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
Scale
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.
