Always appreciated! Butter two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans. Still tasted good, though! I enjoyed this cake but this cake is really meant for a super lemon lover. I loved how this turned out! I did not make the glaze and it was still beyond excellent. Photo © 2012, 2 sticks unsalted butter (8 oz), at room temperature, 1/3 cup grated lemon zest* (from about 6 large lemons), 3/4 cup buttermilk (either low-fat or full-fat), at room temperature, 3 1/2 tablespoons fresh lemon juice* (from about 1 large lemon), Pastéis de Nata ~ Portuguese Custard Tarts. It wasn't too tart- but you knew it was there. In another bowl, combine the lemon juice, buttermilk, and vanilla. Feb 10, 2019 - Ina Garten's lemon cake is a classic, old-fashioned pound cake that's easy to make and extra lemony with a lemon syrup and a sweet-tart lemon glaze. First, all about the recipe. I just had a slice. Let the cakes cool completely. and today I am making it for a girlfriend, newly pregnant and craving cake/lemons/raspberries. With an electric mixer, cream butter and sugar until light and fluffy. Will for sure make it again. With all the respect due to Ina Garten — and I hold her recipes in very high esteem — both my husband and I felt that the bit of butter in the Lemon Grove glaze smoothed out the tartness of the lemon juice and we missed that in the IG recipe. Followed directions exactly, no tweaks needed. Email the grocery list for this recipe to: Preheat the oven to 350°F (175°C). Full disclosure though: my hens don’t lay extra large eggs so I picked the 4 largest I could find and added an extra yolk for insurance. All of my tasters agree. Debbie, you absolutely can. I tried the second loaf on a lower rack and still browned up while getting it to come out clean in the center. Delicious! Then enter your email address for our weekly newsletter. Hate tons of emails? We served this for dessert without any accompaniments, but fresh berries, a little whipped cream, or vanilla ice cream would take it to the next level. Teo, you would halve everything. Then you never really have to worry about sticking. Pour over the tops of the cakes and allow the glaze to drizzle down the sides. Jan, What a wonderful thing you did sending these cakes to servicemen (and women) in Afghanistan—we’re honored you selected a recipe from our site for this important care package. And as always, please take a gander at our comment policy before posting. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and … This recipe is in my permanent collection. Count on 2 to 3 tablespoons juice per lemon. Ina Garten’s lemon cake is similar to a classic, old-fashioned pound cake but not quite so dense. https://www.thekitchn.com/ina-garten-lemon-yogurt-cake-23026283 With the mixer on medium speed add the eggs, (break the eggs into a dish before adding to the batter to avoid a bad egg or shells in the batter) 1 at a time, and the lemon zest. It came out perfect! Please give me the recipe for the Lemon Grove cake and icing! Lemon syrup. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Lemon glaze. Right, Hina?! I think you could liken this to a lemon pound cake. Separately, combine 1/4 cup lemon juice, the buttermilk, and vanilla. But I don't know if I call it a cake per say...maybe Lemon Loaf Cake? I thought the lemon flavor came through with just the right intensity. After all, it has Ina Garten’s imprimatur, and I don’t think I’ve ever not liked anything she’s done. Nicely MacGyvered! Themes / Ina garten recipe lemon pound cake with lemon glaze (0) Melinda Winner's Six Layer Key Lime cake. I usually let my cakes thaw on the counter. I think I’ll use the Lemon Grove glaze though. The glaze, made of lemon and confectioners sugar, poured over the top added a very well received zing-iness. You may not need all of the glaze if you don’t have a sweet tooth. For Easter, I have always used the Lemon Grove cake recipe that makes a large bundt cake. Enter your email address and get all of our updates sent to your inbox the moment they're posted. I’m looking at this recipe and trying to find if I can make it keep for three days before serving it, and I see your comment. What an amazing and kind thing you did! Her … With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. My initial concern was that this cake would be too lemony/tart but it was perfect. I suspect it would have been fluffier if I had used an electric mixer, but I still love what I made. (Honestly? Thrilled you’ve discovered this recipe and grateful you took the time to let us know how it caused you all to swoon! This is my new favorite lemon cake. Post navigation. However, with a good cup of tea, this is a great cake to be able to pull out at the last minute with guests. Hi! Yes, please! I made this cake today and oh MY GOD!! The cake tasted better after an overnight rest. One loaf will yield 10 to 12 slices, depending on thickness. This is one of the few recipes that call for extra large eggs. Line … I assume that’s from the additional eggs and the combo of baking soda and baking powder. Yep. