Martha Stewart’s Lemon Cake is a bright, refreshing dessert bursting with fresh citrus flavor. Made with lemon zest, lemon juice, and buttermilk, this cake delivers a perfect balance of sweetness and tang.
What makes this cake truly special is the lemon syrup soak, which keeps the layers incredibly moist while intensifying the citrus flavor. Finished with a light whipped frosting and delicate candied lemon slices, it’s an elegant dessert perfect for spring, Easter, or any celebration.
Why Everyone Will Love This Recipe
This lemon cake is light, flavorful, and irresistible.
- Bright citrus flavor from fresh lemon juice and zest
- Ultra-moist texture thanks to the lemon syrup
- Light and fluffy crumb with buttermilk
- Elegant presentation with candied lemon slices
- Perfect for spring and holidays
It’s a cake that feels both refreshing and indulgent.
What Is Lemon Layer Cake?
A lemon layer cake is a classic dessert made with multiple layers of soft sponge cake flavored with lemon zest and juice. This version stands out because of:
- A buttermilk-based batter for tenderness
- A lemon syrup soak for extra moisture
- A whipped frosting that keeps the cake light
The result is a cake that’s soft, tangy, and beautifully balanced.
Baking Tips for the Best Lemon Cake
- Use fresh lemons. Bottled juice won’t give the same flavor.
- Zest before juicing. It’s much easier.
- Don’t overmix the batter. This keeps the cake tender.
- Brush syrup on warm cakes. It absorbs better.
- Cool completely before frosting. Prevents melting.
- Use room-temperature ingredients. Ensures smooth mixing.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes. Bake the layers a day ahead and store them wrapped at room temperature.
What does buttermilk do in cake?
Buttermilk adds tenderness and slight tang, improving texture and flavor.
Can I skip the lemon syrup?
You can, but the syrup adds extra moisture and flavor, so it’s recommended.
What frosting works best with lemon cake?
A light whipped frosting or cream cheese frosting pairs perfectly.
Can I use bottled lemon juice?
Fresh lemon juice is best for bright, natural flavor.
How to Store Lemon Cake
Store the cake in an airtight container in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best texture.
How to Freeze Lemon Cake
Freeze unfrosted cake layers wrapped tightly in plastic wrap for up to 2 months. Thaw overnight in the refrigerator before assembling.
Ingredients
For the Cake
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 1/2 cups all-purpose flour, plus more for pans
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tbsp lemon zest
- 2 cups granulated sugar, divided
- 2 large eggs + 3 egg yolks
- 1/4 cup + 2 tbsps fresh lemon juice
- 1 cup low-fat buttermilk
- 1 lemon, thinly sliced (for garnish)
For the Lemon Syrup
- 1/2 cup sugar
- 1/2 cup water
- 1/4 cup fresh lemon juice
- Lemon slices (from above)
For the Whipped Frosting
- Reserved egg whites
- 2 tbsps fresh lemon juice (instead of vanilla)
How to Make Martha Stewart's Lemon Cake
- Preheat the oven to 350°F (175°C).
- Butter and flour two 8-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, baking soda, salt and lemon zest.
- In a large bowl, beat the butter and 1 1/2 cups sugar until light and fluffy.
- Beat in the eggs and egg yolks, one at a time.
- Mix in 2 tablespoons lemon juice.
- Alternate adding the flour mixture and buttermilk, beginning and ending with flour.
- Mix just until combined.
- Divide the batter evenly between pans.
- Bake for 32–35 minutes, until cakes pull away from the sides.
- Cool in pans for 10 minutes, then transfer to a wire rack.
- In a saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil.
- Add lemon slices and simmer for 25 minutes.
- Remove slices and stir in 1/4 cup lemon juice.
- Poke small holes in the warm cakes.
- Brush generously with the lemon syrup.
- Let cool completely.
- Prepare the whipped frosting, using lemon juice instead of vanilla.
- Frost the cake layers and decorate with candied lemon slices.
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