Lemon Cake

Total Time:
1 hr 30 min
Prep:
30 min
Cook:
1 hr

Yield:
2 (8-inch) loaves
Level:
Intermediate

Ingredients
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 2 1/2 cups granulated sugar, divided
  • 4 extra-large eggs, at room temperature
  • 1/3 cup grated lemon zest (6 to 8 large lemons)
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup freshly squeezed lemon juice, divided
  • 3/4 cup buttermilk, at room temperature
  • 1 teaspoon pure vanilla extract
  • For the glaze:
  • 2 cups confectioners' sugar, sifted
  • 3 1/2 tablespoons freshly squeezed lemon juice
Directions

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the 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, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.


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4.7 382
Best lemon cake ever.  Have made this so many times per request of many friends.  It makes a lovely gift.  Yes you must love lemon flavor!  Followed recipe as written.  So moist and flavorful.  Thanks for another wonderful recipe! item not reviewed by moderator and published
<div>Excellent, moist cakes. When I've made this recipe, I absolutely line the pans with parchment. Once the cakes have cooled for about 10 minutes, take them out of the pans to insure they will come out, put them right back into the pan, poke the cakes evenly throughout with a fork, THEN spoon the lemon syrup over them! This allows the lemon syrup to really soak into the cake (rather than run off the sides) and REALLY creates a moist, lemony cake. We don't typically use the glaze because these cakes are pretty sweet without it. Also, we have made up several at a time and frozen some for later indulgence. So, anyone concerned about having too much cake, just make up both cakes, eat one now, freeze the second one for later--you won't be sorry!<br /></div> item not reviewed by moderator and published
I like Ina's recipes, but not this one. For one, this is a cake not pound cake. I was looking for a lemon pound cake and this was not it. Second, it was too dry and I followed the recipe to a T. This would make a good lemon layer cake or cupcakes with lemon frosting. Now off to find a proper lemon pound cake recipe. item not reviewed by moderator and published
This came out fantastic--wonderful lemon flavor, dense and moist cake, and the double lemon glazing at the end puts this over the top. I think it's one of the best things I've ever made--this recipe is a keeper! item not reviewed by moderator and published
can i use normal salt not kosher salt? item not reviewed by moderator and published
Deliciously sweet, moist lemony pound cake heaven! When baking this cake, I used 1/2 the required lemon zest because I only had 2 lemons but the cake was still perfectly lemony enough for my taste. I also baked only half the batter in a 9x5x4 glass baking dish and used the rest of the batter to make cupcakes to share with my neighbors. It was a hit!! item not reviewed by moderator and published
Delicious!! Light, fluffy, lemony....HEAVENLY!! item not reviewed by moderator and published
This taste absolutely delicious. I made Chocolate glaze instead of sugar. My mom is a diabetic so, i reduced the sugar in the cake and i made the chocolate glaze. I also added some lemon juice in the chocolate and when u eat it with the Cake it tasted amazing. ( Bittersweet chocolate with some melted butter and lemon juice) item not reviewed by moderator and published
Hello I would like to know if anyone has made this cake in 2 9inch cake pans if so at what temp and how long.....want to make this with lemon curd in the middle and lemon icing.....thank you. item not reviewed by moderator and published
Lemon perfection. Anybody who says it's dry did something wrong. It is lemony. If you don't love lemon, find another recipe. item not reviewed by moderator and published
Truly delicious it came out perfectly. I followed the recipe exactly and it will be one of my go to options for family get together s. Only thing I will do is omit the glaze as it was a little to sweet for me and use less lemon in the soak. The cake is perfect on its own. I am having mine with a scoop of vanilla ice cream....Yum Yum Yum. item not reviewed by moderator and published
This lemon cake is truly delicious but I refrain from giving it 5 stars because it's not quite moist enough. I will definitely make this recipe again but I'll modify with more butter and buttermilk. Otherwise, it's really great! item not reviewed by moderator and published
This bread is excellent. I divided the batter into 5 mini loaf pans and baked them for 40 min...probably could have taken them out about 5 minutes sooner. Still haven't tried them with the glaze/frosting as I needed to freeze them hence just tried the taster and it's super moist and lemony. item not reviewed by moderator and published