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist. Anyway it was a much airier cake (though, in truth, I rather like the dense flavor and mouth feel of a bundt cake). Butter and flour loaf pan. The flavor wasn’t affected at all. Carmen, you’re certainly not the only one who travels with food! I then combined the wet and dry ingredients in a bowl by hand with a whisker. It all came together easily as well. In another bowl, combine 1/4 cup lemon juice, the buttermilk and vanilla. I LOVE lemon anything and this definitely delivered in the lemon flavor department. Garnish with lemon zest and mint sprigs if desired, then slice and serve. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest. The cake baked in 55 minutes. In a bowl, sift together the flour, baking powder, baking soda, and salt. Zesting that many lemons was a little tedious but the lemon flavor is prevalent throughout the cake. Thank goodness this recipe makes two cakes, one for home and one for the office. The lemon flavor, because lemon has been added 3 different ways, is quite pronounced, just as you would want it. I suggest using a scale, if you can. In a small saucepan over low heat, combine the sugar with 1/2 cup lemon juice and cook until the sugar dissolves and makes a syrup. The glaze was a tad too thick, so I added a few dribbles of water to thin. Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. I just made a lemon pound cake this weekend from Ina Garten and it was amazing. Will make again. That would be an easy add, though, if anyone cared to try it out and see how they feel about it for themselves. Adjust oven rack to middle position and preheat oven to 350°F. The bottom was just a spec too brown, but the cake was still nice and moist. Love hearing this, Rose! I want to try this one, especially while I’m on a lemon kick. This was the perfect recipe for me to make on a cold winter day to give me a little taste of summer. I like the way the glaze offers texture as well as flavor to the loaves. This is absolutely the best lemon cake ever! Which kind of brings us to the lemon pound cake (made here in bundt form) from Ina Garten, a name I’m almost embarrassed to mention I am using as a source once again, as I know I said just a couple weeks ago that we should spend some time apart.I can’t resist this cake though, I think it’s one of the ten great cakes every cook should have tucked into their repertoire. That could also be because of the doneness and maybe I dried it out a bit. For starters, I love a lemon cake. Lovely and perfect, Joanne. Subtly sweet. Use an offset spatula to smooth the frosting on the inside of the cake. You get one for yourself and get to make someone else's day! Great that I can freeze them as i have a few lemon trees in our garden. If you choose to defrost it in the fridge, don’t forget to take into account the extra time needed. Or would it be too flat looking? Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. Originally published May 15, 2001. Invert the cakes onto the rack. The recipe was straightforward. I baked my cakes for 50 minutes. This is the only way to describe this cake. We’re still waiting for an app that assess a particular lemon’s yield when you point your camera at it.). I greased and floured my pans and the cake came out just fine but I wondered if it could benefit from parchment lining the bottom of the pan. Recipe by Joanie Simon You can get 16 servings out of the recipes. Cut the tops off to level, as it will be a layer cake, and then drizzled the syrup on it. My husband said it was the best cake I’ve ever made. Does the syrup require 1/4 cup or 1/2 cup lemon juice? And watch videos demonstrating recipe prep and cooking techniques. Sift together the flour, to make sure there are no lumps, baking powder, baking soda, and salt in a bowl. We'd love to see your creations on Instagram, Facebook, and Twitter. You’re so very welcome, Michelle! Have you tried this recipe? 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