There is something utterly irresistible about a perfectly moist, tangy, and sweet lemon cake that feels like a little sunshine bite with every forkful. Ina’s Lemon Cake Recipe delivers exactly that, balancing vibrant lemon flavor with a fluffy texture and a luscious cream cheese frosting that will make you want to savor every crumb. Whether you’re baking for a special occasion or just to treat yourself, this cake brings that homemade warmth and freshness that only Ina Garten’s simple, gorgeous recipe can offer. Get ready to fill your kitchen with the uplifting scent of real lemons and watch this crowd-pleaser disappear fast.
Ingredients You’ll Need
Ina’s Lemon Cake Recipe calls for straightforward ingredients, each playing a crucial role to create the perfect flavor, texture, and richness. From fresh lemon zest and juice that bring bright citrus notes, to the balance of buttermilk which keeps the cake tender and moist, this list ensures you have everything for a show-stopping dessert.
- Unsalted butter (2 sticks): Provides a creamy richness and helps with a tender crumb.
- Sugar (2 1/2 cups, divided): Sweetens the cake, with part used for a simple syrup to soak the layers.
- Eggs (4): Give structure and a light texture to the cake.
- Lemon zest (from 5 lemons): Offers intense lemon aroma and flavor punch.
- All-purpose flour (3 cups): Creates the body of the cake.
- Baking powder (1/2 teaspoon): Helps the cake rise perfectly.
- Baking soda (1/2 teaspoon): Works with the acid in lemon juice and buttermilk to leaven the cake.
- Salt (1 teaspoon): Balances sweetness and enhances flavor.
- Fresh lemon juice (3/4 cup, divided): Adds tang and moisture; some is used in the syrup and frosting.
- Buttermilk (3/4 cup): Keeps the cake tender and gives a slight tanginess that complements the lemon.
- Vanilla extract (1 teaspoon): Rounds out the flavors beautifully.
- Cream cheese (8 ounces): The star of the frosting, giving it rich creaminess and slight tang.
- Butter (1/2 cup): Adds silkiness to the frosting.
- Powdered sugar (4 cups): Sweetens and thickens the frosting to perfect spreading consistency.
- Lemon juice (1 tablespoon): Finishes off the frosting with fresh zing.
How to Make Ina’s Lemon Cake Recipe
Step 1: Prepare for Baking
Start by preheating your oven to 350°F and greasing two 9-inch round cake pans. Lining them with parchment paper ensures that the cakes will release cleanly once baked without sticking, making your cake layers flawless and easy to handle.
Step 2: Cream the Butter and Sugar
Beat together the unsalted butter and 2 cups of sugar until the mixture is light and fluffy. This step is key, as it helps to incorporate air for a tender crumb. Then, add the eggs one at a time, mixing well after each to keep everything smooth and fully combined. Don’t forget to stir in all that beautiful lemon zest here to infuse your batter with bright citrus aroma.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. This ensures the leavening agents will be evenly distributed throughout the batter, giving you an even rise and perfect texture.
Step 4: Combine All Ingredients
Now gradually add the dry ingredients to your wet mixture, alternating with the buttermilk, remaining lemon juice, and vanilla extract. Mix gently until just combined to avoid overworking the batter, which keeps the final cake delightfully tender and moist.
Step 5: Bake the Cake
Divide the batter evenly between your prepared pans and bake for 30 to 35 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. This is the magic moment when the kitchen fills with that unmistakable, fresh lemon aroma that makes this recipe a favorite.
Step 6: Prepare the Lemon Simple Syrup
While the cakes bake, create a simple syrup by heating the remaining lemon juice with the leftover sugar until the sugar dissolves completely. Let it cool. This syrup will soak into the layers, adding an extra burst of lemony moisture that elevates the cake to a whole new level of deliciousness.
Step 7: Make the Cream Cheese Frosting
Beat together cream cheese and butter until smooth and creamy. Then, gradually add powdered sugar, mixing until silky. Stir in vanilla extract and lemon juice to balance sweetness and tang, making this frosting irresistible and the perfect partner to your lemon cake.
Step 8: Assemble Your Cake
Once the cakes have cooled, poke holes across the surfaces and drizzle generously with the lemon syrup allowing it to soak in. Then frost each layer with the luscious cream cheese frosting. This step ensures every bite is rich, moist, and bursting with fresh lemon flavor.
How to Serve Ina’s Lemon Cake Recipe
Garnishes
For a pretty finishing touch, add thin lemon slices or candied lemon peel on top of the frosted cake. Fresh mint leaves also provide a lovely contrast in color and a refreshing hint that complements the lemon. These simple decorations make your cake not only taste wonderful but look stunning on any dessert table.