This has become my go-to recipe for lemon loaf. It's super easy and has great lemony flavor. I've halved the recipe with success but it's so good I usually just make the 2 loaves and don't have any trouble finding takers. item not reviewed by moderator and published
Perfect balance of flavors and textures. Lemony goodness. item not reviewed by moderator and published
This will be one of my new favorites to make for family and friends. When I started I didn't realize that this makes two pound cakes. That encourages me to eat too much of it so I may try cutting the recipe in half next time. Yes, the syrup that you add after baking is quite tart, but once it's seeped into the cake it's not overwhelming. I used sour cream blended with some milk instead of buttermilk. This is one of many substitutes for buttermilk that work just fine (you can google others). item not reviewed by moderator and published
My cakes are in the oven now. I'm sure it will be awesome after reading all of the great reviews. Since it's just my husband and me, I'd like to freeze to freeze one of the cakes. Has anyone tried freezing it? I assume I would freeze it without the syrup? item not reviewed by moderator and published
Like others, I used a bundt pan and after removing the cake from the pan, returned the cake to the pan, poked holes with the handle of a wooden spoon and spooned the lemon syrup over the cake. Allowing the cake to soak up the syrup, I then cooled the cake on a wire rack and after cool, drizzled the glaze over it. I also substituted limoncello for some of the lemon juice in the cake, syrup &amp; glaze. Really delicious lemon cake. item not reviewed by moderator and published
This cake should be against the law! Ina, I could just shake you for coming up with this incredibly delicious, moist, richly flavorful recipe that is killing my waistline. LOL...! My girlfriends have banned me from bringing it to gatherings if I can't bring one for each of them. My advice to anyone contemplating making this cake is not to change one ingredient just make it and enjoy. item not reviewed by moderator and published
Delish! This is my go-to lemon cake. Always a favorite. I make it as a bundt cake instead of the two loaves and it takes an hour to bake. item not reviewed by moderator and published
I halved the recipe and made one loaf in a 9x5 pan. The loaf looks sort of collapsed in the center. What did I do wrong? Have not tasted it yet but the batter was delicious. item not reviewed by moderator and published
This is another winner - delicious! Question - I love fresh blueberries with lemon - has anyone tried to add them to this particular cake recipe? item not reviewed by moderator and published
Unbelievable! Not to sweet and didn't get to putting on the glaze cause used a bunt cake pan. Next time I will leave out enough to make 2-4 cupcakes. Did get the lemon &amp; sugar part on and did it all around with a pastry brush. It was great with the homemade dark chocolate sorbet by David L. Everyone loves this cake. It was like a pound cake and the zest makes the lemon linger in the mouth later! item not reviewed by moderator and published
Would these make good cupcakes? Would I have to alter the cooking time at all? item not reviewed by moderator and published
I have been looking for a lemon cake recipe that was sweet, bit sour, not dry and just the perfect moist but still light and this was definitely it! I skipped the drizzled sugar part at the end as I thought the cake was sweet enough with the sugar lemon mixture called for during the cooling process. My kids loved it, teenage nephews devoured it and I couldn't keep sneaking a piece. It did not last and I think it would be a great treat served with a few fresh raspberries and some herbal tea. Definitely a keeper! item not reviewed by moderator and published
THE BEST LEMON CAKE EVER , IRA YOU ARE MY HERO, I LOVE LEMON, I MAKE THIS CAKE 10 TIMES ALREADY, AND EVERY TIME IT DISAPEARS FROM THE TABLE, THANKS item not reviewed by moderator and published
Can someone help me figure this alternating this wet and dry ingredients thing? you pour wet into the flour or pour flour into the wet, also mixing butter and sugar would that be considered part of the dry or wet? should it all be added to the butter then? im so confused. item not reviewed by moderator and published
I found this too sweet despite reducing the sugar from 2 cups to 1.5 cups already. Might try 1 cup next time. item not reviewed by moderator and published
This has to be the best lemon cake by far of any I've ever made. I cut the recipe in half to make one loaf and it never disappoints. It's easy, quick and delicious. I don't bother with the glaze as the cake with the syrup is delicious on it's own. My whole family loves it! Ina you rock!!! item not reviewed by moderator and published
My go-to cake--easy to make, delicious, and great for breakfast or dessert. item not reviewed by moderator and published
