Lemon Cake
by Ina Garten
from Barefoot Contessa Parties!
Ideas and Recipes for Parties That Are Really Fun
(Clarkson Potter, 2001)
Makes two 8-inch loaves

A photograph of this lemon cake in The Barefoot Contessa Cookbook prompted dozens of people to request the recipe. Here it is! This is such a versatile cake. I like to serve it with lemon curd and fresh raspberries, but a slice with a cup of tea in the afternoon is also fine just with me.

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1. Preheat the oven to 350°F (175°C). Grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.

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

3. 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.

4. 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 and makes a syrup. When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.

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

 

On 8.29.02 Kolleen wrote:
Simply delicious and so simple to make. It's a family favorite!

On 3.6.03 Robin wrote:
This was the first Barefoot Contessa recipe that I made. I was so impressed that I bought the cookbook, and I have not found one recipe that I dislike.

On 5.18.03 Trisha wrote:
Wow, what a delicious cake! I've looked for years for a tangy lemon cake and here it is. Easy to make, moist and delicious. Thanks.

On 7.21.03 Lauren wrote:
A friend baked this and brought it to work. Unbelievable! The taste was sublime — the perfect blend of tart and sweet. I will make a loaf myself so I can eat many slices. Thanks for sharing such a wonderful recipe!

On 7.21.03 K.S. wrote:
One of the best I've tasted!

On 10.27.03 L.D. wrote:
This recipe provides the most delicious, lemony flavor that I have tasted! I used the recipe for part of a dessert for a women's conference. I baked ten cakes in a jelly roll pan and froze them. The morning of the event, we stamped out "lemon flowers" and glazed them before serving. The women loved it!

On 12.19.03 Linda wrote:
Best lemon cake ever! It was so easy to make that it made me feel guilty when I got the raves from everyone that had some. Thank you for the recipe!!!

On 4.15.05 Mary wrote:
This is a delicious, tangy cake. Try soaking it with lemon syrup as well!

On 7.20.05 M.C. wrote:
I make this cake for my friend from Michigan every time she visits. Very lemony. It's good for breakfast with a cup of coffee or tea.

On 4.12.06 Cynthia O'Keefe wrote:
I made this last Easter, and it was loved by all.  I'll definitely keep this one on file. Amazingly delicious.

On 7.27.06 O.H. wrote:
I applied the recipe with all the steps: baked the cake and poured the lemon syrup and then the glaze. Unfortunately, it was too sweet for me. As a Turk, I found it a very oversweetened cake. If you like very sweet desserts, then this would be a nice summer cake.

On 8.28.06 B.M. wrote:
I make this cake as a layer cake. I use fresh raspberries with tart lemon buttercream as a filling and frost it with the buttercream as well. It's best to let it sit a day to let the flavors meld together. It's also very good with the lemon glaze. I get rave reviews from lemon lovers.

On 4.3.07 Jeannie wrote:
Certainly goes down a treat. It is a lovely, moist cake and the lemon tang is just what my friends enjoy. Off to bake it this morning.