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.
It came out perfect! Lemony and delicious. Followed directions exactly, no tweaks needed. Will make again. I love all of Ina’s recipes.
Love hearing this, Rose! And yes, Ina is so talented in the kitchen.
I made this cake today and oh MY GOD!! It’s a keeper, my house smells wonderful and everyone raved about it.
Right, Hina?! Thrilled you’ve discovered this recipe and grateful you took the time to let us know how it caused you all to swoon!
Hi! If I were to halve the recipe, do I also halve the buttermilk (full portion is 3/4 cup)? Thanks.
Teo, you would halve everything. I suggest using a scale, if you can. Baking chemistry is fiddly, and sometimes using cup measures to scale a recipe isn’t the best way.
I made this cake today. It turned out wonderful. Just letting the cake rest with the syrup poured over them. Great that I can freeze them as i have a few lemon trees in our garden. I did also make the orange pound cake a few times. It was delicious. People raved about it! They were by Ina Garten aka The Barefoot Contessa. I love citrus. I just had a slice. I loved it. Will for sure make it again.
Magnificent, Deirdre! And yes, Ina’s recipes are trustworthy beyond words. Greatly appreciate you taking the time to let us know how much you like this!
I have two 9-inch pans. Is there enough batter for 2 9-inch loaf pans or should I make just one large 9-inch loaf? Is there too much batter for one loaf pan? If not how long should it take to bake? Thanks.
Renee, you can make this in two 9-inch pans, however, the loaves will be a little shorter. They may be done a few minutes earlier, so I’d start checking around the 40 minute mark. I think this would be too much batter for just one 9-inch pan.