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Lemon Cake

This recipe was also featured on "Mad Hungry with Lucinda Scala Quinn."

  • yield: Serves 8

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Ingredients

  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons finely grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 2 1/4 cups all-purpose flour, sifted, plus more for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons (1/2 stick) unsalted butter, room temperature, plus more for pan
  • 1 1/4 cups granulated sugar
  • 3 large eggs plus 3 large egg whites
  • Confectioners' sugar, for dusting
  • Borage or other edible flowers, for garnish

Directions

  1. Step 1

    Preheat oven to 325 degrees. Butter a 9-inch round cake pan. Line bottom with parchment cut to fit, and butter parchment. Dust with flour, and tap out excess.

  2. Step 2

    Combine sour cream, vanilla, zest, and juice. In a separate bowl, whisk flour, baking powder, baking soda, and salt.

  3. Step 3

    Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Add eggs and whites, 1 at a time, beating well after each addition. Beat in sour cream mixture. Reduce speed to low, and beat in flour mixture until just combined. Transfer to pan, and smooth top.

  4. Step 4

    Bake until a toothpick comes out clean, 40 to 45 minutes. Let cool in pan on a wire rack for 5 minutes, then turn out cake onto rack to cool completely. (Cake can be stored in an airtight container at room temperature overnight.) Before serving, dust with confectioners' sugar, and arrange flowers on top.

Source
Martha Stewart Living, March 2008

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Reviews (22)

  • 17 Jan, 2013

    Hi Everyone,

    I found this sweet to taste wet, yet smooth. Plus it required more lemon taste. I would recommend using the power of 3 lemon to increase the taste.

    For More Information Visit: lemon-benefits.com/Articles/Benefits-of-Lemon-Water.html

    Thanks,

  • 5 Jul, 2012

    Big fan of MAD HUNGRY show. so I was sure Lemon Cake would be scrumpcious, but it was not so. It was a very dense dry cake with average taste. This recipes won't be in my box.

  • 25 Mar, 2009

    Really loved this cake but I made it in a 12 inch pan. It worked out well I'm sure it would have exploded in the oven had it been in the 9 inch as in recipe. The time of baking remained the same. Rosemary

  • 5 Sep, 2008

    Very moist and delicious. Most people have these ingredients already in their fridge and cupboards so it's easy to whip this up if you have to make something in sort of a dash. My cake was ready in 40 minutes. I will try it next time with fresh strawberries. Thanks for the Tip!

  • 30 Apr, 2008

    This cake had a really nice fluffy texture however the lemon flavor seemed a bit mild. I like a strong lemon flavor. I will make again but probably add a lemon glaze on top. Also the 9 inch pan seemed to small for all the batter, next time I will try a springform or 10 inch.

  • 30 Mar, 2008

    Okay, agree with rest....this cake is delicious!!! Very dense and suble lemon flavor and very good. Even better the next day! I'd make this the day before next time. I also served it with fresh whipped cream and strawberries macerated in Framboise and sugar!

  • 27 Mar, 2008

    I made this cake to have with Easter dinner. It was just the right finishing touch to a delicious dinner.

    I loved the texture of the cake.

    It's just right!

  • 26 Mar, 2008

    I agree with Teesa's comment, it did take an hour in my oven to cook. I made mine with meyer lemons from my garden and garnished with lavender. It was a big hit at Easter Brunch. But do check the oven after the first 45 min. and check again every 5 min for cooking all the way through. It made a very nice dense cake and not too sweet.

  • 25 Mar, 2008

    Very nice. I felt it could have been more lemony. Instead of the powdered sugar, I poured a warm lemon glaze over it which gave it more of the flavor I wanted. The glaze also made it moister. I'd like to try it with Orange or tangerine the next time I make it

  • 24 Mar, 2008

    Great cake with a cup of tea - it turned out a little dry - never the less delicious.

  • 24 Mar, 2008

    The cake came out delicious. It was pretty dense and moist. However, it took an hour in my oven.

  • 24 Mar, 2008

    Yummy! Nice texture, and very moist even the next day. Mine took a little longer to bake as well.

  • 23 Mar, 2008

    I followed the recipe exactly and it turned out great! Lovely texture. Took about 10 min longer in my oven though.

  • 23 Mar, 2008

    made my cake, and I am not a baker. I love making the main dish. The cake did take longer than 40-45 minutes. I think I would have like it to be more moist. It actually tasted better the next, which was Easter Sunday...Thanks Martha

  • 23 Mar, 2008

    Hi All, I made mine in a regular gas oven and it took 40 minutes as stated. The cake was so delicious and I found it to be just what we needed after the meal. I too served it with simple fresh cut strawberries and it was such a hit.. Try it, you will love it.

  • 22 Mar, 2008

    I too needed a bit more time in the oven for my cake. About 15 minutes. By the time it was done there was a light golden brown coloring. I used a low 9 cup cake mold that has flowers in the design. This cake took the mold nicely. This cake has a wonderful subtle lemon flavor and the sour cream adds a rich density. For my taste it is perfect. Tomorrow I am going to serve it with cut strawberries and powdered sugar dusted on top. It also would be nice with a home made jam maybe for a brunch?

  • 22 Mar, 2008

    I've baked a lot of cakes in my time and just made this for Easter. Looks great but agree with suwhite24. This takes more than the 40-45 min. in the ovenas stated in the recipe. Perhaps it's a convection oven they used instead of regular? I had to go 15 minutes more in my oven. One trick to remember, you always "smell" the cake in the room, 3/4 of the way done. I used the toothpick method in the center of the cake. Worked fine for me. I'll let you know on the taste. :-)

  • 22 Mar, 2008

    Were the directions for baking this cake printed incorrectly? I followed them carefully (325 degrees for 45 minutes) and evan after an additional 20 minutes in the oven, the cake was still very undone in the center. Could not take it to the event as I had planned. Afraid to try again!

  • 21 Mar, 2008

    This cake was good, but not very lemony. If I make it again I will add more lemon zest, at least double. I also made a simple icing of powdered sugar and lemon juice and poured that over the top. That was good and added an extra lemony kick!

  • 21 Mar, 2008

    This cake was good, but not very lemony. If I make it again I will add more lemon zest, at least double. I also made a simple icing of powdered sugar and lemon juice and poured that over the top. That was good and added an extra lemony kick!

  • 21 Mar, 2008

    This cake was good, but not very lemony. If I make it again I will add more lemon zest, at least double. I also made a simple icing of powdered sugar and lemon juice and poured that over the top. That was good and added an extra lemony kick!

  • 21 Mar, 2008

    This cake was good, but not very lemony. If I make it again I will add more lemon zest, at least double. I also made a simple icing of powdered sugar and lemon juice and poured that over the top. That was good and added an extra lemony kick!