Back to Simple Lemon Cake All Reviews for Simple Lemon Cake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 1 hr Servings: 10 lemon cake
Ingredients Ingredient Checklist 1/2 cup unsalted butter (1 stick), room temperature, plus more for pan 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan 1/2 pound lemons (about 2), ends removed, cut crosswise into thin slices, and seeds removed Coarse salt 1/4 cup fresh lemon juice (from 1 lemon) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 cup granulated sugar 2 large eggs 1/2 cup buttermilk 1 teaspoon pure vanilla extract Confectioners’ sugar, for dusting Raspberries and whipped cream (optional), for serving
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 1 hr Servings: 10 lemon cake
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 1 hr Servings: 10
Recipe Summary
prep: 20 mins total: 1 hr
Servings: 10
prep: 20 mins
total: 1 hr
prep:
20 mins
total:
1 hr
Servings: 10
10
lemon cake
lemon cake
Ingredients
Ingredients
- 1/2 cup unsalted butter (1 stick), room temperature, plus more for pan 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan 1/2 pound lemons (about 2), ends removed, cut crosswise into thin slices, and seeds removed Coarse salt 1/4 cup fresh lemon juice (from 1 lemon) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 cup granulated sugar 2 large eggs 1/2 cup buttermilk 1 teaspoon pure vanilla extract Confectioners’ sugar, for dusting Raspberries and whipped cream (optional), for serving
Directions
Preheat oven to 350 degrees. Lightly butter and flour a 9-inch round cake pan (2 inches deep). In a medium saucepan, cover lemon slices with 3 cups water. Add pinch of salt, cover, and bring to a boil over high. Boil lemons, partially covered, until very tender, 15 minutes. Drain in a colander and transfer to a food processor, along with lemon juice; process until smooth. Set aside.
In a small bowl, whisk together flour, baking powder, baking soda, and 1/2 teaspoon salt. In a large bowl, using an electric mixer, beat butter on medium, 2 minutes. Gradually add granulated sugar and continue to beat until light and fluffy, 3 to 4 minutes, scraping down bowl as needed. Add eggs, one at a time, beating after each addition.
With mixer on low, gradually add flour mixture in 3 additions, alternating with 2 additions buttermilk. Beat in vanilla, then fold in lemon mixture.
Transfer batter to pan and bake until deep golden brown and a toothpick inserted in center comes out with a few moist crumbs attached, 35 to 40 minutes. Let cool in pan on a wire rack, 20 minutes. Remove cake from pan and let cool completely on rack. Dust with confectioners’ sugar and serve with raspberries and cream, if desired.
Reviews (20)
Add Rating & Review 136 Ratings 5 star values: 26 4 star values: 20 3 star values: 53 2 star values: 25 1 star values: 12
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Reviews (20)
Add Rating & Review 136 Ratings 5 star values: 26 4 star values: 20 3 star values: 53 2 star values: 25 1 star values: 12
Add Rating & Review
136 Ratings 5 star values: 26 4 star values: 20 3 star values: 53 2 star values: 25 1 star values: 12
136 Ratings 5 star values: 26 4 star values: 20 3 star values: 53 2 star values: 25 1 star values: 12
136 Ratings 5 star values: 26 4 star values: 20 3 star values: 53 2 star values: 25 1 star values: 12
5 star values: 26 4 star values: 20 3 star values: 53 2 star values: 25 1 star values: 12
Martha Stewart Member Rating: 5.0 stars 12/03/2020 Love this recipe, cake comes out super moist and lemon-y every time...Not sure what went wrong for the people with bad reviews, but this is my absolute favourite lemon cake recipe. Goes really well with cream cheese icing... Martha Stewart Member Rating: 5.0 stars 07/31/2020 Made this cake. Simple, easy recipe to follow. I had to substitute buttermilk with milk and plain yogurt, and unsalted butter with margarine coz I couldn't get these...but Wow, the taste was divine! My mum, who's diabetic, couldn't get enough of it. Thanks Martha. Martha Stewart Member Rating: 