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    Ina Garten’s Lemon Cake

    Ina Garten’s lemon cake recipe produces two loaf-style cakes that are moist with a glaze on top. They have a deep, lemony flavor due to the recipe including both lemon zest and lemon juice from fresh lemons. If you love the taste of fragrant and tangy lemon, this recipe is a perfect dessert for you.

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    Ina Garten Lemon Cake
    Ina Garten’s Lemon Cake

    Ina Garten’s Lemon Cake

    Ina Garten’s lemon cake is very simple. The cake batter is made with eggs, flour, baking powder, baking soda, buttermilk instead of heavy cream, and lemon juice and zest. After you bake the lemon cake, you then make a simple lemon syrup which is made with sugar and lemon juice along with lemon zest if desired. Then, you pour the syrup on top of the cake so that it soaks into the cake. Then, finally, you will make a glaze with a mixing of the confectioners’ sugar and lemon juice, and drizzle it on the cake.

    How to Store Ina Garten’s Lemon Cake

    Storing the Cake at Room Temperature

    The best way to store this lemon cake at room temperature is to store it in an airtight glass container to protect it from dust, pet hair, and other things in the air. Properly stored lemon cake can be kept at room temperature for 2 to 3 days.

    Storing the Cake in the Fridge

    Storing the cake in the fridge method is similar to storing it at room temperature; just cut the cakes and store them in an airtight glass container and place them in the fridge. Homemade lemon cake can stay fresh in the fridge for 2 to 3 days.

    Don’t forget to let the cake cool to room temperature before placing it in the fridge.

    Note: It is important to store the cake without syrup or glaze.

    How to Reheat Leftover Lemon Cake

    This lemon cake doesn’t need heating, but if you would like to heat it up before you serve it, you can microwave it for about 1 to 2 minutes.

    Alternatively, if don’t like microwaves (like me), you can reheat it in the air fryer or in the oven at 300 F for about 5 minutes in the oven and about 2 minutes in the air fryer. Always check the cake a couple of minutes before the recommended time has elapsed to ensure that you don’t heat it for too long.

    Barefoot contessa Ina Garten Lemon Cake
    Ina Garten’s Lemon Cake

    Ina Garten’s Lemon Cake Variations

    Ina Garten has created several different lemon cake recipes such as lemon cake with yogurt, blueberries, poppy seeds, and much more. Here are some descriptions of Ina Garten’s other lemon cake recipes.

    • Ina Garten’s Lemon Yogurt Cake: This cake is very similar to the lemon loaves, expect that it uses yogurt instead of buttermilk. As a result, it is a very moist cake.
    • Ina Garten’s Lemon Poppy Seed Cake: You can make lemon poppy seed cake with the same ingredients and instructions as this lemon cake recipe (using yogurt or buttermilk), but add poppy seeds to the cake batter and on top before baking.
    • Ina Garten’s Lemon Blueberry Cake: You can make lemon blueberry cake in two different ways. First, you can mix mashed blueberries into the cake batter, or you can fold whole blueberries into the batter and sprinkle them on top.
    • Ina Garten’s Lemon Angel Food Cake: This is an easy lemon cake that you can make with the same ingredients in a round pan.

    Ina Garten’s Lemon Cake Ingredients

    For the Cake

    • ½ Ib (2 sticks) unsalted butter, at room temperature 
    • 2 ½ cups granulated sugar, divided 
    • 4 extra-large eggs, at room temperature 
    • ⅓ cup grated lemon zest (6 to 8 large lemons) 
    • 3 cups all-purpose flour 
    • ½ teaspoon baking powder 
    • ½ teaspoon baking soda 
    • 1 teaspoon kosher salt 
    • ¾ cup freshly squeezed lemon juice, divided 
    • ¾ cup buttermilk, at room temperature 
    • 1 teaspoon pure vanilla extract 

    For the Glaze:

    • 2 cups confectioners’ sugar, sifted 
    • 3 ½ tablespoon freshly squeezed lemon juice 
    Ina Garten Lemon Cake
    Ina Garten’s Lemon Cake

    Ina Garten’s Lemon Cake Instructions

    1. Preheat the oven to 350 F. 
    2. Grease and flour two loaf pans.
    3. You may also line the bottoms of the pans with parchment paper if desired, as it will help you to remove the cake more easily. 
    4. Place the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, and beat the mixture until light and fluffy, about 5 minutes. 
    5. With the mixer on medium speed, add the eggs, 1 egg at a time.
    6. Add the lemon zest, and beat the mixture for about 1 minute. Then, stop the mixer.
    7. Sift the flour with the baking powder, baking soda, and salt in a large bowl. 
    8. In another bowl, combine a ¼ cup of the lemon juice with the buttermilk and the vanilla extract. 
    9. Alternate adding the flour and buttermilk mixtures to the batter, beginning and ending with the flour. 
    10. Divide the batter evenly between the pans and smooth the tops.
    11. Place the pans in the oven and bake for 45 minutes to 1 hour, or until a cake tester comes out clean. 
    12. For the lemon syrup, combine ½ cup granulated sugar with ½ cup lemon juice in a small saucepan and cook the mixture over low heat until the sugar dissolves. You can also add lemon zest for a more lemony taste.
    13. When the cakes are cooked, allow them to cool for about 10 minutes. 
    14. Remove the cakes from the pan and set them on a rack set over a tray. Pour the lemon syrup over them using a spoon. 
    15. For the glaze, combine the confectioners’ sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. 
    16. Pour the glaze over the cakes and allow it to drizzle down the sides.
    17. Serve and enjoy!!

