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Martha's Meyer Lemon Anniversary Cake Assembly

This impressive cake is perfect for a wedding, anniversary, or any other special occasion where you will be entertaining many guests.

  • servings: 50

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Ingredients

Directions

  1. Step 1

    Trim tops of cakes level. Cut each cake in half horizontally to create 2 layers.

  2. Step 2

    Frost layers and assemble tiers: Set one 10-inch cake layer on corresponding-size square foam board. Brush top of cake with a generous amount of lemon syrup, soaking layer. Pipe a buttercream border around top edge using a plain round tip (such as Ateco #11). Spread a 1/4-inch-thick layer of lemon curd over soaked cake. Repeat for second and third cake layers. For final cake layer, brush top with syrup. Spread a thin layer of buttercream over top and sides of tier. Refrigerate until buttercream is set, about 30 minutes. Spread another thin layer of buttercream on top and sides; refrigerate until set, at least 1 hour. Repeat with 6- and 8-inch cake layers.

  3. Step 3

    Reinforce tiers: Insert a plastic straw vertically through center of 10-inch tier. Mark top of cake on straw; remove, and trim to mark. Trim 4 more straws to this length. With a toothpick, trace a circle, 8 inches in diameter, on top of tier, holding an empty cake pan above cake as a guide. Insert straws into tier, arranging 1 in center and the rest evenly spaced around circle. In the same way, insert 4 straws into 8-inch tier, using a 6-inch cake pan as a guide for the circle.

  4. Step 4

    Stack tiers: Center 10-inch tier on a cake stand. Center and carefully set 8-inch tier on top of 10-inch tier, and then 6-inch tier on top of 8-inch tier. Use a star tip (such as Ateco #20) to pipe a decorative ruffled border around bottom of each tier. Place lemon toppers on top tier. Serve cake with lemon slices.

Source
Martha Stewart Living, January 2006

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Reviews (9)

  • 26 Feb, 2014

    Any information on the amazing display piece on the right with the pineapple topper and the mini porcelain baskets? Wow!

  • 2 Mar, 2011

    I love this buttercream recipe also, except I add pure vanilla extract and it turns out delicious! I could just forget the cake and eat only frosting!

  • 3 Jun, 2010

    Made the big 3 tier cake for last night's 50th anniversary dinner for my garden club - Big Hit! Everyone love it. NOTE: Don't try to make it all in 1 day. Standard KitchenAid mixers can only handle a double batch

  • 16 Feb, 2009

    I made this cake with 2 8" square cake pans. My baking time was shorter than stated, they were done in 30 minutes. I did add vanilla to the Swiss Meringue Buttercream, but I agree with MPSmyth's post and next time I will use a standard buttercream for more flavor. This cake is delicious and no one knew I used store bought lemon curd! A real time saver.

  • 11 Aug, 2008

    I made this cake using the full recipe. This was our 25th Anniversary Cake. The cake and all the layering was wonderful. Everyone loved the cake part. However, the icing was the pits. Followed recipe to the letter. Ick! Too much butter not enough taste. A simple butter cream icing would do wonders for this cake. No need for all the eggs whites, cooking and whipping.

  • 26 Jun, 2008

    maybe u could try dividing it by 5 and then adding that together

  • 13 Jan, 2008

    Click on the Meyer Lemon cake recipe link - it gives directions for a small cake. To make the cake for a crowd (as shown in the picture), the directions state that you must multiply the ingredients by 4-1/2.

  • 11 Jan, 2008

    I too am intersted in the recepie for a cake to serve eight or ten.

  • 17 Nov, 2007

    Can anyone help me scale this down if I only wanted it to feed 8-10? Thank-you