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.
[recipe-testers-choice]
For Easter, I have always used the Lemon Grove cake recipe that makes a large bundt cake.
This has more lemon juice and more zest so perhaps I’ll double it and see how that works as a larger cake. After all, it has Ina Garten’s imprimatur, and I don’t think I’ve ever not liked anything she’s done.
I think I’ll use the Lemon Grove glaze though. It’s mouth puckering heaven.
Rainey, thanks so much for sharing!
I made the cake last night and it has very lovely color and flavor. I also found it much lighter than the Lemon Grove cake I’ve loved for so long. I assume that’s from the additional eggs and the combo of baking soda and baking powder. Full disclosure though: my hens don’t lay extra large eggs so I picked the 4 largest I could find and added an extra yolk for insurance. Anyway it was a much airier cake (though, in truth, I rather like the dense flavor and mouth feel of a bundt cake).
With all the respect due to Ina Garten — and I hold her recipes in very high esteem — both my husband and I felt that the bit of butter in the Lemon Grove glaze smoothed out the tartness of the lemon juice and we missed that in the IG recipe. That would be an easy add, though, if anyone cared to try it out and see how they feel about it for themselves.
Lovely insights, Rainey, thank you sooo much for your discerning taste and lovely ideas! Always appreciated!
Please give me the recipe for the Lemon Grove cake and icing!
Made this in 2 x 9″ rounds. Took 30-40min to bake. Delicious!
Magnificent, Kelli! Thanks so much for sharing the specifics with us!
Could I cook this in a tube pan? Or would it be too flat looking?
JJ, we didn’t test it in a tube pan so we can’t say for certain. As you mention, it may end up looking flat as the tube pan may require more batter than this recipe makes. Also, chances are the timing would be off. Baking is such a precise science, we’d be hesitant to try it in a different pan than specified in the recipe.