Great tasting cake! However, after making this three times, I worked out you only need half the lemon syrup and half the glaze. Otherwise it will be too lemony. item not reviewed by moderator and published
The Best!!! item not reviewed by moderator and published
I just baked this last night. It is very tasty, but a little dry. I will definitely make it again! The flavor of lemons is potent and definitely for lemon lovers!!! item not reviewed by moderator and published
I do not understand how this is a 5-star rated recipe. It was just AWFUL and way too sour. I will never make this again. Unless you like cake that tastes like Lemonheads candy, I would not recommend it. And, no, I did not use too much lemon or lemon zest, or make a mistake, or change the recipe at all--I followed it exactly. The cake itself was okay. The glaze was okay. The lemon syrup ruined the entire dessert. item not reviewed by moderator and published
this was outstanding and my family doesn't even like lemon desserts that much! we are all believers now!! delicious!! item not reviewed by moderator and published
Hello i just wanted chat on this item not reviewed by moderator and published
hi item not reviewed by moderator and published
What do I change, I live at 6,100 ft elevation, my cakes always bomb! I am anxious to try the recipe, but I have had so many cakes fail after working so hard. Thank you, Carole item not reviewed by moderator and published
This cake is DELICIOUS!!!! It's moist, sweet, and super lemony fresh! Everyone I have served it to loves it! Definitely be making this one again--soon! item not reviewed by moderator and published
Definitely a keeper! item not reviewed by moderator and published
I made this but veganized it (substitute almond milk w/ lemon juice to curdle for the buttermilk; flax seed for the eggs; Earth Balance for the butter) and make it as cupcakes. Took the advice of some commenters and flipped the cakes out of the pan, spooned the lemon syrup into their spots, and put them back in to soak it up, while spooning more over the top. Made about half the frosting/ glaze called for and it turned out well. I've been craving lemon cakes since Season 4 of Game of Thrones started! These weren't as poundcake-y as I was hoping, but the flavor is really great. Oh, and I also used just three lemons instead of the 6-8 called for. I juiced them and then threw the rest of the lemons into a food processor to make the zest. Worked out just fine. Thanks for a great recipe!! item not reviewed by moderator and published
Perfect lemony-fluffiness meets my carbs cravings. item not reviewed by moderator and published
How does one think this would work with oranges? I have a tree full of them. item not reviewed by moderator and published
This would also be wonderful if you added poppyseeds to the batter! :) item not reviewed by moderator and published
We have made this many times and we love it. Great lemon taste and moist. Simply YUMMY! ~Thanks Ina~ item not reviewed by moderator and published
IT WAS GREAT AND GAVE IT A 5..BUT, I'M ON A TIGHT SCHEDULE.I LOVED THE LEMON TASTE SO MUCH I USED A BOX RECEIPE THE SECOND TIME.." DOLE PINEAPPLE BUNDT CAKE"..USED LEMON INSTEAD OF THE PINEAPPLE AND YOU CAN'T TELL THE DIFFERENCE FROM INA'S..SORRY, BUT SOMETIMES WE JUST DON'T HAVE THE TIME TO MAKE FROM SCRATCH..!! item not reviewed by moderator and published
My five year old loves lemon anything and I made this today and instead of two loaf pans I used a bundt pan. It turned out so lemony good. It is the best lemon cake recipe I have had. Yummy, yummy, yummy. A star in my books and I don't like cake and I ate my entire piece and could have had seconds! item not reviewed by moderator and published
I made this cake a couple of days ago in a Bundt pan. It is "to die for" and one of those cakes you just can't leave alone!! I took the advice of some of the other reviewers and, after baking, left the cake in the pan and poked holes in it and spooned the lemon syrup all over the cake -- it soaked in well and the bottom of the cake (actually the top, before it's inverted on a plate) was a little gooey from the syrup but that was the best part!! After cooling, the cake slipped out of the pan nicely. I wasn't nutso about the icing and I don't think I needed as much icing as the recipe yielded -- maybe only half of that. I baked my cake for 55 minutes and it was perfect with a light brown top. When I was mixing up the ingredients, I made sure to beat the butter and sugar, in my stand mixer, til it was extremely light and fluffy. The only way this cake wouldn't turn out perfectly is if an ingredient or two were inadvertently left out. This cake is THE BEST!! item not reviewed by moderator and published
