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.–Ina Garten
LC How Many Lemons Is That? Note
Is it just us or is it rather maddening to stand there in the grocery store looking at a recipe that calls for a certain amount of fresh lemon juice but gives nary a clue as to how many lemons that means? Part of the problem is that the yield of any lemon varies immensely given a particular fruit’s size and freshness. A conservative guesstimate? Count on 2 to 3 tablespoons juice per lemon. If you end up with an extra lemon, well, better than the alternative. We’re waiting for an iPhone app that can guesstimate a particular lemon’s yield.
Barefoot Contessa Lemon Cake Recipe
- Quick Glance
- 30 M
- 1 H, 30 M
- Makes two 8-inch loaves
- For the cake
- 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 fresh lemon juice
- 3/4 cup buttermilk (either low-fat or full-fat), at room temperature
- 1 teaspoon vanilla extract
- For the glaze
- 2 cups confectioners’ sugar
- 3 1/2 tablespoons fresh lemon juice
- Make the cake
- 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. Turn the cakes right-side up and spoon the lemon syrup generously over the mounded tops, allowing the syrup to dribble down the sides. Let the cakes sit to cool completely.
- Make the glaze
- 5. 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.
Hungry for more? Chow down on these:
- Lemon Layer Cake from Saveur
- Lemon Rosemary Olive Oil Cake from Amanda's Cookin
- Chiffon Cake with Lemon Icing from Leite's Culinaria
- Lemon-Buttermilk Pudding Cake with Chantilly Cream and Berries from Leite's Culinaria
Barefoot Contessa Lemon Cake Recipe © 2001 Ina Garten. Photo © 2001 James Merrell. All rights reserved.
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