If you have been reading our newsletter for a while now, you might know that I’m a fan of the Barefoot Contessa – I trust her recipes because they’re always delicious and so far, everything I’ve made has turned out! This cake is no exception. A fresh, citrus twist on a classic, old-fashioned pound cake, it’s delightfully tingly with lemon flavor and drizzled with sweet-tart lemon glaze. You can serve it with lemon curd and fresh raspberries or simply alongside a nice cup of tea!
Ina Garten’s Lemon Cake
1 stick (4oz) unsalted butter, at room temperature
1 cup + 1/4 cup granulated sugar
2 extra-large eggs, at room temperature
3 Tbsp grated lemon zest (3 to 4 large lemons)
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 Tbsp + 1/4 cup + 1 3/4 Tbsp fresh lemon juice (115mls total)
1/4 cup + 2 Tbsp (90mls) buttermilk, at room temperature
1/2 teaspoon vanilla extract
1 cup confectioners’ sugar
Preheat the oven to 350°F (175°C). Grease a 8.5” x 4.5” x 2.5” loaf pan.
Cream the butter and 1 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, for about 5 minutes, or until light and fluffy. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 2 Tbsp lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Pour the batter into the pan, smooth the top, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
For the syrup: combine 1/4 cup granulated sugar with 1/4 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves and makes a syrup. When the cake is done, let it cool for 10 minutes, then invert onto a rack set over a tray. Turn the cake right-side up and spoon the lemon syrup generously over the mounded top, allowing the syrup to dribble down the sides. Let the cake sit to cool completely.
For the glaze: combine the confectioners’ sugar and 1 3/4 Tbsp lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.