5.0 stars 07/16/2020 Looks exciting! LEMON CAKE Martha Stewart Member Rating: 1 stars 04/07/2019 I believe the step of boiling the lemons and processing them made this too bitter because of the lemon rind being including. The cake was good, but very bitter. Glad I tried this ahead of Easter, it would have been a disappointment to my guests. Martha Stewart Member Rating: 2 stars 09/23/2018 Coming from someone who loves lemon desserts, this cake is extremely bitter. Cooking the lemons in no way took away the strong, bitter taste of the lemon rind. Either the rinds need to be cooked much longer, or more sugar is needed to counter the bitterness. Martha Stewart Member Rating: 5 stars 09/13/2018 I made the recipe exactly a couple weeks ago and it overflowed the 9” round. The flavor was not affected by that little mishap. It was delicious! I made it in a Bundt pan this time which cut baking time to 30 minutes at my high altitude. Another reviewer’s use of a honey glaze made with some of the cooking liquid from the lemons is a good idea but I accidentally discarded it so used plain honey glaze. I also took the advice to cook the lemon slices longer. The full robust lemon flavor is assertive but not overwhelming and it’s the right size for us. Picture on Pinterest. Martha Stewart Member Rating: 5 stars 08/31/2018 we loved this updated recipe. We made a double batch and baked for approximately 40 minutes in a 12 inch round pan. I highly suggest cooking the lemon peels for 30 mins. Just let them sit in the really hot water. Martha Stewart Member Rating: 5 stars 03/31/2018 I made the recipe dairy free by using pure coconut cream in place of the buttermilk and palm kernel shortening in place of the butter. The cake was moist and delicious . I'm going to make it again and add one extra egg white to stabilize it. I thought the flavor was delicious and the recipe very easy. I served it with candied lemon slices, whole raspberries, powdered sugar and a drizzle of homemade raspberry brandy syrup. Martha Stewart Member Rating: 5 stars 03/23/2018 I have not made this recipe but I will. It looks simple and delicious but I would like to bake in a bundt pan - has anyone tried baking it a bundt pan? Martha Stewart Member Rating: 5 stars 07/15/2017 Amazing recipe! I suspect that the bad reviews are a matter of taste - this will be a bitter, fairly dense cake. But if you like old-fashioned marmalade and savoring small slices, this cake is fantastic. I also used small, homegrown lemons, which seemed to be juicier and have a thinner skin than most store-bought lemons. I was attracted to this recipe because none of the fruit is wasted - I even saved the cooking water to make a bitter lemon and honey jelly to drizzle over the cake. My mother won't stop gushing about the cake, and my grandmother took one bite and said "God bless you." Martha Stewart Member Rating: 5 stars 01/08/2016 Guess I missed all the hub-bub of recipe changing and bad experiences. In spite of the negatives, I made this last night and received stellar reviews from my DH. Served with the raspberries sans cream. Yum Meyer Lemon heaven. Martha Stewart Member Rating: 4 stars 02/17/2015 I substituted the buttermilk for Greek yogurt and added 1 1/2 teaspoon of lemon extract to boost the flavor, it turned out delicious! Light as a feather. Baked in a 9 inch springform pan for 42 min. Martha Stewart Member Rating: 1 stars 03/05/2014 Followed the recipe word-for-word. I was hopeful that, per the previous comments, the new and improved recipe on the site would be better than what had been printed in the magazine. Alas, it was a complete dud. The cake was dense as a brick, and the pureed lemons gave it an intensely bitter flavor. Would not make again. Martha Stewart Member Rating: Unrated 03/30/2013 i made this recipe (ok, NOT this recipe, but the recipe from the magazine, which, as others have noted, is significantly different.) i thought it was pretty good. very easy. i agree with the one reviewer who says not to overcook it. i used a pick and removed it from the oven