Lemon Cake

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Sooooo good! I actually put a little more vanilla in it and it made it really moist! also instead of buttermilk i mixed 1 cup of milk with a tablespoon of white vinegar and measured 3/4 cups of it instead of buttermilk!

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OMG I have never written a review but just had to because this recipe is perfection! Very tart, moist, and light-tasting. I am a huge baker and followed Ina's recipe exactly. I think the key is in whipping your eggs and sugar, so they are full of air and fluffy. It produced a really lightweight cake. I made mini bundt cakes, and placed each one on top of a small doilly. Put it in a clear cello bag, tied with ribbon. I am giving them as gifts tomorrow! Thank you Ina!

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I love the recipe. It was moist, sweet, tart, and sat nicely on the palette after consumption. Everyone had seconds. However, I did not make it in its original form. I altered it in this manner.

I halved the recipe.
I used a combination of butter and coconut oil instead of just butter.
I used 1 cup of sugar and 1/4 cup of mini chocolate chips instead of 1 1/4 cups of sugar.
I used limes instead of lemons.
I used sour cream instead of buttermilk.
I omitted the vanilla extract.
I made it in a bundt pan instead of a loaf pan.

It was still delicious.

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This recipe was amazing! I have used it three times and have made it for friends and family. I let them know that I found this great recipe on food network. I tried two other recipes from other sites but this was best one for us. Thank you for sharing this recipe

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What a fantastic recipe! I substituted fat-free greek yogurt and it turned out perfectly. Also, I poured the syrup over the cake while it was still in the loaf pan after I had poked holes in the cake with a fork and it soaked in well. Someone else said it too but you will need to make 2 cakes. It disappeared so fast in my house I had to make another one the next day!

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I didn't have buttermilk so I used sour cream. Turned out great"

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This is, by far, my favorite dessert... even more than chocolate! I have made it so many times over the years in so many forms (mini cupcakes, layer cake, loaf, etc. and it has never disappointed me... or my guests.

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My husband loves lemon cake so I baked this for his birthday. The cake turned out extremely well. My husband loved it. It was very lemony and moist. I made the glaze but you really don't need to since the cake stands well on its own. I made only one modification to the receipe - I added a teaspoon of lemon oil (which I found at Sur La Table and reduced the vanilla to 1/2 tsp. I also baked it in a decorative loaf pan that has lemon shapes molded into it (from Crate and Barrel so the cake looked a little more special than just an ordinary loaf cake. It was delicious so I will bake this again.

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This cake is absolutely delicious...everyone raves over it. My neighbor was making it for her son's wedding rehearsal dinner. She needed to borrow some platers, so I went to her house with the.. Because she wanted it to look perfect, she was slicing the ends of each loaf. She asked me if I wanted them. OMG, I had to get the ingredients & make my own!

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Another one of Ina's sensations, this cake is dense in texture but surprisingly light tasting. The lemon syrup poured over the cakes is the secret to the burst of fresh lemon flavor from this cake - without it, it would be just another lemon cake. Then the frosting poured over the top - absolutely delicious. I make one for company and then freeze the other loaf and it freezes very well.