Martha Stewart Lemon Cake Recipe
This Martha Stewart Lemon Cake Recipe is a fantastic choice. It features a fine, moist crumb and a very intense citrus flavor.
Ingredients
- 1 1/2 cups of all-purpose flour for the base.
- 1 teaspoon of baking powder for the soft lift.
- 1/2 teaspoon of kosher salt to balance the sweet.
- 1/2 cup of unsalted butter softened today.
- 1 cup of granulated sugar for the sweetness.
- 2 large eggs at room temperature now.
- 1/2 cup of whole milk for a creamy crumb.
- 2 tablespoons of grated lemon zest for the smell.
- 1/4 cup of fresh lemon juice for the tart zing.
- 1/2 cup of powdered sugar for the white glaze.
Instructions
Preheating Your Oven
- Start by heating your oven to 350 degrees today. Grease your loaf pan with butter so the cake does not stick.
Whisk the Dry Spices
- In a medium bowl, whisk the flour, baking powder, and salt. Make sure the white powder is very even now.
Cream the Butter and Sugar
- In a large bowl, beat the soft butter and granulated sugar. Do this for five minutes until it is very pale.
Add the Fresh Eggs
- Beat in the eggs one at a time. Add the lemon zest and mix until the batter is very aromatic today.
Combine the Wet and Dry
- Add the flour mix and the milk slowly. Stir until the white flour just disappears into the yellow batter.
Bake the Lemon Sponge
- Pour the batter into the pan and bake for 45 minutes. The top should be springy and very golden brown.
Make the Sweet Glaze
- Whisk the powdered sugar and lemon juice in a small bowl. This creates a very thin and shiny white liquid.
Drizzle and Cool Well
- Pour the glaze over the warm cake while it is still in the pan. Let the cake cool fully before you slice it today.
Notes
- Use room temperature eggs for a much smoother batter today.
- Zest the lemons before you squeeze the juice out now.
- Do not overmix the flour or the cake will be very tough.
- Always use fresh lemon juice instead of the bottled version.
- Poke small holes in the cake so the glaze sinks deep inside.
- Use a high-quality butter for a much richer flavor today.
- Sift the powdered sugar to make a very smooth glaze.