Lemon Cake Recipe

Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 2 loaves

Description

Indulge in the delightful flavors of this Lemon Cake, a modified version of a classic Ina Garten recipe. This cake strikes the perfect balance of sweetness, offering a refreshing citrus flavor that’s sure to please. Whether enjoyed on its own or paired with luscious lemon curd and fresh raspberries, this loaf cake is a perfect addition to brunch or an afternoon tea.

Recipe Category

Quick Breads

Keywords

Breads, Dessert, Lemon, Citrus, Fruit, Kid-Friendly, Brunch, Oven, < 4 Hours

Ingredients

Nutritional Information

Instructions

1. Preheat the Oven
   Begin by preheating your oven to 350°F (180°C). This ensures that the cake will bake evenly and rise beautifully.

2. Prepare the Pans
   Grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans generously with butter or non-stick cooking spray. This will help prevent the cakes from sticking and allow for easy removal after baking.

3. Cream the Butter and Sugar
   In the bowl of an electric mixer fitted with the paddle attachment, cream together the unsalted butter and 2 cups of granulated sugar. Beat the mixture on medium speed for about 5 minutes, or until it becomes light and fluffy, creating a wonderful base for your cake.

4. Incorporate the Eggs and Lemon Zest
   With the mixer running at medium speed, add the eggs one at a time, ensuring that each egg is fully incorporated before adding the next. After the eggs, mix in the lemon zest, allowing the fragrant oils to permeate the batter.

5. Sift the Dry Ingredients
   In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and kosher salt. This step not only helps to combine these dry ingredients but also aerates the flour, resulting in a lighter cake.

6. Mix the Wet Ingredients
   In another bowl, whisk together 1/4 cup of fresh lemon juice, the buttermilk, and the pure vanilla extract. This mixture will add moisture and flavor to the cake.

7. Combine Wet and Dry Mixtures
   Gradually add the sifted flour mixture and the buttermilk mixture to the butter and sugar mixture, alternating between the two. Begin and end with the flour mixture, mixing until just combined after each addition. Be careful not to overmix, as this can result in a dense cake.

8. Divide the Batter
   Once the batter is well mixed, divide it evenly between the prepared loaf pans. Smooth the tops with a spatula for an even surface.

9. Bake the Cakes
   Place the pans in the preheated oven and bake for approximately 45 minutes to 1 hour. The cakes are done when a cake tester or toothpick inserted into the center comes out clean. Keep an eye on them towards the end of the baking time to avoid overbaking.

10. Prepare the Lemon Syrup
    While the cakes are baking, combine 1/2 cup of granulated sugar with 1/2 cup of fresh lemon juice in a small saucepan. Cook over low heat, stirring occasionally, until the sugar dissolves completely and forms a syrup.

11. Cool the Cakes
    Once the cakes are baked, remove them from the oven and let them cool in the pans for about 10 minutes. After this, carefully invert them onto a wire rack set over a tray. Spoon the prepared lemon syrup generously over the warm cakes, allowing it to soak in.

12. Finish Cooling
    Allow the cakes to cool completely on the rack. This step is crucial, as it ensures that the cakes set properly and allows the syrup to fully absorb into the crumb.

13. Prepare the Glaze
    For the final touch, whisk together the confectioners’ sugar and the remaining fresh lemon juice in a bowl until smooth. This glaze adds a delightful sweetness and enhances the lemon flavor.

14. Glaze the Cakes
    Once the cakes have cooled completely, pour the lemon glaze over the tops of the cakes, letting it drizzle down the sides for a beautiful finish.

Serving Suggestions

This lemon cake can be enjoyed plain, but for an extra special treat, serve slices alongside a dollop of lemon curd and a handful of fresh raspberries. The tartness of the berries beautifully complements the sweetness of the cake, making it an irresistible combination for any occasion.

Storage Tips

Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The flavors will continue to develop, making each slice more enjoyable than the last.

Indulge in the brightness of this Lemon Cake, and share it with friends and family to brighten any gathering or simply enjoy a slice for a well-deserved treat!