    What to Serve With Ina Garten’s Lemon Cake

    I personally love serving lemon cakes or any other cakes in the morning with a cup of hot chocolate or milk. However, you can also serve it with vanilla ice cream or fruit salad for dessert.

    Here is a list of dishes to serve with Ina Garten’s lemon cake:

    • Peach Crisp
    • Strawberry Boba Recipe
    • Funnel Cake
    • Candied Strawberries Without Corn Syrup
    • Crunchy Strawberries Recipes
    • Iced Coffee
    • Mexican Hot Chocolate
    Barefoot contessa Ina Garten Lemon Cake
    Ina Garten’s Lemon Cake

    Ina Garten’s Lemon Cake Nutrition Facts

    Serving Size: 1 piece (126g grams)

    • Calories 421
    • Calories from Fat 148
    • Total Fat 16g
    • Saturated Fat 7.7g 
    • Trans Fat 0g
    • Cholesterol 74mg
    • Sodium 275mg
    • Potassium 83mg
    • Total Carbohydrates 65g
    • Dietary Fiber 0.8g 
    • Sugars 47g 
    • Protein 4.2g
    Ina Garten's Lemon Cake
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    Print Recipe

    Ina Garten’s Lemon Cake

    Author: Emily Hill Cooking Method:Baking Cuisine:American Courses:cake, Breakfast, Dessert
    Difficulty:BeginnerPrep time: 30 minutesCook time:1 hour Rest time: 10 minutesTotal time:1 hour 40 minutesServings:4 servingsCalories:421 kcal Best Season:Available

    Description

    Ina Garten’s lemon cake recipe produces two loaf-style cakes that are moist with a glaze on top. They have a deep, lemony flavor due to the recipe including both lemon zest and lemon juice from fresh lemons. If you love the taste of fragrant and tangy lemon, this recipe is a perfect dessert for you.

    Ingredients



      For the Cake:

    • For the Glaze:

    Instructions

    1. Preheat the oven to 350 F. 
    2. Grease and flour two loaf pans.
    3. You may also line the bottoms of the pans with parchment paper if desired, as it will help you to remove the cake more easily. 
    4. Place the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, and beat the mixture until light and fluffy, about 5 minutes. 
    5. With the mixer on medium speed, add the eggs, 1 egg at a time.
    6. Add the lemon zest, and beat the mixture for about 1 minute. Then, stop the mixer.
    7. Sift the flour with the baking powder, baking soda, and salt in a large bowl. 
    8. In another bowl, combine a ¼ cup of the lemon juice with the buttermilk and the vanilla extract. 
    9. Alternate adding the flour and buttermilk mixtures to the batter, beginning and ending with the flour. 
    10. Divide the batter evenly between the pans and smooth the tops.
    11. Place the pans in the oven and bake for 45 minutes to 1 hour, or until a cake tester comes out clean. 
    12. For the lemon syrup, combine ½ cup granulated sugar with ½ cup lemon juice in a small saucepan and cook the mixture over low heat until the sugar dissolves. You can also add lemon zest for a more lemony taste.
    13. When the cakes are cooked, allow them to cool for about 10 minutes. 
    14. Remove the cakes from the pan and set them on a rack set over a tray. Pour the lemon syrup over them using a spoon. 
    15. For the glaze, combine the confectioners’ sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. 
    16. Pour the glaze over the cakes and allow it to drizzle down the sides.
    17. Serve and enjoy!!

    Video

    Keywords:Ina Garten Lemon Cake, Lemon Cake
    Nutrition Facts

    Serving Size 1 piece (126g)

    Servings 1


    Amount Per Serving
    Calories 421
    Calories from Fat 148
    % Daily Value *
    Total Fat 16g25%
    Saturated Fat 7.7g39%
    Cholesterol 74mg25%
    Sodium 275mg12%
    Potassium 83mg3%
    Total Carbohydrate 65g22%
    Dietary Fiber 0.8g4%
    Sugars 47g
    Protein 4.2g9%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Related posts:

    1. Ina Garten’s Crab Cakes
    2. How to Cook Phillips Crab Cakes in the Air Fryer
    3. Pioneer Woman Pineapple Upside Down Cake
    4. 10 Ina Garten Breakfast Brunch Recipes

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