Yeah, this was as good as everyone says it is. I worried that both the syrup and the glaze would be too much but I thought they both served different purposes and flavors were great. Lots of prep work is involved in this recipe, but worth it. FYI I did bake in a bundt and it worked well. I baked at 350 for almost an hour. I think next time I may turn down the oven just a little bit as the cake came out slightly darker than I was expecting. But still... very good. item not reviewed by moderator and published
Excellent! I made this for Easter for something different. Really good and very easy to make item not reviewed by moderator and published
very good. was a big hit with my family item not reviewed by moderator and published
It was very strong lemon taste to it may be because I forget the vanilla ex.to it but it was still very good anyway and my family loves it!! I will try it again with the vanilla ex.!! item not reviewed by moderator and published
love! just made this today and put it all in a nordicware bundt pan, on convec bake at 325 for 50 min - it was perfect item not reviewed by moderator and published
Amazing! Is it possible to convert this and do cupcakes instead? Has anyone tried that? item not reviewed by moderator and published
Absolutely perfect! I love all of your recipes and the simple way you entertain. Healthy, easy and elegant always. item not reviewed by moderator and published
Thank you Ina. Your recipes are always so thoughtfully constructed that I can't fail. This is an exquisite cake. item not reviewed by moderator and published
How long would you cook in bundt pan? item not reviewed by moderator and published
Hi is there anyone out there how can help me out I would like to confourt ina lemon cake to grams or onces thank you item not reviewed by moderator and published
We had a bounty of lemons from our tree so I hunted for a lemon cake recipe and came across Ina's. The cake came out beautifully, tender and moist, with good lemon flavor. The syrup and icing both complemented the cake and intensified the lemon flavor. I love to cook but bake from scratch very seldom. The recipe took time, but was well worth it. My husband and daughter both loved it. Ina's recipes have been winners for me. item not reviewed by moderator and published
This was unbelievably good. Don't change a thing in this recipe item not reviewed by moderator and published
Can I substitute 2% milk instead of buttermilk? item not reviewed by moderator and published
Even though the level was listed as intermediate, this was an easy cake to make. Made it for a couple of Christmas presents for tomorrow. My family is ready for me to make some for them to eat at home. item not reviewed by moderator and published
This is the most lemony lemon cake I've ever had and it's delish! I wanted to make a lemon birthday cake so I made a couple tiny adjustments that I'd recommend; 1. Bake the batter in 2 round cake pans 2. I used the lemon cream cheese frosting from this recipe; http://www.foodnetwork.com/recipes/carrot-cake-with-lemon-cream-cheese-frosting-recipe/index.html I put a very generous amount of frosting between the layers, then drizzled the Lemon Cake glaze on the top, starting with the outside of the cake so the frosting would run down the sides, garnished the top with 2 lemon slices. Wish I would have taken a picture because it was beautiful and the taste was a-mazing! I will definitely be making this again. item not reviewed by moderator and published
I was proud of myself for doing an intermediate recipe. I usually go for the easy ones. This really was very easy, just a little more time consuming zesting and juicing. It was well worth the effort. I served it to the ladies of my book club and it went more than any other food served all night! It was by far the best lemon cake I've had. It was moist and perfectly lemony, not too little and not too strong. I made one in a loaf pan and one in a cake pan because that is what I had. I also don't have a stand mixer so I used a regular elctric hand mixer. It was no problem. I can't wait to make it again. item not reviewed by moderator and published
I did exactley what was in the recipe but it has eggy smell, I dont know what should I do to prevent that! item not reviewed by moderator and published
Wow, light, fluffy, beautiful texture. If you can, let it stand for a day to let the lemon flavor develop. My first one was gone while still warm. A keeper. item not reviewed by moderator and published
I am wondering if I can use a 9 X 13 retangle pan. Would I double the recipe? I want to make a birthday cake with bubblegum on it for my daughters 6 year birthday. It looks so wonderful and don't want to miss out. Thanks item not reviewed by moderator and published
Love Ina Garten, and love this recipe! It's so easy and the lemon is just wonderful. It's good with or without the syrup and/or icing. item not reviewed by moderator and published
i'm about to make this recipe, but just noticed, that, what Ina list while cooking as sugar amount (2 C) and lemon juice (1/4 C) is not the same as is written in the ingredients which states 21/2 C for sugar and 3/4 C of lemon juice, so i think i will follow the video amounts not the written amounts. wish me luck. item not reviewed by moderator and published
