Ingredients
1 c. unsalted butter
2 1/2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 tbsp. lemon zest
2 c. sugar
2 large eggs
3 large egg yolks
1/4 c. fresh lemon juice
2 tbsp. fresh lemon juice
1 c. low-fat buttermilk
1 lemon
Whipped Frosting
Preparation
Step 1Preheat 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.Step 2In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. 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.Step 3Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.Step 4While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.Step 5Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.
To make the recipe Martha prepared with John Barricelli on “The Martha Stewart Show,” 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.
