Ina Garten’s lemon cake, like everything else we’ve experienced from the Barefoot Contessa, 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.–David Leite
Lemon Cake FAQs
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. Generally, you can count on 2 to 3 tablespoons of juice per lemon.
Store the cake, tightly wrapped in plastic or an airtight container, at room temperature for up to 3 days.
☞ Like lemon cakes? Try these:
Ina Garten’s Lemon Cake
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)
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
Nutrition information is automatically calculated, so should only be used as an approximation.
This is absolutely the best lemon cake ever! All of my tasters agree. I made it in a bundt pan and it came out perfectly. I did not make the glaze and it was still beyond excellent. This recipe is in my permanent collection. Thank you!
You’re so very welcome, Michelle! So glad you enjoy!
I want to make these for a dinner party, the guest of honor loves lemon. My question is…can I bake them ahead of time and freeze? If so, would you recommend letting them thaw in the fridge overnight? Thank you!
Debbie, you absolutely can. The cake is structurally sound enough to withstand freezing and thawing. I usually let my cakes thaw on the counter. If you choose to defrost it in the fridge, don’t forget to take into account the extra time needed.
Perfect cake! Made it in 2 round 9-inch pans instead of loaf pans. Cut the tops off to level, as it will be a layer cake, and then drizzled the syrup on it. Going to layer with lemon curd and frost with meringue!
Lovely and perfect, Joanne. Many kind thanks for letting us know how well it turned out for you.