Ina Garten's Lemon Cake
User Reviews
4.7
Ina Garten's Lemon Cake
Description
Ina Garten's Lemon Cake consists of a buttery batter enriched with fresh lemon zest, flour, and buttermilk. The combination of baking powder and baking soda provides lift and a light texture. Eggs give body and richness, while vanilla rounds out the citrus notes. The batter is divided into loaf pans and baked until a toothpick comes out clean, resulting in a tender crumb.
Once baked, the warm cake is brushed with a lemon syrup made by heating equal parts sugar and fresh lemon juice, which soaks into the cake to enhance moisture and lemon intensity. After cooling, the cake receives a lemon glaze made from confectioners' sugar and lemon juice, adding sweetness and a smooth, slightly translucent finish.
This cake pairs well with tea or coffee and can be served as a bright dessert. It’s suitable for spring or summer gatherings due to its fresh citrus profile. The recipe is straightforward but relies on room temperature ingredients for best mixing and texture.
Ingredients
For the lemon cake
- 2 ticks butter at room temperature, unsalted
- 2 cups granulated sugar
- 4 extra-large egg at room temperature
- 1/3 cup lemon from about 6 large lemons, zest, grated
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/4 cup lemon juice fresh
- 3/4 cup buttermilk (either low-fat or full-fat), at room temperature
- 1 teaspoon vanilla extract
For the lemon syrup
- 1/2 cup granulated sugar
- 1/2 cup lemon juice fresh
For the lemon glaze
- 2 cups confectioners' sugar
- 3 1/2 tablespoons lemon juice from about 1 large lemon, fresh
Instructions
Make the lemon cake
- Preheat the oven to 350°F (175°C). Butter two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans.
- Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, 2 to 3 minutes.
- With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
- In a bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the lemon juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans and smooth the tops.
- Bake for 45 to 55 minutes, until a cake tester or toothpick inserted in the center comes out clean.
- When the cakes are done, let them cool in the pan on a wire rack placed on a baking sheet for 10 minutes.
- Invert the cakes onto the rack. Turn the cakes right side up and, while still warm, make the lemon syrup.
Make the lemon syrup
- In a small saucepan over low heat, combine the sugar with 1/2 cup lemon juice and cook until the sugar dissolves and makes a syrup. Remove from the heat.
- Generously spoon the lemon syrup over the tops of the still-warm cakes, letting the syrup dribble down the sides. Let the cakes cool completely.
Make the lemon glaze
- In a bowl, combine the confectioners' sugar and lemon juice, mixing with a whisk until smooth.
Glaze the lemon cake
- Pour over the top of the cooled cakes, letting the glaze drizzle down the sides. You may not need all of the glaze if you don't have a sweet tooth. Slice immediately or, for a slightly moister texture and more mellow lemony tang, let the cakes rest overnight prior to devouring.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 398kcal | 20% |
| Carbohydrates | 66g | 22% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 84mg | 28% |
| Sodium | 152mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 47g | 94% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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