I made this cake, and it was SUPERB! I actually cut the recipe in half and filled a round cake pan. The lemon syrup is a little overwhelming as I like a more subtle lemon flavor. The icing is awesome. I used 4 real lemons--zest and juice. It hits the spot! I did NOT think the cake was dry at all! It only took 30 minutes to bake one round cake pan, so if you are going the full hour, that is probably your problem. I put a tooth pick in to test at 30 minutes since it was getting very brown. I will be posting a photo. This is a perfect Lemon Tea Cake for me. Thanks! item not reviewed by moderator and published
I followed this recipe to the T as I don&amp;#39;t bake often, except I baked the whole cake in a bundt pan because that&amp;#39;s what I had. Well, it baked well, I liked the consistency and the density of the cake, took 45 minutes and it was perfectly done with a crispy exterior. However, I thought the syrup&amp;#39;s acidity was too overwhelming, I would prefer if there&amp;#39;s a more lemony flavor to the batter itself so I can skip the syrup. the icing was perfect. I think I&amp;#39;ll still look for the perfect lemon cake recipe, this is not it for me. item not reviewed by moderator and published
Not sure why it turned out dry but I was not happy with how dry and dense it came out. I am a decent baker and followed this recipe to the tee with 0 substitutions and fresh ingredients, as I always do when first trying a recipe, just to be fair. It was decent but not great. It never fell and looked beautiful when baked but was not at all moist enough, despite poking multiple holes to allow the syrup to penetrate the cake. Works better as a breakfast lemon pound cake than a desert. item not reviewed by moderator and published
I have always made this in a bundt pan and it works great. I bake in the bundt pan for approx one hour. This is a delicious cake! One tip... when you are pouring the heated sugar lemon liquid over the baked cake I take a skewer and poke small holes in the cake then pour the liquid into them - these small holes will be covered once you apply the glaze. Also, put the cake on a rack with a cookie sheet underneath to catch the liquid. Then you can pour it over the cake several times to get the most out of it. If you want it to be nice and lemony do use large lemons. One time I used some small ones and it was not lemony enough. I prefer using Meyer lemons. I also substitute yogurt for the buttermilk as I always have that in the house. And definitely make sure your ingredients are at room temp when asked for, this allows for a nice fluffy cake. Enjoy! item not reviewed by moderator and published
I made this today &amp; a big hit at home. The best lemon cake so far. My 8 yr old daughter has a new favorite. Thank you! item not reviewed by moderator and published
I made this last night...and it was delicious! Very easy to make, full body (no sinking middle! and it came right out of the pan (I put a sheet of parchment paper on the bottom. The syrup was delicious as well. I also made the icing but I don&amp;#39;t think it is needed. I prefer it with just the syrup but my boyfriend enjoys both the syrup and the icing. I put one in the freezer for later, yum! item not reviewed by moderator and published
The flavor of this cake was excellent! Very, very lemony. Unfortunately, this is the first cake I&amp;#39;ve ever made that fell in the middle. I followed directions to the letter, including room temperature eggs and buttermilk, but it fell, none-the-less. I&amp;#39;ll be the first to admit, after a bit of research, that this problem is not the fault of the recipe, but it was frustrating. I would try it again, perhaps using a bundt pan. Thankfully, I turned the loaf cakes over, sliced them, and iced them individually, and everyone at my dinner party loved the flavor. item not reviewed by moderator and published
It was delicious! Do not try to use applesauce in place of the butter. I tried once and it was moist but the texture of the cake was off. Next time I might make some muffins out of the batter. YUM! item not reviewed by moderator and published
I made this cake for July 4th and it was the perfect cake! I followed the directions to a "T" right down to the lemon syrup followed by the glaze and it was absolutely perfect. Tasty and moist, it set fireworks off in my mouth. I will definitely be making this one agan. item not reviewed by moderator and published
This is the best lemon bread recipe! I made these for my Mom's birthday because she is big on anything lemon. Most breads I've tried in the past have not had enough taste of the lemon. This recipe gives the perfect balance of sweet-tartness with lots of lemon flavor! Only recommendation is to cut back on the lemon syrup; I only made 1/2 the amount the recipe calls for and it was just right. item not reviewed by moderator and published
