Soft crumbs and a tangy, lemony flavor make this birthday party-ready Tender Lemon Cake a stand-out.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Arrange racks in center of oven and pre-heat oven to 350 degrees. Butter three 6-by-2-inch round baking pans. Line with parchment; butter; dust with flour.

    Advertisement
  • Sift flour, baking powder, and salt together in a medium bowl. With electric mixer, beat butter on medium-high speed until light and fluffy, 4 minutes. Add sugar; beat well. Reduce speed to medium; add eggs one at a time, beating well after each. Reduce speed to low; alternately add flour and buttermilk, starting and ending with flour. Stir in zest.

  • Pour batter into pans; bake, rotating halfway through, until tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack 15 minutes. Remove; let cool completely right side up on rack.

Reviews (7)

171 Ratings
  • 5 star values: 33
  • 4 star values: 28
  • 3 star values: 60
  • 2 star values: 39
  • 1 star values: 11
Rating: 5 stars
10/28/2017
Best Lemon cake I have ever had, light and flavorful.
Rating: Unrated
04/28/2014
this is an tasty & tender cake! Easy to make!!! I used a lemon flavored powder sugar icing. Will make again.
Rating: 4 stars
09/02/2013
This is the third year that I've made this cake for my daughter's birthday, and it is so delicate and perfect. I had to substitute a lighter frosting to decorate it as I wanted, but it was still exceptional, and I made Martha's frosting for cupcakes and they turned out beautifully. Best Lemon Cake ever!
Advertisement
Rating: 5 stars
03/05/2013
(continued) to read the recipe before making the cake. I only hope other readers are not influenced by these unjust reviews, for it is a lovey cake. It is moist, tender as promised, and able to hold up well under the weight of the layers and frosting. Most importantly, it is as delicious as it is beautiful. You just have to follow the (simple) directions.
Rating: 5 stars
03/05/2013
Although constantly assailed with examples of blatant indolence that seem to run rampant through our society today, I never cease to be amazed. Three quarters of these reviewers criticize the recipe for having too much batter for an 8 inch cake pan, despite the fact that the recipe CLEARLY states MORE THAN ONCE that it calls for three 6 inch long pans. Especially ironic, is that these people take the time to voice their impetuous criticisms on the internet, although they couldn't take the time
Rating: Unrated
02/28/2013
i loved it, was not sure i would, due to several reviews complaining...however, iI READ THE RECIPE...'it makes 3- 8inch layers'....so, mine turned out great! paula, belfair, wa
Advertisement
Rating: Unrated
03/02/2012
Ugh. This is not a good recipe. First of all, it makes way too much batter for an 8 inch cake pan. I put it in a 9 inch and it still seemed a bit much. It also took nearly an hour to bake, definitely not half an hour. Also, it didn't have much lemon flavor and I zested a pretty large lemon. It also came out on the dry side. Not worth it to make - I think they should go back to the drawing board on this one...