Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Spring Lemon Cake By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 14, 2020 Print Share Share Tweet Pin Email Photo: Mikkel Vang Servings: 8 Garnished with fresh borage blossoms, this lemon cake makes a fitting finish to any spring celebration. This recipe was also featured on "Mad Hungry with Lucinda Scala Quinn." Ingredients 1 cup sour cream 2 teaspoons vanilla extract 2 teaspoons finely grated lemon zest 3 tablespoons fresh lemon juice 2 ¼ cups all-purpose flour, sifted, plus more for dusting 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 4 tablespoons (½ stick) unsalted butter, room temperature, plus more for pan 1 ¼ cups granulated sugar 3 large eggs plus 3 large egg whites Confectioners' sugar, for dusting Borage or other edible flowers, for garnish Directions 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. Combine sour cream, vanilla, zest, and juice. In a separate bowl, whisk flour, baking powder, baking soda, and salt. 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. 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. Print