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All Reviews for Sour Lemon Cake
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes two 6-inch round cakes
sour lemon cake
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 1/2 cups sugar
4 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
Zest of 2 lemons
For the Glaze
1/3 cup Cognac
1/3 cup lemon juice
1/2 cup sugar
For Decorating
24 Candied Lemon Slices
Candied Kumquats for Sour Lemon Cake
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes two 6-inch round cakes
sour lemon cake
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes two 6-inch round cakes
Recipe Summary
Yield: Makes two 6-inch round cakes
Yield: Makes two 6-inch round cakes
Makes two 6-inch round cakes
sour lemon cake
sour lemon cake
Ingredients
Ingredients
1 cup (2 sticks) unsalted butter, plus more for pan
3 cups sifted all-purpose flour, plus more for pan
1 1/2 cups sugar
4 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
Zest of 2 lemons
1/3 cup Cognac
1/3 cup lemon juice
1/2 cup sugar
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.
Reviews (18)
Add Rating & Review
86 Ratings
5 star values:
20
4 star values:
23
3 star values:
24
2 star values:
12
1 star values:
7
Load More Reviews
Reviews (18)
Add Rating & Review
86 Ratings
5 star values:
20
4 star values:
23
3 star values:
24
2 star values:
12
1 star values:
7
Add Rating & Review
86 Ratings
5 star values:
20
4 star values:
23
3 star values:
24
2 star values:
12
1 star values:
7
86 Ratings
5 star values:
20
4 star values:
23
3 star values:
24
2 star values:
12
1 star values:
7
86 Ratings
5 star values:
20
4 star values:
23
3 star values:
24
2 star values:
12
1 star values:
7
- 5 star values:
- 20
- 4 star values:
- 23
- 3 star values:
- 24
- 2 star values:
- 12
- 1 star values:
- 7
Martha Stewart Member
Rating: Unrated
01/16/2012
The pound cake is great. Didn't like the candied lemon - it's chewy, difficult to slice through, and makes an unattractive cake topping. Not crazy about the glaze either - it's a bit too boozy. I used 2 6" pans and when the cakes we done I took them out of the oven, covered the domes with kitchen towels and pushed down the domes to level the cakes - worked great. I didn't have to waste cake (by carving off the domes) and it helps keep the cake dense and moist. Would def make the pound cake again
Martha Stewart Member
Rating: Unrated
12/25/2011
I like the diversity with this cake. I prepared mine in a simple round bundt pan. Instead of using cognac (or any alcohol) I made the glaze with a simple sugar solution and fresh lemon juice. I am considering adding a little sour cream to the cake recipe to make it more moist. Overall, a delicious cake.
Martha Stewart Member
Rating: Unrated
12/23/2011
I made this into six three inch cakes to give as gifts, ate two of them and had to make more. I used meyer lemons for my cake instead of regular lemons because i prefer the flavor. I will be making cupcake sized cakes next, for a buffet, I plan on topping them with a nice fluffy meringue icing and a candied lemon peel. I don't understand the people who disliked this cake, it's absolutely delicious.
Martha Stewart Member
Rating: Unrated
12/19/2011
so sad to say I was disappointed with this recipe. I first off thought the pan size was too small, I used a 7" pan (after baking 2 6") and it worked better. However, the flavor of the glaze wasn't quite what I hoped it would be. A simple lemon and sugar glaze would have been better. I also didn't like the candied lemon peel, followed the recipe exactly and they didn't taste good at all. Still looking forward to the next recipe I will try :)
Martha Stewart Member
Rating: Unrated
12/18/2011
Couldn't wait to make this after watching Martha's show. I made it in the two 6 inch pans, trimming the tops when done. I was disappointed in the cake. I prefer a sweeter pound cake, but it was overpowered by the baking powder taste. I hoped the cognac sauce would help, but it didn't. Looks great, but glad I tried the cake before making them for Christmas gifts.
