Lemon Cake
Martha loves lemons, and her all-time favorite way to use them is in desserts—like this moist lemon cake recipe that features the citrus in every element. A yellow layer cake with lemon zest and juice in the batter is baked, then brushed with a simple lemon syrup, and sandwiched together with either whipped frosting or lemon curd. Top it with our Whipped Frosting and candied lemon slices—and enjoy!
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Recipe Summary
Ingredients
Directions
Cook's Notes
Reserve the egg whites left over from the cake for the frosting. And when making the frosting, substitute 2 tablespoons fresh lemon juice for the vanilla extract.
Cook's Notes
This lemon cake is a variation on our basic vanilla cake.
Variations
To make the recipe Martha prepared with John Barricelli on "The Martha Stewart Show," follow these instructions immediately before frosting the cake: Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with lemon curd. Top with remaining cake; continue frosting top and sides as directed.