Simple Lemon Cake
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- Prep Time 20 minutes
- Total Time 1 hour plus cooling
- Yield Serves 10
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Ingredients
- 1/2 cup unsalted butter (1 stick), room temperature, plus more for pan
- 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
- 1/2 pound lemons (about 2), ends removed, cut crosswise into thin slices, and seeds removed
- Coarse salt
- 1/4 cup fresh lemon juice (from 1 lemon)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon pure vanilla extract
- Confectioners' sugar, for dusting
- Raspberries and whipped cream (optional), for serving
Directions
- Preheat oven to 350 degrees. Lightly butter and flour a 9-inch round cake pan (2 inches deep). In a medium saucepan, cover lemon slices with 3 cups water. Add pinch of salt, cover, and bring to a boil over high. Boil lemons, partially covered, until very tender, 15 minutes. Drain in a colander and transfer to a food processor, along with lemon juice; process until smooth. Set aside.
- In a small bowl, whisk together flour, baking powder, baking soda, and 1/2 teaspoon salt. In a large bowl, using an electric mixer, beat butter on medium, 2 minutes. Gradually add granulated sugar and continue to beat until light and fluffy, 3 to 4 minutes, scraping down bowl as needed. Add eggs, one at a time, beating after each addition.
- With mixer on low, gradually add flour mixture in three additions, alternating with two additions buttermilk. Beat in vanilla, then fold in lemon mixture.
- Transfer batter to pan and bake until deep golden brown and a toothpick inserted in center comes out with a few moist crumbs attached, 35 to 40 minutes. Let cool in pan on a wire rack, 20 minutes. Remove cake from pan and let cool completely on rack. Dust with confectioners' sugar and serve with raspberries and cream, if desired.
i made this recipe (ok, NOT this recipe, but the recipe from the magazine, which, as others have noted, is significantly different.) i thought it was pretty good. very easy. i agree with the one reviewer who says not to overcook it. i used a pick and removed it from the oven after about 30 minutes, much less than the 40 minutes directed in the magazine. i added a T of limoncello and subbed buttermilk for milk. otherwise, made it as directed. great, moist texture...
I agree with PattiPatti. Just made the cake according to the April '11 magazine. It just didn't brown very nicely and is very heavy. Thought I'd check for comments and noticed the very different recipe here.
This was goes to hubby..
I'll try again using the "real"recipe...
Found recipe in Martha's Everyday Food mag.April 2011. I am experienced baker. Made TWO cakes, one to keep one for gift. Followed recipe exactly. I had to throw both away. I was so mad to waste all of those ingredients $!$ After looking at the recipe posted HERE they obviously made changes to the recipe and did not let the readers know.
1 1/2 C butter,2 c flour, 3/4lbs lemon, 2 c sugar, only bkg powder, 2/3 c milk,2 tsp vanilla & oven temp 400*. Shame on you Martha! I feel betrayed and broke$!
Sorry guys wrong receipe.
I have it in the oven right now. Aganist my better judgement I put it in the 9 in pan and it has now been in the oven for almost 57 minutes as the center still wet. I wish I would have read the reviews about the pan size before I made it as my inclination was to use a spring form pan. Keeping my fingers crossed as I am supposed to be bringing this to a lunch date.
I made this once and wasn't impressed; the cake was dense and heavy and didn't have much flavor. I love the idea of this recipe, though, and if someone's had success with it, I may try it again.
I have made this recipe 5 times...and everyone LOVES it!!!! Definitely a winner!!....Just don't bake it too long...it needs to be very moist.