Martha Stewart Easy Lemon Cake

This Martha Stewart Easy Lemon Cake is a moist, flavorful dessert made with real lemon slices and fresh juice. It’s bright, tender, and finished with a dusting of powdered sugar—perfect for spring gatherings or afternoon tea.

Martha Stewart Easy Lemon Cake Ingredients

• 1/2 cup unsalted butter (1 stick), room temperature, plus more for pan
• 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
• 1/2 pound lemons (about 2), ends removed, sliced thin, seeds removed
• Coarse salt
• 1/4 cup fresh lemon juice (from 1 lemon)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup buttermilk
• 1 teaspoon pure vanilla extract
• Confectioners’ sugar, for dusting
• Raspberries and whipped cream (optional), for serving

How To Make Martha Stewart Easy Lemon Cake

1. Prep the oven and pan: Preheat oven to 350°F. Lightly butter and flour a 9-inch round cake pan (2 inches deep).
2. Cook and puree lemons: In a medium saucepan, cover lemon slices with 3 cups water. Add a pinch of salt and bring to a boil over high heat. Simmer partially covered for 15 minutes or until lemons are very tender. Drain, then puree lemons and lemon juice in a food processor until smooth. Set aside.
3. Mix dry ingredients: In a small bowl, whisk together flour, baking powder, baking soda, and 1/2 teaspoon salt.
4. Cream butter and sugar: In a large bowl, beat butter on medium speed for 2 minutes. Gradually add granulated sugar, beating until light and fluffy, 3 to 4 minutes. Scrape down sides as needed.
5. Add eggs and combine wet and dry: Beat in eggs one at a time. Reduce speed to low and add flour mixture in 3 parts, alternating with buttermilk in 2 parts. Beat in vanilla extract. Fold in the lemon puree mixture.
6. Bake the cake: Pour batter into prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out with moist crumbs.
7. Cool and serve: Cool in pan on a wire rack for 20 minutes. Invert cake and let cool completely. Dust with confectioners’ sugar. Serve with raspberries and whipped cream, if desired.

Recipe Tips

• How to prep lemons for this cake: Thinly slice lemons and remove seeds to avoid bitterness.
• What can I use instead of buttermilk? Mix 1/2 cup milk with 1 1/2 teaspoons lemon juice or vinegar and let sit for 5 minutes.
• How to know when the cake is done: A toothpick should come out with just a few moist crumbs.
• Can I make it ahead? Yes! The cake can be baked a day ahead and stored at room temperature.
• How to store leftovers: Store in an airtight container at room temperature for up to 3 days.

What To Serve With Easy Lemon Cake

This lemon cake pairs perfectly with:

• Fresh raspberries or strawberries
• A dollop of whipped cream
• Lemon curd or berry compote
• Vanilla ice cream
• A cup of hot tea or coffee

How To Store Easy Lemon Cake

Room Temperature: Store tightly covered for up to 3 days.

Refrigerate: Optional—store for up to 5 days, but let it come to room temp before serving.

Freeze: Wrap tightly (without powdered sugar). Freeze for up to 2 months. Thaw overnight in the fridge.

Easy Lemon Cake Nutrition Facts

• Calories: 290
• Carbohydrates: 35g
• Protein: 4g
• Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 70mg
• Sodium: 200mg
• Sugar: 22g

Nutrition information is estimated and may vary based on ingredients and preparation.

FAQs

Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor.

Can I skip the lemon puree?
No, it gives the cake its signature moistness and bright citrus taste.

Is this cake tart?
It’s balanced—sweet with a bright lemon flavor.

Can I add a glaze instead of powdered sugar?
Yes, a simple lemon glaze works beautifully.

How long does it last?
Up to 3 days at room temperature, or freeze for up to 2 months.

Try More Recipes:

• Martha Stewart Easy Chocolate Cake
• Martha Stewart Easy Cake
• Martha Stewart Dump Cake