New This Month

The name of this old-fashioned cake comes from the simple formula used for measuring the main ingredients: one cup butter, two cups sugar, three cups flour, and four eggs.

Source: Martha Stewart Living, May 1997



Similar Recipes


How would you rate this recipe?
  • mollyblewis1
    1 APR, 2018
    I've made this cake many times now, and it's delicious every time. Cheat and use store-bought lemon curd if you must, but make this cake! (It even won a baking competition one year. It's worth it.)
  • bakingymnast
    9 APR, 2012
    I found this cake to taste moist, yet spongy. Plus it needed more lemon flavor. I would suggest using the zest of 3 lemons to boost the flavor.
    • andreabalbinava
      1 AUG, 2017
      Hi bakingymnast, please can you tell me how many ounces or grams have a stick of unsalted butter? thanks so much!!!
  • VanessasKitchen
    7 AUG, 2011
    DELICIOUS! I made this for my Mother's birthday party-as she enjoys lemon-and it was spectacular and looks quite impressive. The one change I made was along with the lemon curd, I layered a vanilla scented buttercream between the layers of cake.
  • Manchester1973
    6 AUG, 2011
    This cake is easy to make and taste fabulous. You must make this one. Your friends and family will certainly enjoy it.
  • Madhi
    3 JAN, 2011
    @LylithStarchild, sorry I havent seen this for so long. I will keep that in mind, thanks :)
  • LylithStarchild
    23 JUN, 2010
    @Madhi Make sure you chill the lemon curd first. It will not be runny if chilled.
  • Madhi
    19 MAY, 2010
    okay half of the batter is perfectly enough for two 6' cakes. I doubled the lemon cur recipe just in case but its very runny..what do I do?
  • Madhi
    17 MAY, 2010
    I'm cutting this recipe in half and making two 6' cakes (4 small layers)..does anyone know that the batter and 1.5 cups of curd will be enough?
  • janice-anne
    12 APR, 2009
    oh oh! Making this cake now -- currently in 2 8-inch pans in oven -- batter is overflowing pans and tops are really browning! What did I do wrong???
  • Exysay
    2 MAR, 2009
    I made this for a dessert competition because it was so beautiful and it also tasted great. I would definitely recommend it.

I'm in the mood for:

  • breakfast
  • lunch
  • dinner
  • dessert
  • an appetizer
  • a cocktail
{{secDropdownPreword}} {{secDropdownTitle}}
  • that's eggy
  • that's fruity
  • that's hearty
  • that's healthy
  • that's simple
  • that's a smoothie
  • that's a casserole
  • that's off the beaten path
  • that's light
  • that's packable
  • that's speedy
  • that's warming
  • that's kid-friendly
  • that's comforting
  • that's quick
  • that's healthy
  • that's a sunday dinner classic
  • that's vegetarian
  • that's seasonal
  • that's chocolaty
  • that's an american classic
  • that's easy
  • that's fruity
  • that's salty and sweet
  • that's over the top
  • that's crowd pleasing
  • that's simple
  • that's for a cocktail party
  • that's a dip or spread
  • that's healthy
  • that's cheesy
  • that's shaken not stirred
  • that's bubbily
  • that's good for a crowd
  • that's ideal for brunch
  • that's seasonal
  • that's simple
  • that's artisanal
See Recipes