 6 small eggs
  • 1 cup golden caster sugar
  • 1 cup plain flour
  • pinch of salt
  • 1¼ tsp baking powder
  • 1 tbs unsalted butter (softened)
  • 2 bags of lemon grass tea
  • 1 cup boiling water

for vanilla buttercream and lemon cheese layers

  • 250 g bar unsalted butter (cubed)
  • 2 tbs vanilla extract
  • 3 tbs water or milk
  • 2½ – 3 cups icing sugar
  • 9 tbs lemon cheese / lemon curd or some sour jam

for icing and decoration

  • 500 g white or other colour ready to roll icing to cover the cake or half portion more of vanilla
  • buttercream
  • 250 – 500 g colourful  ready to roll icing for decoration

lemon curd cake recipe


  • 9” (22,8 cm) round non stick cake tin with removable bottom or even better 3 of them
  • spatula
  • hand blender with whisk end or food processor to beat eggs
  • food processor to make the buttercream
  • cake stand or disposable cake base
  • cutters and tools to make icing decorations
  • silicone brush to brush decorations with water

recipes using lemon curd


  1. To prepare sponge cake beat in a food processor egg whites with salt until stiff, add sugar and beat some more.
  2. Stir in also yolks. In a small bowl combine baking powder and flour and gradually add it to the egg mixture only until well mixed.
  3. Pour it into buttered cake tin (if you are using 3 tins make sure that you put even amount of cake dough in each of them) and bake in preheated oven to 180°C (356°F) for about 25 – 30 minutes, until golden.
  4. Remove from the tin and let it cool down.
  5. In meantime prepare buttercream mixing butter, water, vanilla extract and icing sugar, in a food processor, until smooth.
  6. When sponge cake is cooled down completely, cut it into 3 layers if you used 1 tin, using very sharp knife.
  7. Prepare strong tea from cup of water and 2 tea bags, leave aside.
  8. Place first layer (upside down) on the cake stand or cake base, with a tea spoon soak it with ⅓ of the tea before spreading 3 tbs of lemon cheese on it, then half of the vanilla buttercream.
  9. Place another layer of sponge cake on the top of it, again soak it with ⅓ of the tea, spread another 3 tbs of lemon cheese and the rest of the vanilla buttercream.
  10. Cover with the last layer of sponge cake, soak with remaining tea, spread again 3 tbs of lemon cheese on it and cover with rolled our icing.
  11. Cut off excess with very sharp knife, decorate with more icing, to stick decorations to the cake just brush them with water and they will stick.
  12. You can also skip the icing, prepare half portion more of buttercream, divide it into 4, use ¼ on the top of each sponge cake layer, then remaining ¼ of the buttercream to cover the sides of the cake.
  13. At the end just decorate with icing decorations and store refrigerated.

Makes about 10 – 12 servings.


I made this cake for my step son’s 14th birthday on his wish, but if it was for me I would skip the icing, and replace it with more buttercream as I suggested in recipe.

I would also reduce sugar icing decorations to the minimum as cake is very sweet.

Kids really enjoyed it, especially the icing, but I had to remove it before I could eat the cake.

You can replace some of the tea with alcohol such as rum.

Your thoughts…

  1. William says:

    I had totally forgot about Buttercream! Also, glad you said something about surgar refining. I wasn’t thinking they’d add or used chemicals on sugar. I’m glad for your other post which reminded me that I had been wanting for sometime now to purchase, a much more expensive, unrefined sugar.’Sugar in the Raw’. Sadly though, there are only so many choices because of economic ( not considering present ) conditions. Some of the stores where I live do not meet the needs of some People’s lifestlye(s), needs and wants. Fortunately for you Londoner’s are more willing to do so and provide their consumers with variety.
    Happy Baking folks!

  2. That is sooo true William, in London you can buy almost any ingredient you want and when we will move out from here it will be one of the things I will miss the most… I enjoy the variety for now, but I’m trying not to get used too much so later I won’t be disappointed ;)
    Hopefully the place where we want to move have unrefined sugar…

  3. Dear Margot this look lovely, I realkly love this,really, xxGloria

  4. This looks delicious. Thanks for sharing.

  5. OH YUM!! It’s just perfect for my birthday cake!

  6. Can I come to your house for cake and coffee??? This looks like a gorgeous combination!

  7. Sorry for not visiting more often :( Hope you and the family are well.

  8. The lemon cheese sounds wonderful!

  9. Nice looking cake!

  10. was out of town.. love ye cake margot :)

  11. This cake is ssoo original! Thanks for sharing!

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