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Tender Lemon Cake

Martha Stewart Baby, Fall

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
2 1/4 cups sifted all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups sugar
3 large eggs
3/4 cup buttermilk
Zest of 1 lemon

Heat oven to 350 degrees. Butter an 8-by-2-inch round cake pan. Line with parchment; butter; dust with flour.
Sift flour, baking powder, and salt together in a medium bowl. With electric mixer, beat butter on medium-high speed until light and fluffy, 4 minutes. Add sugar; beat well. Reduce speed to medium; add eggs one at a time, beating well after each. Reduce speed to low; alternately add flour and buttermilk, starting and ending with flour. Stir in zest.
Pour batter into pan; bake, rotating halfway through, until tester inserted into center comes out clean, about 30 minutes. Cool in pan on rack 15 minutes. Remove; let cool completely right side up on rack.

zenbee

2 Mar, 2012
Ugh. This is not a good recipe. First of all, it makes way too much batter for an 8 inch cake pan. I put it in a 9 inch and it still seemed a bit much. It also took nearly an hour to bake, definitely not half an hour. Also, it didn't have much lemon flavor and I zested a pretty large lemon. It also came out on the dry side. Not worth it to make - I think they should go back to the drawing board on this one...
Izzy95

23 Oct, 2010
this is a great cake!! the icing is very thick so i recommend that you don't use a lot!
antxibeibi

26 Sep, 2010
I used an 8" round cake pan and about 20% of the batter overflowed, it took 50 minutes to cook through and now if I cut it into 3 layers each will be about 1/2" thick. This recipe is definitely not meant to be made using an 8" pan. If I make it again I'll try it with 3-6" rounds.
JeaninVancouver

23 Aug, 2010
I followed this recipe exactly. this cake was very dense and heavy. It says one eight inch pan,m but there is enough batter for two. I will try it again to test.