Martha Stewart Member
Rating: Unrated
12/17/2011
I am making 12 of these cakes as gifts this year. I did not want to invest in new pans (6") so I used my loaf pans. An 8X4 loaf pan has just slightlhy more volume than a 6" round. i put the recipe in 2 8x4 loaf pans and they came out beautifully! They look very elegant decorated with the candied lemons, and are easy to pack up in a basket with some ornaments and cards.
Martha Stewart Member
Rating: Unrated
12/14/2011
I plan to make about 30 of these for friends and family so i thought I had better do some testing. I too wanted to have a 9" cake so i decided to use my 9" spring-form pans. (parchment lined bottom) I made the batter per the recipe and used all of the batter in one pan. Baked at 350 for 60 minutes. There was a generous crown that baked up which I sliced off to create a flat bottom. (Will freeze and use this cake for something great latter) Cake was cooked perfect. Used every drop of glaze.
Martha Stewart Member
Rating: Unrated
12/13/2011
I am making 8 of these to use as gifts for my husbands office staff. They love my cooking and baking and look forward to my Christmas surprise every year. So far, so good! I watched the video and that answered all of my questions about the glaze, etc. I am using Nordic Ware baby bundt pans as I do not have round six inch pans in my collection. The baby-cakes are adorable! Very easy and not cost prohibitive to make multiples. Don't tell, but I made an extra for my husband. Try this recipe!
Martha Stewart Member
Rating: Unrated
12/12/2011
I, too, am a bit confused. I watched Martha make this on her show and she talks about freezing it then glazing it if you want to make it ahead of time. I thought that the glaze needed to be put on when the cake was warm? Will it be a problem to freeze it with the glaze on it?
Also, I am confused about cake pan size. The cakes on the show look small, so I assume she used a 6 inch pan. Does this make 2 6 inch cakes or do you stack them and make one??
Martha Stewart Member
Rating: Unrated
12/11/2011
This a delicious recipe and very easy. The cake puffed up a bit over the pan but I just trimmed it while still in the pan and turned it upside down for presentation. The cake is moist and I look forward to giving these beautiful cakes as gifts.
Martha Stewart Member
Rating: Unrated
12/10/2011
I would like to make ahead and freeze to give as Christmas gifts. Would I take it through the step that applies the syrup over the warm cake? Any ideas anyone.
Martha Stewart Member
Rating: Unrated
12/10/2011
Would love to make this but recipe is confusing. I I use the two round pans as instructed, do I put some of the glaze on each finished cake creating a layered cake? Can I make just one cake and only glaze the top? difficult to follow posted recipe, but ingredients sound wonderful
Martha Stewart Member
Rating: Unrated
12/10/2011
I would also like to know what alternative to the alcohol I can use. Thanks it looks delicious!
Martha Stewart Member
Rating: Unrated
12/10/2011
would love to make this cake for Christmas but do not have any alcohol in my house. What can I use in place of cognac?
Martha Stewart Member
Rating: Unrated
12/09/2011
I too would like to bake the larger single layer cake. Please update this as soon as possible. Thank you.
Martha Stewart Member
Rating: Unrated
12/09/2011
I am anxious to prepare this recipe, but the recipe states makes one 9 inch cake, while the directions tell you to prepare in 2- 6 inch cake pans. I really want the 9 inch cake and want to know the suggested baking time.
Really looking forward to making this cake!
Martha Stewart Member
Rating: Unrated
01/16/2012
The pound cake is great. Didn't like the candied lemon - it's chewy, difficult to slice through, and makes an unattractive cake topping. Not crazy about the glaze either - it's a bit too boozy. I used 2 6" pans and when the cakes we done I took them out of the oven, covered the domes with kitchen towels and pushed down the domes to level the cakes - worked great. I didn't have to waste cake (by carving off the domes) and it helps keep the cake dense and moist. Would def make the pound cake again
Rating: Unrated
Rating: Unrated
12/25/2011
I like the diversity with this cake. I prepared mine in a simple round bundt pan. Instead of using cognac (or any alcohol) I made the glaze with a simple sugar solution and fresh lemon juice. I am considering adding a little sour cream to the cake recipe to make it more moist. Overall, a delicious cake.
