Lemon Cake

  • Yield: Makes 7 cups batter
Lemon Cake

Source: Martha Stewart Weddings, Winter 2009


  • 1 cup (2 sticks) unsalted butter, softened, plus more for pans
  • 3 cups all-purpose flour, plus more for pans
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 3 tablespoons lemon zest (from about 3 lemons)
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk
  • 2 tablespoons lemon juice


  1. Preheat oven to 350 degrees. Butter cake pans, dust with flour, tap out excess. Sift flour, baking powder, and salt into a large bowl.

  2. Cream butter, sugar, and lemon zest with a mixer until pale and fluffy. Add eggs, 1 at a time, mixing well after each. Beat in vanilla. Reduce speed to low; add flour mixture in 3 additions, alternating with buttermilk and lemon juice.

  3. Pour batter into prepared pans. Bake cakes until golden brown and testers inserted in centers come out clean. Let cool on a wire rack for 15 minutes. Immediately run a knife around edges of pans to loosen cakes; invert cakes. Let cool.

Cook's Notes

Cakes will keep, covered and refrigerated, for up to 3 days.


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