Martha Stewart Lemon Cake Recipe

This tender, golden Martha Stewart Lemon Cake Recipe is made with fresh lemon zest, sour cream, and a tart syrup glaze, ready in just under two hours. The cake absorbs the sweet lemon syrup while still warm, creating an incredibly moist crumb that stays fresh for days. I bake this whenever I need a reliable, show-stopping dessert that tastes like pure sunshine.

Why This Classic Works

I have baked countless lemon cakes, but this version stands out because of the “poke and soak” technique. Instead of just sitting on top, the tart lemon syrup seeps deep into the warm crumb, ensuring the cake never tastes dry or overly heavy. It transforms a standard bundt into something almost like a confection.

My first attempt taught me a valuable lesson about pan preparation: never skimp on the butter and flour for a Bundt pan. I once lost the top half of this cake to a sticky pan, so now I meticulously grease every nook and cranny to ensure that beautiful golden shape slides out perfectly every time.

Martha Stewart Lemon Cake Recipe Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened, plus more for pan
• 3 cups all-purpose flour, spooned and leveled, plus more for pan
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 1/2 cups granulated sugar
• 2 tablespoons finely grated lemon zest (from about 2 lemons)
• 1/3 cup fresh lemon juice
• 6 large eggs, room temperature
• 1 cup sour cream, room temperature

For the Lemon Syrup:

• 1/2 cup granulated sugar
• 1/2 cup fresh lemon juice

How To Make Martha Stewart Lemon Cake Recipe

1. Prep the Pan and Oven: Preheat your oven to 350°F (175°C). Generously butter the inside of a 12-cup Bundt pan, getting into all the crevices. Dust with flour and tap out the excess to prevent sticking.
2. Whisk Dry Ingredients: In a medium bowl, whisk together the 3 cups of flour, baking soda, and kosher salt. Stir in the lemon zest so it is evenly distributed throughout the flour. Set this mixture aside.
3. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and 2 1/2 cups granulated sugar on medium-high speed until pale and fluffy, about 4 to 5 minutes. Scrape down the sides of the bowl as needed.
4. Add Eggs and Juice: Reduce the mixer speed to medium. Add the eggs one at a time, beating well after each addition. Mix in the 1/3 cup lemon juice until combined (the mixture may look slightly curdled, which is normal).
5. Combine Batter: Reduce speed to low. Add the flour mixture in three batches, alternating with the sour cream in two batches, starting and ending with the flour. Mix only until just incorporated to keep the cake tender.
6. Bake the Cake: Pour the batter into the prepared Bundt pan and smooth the top. Bake for 55 to 65 minutes, or until a cake tester or skewer inserted into the center comes out clean.
7. Make the Syrup: While the cake bakes, combine the 1/2 cup sugar and 1/2 cup lemon juice in a small saucepan over medium heat. Stir until the sugar dissolves completely and the mixture is clear. Remove from heat.
8. Soak and Cool: Let the cake cool in the pan for 10 minutes. Invert it onto a wire rack set over a baking sheet. While the cake is still warm, poke holes all over it with a wooden skewer. Brush the lemon syrup generously over the top and sides, allowing it to soak in. Let cool completely before serving.

Recipe Tips

• Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature. This creates a smoother emulsion, resulting in a finer, more uniform crumb structure.
• Greasing the Pan: Bundt pans are notorious for sticking. Use a pastry brush to apply soft butter into every design detail, then flour it thoroughly, or use a baking spray that contains flour.
• The Zest Trick: Rub the lemon zest into the sugar with your fingers before creaming it with the butter. This releases the lemon oils deeply into the sugar for a more potent citrus flavor.
• Don’t Overmix: Once you add the flour, mix gently. Overworking the gluten can turn this tender cake into a tough, rubbery loaf.
• Syrup Timing: Apply the syrup while the cake is still warm. A warm cake acts like a sponge, absorbing the liquid instantly, whereas a cold cake will let the syrup pool on the surface.

What To Serve With Lemon Bundt Cake

A dollop of lightly sweetened whipped cream balances the tartness of the lemon syrup perfectly. Fresh berries, such as raspberries or blueberries, add a pop of color and freshness that cuts through the rich, buttery crumb. For a warmer touch, serve slices with a cup of Earl Grey tea, which complements the citrus notes beautifully.

How To Store

Store this cake in an airtight container at room temperature for up to 3 days; the syrup helps keep it moist. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw frozen slices on the counter for 30 minutes before eating.

FAQs

• Can I use a regular tube pan instead of a Bundt pan? Yes, a standard tube pan works well. Just keep an eye on the baking time, as it might bake slightly faster depending on the width of the pan.
• Why did my cake stick to the pan? Sticking usually happens if the pan wasn’t greased thoroughly enough or if the cake cooled in the pan for too long. Invert it after 10-15 minutes to prevent the sugars from hardening and acting like glue.
• Can I use bottled lemon juice? Fresh lemon juice is highly recommended for this recipe. Bottled juice often lacks the bright, floral notes that make this simple cake taste “famous” and vibrant.
• Why is my cake dense? Density can be caused by not creaming the butter and sugar long enough or by overmixing the batter after adding the flour. Ensure you beat the butter mixture until it is visibly pale and fluffy.

Nutrition

• Calories: 520 kcal
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 135mg
• Sodium: 280mg
• Total Carbohydrate: 78g
• Protein: 6g

Try More Recipes:

• Martha Stewart Jelly Roll Cake Recipe
• Martha Stewart Rice Krispie Treats Recipe
• Martha Stewart Gingerbread House Recipe