Ina Garten Lemon Loaf Cake Recipe
If you love bright flavors and soft textures, this Ina Garten Lemon Loaf Cake Recipe is for you. It is a classic dessert that brings sunshine to your kitchen.
Ingredients
For the Cake:
- 1/2 pound 2 sticks unsalted butter, at room temperature
- 2 cups granulated sugar
- 4 extra-large eggs at room temperature
- 1/3 cup grated lemon zest about 6 to 8 lemons
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/4 cup freshly squeezed lemon juice
- 3/4 cup buttermilk at room temperature
- 1 teaspoon pure vanilla extract
For the Syrup:
- 1/2 cup granulated sugar
- 1/2 cup freshly squeezed lemon juice
For the Glaze:
- 2 cups confectioners' sugar sifted
- 3 1/2 tablespoons freshly squeezed lemon juice
Instructions
Cream the Butter and Sugar
- Place the softened butter and granulated sugar in your mixer bowl. Beat them on medium-high speed for about 5 minutes. The mixture should look very pale and fluffy. This step adds air to the cake.
Add the Eggs and Zest
- Lower the mixer speed and add the eggs one by one. Mix well after each egg to keep the batter smooth. Next, stir in the fresh lemon zest. The smell will be amazing at this point.
Sift the Dry Ingredients
- In a separate medium bowl, sift the flour, baking powder, baking soda, and salt. Sifting helps remove lumps and makes the cake light. Use a whisk to make sure everything is evenly combined.
Mix the Wet Ingredients
- In another small bowl or measuring cup, combine the buttermilk, lemon juice, and vanilla. Make sure these are at room temperature. Cold liquids can cause the butter to clump up in the batter.
Combine Flour and Buttermilk
- Add the flour and buttermilk mixtures to the butter alternately. Start and end with the flour. Mix only until just combined so the cake stays tender. Do not overmix the batter.
Bake the Loaves
- Grease your loaf pans and line them with parchment paper. Divide the batter evenly between the two pans. Bake at 350°F for 45 to 60 minutes. A toothpick should come out clean.
Make the Lemon Syrup
- While the cakes bake, cook the sugar and lemon juice in a small pan. Stir over low heat until the sugar dissolves completely. Do not let it boil. Set the syrup aside for later.
Soak the Warm Cakes
- Let the cakes cool for 10 minutes in the pans. Carefully turn them out onto a rack. Spoon the warm syrup over the tops and sides. Let the cakes cool completely before glazing.
Prepare the Glaze
- Whisk the confectioners' sugar and lemon juice in a bowl. It should be thick but pourable. If it is too thin, add more sugar. If too thick, add a drop of juice.
Final Glazing
- Pour the glaze over the top of the cooled lemon loaves. Let it drip down the sides for a beautiful look. Allow the glaze to set for 15 minutes before you slice it.
Notes
- Room Temperature Ingredients: Always use room temperature eggs and buttermilk. This ensures the batter emulsifies perfectly for a smooth texture.
- Fresh Lemons Only: Never use bottled lemon juice for this recipe. Freshly squeezed juice provides the bright acidity needed for the flavor.
- Don't Overbake: Check the cakes at the 45-minute mark. Overbaking will make the edges tough and dry out the center.
- Add Poppy Seeds: For a crunch, add two tablespoons of poppy seeds to the dry ingredients. It creates a classic lemon poppy seed variation.
- Try Other Citrus: You can swap lemons for limes or blood oranges. Each fruit gives the cake a unique and vibrant personality.
- Storage Tip: If the glaze is too sticky, let it air dry. Do not cover the cake until the glaze is firm.