Rating: Unrated
12/23/2011
I made this into six three inch cakes to give as gifts, ate two of them and had to make more. I used meyer lemons for my cake instead of regular lemons because i prefer the flavor. I will be making cupcake sized cakes next, for a buffet, I plan on topping them with a nice fluffy meringue icing and a candied lemon peel. I don't understand the people who disliked this cake, it's absolutely delicious.
Rating: Unrated
12/19/2011
so sad to say I was disappointed with this recipe. I first off thought the pan size was too small, I used a 7" pan (after baking 2 6") and it worked better. However, the flavor of the glaze wasn't quite what I hoped it would be. A simple lemon and sugar glaze would have been better. I also didn't like the candied lemon peel, followed the recipe exactly and they didn't taste good at all. Still looking forward to the next recipe I will try :)
Rating: Unrated
12/18/2011
Couldn't wait to make this after watching Martha's show. I made it in the two 6 inch pans, trimming the tops when done. I was disappointed in the cake. I prefer a sweeter pound cake, but it was overpowered by the baking powder taste. I hoped the cognac sauce would help, but it didn't. Looks great, but glad I tried the cake before making them for Christmas gifts.
Rating: Unrated
12/17/2011
I am making 12 of these cakes as gifts this year. I did not want to invest in new pans (6") so I used my loaf pans. An 8X4 loaf pan has just slightlhy more volume than a 6" round. i put the recipe in 2 8x4 loaf pans and they came out beautifully! They look very elegant decorated with the candied lemons, and are easy to pack up in a basket with some ornaments and cards.
Rating: Unrated
12/14/2011
I plan to make about 30 of these for friends and family so i thought I had better do some testing. I too wanted to have a 9" cake so i decided to use my 9" spring-form pans. (parchment lined bottom) I made the batter per the recipe and used all of the batter in one pan. Baked at 350 for 60 minutes. There was a generous crown that baked up which I sliced off to create a flat bottom. (Will freeze and use this cake for something great latter) Cake was cooked perfect. Used every drop of glaze.
Rating: Unrated
12/13/2011
I am making 8 of these to use as gifts for my husbands office staff. They love my cooking and baking and look forward to my Christmas surprise every year. So far, so good! I watched the video and that answered all of my questions about the glaze, etc. I am using Nordic Ware baby bundt pans as I do not have round six inch pans in my collection. The baby-cakes are adorable! Very easy and not cost prohibitive to make multiples. Don't tell, but I made an extra for my husband. Try this recipe!
Rating: Unrated
12/12/2011
I, too, am a bit confused. I watched Martha make this on her show and she talks about freezing it then glazing it if you want to make it ahead of time. I thought that the glaze needed to be put on when the cake was warm? Will it be a problem to freeze it with the glaze on it?
Also, I am confused about cake pan size. The cakes on the show look small, so I assume she used a 6 inch pan. Does this make 2 6 inch cakes or do you stack them and make one??
Rating: Unrated
12/11/2011
This a delicious recipe and very easy. The cake puffed up a bit over the pan but I just trimmed it while still in the pan and turned it upside down for presentation. The cake is moist and I look forward to giving these beautiful cakes as gifts.
Rating: Unrated
12/10/2011
I would like to make ahead and freeze to give as Christmas gifts. Would I take it through the step that applies the syrup over the warm cake? Any ideas anyone.
Would love to make this but recipe is confusing. I I use the two round pans as instructed, do I put some of the glaze on each finished cake creating a layered cake? Can I make just one cake and only glaze the top? difficult to follow posted recipe, but ingredients sound wonderful
I would also like to know what alternative to the alcohol I can use. Thanks it looks delicious!
would love to make this cake for Christmas but do not have any alcohol in my house. What can I use in place of cognac?
Rating: Unrated
12/09/2011
I too would like to bake the larger single layer cake. Please update this as soon as possible. Thank you.
I am anxious to prepare this recipe, but the recipe states makes one 9 inch cake, while the directions tell you to prepare in 2- 6 inch cake pans. I really want the 9 inch cake and want to know the suggested baking time.
Really looking forward to making this cake!
All Reviews for Sour Lemon Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Sour Lemon Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