Side Dishes
This zesty lemon cake pairs wonderfully with light accompaniments. Try serving it alongside fresh berries or a scoop of vanilla bean ice cream for an indulgent but balanced dessert. A cup of aromatic Earl Grey or green tea also makes a thoughtful drink partner to balance the cake’s sweetness.
Creative Ways to Present
If you want to impress your guests even more, slice the cake into petite layers for mini trifles or parfaits with whipped cream and lemon curd. Alternatively, use the cake as the base for a layered dessert with berries and mascarpone. The possibilities are delightful and will showcase Ina’s Lemon Cake Recipe in new, exciting ways.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake tightly covered in the refrigerator to keep the cream cheese frosting fresh and prevent the cake from drying out. Properly stored, it will stay moist and flavorful for up to 3 days, making it an excellent make-ahead treat.
Freezing
You can freeze the cooled cake layers before frosting by wrapping them well in plastic wrap and aluminum foil. Thaw them in the refrigerator overnight before frosting and assembling. The frosting can also be made ahead and refrigerated for a day, making the whole baking process much easier when you need it.
Reheating
This cake is best enjoyed chilled or at room temperature due to the cream cheese frosting, so reheating is not recommended. Let it sit out for about 30 minutes before serving if refrigerated, allowing the flavors to shine and the texture to soften just right.
FAQs
Can I use regular milk instead of buttermilk?
You can substitute regular milk mixed with a tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity, helping maintain the cake’s tenderness and flavor.
Is it necessary to poke holes and drizzle lemon syrup?
This step adds extra moisture and lemon flavor to the cake, making it more luscious, but if you’re short on time, you can skip it without drastically affecting the final outcome.
How long does this cake keep fresh?
When stored properly in the refrigerator, the cake stays fresh for about 3 days. It’s best enjoyed within this timeframe to savor peak flavor and texture.
Can I make this cake into cupcakes?
Absolutely! Divide the batter into cupcake liners and bake for 18-22 minutes. Adjust baking time accordingly and watch the lemony goodness brighten your next party.
What can I use instead of cream cheese in the frosting?
You could try mascarpone as a substitute, which offers a similar creamy texture with a slightly milder flavor, or use a classic buttercream if preferred.
Final Thoughts
Ina’s Lemon Cake Recipe is simply one of those desserts that lifts your spirit the moment you take a bite. Its gorgeous balance of tangy lemon and sweet, creamy frosting feels like a celebration no matter the occasion. I encourage you to dive in and bake this cake soon – it’s a guaranteed way to brighten any day and warm your heart with every slice.
Print
Ina’s Lemon Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Ina’s Lemon Cake is a bright and tangy dessert featuring moist layers of lemon-scented cake, infused with a lemon-sugar syrup, and generously frosted with a creamy lemon cream cheese frosting. This classic recipe balances fresh lemon zest and juice with rich butter and buttermilk, making for a delightful and refreshing sweet treat perfect for gatherings and special occasions.
Ingredients
Cake
- 2 sticks unsalted butter (1 cup), softened
- 2 1/2 cups sugar, divided
- 4 large eggs
- Zest of 5 lemons
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup fresh lemon juice, divided
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
Simple Syrup
- 1/2 cup sugar (from the divided sugar)
- 1/4 cup fresh lemon juice (remaining from the 3/4 cup total lemon juice)
Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and 2 cups of sugar until the mixture is light and fluffy. This aerates the batter for a tender crumb.
- Add Eggs and Lemon Zest: Add eggs one at a time to the butter-sugar mixture, beating well after each addition to fully incorporate. Stir in the zest of five lemons to infuse bright citrus flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt ensuring even distribution of leavening agents.
- Incorporate Dry Ingredients and Liquids: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, while mixing gently. Then add the remaining 3/4 cup lemon juice (minus what’s reserved for syrup) and vanilla extract, mixing until just combined to avoid overworking the batter.
- Divide and Bake: Evenly divide the batter between the prepared pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Prepare Simple Syrup: While the cakes bake, combine the remaining lemon juice and 1/2 cup sugar in a small saucepan. Heat gently, stirring until the sugar dissolves completely. Remove from heat and let cool.
- Make Frosting: In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until fully combined. Stir in the vanilla extract and lemon juice for extra flavor.
- Assemble Cake: After the cakes have cooled, gently poke holes all over the surface of each cake layer using a fork or skewer. Drizzle the lemon syrup over the cakes to add moisture and flavor. Once syrup is absorbed, spread a generous layer of frosting between the two cake layers, then frost the top and sides evenly.
Notes
- Ensure all butter and cream cheese are at room temperature to avoid lumps in the frosting.
- Poking holes and adding syrup while the cake is still slightly warm helps the syrup absorb better.
- Use fresh lemon juice and zest for the best flavor; bottled lemon juice may alter the freshness.
- Store leftover cake covered in the refrigerator for up to 3 days to maintain freshness.
