Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Simple Lemon Cake 3.2 (136) 19 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 7, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hr Servings: 10 Whole lemons are the base of this rich, citrusy simple lemon cake batter. Precooking the fruit removes the pucker and makes for an intensely flavored cake that's a family-friendly dessert. Ingredients ½ cup unsalted butter (1 stick), room temperature, plus more for pan 1 ½ cups all-purpose flour (spooned and leveled), plus more for pan ½ pound lemons (about 2), ends removed, cut crosswise into thin slices, and seeds removed Coarse salt ¼ cup fresh lemon juice (from 1 lemon) 1 ½ teaspoons baking powder ½ teaspoon baking soda 1 cup granulated sugar 2 large eggs ½ 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 3 additions, alternating with 2 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. Anna Williams Rate it Print