Lemon Cake Recipe (With Video and Step-by-Step)

Prep Time:

15 mins

Total Time:

45 mins

Servings:

12

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. (The recipe is a variation on our basic vanilla cake.) The rich yellow layer cake batter is made with whole eggs, egg yolks, and buttermilk; and flavored with lemon zest and juice. After the cakes are baked, they’re brushed with a lemon simple syrup, and sandwiched together with either whipped frosting or lemon curd.

Frost the cake with our voluminous Whipped Frosting—made with a little lemon juice. (The frosting is similar to a 7-minute frosting but lighter.) Then decorate it with the candied lemon slices. This fragrant cake slices beautifully and makes a celebratory dessert any time of the year.

lemon cake slice on plate with rest of cake on another plate — Credit:
Julia Hartbeck

Directions

lemon cake ingredients — Credit:
Julia Hartbeck

Preheat oven, prepare cake pans, and combine dry ingredients:

Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.

Credit:
Julia Hartbeck
Cream butter and sugar:

In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy.

Credit:
Julia Hartbeck
Add eggs, then dry ingredients and buttermilk:

With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.

Credit:
Julia Hartbeck
Divide batter between cake pans and bake:

Divide batter between cake pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes.

Credit:
Julia Hartbeck
Let cakes cool and remove from pans:

Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.

Credit:
Julia Hartbeck
Make simple syrup:

While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan.

Credit:
Julia Hartbeck
Add lemon slices to the syrup:

Add the lemon slices and simmer for 25 minutes.

Credit:
Julia Hartbeck
Remove lemon slices from syrup:

Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate.

Credit:
Julia Hartbeck
Add lemon juice to syrup:

Stir remaining 1/4 cup fresh lemon juice into syrup.

Credit:
Julia Hartbeck
Brush cakes with lemon syrup:

Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely.

Credit:
Julia Hartbeck
Make frosting, assemble cake, and frost:

Prepare Whipped Frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with the candied lemon slices.

Credit:
Julia Hartbeck

Frosting

Reserve the egg whites left over from the cake for the Whipped Frosting. And when making the frosting, substitute 2 tablespoons fresh lemon juice for the vanilla extract called for in the recipe.

Variation With Lemon Curd Filling

To make the Lemon Cake as Martha prepared it with John Barricelli on The decorvow Show, where the cake is filled with lemon curd, 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.