5-Star Lemon Cake with Barefoot Contessa | Barefoot Contessa | Food Network

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Published 2020-05-08
Nothing like a fresh, citrusy lemon cake! Ina says if you can make this lemon cake, you can make any cake.

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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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Lemon Cake
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 30 min
Prep: 30 min
Cook: 1 hr
Yield: 2 (8-inch) loaves

Ingredients

1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

For the glaze:
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

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.

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. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

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

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5-Star Lemon Cake with Barefoot Contessa | Barefoot Contessa | Food Network
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All Comments (21)
  • @cguerrero1080
    I just made her baked cinnamon donuts and they were DELICIOUS. I can't wait to try this, looks delicious.
  • @lisany4768
    I have made this recipe countless times, one of my favs!!
  • @cookingwithrahma2768
    Loved watching her videos and defo making this lemon cake on this bank holiday Friday!
  • @shitalnayi2580
    Oh! I love watching your recipes with story and hugs with so much love, you inspire me
  • @With-one-wing
    I made this yesterday and WOW was it delicious! The sugar/lemon syrup that you pour over the cakes takes it up a notch. Next time, I am going to poke the loaves all over with a fork before pouring the syrup so that it goes into the cake, like you do to make a jello cake. Might need a bit more syrup mixture. Mmmm Worth the work and clean up.
  • @kathrynstewart800
    Ohhhhh! Looks great! This is a great video for taking us away from the Covid virus for a few fun moments! Thank you!
  • @eeerik79
    Show the final result please. You always cut the episode short so we miss the final result.
  • @nordacampbell4394
    This is my go to Lemon pound cake when i day its tasty its so Lemony and delicious
  • @leec5170
    I love your recipes and make them all the time. This is one I'll be adding to the long list. Thank you, Ina!
  • @drewconway7135
    The best part was when you showed us the finished product. 😒
  • @genuineheart7070
    Yall better give it up to this O.G. right here. 👏👏👏👏I used to binge watch these