This delicious lemon cake by Martha Stewart is perfect for any occasion! It’s quick, easy, and packed with zesty lemon flavor. Made with simple ingredients you likely have at home, this moist cake is topped with whipped frosting and candied lemon slices, making it a delightful treat for family gatherings or celebrations.
Recipe Ingredients:
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
- 2 ½ cups all-purpose flour (spooned and leveled), plus more for pans
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon lemon zest
- 2 cups sugar
- 2 large eggs plus 3 large egg yolks
- ¼ cup plus 2 tablespoons fresh lemon juice
- 1 cup low-fat buttermilk
- 1 lemon, thinly sliced and seeded
- Whipped Frosting
How To Make Lemon Cake Recipe?
- Preheat oven and prepare pans: Preheat oven to 350°F (175°C). Butter and flour two 8-inch (20cm) cake pans.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
- Cream butter and sugar: In a large bowl, beat butter and 1 1/2 cups (300g) sugar with an electric mixer until light and fluffy.
- Add eggs and combine: Beat in eggs and yolks one at a time. Mix in 2 tbsp lemon juice.
- Combine wet and dry ingredients: Alternately add the flour mixture and buttermilk, starting and ending with the flour. Mix until just combined.
- Bake the cakes: Divide batter evenly between pans. Bake for 32–35 minutes, or until cakes pull away from the sides. Cool in pans for 10 minutes, then invert onto a wire rack.
- Make lemon syrup: While cakes bake, boil 1/2 cup (100g) sugar and 1/2 cup (120ml) water. Simmer lemon slices for 25 minutes. Remove slices and stir in 1/4 cup (60ml) lemon juice.
- Brush cakes with syrup: Poke holes in the warm cakes with a toothpick and brush with lemon syrup. Let cool completely.
- Assemble and frost: Frost cooled cakes with whipped frosting. Decorate with candied lemon slices.
Recipe Tips:
- Use room-temperature ingredients: This helps the batter mix smoothly and ensures even baking.
- Measure flour accurately: Spoon the flour into the measuring cup and level it off to avoid a dense cake.
- Don’t overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Bake immediately after mixing: This ensures the leavening agents work properly for a fluffy cake.
- Cool cakes completely before frosting: Warm cakes can melt the frosting, so patience is key!
How To Store Leftovers
- Refrigerate: First, let the leftover lemon cake cool to room temperature. Then, store it in an airtight container in the fridge for up to 4 days to keep it fresh and moist.
- Freeze: Allow the cake to cool completely, then wrap slices tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. To thaw, leave the slices in the fridge overnight before serving.
Nutrition Facts
Serving Size: 1 slice (1/12 of the cake)
- Calories: 450 kcal
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 120mg
- Sodium: 300mg
- Potassium: 100mg
- Total Carbohydrate: 65g
- Dietary Fiber: 1g
- Sugars: 45g
- Protein: 5g
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Martha Stewart Lemon Cake
Description
This delicious lemon cake by Martha Stewart is perfect for any occasion! It’s quick, easy, and packed with zesty lemon flavor. Made with simple ingredients you likely have at home, this moist cake is topped with whipped frosting and candied lemon slices, making it a delightful treat for family gatherings or celebrations.
Ingredients
Instructions
- Preheat oven and prepare pans: Preheat oven to 350°F (175°C). Butter and flour two 8-inch (20cm) cake pans.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
- Cream butter and sugar: In a large bowl, beat butter and 1 1/2 cups (300g) sugar with an electric mixer until light and fluffy.
- Add eggs and combine: Beat in eggs and yolks one at a time. Mix in 2 tbsp lemon juice.
- Combine wet and dry ingredients: Alternately add the flour mixture and buttermilk, starting and ending with the flour. Mix until just combined.
- Bake the cakes: Divide batter evenly between pans. Bake for 32–35 minutes, or until cakes pull away from the sides. Cool in pans for 10 minutes, then invert onto a wire rack.
- Make lemon syrup: While cakes bake, boil 1/2 cup (100g) sugar and 1/2 cup (120ml) water. Simmer lemon slices for 25 minutes. Remove slices and stir in 1/4 cup (60ml) lemon juice.
- Brush cakes with syrup: Poke holes in the warm cakes with a toothpick and brush with lemon syrup. Let cool completely.
- Assemble and frost: Frost cooled cakes with whipped frosting. Decorate with candied lemon slices.
Notes
- Use room-temperature ingredients: This helps the batter mix smoothly and ensures even baking.
- Measure flour accurately: Spoon the flour into the measuring cup and level it off to avoid a dense cake.
- Don’t overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Bake immediately after mixing: This ensures the leavening agents work properly for a fluffy cake.
- Cool cakes completely before frosting: Warm cakes can melt the frosting, so patience is key!
Martha Stewart Lemon Cake