Martha Stewart Lemon Layer Cake

This Martha Stewart Lemon Layer Cake is a bright and fluffy dessert, which uses fresh lemon juice and a light whipped frosting. It’s a classic, foolproof recipe, perfect for spring celebrations or birthdays, ready in about 45 minutes.

Martha Stewart Lemon Layer Cake Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
• 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon lemon zest
• 2 cups sugar
• 2 large eggs plus 3 large egg yolks
• 1/4 cup plus 2 tablespoons fresh lemon juice
• 1 cup low-fat buttermilk
• 1 lemon, thinly sliced and seeded

Whipped Frosting:

• 3 large egg whites
• 3/4 cup sugar
• Pinch of salt
• 1/3 cup water
• 1/4 teaspoon pure vanilla extract (or 2 tbsp lemon juice as substitute)

How To Make Martha Stewart Lemon Layer Cake

1. Preheat and prepare pans: Preheat oven to 350°F. Butter and flour two 8-by-2-inch round cake pans, tapping out excess.
2. Combine dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
3. Cream butter and sugar: In a large bowl, beat butter and 1 1/2 cups sugar until light and fluffy.
4. Add eggs and lemon juice: Beat in eggs and yolks one at a time, then add 2 tablespoons lemon juice.
5. Mix in flour and buttermilk: Alternately add flour mixture and buttermilk, beginning and ending with flour. Mix just until combined.
6. Bake the cake layers: Divide batter between pans, smooth tops, and bake for 32–35 minutes, until edges pull away and a toothpick comes out clean.
7. Cool the cakes: Cool in pans for 10 minutes. Run a knife around edges and invert onto a wire rack.
8. Make lemon syrup and candied lemon: While cakes bake, boil remaining 1/2 cup sugar and 1/2 cup water. Add lemon slices and simmer 25 minutes. Remove slices to waxed paper. Stir remaining 1/4 cup lemon juice into syrup.
9. Soak cakes: Poke warm cakes with a toothpick. Brush with lemon syrup and let cool completely.
10. Make whipped frosting: In a heatproof bowl over simmering water, whisk egg whites, sugar, salt, and water until sugar dissolves (about 2–3 minutes or 150°F). Transfer to mixing bowl and beat until stiff, glossy peaks form (about 3 minutes). Beat in lemon juice instead of vanilla.
11. Assemble and frost: Layer and frost cooled cakes. Top with candied lemon slices.

Recipe Tips

• Why poke holes in the cake?
  This helps the lemon syrup soak in for extra moisture and flavor.
• Can I make this ahead of time?
  Yes, the layers and syrup can be made a day ahead. Assemble the day of serving.
• Is the frosting like meringue?
  Yes, it’s a marshmallow-like meringue that’s fluffy and glossy.
• Can I substitute the buttermilk?
  Mix 1 cup milk with 1 tablespoon lemon juice or vinegar if needed.
• How to candy lemon slices:
  Simmer in simple syrup until translucent, then dry on waxed paper.

What To Serve With Lemon Layer Cake

Pair this light cake with equally refreshing sides:

• Fresh berries or berry compote
• Lightly sweetened whipped cream
• Chamomile or lemon tea
• Sparkling lemonade or white wine
• Vanilla or lemon sorbet

How To Store Lemon Layer Cake

Refrigerate: Store covered in the fridge for up to 3 days. Bring to room temp before serving.

Freeze: Freeze unfrosted cake layers tightly wrapped for up to 2 months. Thaw and frost fresh.

Lemon Layer Cake Nutrition Facts

• Calories: ~420 kcal per slice
• Carbohydrates: 50g
• Protein: 5g
• Fat: 20g
• Sugar: 35g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use store-bought frosting?
Yes, but the homemade whipped version is lighter and less sweet.

Can I skip the candied lemons?
Yes, or you can top with lemon zest or fresh berries.

What makes this cake so moist?
The buttermilk and lemon syrup add plenty of moisture.

Can I make cupcakes with this batter?
Yes, bake 18–20 minutes at 350°F.

Is the frosting stable for warm weather?
It’s best kept cool—it may soften in heat.

Try More Recipes:

• Martha Stewart Lemon Ginger Bundt Cake
• Martha Stewart Lemon Honey Cake
• Martha Stewart Lemon Curd Cake