No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Martha's Meyer Lemon Anniversary Cake

You will need thirty-six cups (multiply following batter ingredients by 4 1/2) of batter to complete the entire cake. Batter Amounts and Baking Times for 2-Inch Deep Square Pans: Each 6-inch: 3 cups batter, 35 minutes baking time; each 8-inch: 5 cups batter, 45 minutes; each 10-inch: 10 cups batter, 70 minutes.

  • yield: Makes 8 cups batter

advertisement

advertisement

Ingredients

  • 1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pans
  • 3 cups cake flour, (not self-rising), plus more for pans
  • 2 1/4 teaspoons baking powder
  • Salt
  • 2 1/4 cups sugar
  • 4 large egg yolks
  • 2 teaspoons Meyer lemon zest
  • 3/4 cup whole milk

Directions

  1. Step 1

    Preheat oven to 350 degrees. Butter cake pans. Line bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Sift together flour, baking powder, and 1/2 teaspoon salt into a medium bowl; set aside.

  2. Step 2

    Put butter and 2 cups sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 5 minutes. Mix in egg yolks, 1 at a time, and zest. Reduce speed to low. Add flour mixture in 3 batches, alternating with milk. Transfer batter to a large bowl.

  3. Step 3

    Put egg whites into the clean bowl of the electric mixer fitted with the whisk attachment; beat on medium-high speed until foamy. Add a pinch of salt; beat until soft peaks form. Gradually add remaining 1/4 cup sugar; beat until stiff peaks form.

  4. Step 4

    Fold one-third of the egg-white mixture into batter with a rubber spatula. Gently fold in remaining egg-white mixture until just combined; do not overmix.

  5. Step 5

    Divide batter among prepared pans. Bake until cake is golden and a cake tester inserted into center comes out clean. Transfer to a wire rack; let cool slightly, about 20 minutes. Invert onto rack. Remove parchment; reinvert. Let cool completely. Cakes can be refrigerated, wrapped in plastic, up to 1 day.

Source
Martha Stewart Living, January 2006

advertisement

advertisement

Reviews (7)

  • 23 Jun, 2010

    Please advise on number of egg whites to use. Ingredient list only mentions 4 egg yolks, while the instructions include a step to beat egg whites. Am I to assume that I only need 4 egg whites? I looked around online and found someone who used this same recipe but added 8 egg whites.

    Thank you!

  • 11 Nov, 2008

    I made this cake with oranges instead of lemon. Made orange curd and orange simple syrup. Frosted it with Billy's buttercream. It was fantastic!!!! Love this recipe!!! Will make over and over.

  • 19 May, 2008

    I wanted to find a Meyer Lemon tree and found this great little company online called meyerlemontree.com I think Martha mentioned it on her show. The tree I got is awesome! Now I have fresh lemons right off the tree.

  • 19 May, 2008

    I wanted to find a Meyer Lemon tree and found this great little company online called meyerlemontree.com I think Martha mentioned it on her show. The tree I got is awesome! Now I have fresh lemons right off the tree.

  • 18 May, 2008

    Update- I went ahead and made this with 4 whites as well as yolks (actually 6, as I was using a 12" pan). The cake turned out really delicious, so I think this must have been correct. I also subbed vanilla for the lemon zest.

  • 16 May, 2008

    The instructions talk about egg whites but the ingredients list only mentions yolks! Should I assume 4 whites as well??? Please help!

  • 13 Dec, 2007

    Where can I find the molds?