Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Tender Lemon Cake 3.2 (170) 6 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 14, 2020 Print Share Share Tweet Pin Email Yield: 3 6-inch round layers Soft crumbs and a tangy, lemony flavor make this birthday party-ready Tender Lemon Cake a stand-out. Ingredients 12 tablespoons (1 ½ sticks) unsalted butter, room temperature, plus more for pans 2 ¼ cups sifted all-purpose flour 2 ¼ teaspoons baking powder ¼ teaspoon salt 1 ½ cups sugar 3 large eggs ¾ cup buttermilk Zest of 1 lemon Directions 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. 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. Print