Rustic lemon cake

lemon cake (12) lemon cake (13) lemon cake (7)

All three kids were napping (at the same time!! Score one for this mama!) and I had a hankering to make a rustic lemon cake. I knew I had pinned a rustic lemon cake a long time ago on pinterest but of course after finding it, it had no link to an actual recipe. So after searching for a while longer, and with no more time to waste, of course I turned to Martha for a good recipe. I love this cake! The candied lemons make for a perfect topping and they look so pretty! I really had my heart set on a “rustic” feel for this cake so I added some cake crumbs on top. Did the trick don’t ya think? I posted Martha’s original recipe but I substituted the all-purpose flour for wheat flour instead. Do yourself a favor and DON’T do that. Your making a cake for heavens sake. I was trying to be health conscious  but lets be real, if I am going to spend two hours making a cake I want the real bad stuff that tastes so good! The wheat flour did taste surprisingly good, but it gave it more of a bread taste instead of a cake. So if you follow the original recipe, using the regular flour, yours will turn out more white in color than mine did using the wheat flour. It will probably actually look much prettier. But I can feel good about letting my kids have a slice of this after dinner every night for the week. That is just what I am telling myself to make this ok. NEXT TIME. Real deal. Also on Martha’site I found the frosting that was recommended for this cake, called whipped frosting. I have attempted it in the past and it NEVER turns out. I read all the comments below the recipe after the last time I tried making it and most people seemed to have the same problem. So I ventured to All-recipes to find another frosting recipe and it turned out fabulous.

  • 2 sticks unsalted butter, room temperature
  • 2½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon lemon zest
  • 2 cups sugar
  • 2 large eggs plus 3 large egg yolks
  • ¼ cup plus 2 tablespoons fresh lemon juice
  • 1 cup low-fat buttermilk
  • 1 lemon, thinly sliced &seeded
  1. Butter &flour two 8 by 2 inch cake pans, tapping out excess flour.
  2. In a bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
  3. Beat butter and 1½ cups of sugar until light and fluffy.
  4. With mixer on low, beat in eggs and yolks, one at a time.
  5. Beat in 2 tablespoons lemon juice.
  6. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
  7. Divide batter between pans; smooth tops.
  8. Bake until cakes pull away from sides of pans, 32 to 35 minutes at 350 degrees.
  9. Let cool in pans 10 minutes.
  10. Run a knife around edges of pans and invert cakes onto a wire rack.
  11. While cakes are baking, bring remaining ½ cup sugar and ½ cup water to a boil in a saucepan.
  12. Add lemon slices and simmer 25 minutes.
  13. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate.
  14. Stir remaining ¼ cup fresh lemon juice into syrup.
  15. Using a toothpick, poke holes in warm cakes on rack.
  16. Brush with lemon syrup. Let cool completely.
  17. Prepare frosting (see bottom recipe):: Frost cooled cakes and top with candied lemon slices.

  • 8 oz cream cheese (softened)
  • 14 cup butter
  • 2 tbsps lemon juice
  • 2 tsps lemon zest
  • 1 tsp vanilla extract
  • 5 cups confectioners sugar
  1. Beat cream cheese, butter until smooth.
  2. Add lemon juice, lemon zest, and vanilla, beat until smooth and fluffy.
  3. Add confectioners sugar in ½ cup increments.
  4. Beat until smooth, adding more lemon juice or confectioners sugar if needed.
  5. Makes 3⅔ cups.