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Sour Lemon Cake with Cognac Glaze by Martha Stewart


For the Cake:  1 cup unsalted butter, 3 cups sieved plain flour,  1 1/2 cups sugar, 4 large eggs, 2 tsps. baking powder, 1/2 tsp salt, 1 cup milk, zest of 2 lemons.  For the Glaze:  1/3 cup Cognac, 1/3 cup lemon juice, 1/2 cup sugar.  For Decorating: 24 Candied Lemon Slices, Candied Kumquats


1.  Preheat oven to 350 degrees; butter and flour two 6-inch round cake pans. Set aside.

2.  In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Add eggs, one at a time, mixing well after each addition.

3.  In a large bowl, whisk together flour, baking powder, and salt. Add flour mixture to butter mixture, alternating with milk, mixing well after each addition. Stir in lemon zest.

4. Place 2 3/4 cups batter in each prepared cake pan. Transfer to oven and bake until a cake tester inserted into the centers comes out clean, 45 to 50 minutes. Remove from oven and let cool slightly in pans; invert cake onto a wire rack.

5.  Make the Glaze: In a small bowl, mix together Cognac, lemon juice, and sugar until sugar is dissolved. Brush glaze over cake and let cool completely. Serve with candied lemon slices and kumquats.