Lemon Cake

Show: Barefoot ContessaEpisode: Portable Picnic

Rated: 5 stars out of 5Rate itRead users' reviews (152)

RECIPE
COMMENTS & REVIEWS(152)

Cook Time:
1 hr 0 min
Level:
Intermediate
Yield:
2 (8-inch) loaves

Times:

Prep: 30 min
Inactive Prep: --
Cook: 1 hr 0 min
Total:: 1 hr 30 min

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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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Comments & Reviews

recipe Lemon Cake
Kenya Upper Marlboro, MD 11-08-2009
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Fabulous!!
Rated: 5 stars out of 5

After eating a chemical laden artifical flavored Entemann's lemon pound cake, I figured there has to be a better way. I... found it in this wonderfully lemony moist cake. It is just fabulous!Read more
recipe Lemon Cake
null null, null 10-27-2009
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AMAZING
Rated: 5 stars out of 5

This is one of the best cakes I have ever made due to this recipe. I followed it exactly and it was simply amazing. I did... bake it for 60 minutes total though. Thank you Ina!Read more
recipe Lemon Cake
manne point roberts, WA 10-18-2009
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best of the bests!!!
Rated: 5 stars out of 5

I've made this several times and it never fails to impress my family and friends. I love all of Ina's recipe..simple but... effective.Read more
recipe Lemon Cake
Donna Glendale, AZ 10-16-2009
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Great Lemon Cake!
Rated: 5 stars out of 5

Like all of Ina's Gratan's recipes, this lemon cake is top-notch and delicious. Very impressive. It takes a bit longer than... most cakes to make, but well worth the extra time. Don?t be discouraged, it is easy! I had to use some substitutions - since I did this on a whim and did not have everything. I substituted regular milk plus just about a tbs of vinegar for the buttermilk, and I only had large eggs (instead of the extra-large eggs the recipe called for), so I used 1 additional egg to make up for it. I came up a little bit shy on the lemon zest too so I used some lemon extract (adding it in when I added the vanilla). I used, by choice, Spelt Flour as well. It came out great!... despite my substitutions and despite my using a lower gluten flour!!! It cooked in exactly 45 minutes for me here in AZ (a 1000 ft elevation). The glazes are easy to make and really add a nice touch to the elegant presentation of the cake! I made 1 cake and about 12 cupcakes. This is definitely a cake to make for holidays and company. Read more
recipe Lemon Cake
Diana Jefferson, GA 10-06-2009
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Great Recipe
Rated: 5 stars out of 5

I have made this recipe atleast 6 times and everyone enjoys it so much that they are always asking for it. Thank you Ina
recipe Lemon Cake
Kazuko Pasadena, CA 09-21-2009
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FABULOUS CAKE!!!
Rated: 5 stars out of 5

i have made this cake ever since i purchased her cookbook. it is very tarty... you have to like lots of lemon. the cake... bakes perfectly and the added sugar glaze you let soak in while inverting the cakes after baking makes it even more lemony. i love it. i always have some on hand in the freezer in case company comes over for a quick bite with some tea or coffee. great recipe. i also like to wrap it up with parchment paper and a cute country ribbon and give as gifts for the summertime. best recipe!!! in the cookbook, she also recommends by using other citrus such as limes and oranges and usuing the same amount as the lemon. BEST!!!Read more