I made this late Saturday nite for a birthday lunch Sunday afternoon. Everyone went NUTS. There was only a teeny little bit left. That was the only drawback no leftovers! The only issue I had with the recipe was with the glaze. 3 1/2 tablespoons of lemon juice wasn't enough for 2 cups of confectioner's sugar. I thought it might be a typo, but didn't see that anyone else had an issue. I just added more lemon juice til it looked like a glaze. I will definitely make this again. item not reviewed by moderator and published
Delicious! I'm always intimidated when baking, but this recipe was easy to follow, and my cake turned out better than I expected (due to the lack of my baking abilities. Though, I will have to play around with the baking time and temp. the next time I make this... might have something to do with the high elevation... don't know. I only needed to bake for 40 mins at 350 and the bottom and sides were a little darker than I would prefer. At the end of the day my cake was fluffy, moist and lemony... just what I've been craving. : item not reviewed by moderator and published
OMG! This was delicious and even better the next day. I am going to make again this time substituting orange juice. I did not put glaze on top just sprinkled with confection sugar. item not reviewed by moderator and published
I made an account just to review this recipe. I loved this cake even though I don’t like lemon desserts all that much. I followed this recipe carefully. I added a 1/2 tsp of lemon extract, which prob isn't needed, I just took a suggestion from another reviewer. I skipped the glaze and just sprinkled with confectioner's sugar for presentation. Here are some of my tips for this recipe: -Let ingredients reach room temperature. -Make a day ahead. -Take your time. Prepare ingredients first. -Cream butter and sugar very well, until light and fluffy. -Use extra large eggs, which is stated in the recipe. -For bundt pan, grease and flour are important for safe removal. Bake about 1h 10m, lowering heat to 300 for the last 15 minutes or so. I didn't need to cover mine with foil, but do so if the top surface is browning fast. -The syrup is wonderful to brush on warm cake while in the bundt pan. I made some holes with toothpick as some reviewers suggested. item not reviewed by moderator and published
Really disappointing and dry. Thought with all the lemon juice it would be really flavorful, but just so-so. Also stuck to the pan. I followed the instructions to the letter. item not reviewed by moderator and published
The lemon cake is fabulous. Anyone complaining that it isn't moist, didn't follow the recipe. I am, now, making it using fresh orange zest and orange juice. The only ingredient I added was a little more vanilla in the cake and a splash of vanilla in the glaze. Perfect. Love it ice cold, too. Fresh berries make it even better. item not reviewed by moderator and published
This cake was SO dry and way too dense. Way too much flour in this batter recipe. Tried to eat one slice, then threw the entire thing in the trash. item not reviewed by moderator and published
I am not a baker ..but OMG this was my first baking effort and I managed to impress my friends with this amazing recipe ..Loved it so much ..I thought that adding the lemon syrup makes it more delicious ..yummy yummy item not reviewed by moderator and published
Straight forward great recipe which I followed exactly! Great cake with not to much effort. This cake is delicious, you won't be sorry! I too used a bundt pan and the recipe filled it nicely. Everyone commented on how great it looked too. Ina delivers once again!! item not reviewed by moderator and published
Delicious Lemon Cake. I was generous with the Buttermilk (1 cup versus 3/4 cup. I also used a Bundt pan at 300 degrees for 1 hour and 10 mins. Extremely moist!!!! I love Ina. item not reviewed by moderator and published
My family &amp; friends love this cake. I followed the directions exactly (except, I make it in a bundt pan &amp; had no problems. GREAT RECIPE!! item not reviewed by moderator and published
OMG. My son-in-law doesn't care for sweets. It was a special day and I made him this cake, anyhow. He loved, loved, loved it!!!! Now he has instructed his wife/my daughter to get this recipe and make it every year on his birthday. Yea!!! I love you Ina. item not reviewed by moderator and published
This cake had a great real lemony taste. It was more dense than I had expected based on how light the batter was. I split the batter into two round 8 inch cake pans so that I could have a taller two layer cake. I then used raspberry preserves in between and topped it off with the glaze. This was a huge Easter hit! item not reviewed by moderator and published
