Lemon Cake

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this is the first time i write a review about anything because it was so delicious! It has the perfect balance of tartness and sweetness. I made this for my mom's birthday in 2 8 inch round pans, and they came out perfect! I only put them in for 40 minutes, however. The glaze put on top of them kept the moisture inside the cake. If you would rather less tart in your cake, I would suggest omitting the sugar and lemon juice syrup poured on top before the glaze is put on. Thanks for this recipe!

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This cake is absolutely delicious!!! This a real lemon cake with a wonderful lemon flavor. I made the cake in a bundt pan and baked it for 50 mins. When I tasted the lemon syrup I thought it would make the cake taste sour. I was wrong. It adds a great sweet and sour flavor. Thanks Ina for another great recipe.

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I've made this cake many times, always moist & flavorful. Have made it as a Lemon cake & as an Orange cake. I always drizzle the syrup into the bottom of the cakes after poking holes all over the bottom with a toothpick, then glaze the top when cooled. Delish!! Thanks Ina for another great, easy recipe. Beautiful served w/ whipped cream and/or fresh berries. We love it!

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This was a dry cake. Everybody hated it in my family. I had to waste so many ingredients just for this cake. Never make it!

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Ina Garten is such a wonderful celebrity chef. I tried this cake and loved it. I did substitute orange for lemon, and added chocoate chips dusted in flour to the mix! I can't wait to try the lemon! Thanks again! P.S. Im making your Pineapple Mararitas now! I will let you know!

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Fantastic flavor, moist. Baked perfectly in 45 minutes.
I will make this again and again.

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I just made this recipe as mini bundt cakes. They came out perfectly. Cook them for 21 minutes. You get about 12.

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It was really good, not too heavy like a pound cake but not too light like an angel cake. Instead of adding two sticks of butter, I added 1 stick of butter and 3/4 cup applesauce. I only added a little more than 2 tablespoons of lemon zest and 1/4 cup + 1 1/2 T of lemon juice. I also used only 1 3/4 cup sugar. It was really good. I made it in a bundt pan and baked it for 45 minutes. I should have baked it for a little longer. But it was super moist and delicious. I didn't add the other toppings to it.
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Updated:
However, I would recommend the 2 sticks of butter because it will have a better taste and texture.

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This cake was absolutely delicious! For anyone loving lemon, this is a recipe for you. It makes two nice large loaves or I believe it would make a beautiful presentation made in a bundt pan. I am going to be making this again for an Easter dessert.

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This cake was wonderful! So much flavor and so light. Will be making this again for Easter. I may try making it in a bunt pan for a nice presentation.