Ina Garten Lemon Pound Cake

Ina Garten’s Lemon Pound Cake is made with butter, sugar, eggs, lemon zest, flour, baking powder, baking soda, kosher salt, lemon juice, buttermilk, and vanilla extract. This delicious lemon pound cake recipe creates a tasty dessert that takes about 1 hour and 20 minutes to prepare and can serve up to 10 people.

🧡 Why You’ll Love This Lemon Pound Cake Recipe:

• Packed with Lemon Flavor: Fresh lemon zest and juice make this cake taste really lemony and delicious.
• Soft and Moist Cake: The buttermilk and butter make the cake soft and moist, so it’s really nice to eat.
• Sweet Lemon Glaze: The lemon glaze on top is sweet and makes the cake taste even better.
• Great for Any Event: Whether it’s for dessert after dinner or a special occasion, this cake always makes people happy.
• Simple to Make: Even if you’re not an expert baker, this recipe is easy to follow and turns out great.

🍋 Ina Garten Lemon Pound Cake Ingredients:

• 1/2 pound / 225g unsalted butter, at room temperature
• 2 1/2 cups / 500g granulated sugar, divided
• 4 extra-large eggs, at room temperature
• 1/3 cup / 45g grated lemon zest (6 to 8 large lemons)
• 3 cups / 375g all-purpose flour
• 1/2 teaspoon / 2g baking powder
• 1/2 teaspoon / 2g baking soda
• 1 teaspoon / 6g kosher salt
• 3/4 cup / 180ml freshly squeezed lemon juice, divided
• 3/4 cup / 180ml buttermilk, at room temperature
• 1 teaspoon / 5ml pure vanilla extract

For The Glaze:

• 2 cups / 240g confectioners’ sugar, sifted
• 3 1/2 tablespoons / 52ml freshly squeezed lemon juice

🥮 How To Make Ina Garten Lemon Pound Cake?

1. Preheat the oven: Set to 350°F / 180°C. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. Optional: Line the bottom with parchment paper.
2. Cream the butter and sugar: In an electric mixer fitted with the paddle attachment, cream the butter and 2 cups / 400g of granulated sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, followed by the lemon zest.
3. Mix the dry ingredients: Sift together the flour, baking powder, baking soda, and salt in a bowl.
4. Prepare the wet ingredients: In another bowl, mix 1/4 cup / 60ml lemon juice, the buttermilk, and vanilla extract.
5. Combine wet and dry mixtures: Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Mix until just incorporated.
6. Bake: Divide the batter evenly between the prepared pans. Smooth the tops and bake for 45 minutes to 1 hour, or until a cake tester comes out clean.
7. Make the lemon syrup: Combine 1/2 cup / 120g granulated sugar with 1/2 cup / 120ml lemon juice in a small saucepan. Cook over low heat until the sugar dissolves.
8. Apply the lemon syrup: Once the cakes are done, let them cool in the pans for 10 minutes. Remove the cakes and place them on a rack set over a tray. Spoon the lemon syrup over the cakes and allow them to cool completely.
9. Prepare the glaze: In a bowl, whisk together the confectioners’ sugar and lemon juice until smooth. Pour over the tops of the cakes, allowing the glaze to drizzle down the sides.

💭 Recipe Tips:

• Have Ingredients at Room Temperature: Make sure your butter, eggs, and buttermilk aren’t cold. This makes the cake mix better and turn out softer.
• Don’t Mix Too Much: Stop mixing once everything is combined. Mixing too much can make the cake heavy and not as fluffy.
• Measure Correctly: Use a scale or the right measuring cups to get the amounts right. Too much flour or not enough liquid can change how the cake bakes.
• Check If It’s Done: Use a toothpick to see if the cake is ready. If it comes out clean or with just a few crumbs, the cake is done. If it’s still wet, bake it a bit longer.
• Cool the Cake Before Adding Glaze: Wait until the cake is completely cool before adding the glaze. If it’s too warm, the glaze will soak in and not stay on top nicely.

🥗 What To Serve With Lemon Pound Cake?

This moist lemon pound cake pairs well with fresh berries, whipped cream, vanilla ice cream, or a drizzle of raspberry sauce. It can also be served alongside a cup of hot tea, coffee, lemon curd, or a dollop of Greek yogurt for a delicious dessert.

🎚 How To Store Leftovers?

• Refrigerate: First, let the leftover lemon pound cake cool to room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 5 days.
• Freeze: After the lemon pound cake cools completely, wrap it in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. You can freeze it for up to 3 months. To thaw, move the cake to the refrigerator overnight or let it sit at room temperature for a few hours before serving. This cake does not need to be reheated.

FAQ’S

Ina Garten Lemon Pound Cake Nutrition Facts

Serving Size: 1 slice (based on 20 servings)

• Calories: 267
• Total Fat: 10.5g
• Saturated Fat: 6.4g
• Cholesterol: 62.4mg
• Sodium: 185.9mg
• Potassium: 45.3mg
• Total Carbohydrate: 41.6g
• Dietary Fiber: 1.3g
• Sugars: 28.7g
• Protein: 3.8g