Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Sour Lemon Cake 3.4 (86) 15 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 April 14, 2020 Print Rate It Share Share Tweet Pin Email Yield: 2 6-inch round cakes This sour lemon cake from "Martha Stewart's Christmas" makes a thoughtful food gift—if you can resist eating it yourself. Ingredients For the Cake 1 cup (2 sticks) unsalted butter, plus more for pan 3 cups sifted all-purpose flour, plus more for pan 1 ½ cups sugar 4 large eggs 2 teaspoons baking powder ½ teaspoon salt 1 cup milk Zest of 2 lemons For the Glaze ⅓ cup Cognac ⅓ cup lemon juice ½ cup sugar For Decorating 24 Candied Lemon Slices Candied Kumquats for Sour Lemon Cake Directions Make the Cake: Preheat oven to 350 degrees; butter and flour two 6-inch round cake pans. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Add eggs, one at a time, mixing well after each addition. In a large bowl, whisk together flour, baking powder, and salt. Add flour mixture to butter mixture, alternating with milk, mixing well after each addition. Stir in lemon zest. Place 2 3/4 cups batter in each prepared cake pan. Transfer to oven and bake until a cake tester inserted into the centers comes out clean, 45 to 50 minutes. Remove from oven and let cool slightly in pans; invert cake onto a wire rack. Make the Glaze: In a small bowl, mix together Cognac, lemon juice, and sugar until sugar is dissolved. Brush glaze over cake and let cool completely. Serve with candied lemon slices and kumquats. Rob Tannenbaum Rate it Print