I agree wholeheartedly with ChenMae!!! This is the BEST!!! Now I'm sorry that I only halved the recipe. It is so good that I am going to make this for my daughters wedding cake. Hope that batter works in a round shallow cake pan. May have to make this again to try it out. YUMMY!!! item not reviewed by moderator and published
This is absolutely the BEST lemon cake I have ever tasted and made. It is simply divine. Its so nice and moist. It takes some time to make, so don't rush the process. I followed this recipe to a tee, the only thing I did different was, I didn't have to 8 1/2 inch bread pans, mine were 9 1/2, but they still came out great (although maybe not as high up as they normally would have been. This cake is well worth the time and effort. I noticed one of the reviewers giving the advice of setting up an assembly line of the ingredients you'll be using and then start the process. Happy Baking! Ina, you are awesome! item not reviewed by moderator and published
Set aside some time to make this recipe, and bribe a helper to clean the dishes. The rewards are worth it. The whole house smells like a lemon grove. If you think the recipe calls for too much lemon, don't worry. It's actually the perfect balance of tart and sweet. Don't change a thing about the recipe, follow it to the tee, really. What helps me the most is to set up an assembly line of ingredients -- butter, sugar; eggs, zest; dry; wet. Then start the process. Buenisimo...or should I say Limonisimo! item not reviewed by moderator and published
Ok, I am not a baker, but goodness knows I try. I followed the recipe and my cake turned out more like bread pudding than a cake......what did I do wrong? item not reviewed by moderator and published
I made this lemon cake for the bf because he loves all things lemon and he loved it. I really liked it too. Very light and airy and bursting with flavor!!! I skipped the glaze because we are both not big on glaze item not reviewed by moderator and published
The cake turned out perfectly, but the lemon is WAY too tart and too much for me. Makes you pucker up!!!! item not reviewed by moderator and published
I made this the other night and it was delicious. I followed the recipe exactly except I cut the glaze in half and still didn't use even half of that. Has anyone tried putting the syrup on the cake while still in the pan? so much of the syrup fell through the rack and was wasted. Next time I will put in one while still in the pan, I did make the cake in a bundt pan and baked it for 45 min and it came out beautiful. I took it to work the next day and it was a huge hit! Definitely a winner! item not reviewed by moderator and published
I rated this recipe a four, not because the cake wasn't delicious, but because the directions were not clear enough for me. When it comes to making the glaze, I couldn't figure out if the was a either or situation. The simple syrup or the glaze, or if you were to add both to the cake. For novice bakers that should have been made clearer. item not reviewed by moderator and published
I've made it twice and have not had a problem with it being dry at all. In fact, it's incredibly moist and full of lemon flavor! It helps to poke some holes in the cake with a fork before spooning the lemon syrup on the cake. Honestly, you really rated yourself for not reading the title of the recipe, it clearly says Lemon Cake, not Lemon Pound Cake.<br /> item not reviewed by moderator and published
how long did you bake the cupcakes and at what temperature?  THANKS! item not reviewed by moderator and published
I made this yesterday in 9x5x4 inch glass baking dish and I followed the temperature of the recipe but had to leave in for 15 minutes longer because of the depth of the cake. I'm not sure how that would work out with the lemon curd. I've never made it before...Good luck! item not reviewed by moderator and published
I made it with lemon cur filling and 2 9in round cakelayers with lemon buttercream icing........iit w a big hit......I used 4 1/2 lemons for zest.......i was perfect just lemony enough.....thank you again Ina great as usual. item not reviewed by moderator and published
Please, please let me know if you made it and what temperature, lemon curd recipe.  THANkS! item not reviewed by moderator and published
This is a fantastic recipe that I have made and frozen many times. Wrap well and thaw in the wrapper to prevent condensation on the cake. A fantastic gift that everyone raves about. item not reviewed by moderator and published
When did it collapse? After you took it out? You might not have baked it long enough. item not reviewed by moderator and published
Made two loaves last night and both collapsed! Looking back over the recipe, I only did a couple of things wrong (that's enough!). I didn't let the buttermilk sit out to room temp and put 2 cups sugar (missing the last half cup). Also, didn't pre-combine the ingredients that were to be added to the batter later, so it may have gotten over-stirred while I did all of that...It's so good, though, I'm trying again as soon as I get time. item not reviewed by moderator and published
