Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Spiced Lemon Cake 4.3 (27) 8 Reviews 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 15, 2020 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs Yield: 1 8-inch cake Cardamom lends a flowery note to this spiced lemon cake, made with the zest and juice of two lemons. Once cooled, drizzle with a sugary lemon icing. Ingredients 1 stick unsalted butter, room temperature, plus more for pan 1 ½ cups all-purpose flour, plus more for pan 1 teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon salt ¾ cup granulated sugar 1 tablespoon finely grated lemon zest plus 6 tablespoons fresh lemon juice (from 2 lemons) ¾ teaspoon ground cardamom 2 large eggs ½ cup sour cream 1 ½ cups confectioners' sugar Directions Preheat oven to 375 degrees. Butter and flour an 8-inch round cake pan. Sift together flour, baking powder, baking soda, and salt. Beat butter, granulated sugar, zest, and cardamom with a mixer on medium-high speed until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in 3 tablespoons lemon juice. Reduce speed to medium-low; beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Pour batter into cake pan. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Turn out onto a wire rack. Let cool, top side up. Whisk confectioners' sugar with remaining 3 tablespoons lemon juice until smooth; pour over cooled cake. Print