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Barefoot Contessa Lemon Cake by Ina Garten

by Ina Garten
from Barefoot Contessa Parties! Ideas and Recipes for Parties That Are Really Fun
(Clarkson Potter, 2001)
Makes two 8-inch loaves

A photograph of this lemon cake in The Barefoot Contessa Cookbook prompted dozens of people to request the recipe. Here it is! This is such a versatile cake. I like to serve it with lemon curd and fresh raspberries, but a slice with a cup of tea in the afternoon is also fine just with me.

convert Ingredients
1/2 pound unsalted butter at room temperature
2 1/2 cups granulated sugar
4 extra-large eggs at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

For the glaze
2 cups confectioners’ sugar
3 1/2 tablespoons freshly squeezed lemon juice

Method
1. Preheat the oven to 350°F (175°C). Grease two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans.

2. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, for about 5 minutes, or until light and fluffy. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.

3. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the 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, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

4. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves and makes a syrup. When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.

5. For the glaze, combine the confectioners’ sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.

Recipe © 2001 Ina Garten. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

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