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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper rounds. Butter parchment, and dust with flour, tapping out excess; set aside.

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  • Into a medium bowl, sift together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with milk and beginning and ending with flour; beat until just combined. Transfer mixture to a large bowl; set aside.

  • In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining whites.

  • Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted in centers comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto rack; peel off parchment. Reinvert cakes, and let them cool completely, top sides up.

  • Using a serrated knife, trim tops of cake layers to make level. Place one layer on a serving plate, cut side up. Using a pastry bag fitted with a coupler, pipe frosting around the perimeter. This dam will prevent the lemon curd filling from seeping out. Fill cake with lemon curd. Place other cake layer on top, cut side down. Spread entire cake with frosting, swirling to cover.

Reviews (22)

279 Ratings
  • 5 star values: 73
  • 4 star values: 93
  • 3 star values: 76
  • 2 star values: 25
  • 1 star values: 12
Rating: 5 stars
08/28/2018
I was very impressed by this cake. I have never tried a Martha Stuart recipe, and after this cake, I am a convert. The white cake is moist but fluffy. The lemon curd is spot on. The frosting is like a soft meringue, which I love. I also learned how to make pipe damn for the filling, which is a game changer for me. I will absolutely make this again. I will most likely not make any adjustments.
Rating: 1 stars
08/31/2014
I was very disappointed with this cake..my birthday cake. Why is there 3 sticks of butter in a white cake that is supposed to be light and fluffy? The lemon curd and frosting were fine but the cake was so heavy . More like a pound cake than a white cake....My guests were very polite and ate their pieces but nobody wanted to take a piece home with them...Never doing this recipe again...
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Rating: Unrated
03/10/2014
Made the cakes and the lemon curd Saturday. (Lemon curd is very tasty, but too much for a single layer) Very stiff cake batter, very hard to fold in the egg whites. Baked it in 3 9" pans - 2 pans would have been too small. Took longer to bake than stated - even in 3 pans. Made frosting on Sunday - very good but enough to cover two 3 layer cakes. Once assembled, cakes slipped and slid on the curd filling. Had to use skewers to keep the layers lined up. NOT EVER MAKING THIS ENTIRE RECIPE AGAIN.
Rating: Unrated
08/27/2013
Outstanding! I am a pie maker, not comfortable with cakes. In the past I was successful with a Martha's chocolate cake recipe so I went on MS web site to look for my next challenge, a white cake recipe. This recipe is a great find for me. My guests all requested I make this cake again. It was all I wanted it to be, similar to what my grandmother made. This recipe has given me the confidence to volunteer to make friends or family a birthday cake. I did not make the lemon curd.
Rating: Unrated
03/08/2013
great cake
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Rating: Unrated
03/08/2013
great cake
Rating: Unrated
09/30/2012
I didn't like folding in the egg white mixture because it left pockets of egg white that baked differently (or didn't bake) than the rest of the cake. I wouldn't make this cake again, especially since it didn't really taste that great after baking. I'd rather save the time and money and make a white cake mix or a yellow cake.
Rating: Unrated
07/07/2011
This cake was very good. The lemon filling was perfect for summertime. I opted to use a butter cream frosting instead of the 7 minute frosting, and they paired nicely.
Rating: Unrated
03/13/2011
I made this for my daughter's birthday cake and it was a huge success! I made a tiered cake using 2 9-inch rounds and 2 6-inch rounds, using two batches of batter; the 6-inch round batch made the rounds and 8 cupcakes (which were used to "test" the frosting and lemon filling). The cakes had a light crumb, but help up to the lemon filling and strawberry frosting amazingly well.
Rating: Unrated
02/01/2011
This cake is delicious. But I must have done something wrong, because it slid and oozed everywhere! A complete disaster! The curd was really thick, so I don't know what went wrong! Any thoughts? I made the frosting dam per the recipe as well...It was very sad. But it tastes so good we laughed and ate it. But I'd like to know why this happened for next time!
Rating: Unrated
01/30/2011
How would I convert this recipe to make two 10-inch cakes?
Rating: Unrated
05/11/2010
Has anyone covered this in fondant?? I wonder if it will hold up under the weight?? It sounds really good, can't wait to make it!
Rating: Unrated
06/15/2009
This cake is delicious and comes out absolutely gorgeous! I made the cake with the lemon curd and frosting just as the recipe said and it couldn't have looked or tasted better! Great for parties.
Rating: Unrated
10/07/2008
I was looking for a highly rated recipe for my daughter's first birthday cake. I was not disappointed! This cake is delicious. Cream cheese frosting topped it off for me!
Rating: Unrated
08/30/2008
Truly one of the best cakes I've ever made...so moist, so dense... I made mine with buttercream frosting instead, since I'm not fond of lemon curd. Everyone had two helpings!
Rating: Unrated
07/09/2008
This is one of my favorite cakes; next is yellow cake with chocolate frosting; a really good carrot cake; there are probably a couple more!!! This one is the yummiest (is that a word????) lol-- It is also very good with a raspberry filling. Vicki
Rating: Unrated
04/08/2008
I have made this cake several times because it was sooo good! It's ideal for someone's birthday. I have made different fillings other than lemon curd, they all came out great. I'll repeat this recipe again in the future for sure.
Rating: Unrated
01/28/2008
I love this cake! It's very good. But every time I do the bottoms i have to have them in the oven for much more time than in the recepie. l have an electrical oven, not gas, can that be why?
Rating: Unrated
01/22/2008
Has anyone tried to use this batter as cupcake batter? And if so what were the temperature and time conversions?
Rating: Unrated
11/19/2007
look soooo fluffy, moist and yummy!!!! can't wait to try it.
Rating: Unrated
11/08/2007
This is one White Layer Cake recipe that my husband, Michael absolutely loves. I have tried several recipes for white layer cake, but this is the best. Very moist and flavorfull for the both of us. Will defintely serve to guests in our home.