after about 30 minutes, much less than the 40 minutes directed in the magazine. i added a T of limoncello and subbed buttermilk for milk. otherwise, made it as directed. great, moist texture... Martha Stewart Member Rating: Unrated 04/15/2012 I agree with PattiPatti. Just made the cake according to the April '11 magazine. It just didn't brown very nicely and is very heavy. Thought I'd check for comments and noticed the very different recipe here. This was goes to hubby.. I'll try again using the "real"recipe... Martha Stewart Member Rating: Unrated 03/03/2012 Found recipe in Martha's Everyday Food mag.April 2011. I am experienced baker. Made TWO cakes, one to keep one for gift. Followed recipe exactly. I had to throw both away. I was so mad to waste all of those ingredients $!$ After looking at the recipe posted HERE they obviously made changes to the recipe and did not let the readers know. 1 1/2 C butter,2 c flour, 3/4lbs lemon, 2 c sugar, only bkg powder, 2/3 c milk,2 tsp vanilla & oven temp 400*. Shame on you Martha! I feel betrayed and broke$! Martha Stewart Member Rating: Unrated 02/22/2012 Sorry guys wrong receipe. Martha Stewart Member Rating: Unrated 02/22/2012 I have it in the oven right now. Aganist my better judgement I put it in the 9 in pan and it has now been in the oven for almost 57 minutes as the center still wet. I wish I would have read the reviews about the pan size before I made it as my inclination was to use a spring form pan. Keeping my fingers crossed as I am supposed to be bringing this to a lunch date. Martha Stewart Member Rating: Unrated 08/09/2011 I made this once and wasn't impressed; the cake was dense and heavy and didn't have much flavor. I love the idea of this recipe, though, and if someone's had success with it, I may try it again. Martha Stewart Member Rating: Unrated 07/18/2011 I have made this recipe 5 times...and everyone LOVES it!!!! Definitely a winner!!....Just don't bake it too long...it needs to be very moist.Martha Stewart Member
Rating: 5.0 stars 12/03/2020
Love this recipe, cake comes out super moist and lemon-y every time…Not sure what went wrong for the people with bad reviews, but this is my absolute favourite lemon cake recipe. Goes really well with cream cheese icing…
Rating: 5.0 stars
Rating: 5.0 stars 07/31/2020
Made this cake. Simple, easy recipe to follow. I had to substitute buttermilk with milk and plain yogurt, and unsalted butter with margarine coz I couldn’t get these…but Wow, the taste was divine! My mum, who’s diabetic, couldn’t get enough of it. Thanks Martha.
Rating: 5.0 stars 07/16/2020
Looks exciting! LEMON CAKE
Rating: 1 stars 04/07/2019
I believe the step of boiling the lemons and processing them made this too bitter because of the lemon rind being including. The cake was good, but very bitter. Glad I tried this ahead of Easter, it would have been a disappointment to my guests.
Rating: 1 stars
Rating: 2 stars 09/23/2018
Coming from someone who loves lemon desserts, this cake is extremely bitter. Cooking the lemons in no way took away the strong, bitter taste of the lemon rind. Either the rinds need to be cooked much longer, or more sugar is needed to counter the bitterness.
Rating: 2 stars
Rating: 5 stars 09/13/2018
I made the recipe exactly a couple weeks ago and it overflowed the 9” round. The flavor was not affected by that little mishap. It was delicious! I made it in a Bundt pan this time which cut baking time to 30 minutes at my high altitude. Another reviewer’s use of a honey glaze made with some of the cooking liquid from the lemons is a good idea but I accidentally discarded it so used plain honey glaze. I also took the advice to cook the lemon slices longer. The full robust lemon flavor is assertive but not overwhelming and it’s the right size for us. Picture on Pinterest.
Rating: 5 stars
Rating: 5 stars 08/31/2018
we loved this updated recipe. We made a double batch and baked for approximately 40 minutes in a 12 inch round pan. I highly suggest cooking the lemon peels for 30 mins. Just let them sit in the really hot water.
