Moist & Fluffy Lemon Cake By Martha Stewart
Ingredients:
2 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 cup unsalted butter + more for pans
2 cups sugar
1 tbsp lemon zest
2 large eggs + 3 large egg yolks
1 cup buttermilk
1/4 cup + 2 tbsp lemon juice.
1 lemon, sliced
Whipped frosting
Instructions:
1. Preheat oven to 350 degrees.
2. Butter and dust two 8 by 2" cake pans.
3. Whisk together flour, baking powder, baking soda, lemon zest and salt in a bowl.
4. Cream butter and sugar until fluffy.
5. One by one beat in eggs and yolks.
6. Beat in 2 tbsp lemon juice.
7. Gradually add in flour alternating with buttermilk.
8. Mix everything to combine well.
9. Pour mixture to cake pans.
10. Bake for 30-35 minutes.
11. Take out and let it cool completely.
12. Boil 1/2 cup water and 1/2 cup sugar.
13. Add lemon slices and simmer for 20 minutes.
14. Transfer lemon slices to a plate.
15. Stir in 1/4 cup lemon juice..
16. Brush the cakes with lemon syrup.
17. Let it cool.
18. Frost cakes and top with candied lemon slices.
Pound Cake With Maple Glaze by Martha Stewart
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