Ina Garten’s Lemon Cake

Ina Garten’s lemon cake is similar to a classic, old-fashioned pound cake but not quite so dense. It’s magnificently buttery and exponentially lemony thanks to a tart soak in a lemon and sugar syrup and a drizzle of lemony confectioners’ sugar glaze.

Ina Garten's lemon cake, a pound cake, on a cutting board, drizzled with a lemon glaze

Ina Garten’s lemon cake, like everything else we’ve experienced from the kitchen maven, is one of those very few things that literally makes us sigh with content. Subtly sweet. Distinctively lemony. And not quite as heavy as a traditional pound cake. Yep. Does it to us each and every darn time.–Renee Schettler Rossi

Ina Garten’s Lemon Cake

Ina Garten's lemon cake, a pound cake, on a cutting board, drizzled with a lemon glaze
This lemon cake is similar to a classic, old-fashioned pound cake but not quite so dense. It's magnificently buttery and exponentially lemony thanks to a tart soak in a lemon and sugar syrup and a drizzle of lemony confectioners' sugar glaze.
Ina Garten

Prep 35 mins
Cook 1 hr 25 mins
Total 2 hrs
Dessert
American
16 servings
398 kcal
4.7 / 33 votes
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Ingredients 

For the lemon cake

  • 2 sticks unsalted butter at room temperature
  • 2 cups granulated sugar
  • 4 extra-large eggs at room temperature
  • 1/3 cup grated lemon zest* (from about 6 large lemons)
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/4 cup fresh lemon juice*
  • 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 fresh lemon juice*

For the lemon glaze

  • 2 cups confectioners’ sugar
  • 3 1/2 tablespoons fresh lemon juice* (from about 1 large lemon)

Directions
 

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.
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Notes

*How Many Lemons Will I Need for This Recipe?

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 yet 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. (Honestly? We’re still waiting for an app that assesses a particular lemon’s yield when you point your camera at it.)

Show Nutrition

Serving: 1portionCalories: 398kcal (20%)Carbohydrates: 66g (22%)Protein: 5g (10%)Fat: 13g (20%)Saturated Fat: 8g (50%)Trans Fat: 1gCholesterol: 84mg (28%)Sodium: 152mg (7%)Potassium: 83mg (2%)Fiber: 1g (4%)Sugar: 47g (52%)Vitamin A: 449IU (9%)Vitamin C: 8mg (10%)Calcium: 39mg (4%)Iron: 1mg (6%)

Originally published April 05, 2020

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Comments

  1. How can it not be delish: 4-1/4 cups of sugar, 2 cups butter, and so on. Give your body a clean break choose another recipe!

    Harold

  2. 5 stars
    Perfection! This recipe is so good that you can obtain great results even if you don’t have all the equipment listed in the instructions. I halved the ingredients, used an 8×12 pan, and omitted the syrup and the glaze because I don’t like too-sugary cakes. I also had to use a blender to mix the sugar, eggs and butter because I don’t own an electric mixer. I then combined the wet and dry ingredients in a bowl by hand with a whisker. The result was probably a bit denser than intended by Ina, but it was still delicious. The amount of sugar in the batter was just right, and so was the zest. Judging by the number of lemons in the recipe, I thought the final product would be more acididic, but it’s actually a moist and delicate cake. I suspect it would have been fluffier if I had used an electric mixer, but I still love what I made. My husband said it was the best cake I’ve ever made.

  3. 5 stars
    It came out perfect! Lemony and delicious. Followed directions exactly, no tweaks needed. Will make again. I love all of Ina’s recipes.

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