Rating: 5 stars 03/31/2018
I made the recipe dairy free by using pure coconut cream in place of the buttermilk and palm kernel shortening in place of the butter. The cake was moist and delicious . I’m going to make it again and add one extra egg white to stabilize it. I thought the flavor was delicious and the recipe very easy. I served it with candied lemon slices, whole raspberries, powdered sugar and a drizzle of homemade raspberry brandy syrup.
Rating: 5 stars 03/23/2018
I have not made this recipe but I will. It looks simple and delicious but I would like to bake in a bundt pan - has anyone tried baking it a bundt pan?
Rating: 5 stars 07/15/2017
Amazing recipe! I suspect that the bad reviews are a matter of taste - this will be a bitter, fairly dense cake. But if you like old-fashioned marmalade and savoring small slices, this cake is fantastic. I also used small, homegrown lemons, which seemed to be juicier and have a thinner skin than most store-bought lemons. I was attracted to this recipe because none of the fruit is wasted - I even saved the cooking water to make a bitter lemon and honey jelly to drizzle over the cake. My mother won’t stop gushing about the cake, and my grandmother took one bite and said “God bless you.”
Rating: 5 stars 01/08/2016
Guess I missed all the hub-bub of recipe changing and bad experiences. In spite of the negatives, I made this last night and received stellar reviews from my DH. Served with the raspberries sans cream. Yum Meyer Lemon heaven.
Rating: 4 stars 02/17/2015
I substituted the buttermilk for Greek yogurt and added 1 1/2 teaspoon of lemon extract to boost the flavor, it turned out delicious! Light as a feather. Baked in a 9 inch springform pan for 42 min.
Rating: 4 stars
Rating: 1 stars 03/05/2014
Followed the recipe word-for-word. I was hopeful that, per the previous comments, the new and improved recipe on the site would be better than what had been printed in the magazine. Alas, it was a complete dud. The cake was dense as a brick, and the pureed lemons gave it an intensely bitter flavor. Would not make again.
Rating: Unrated 03/30/2013
i made this recipe (ok, NOT this recipe, but the recipe from the magazine, which, as others have noted, is significantly different.) i thought it was pretty good. very easy. i agree with the one reviewer who says not to overcook it. i used a pick and removed it from the oven after about 30 minutes, much less than the 40 minutes directed in the magazine. i added a T of limoncello and subbed buttermilk for milk. otherwise, made it as directed. great, moist texture…
Rating: Unrated
Rating: Unrated 04/15/2012
I agree with PattiPatti. Just made the cake according to the April ‘11 magazine. It just didn’t brown very nicely and is very heavy. Thought I’d check for comments and noticed the very different recipe here. This was goes to hubby.. I’ll try again using the “real"recipe…
Rating: Unrated 03/03/2012
Found recipe in Martha’s Everyday Food mag.April 2011. I am experienced baker. Made TWO cakes, one to keep one for gift. Followed recipe exactly. I had to throw both away. I was so mad to waste all of those ingredients $!$ After looking at the recipe posted HERE they obviously made changes to the recipe and did not let the readers know. 1 1/2 C butter,2 c flour, 3/4lbs lemon, 2 c sugar, only bkg powder, 2/3 c milk,2 tsp vanilla & oven temp 400*. Shame on you Martha! I feel betrayed and broke$!
Rating: Unrated 02/22/2012
Sorry guys wrong receipe.
I have it in the oven right now. Aganist my better judgement I put it in the 9 in pan and it has now been in the oven for almost 57 minutes as the center still wet. I wish I would have read the reviews about the pan size before I made it as my inclination was to use a spring form pan. Keeping my fingers crossed as I am supposed to be bringing this to a lunch date.
Rating: Unrated 08/09/2011
I made this once and wasn’t impressed; the cake was dense and heavy and didn’t have much flavor. I love the idea of this recipe, though, and if someone’s had success with it, I may try it again.
Rating: Unrated 07/18/2011
I have made this recipe 5 times…and everyone LOVES it!!!! Definitely a winner!!….Just don’t bake it too long…it needs to be very moist.
All Reviews for Simple Lemon Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Simple Lemon Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