Katerina, You begin by pouring a little of the flour mixture (dry ingred.)and then a little of the buttermilk mixture (wet ingred) into the sugar+butter+egg mixture. Repeat until you've added all of it, making sure to end with flour. Hope it helps. item not reviewed by moderator and published
I usually start by putting about 1/3 of the flour mixture into the sugar+butter+egg mix and then about 1/2 the buttermilk (wet) mixture then 1/3 more flour then the rest of the wet mix into the batter and finish with the last 1/3 of the flour mixture. For those who need more precision to an already great answer! item not reviewed by moderator and published
So sorry you were disappointed - but for those of us who love lemon, there is never too much lemon, and tasting like Lemonheads makes it a real winner. Just depends on your taste buds - hope you find one to suit! item not reviewed by moderator and published
lol item not reviewed by moderator and published
hi item not reviewed by moderator and published
Try these adjustments: http://allrecipes.com/howto/high-altitude-cake-baking/ item not reviewed by moderator and published
Yes, you can use oranges as well as limes, too! item not reviewed by moderator and published
I've baked them in a muffin tin and they turned out adorable and great! Just bake them for 18-25 minutes. (I'd check for doneness at the 18 min mark though) item not reviewed by moderator and published
just made this today and put it all in a nordicware bundt pan, on convec bake at 325 for 50 min - it was perfect! item not reviewed by moderator and published
Hello Pat. I would google it personally. I lived in Europe for a year and had an adventure just finding a measuring cup. If you want to convert 1/2 cup to ounces, google how many ounces is 1/2 cup and so on…good luck! It really is a nice cake.:) item not reviewed by moderator and published
you're better off making buttermilk out of the 2% ... add yogurt or sour cream, or put a tablespoon of vinegar or lemon juice with 1 cup milk and let it bubble for 5 to 10 minutes. item not reviewed by moderator and published
I've made this using 2% milk squeezed some lemon juice and let it sit until room temp. turned out great :) item not reviewed by moderator and published
Thanks for this post. I was wondering the same thing about using it as a layer cake and was going to try it tomorrow. Now I know it's been done successfully! I'll checkout the lemon frosting. item not reviewed by moderator and published
I rarely use x-large eggs. Can I just use large eggs? item not reviewed by moderator and published
Thanks for the tip...I was wondering the same thing as well when I was putting it into 2 loaf pans. Going to try that item not reviewed by moderator and published
When you add eggs to that creamed butter, try adding some alcohol with them(2 tbsp of cognac would be enough for 4 eggs). Hope this helps item not reviewed by moderator and published
Wanting to make this recipe now, freeze, thaw and serve in several weeks. Think it will be fine? item not reviewed by moderator and published
There are many conversion charts available online . But the simplest way to test this is to see how many total cups of batter this recipe would yield ( just add up all ingredients). Then see how many cups your rectangle pan would hold by pouring in cups of water. I do this when I am unsure. item not reviewed by moderator and published
We appreciate you bringing this to our attention, This has been escalated to our culinary team for review and clarification. item not reviewed by moderator and published
the cake portion is 2 cups of sugar. The ½ cup sugar is for the lemony syrup portion. That is why it says "2 ½ cups, divided". item not reviewed by moderator and published
Also, I did not use buttermilk; I used regular 4% Whole milk. I also SIFTED my flour, baking soda and baking powder. One last note, watch the directions. START and END with Flour, and cream you butter and eggs for the duration it states. If some found this to dry for their taste, and want it fluffier, try adding another 1/4 tsp. of baking power and baking soda. Also, adding lemon to your milk will substitute buttermilk. However, if I have Buttermilk on hand next time, I will use it. item not reviewed by moderator and published
Think I can make this in it's entirety several weeks ahead and freeze? item not reviewed by moderator and published
I've frozen pound cake for as long as a month and it was fine. Not sure how much longer I would freeze this cake, and I would probably wait to glaze it. item not reviewed by moderator and published
I'm sorry I have never frozen anything I bake because we always eat it up so fast! item not reviewed by moderator and published

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