why make this recipe
Ina’s Lemon Cake is a delightful dessert that combines the bright, fresh flavors of lemon with a moist, tender cake. It’s perfect for any occasion, whether you’re celebrating a birthday, hosting a brunch, or just want to enjoy something sweet. The combination of the zesty lemon and rich cream cheese frosting makes it a standout treat that will impress your family and friends.
how to make Ina’s Lemon Cake
Ingredients
- 2 sticks unsalted butter, softened
- 2 1/2 cups sugar, divided
- 4 eggs
- Lemon zest from 5 lemons
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup freshly squeezed lemon juice, divided
- 3/4 cup buttermilk, at room temperature
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon lemon juice
Directions
- Preheat the oven to 350ºF. Grease and line with parchment paper two 9-inch round baking tins.
- Beat together the softened butter and 2 cups of sugar in a mixing bowl. Mix in the eggs, one at a time. Add the lemon zest and mix well.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Slowly add the dry ingredients to the wet mixture. Then, add 1/4 cup of lemon juice, buttermilk, and vanilla extract, and mix well until combined.
- Divide the batter evenly between the two prepared cake pans. Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cakes are baking, prepare the simple syrup. In a saucepan over medium-high heat, mix together 1/2 cup lemon juice and 1/2 cup sugar until the sugar dissolves. Set aside to cool.
- For the frosting, beat together the cream cheese and softened butter until smooth. Gradually add the powdered sugar, mixing one cup at a time. Then mix in the vanilla and 1 tablespoon lemon juice.
- Once the cakes are finished baking, remove them from the oven and let them cool slightly. Use a fork to poke holes all over the tops of the cakes. Divide the simple syrup between the two cakes and pour it over the tops.
how to serve Ina’s Lemon Cake
Serve Ina’s Lemon Cake at room temperature, either whole or sliced. You can enjoy it plain or add an extra dollop of cream cheese frosting on each slice for an indulgent treat.
how to store Ina’s Lemon Cake
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. For even longer storage, wrap slices and freeze them for up to 3 months.
tips to make Ina’s Lemon Cake
- Make sure your butter and eggs are at room temperature for the best mixing results.
- Freshly squeezed lemon juice and zest will give the cake a vibrant flavor, so avoid bottled lemon juice.
- Allow the cakes to cool completely before frosting to ensure the frosting does not melt.
Serving Ideas
This cake pairs well with a cup of tea or coffee. You can also serve it with fresh berries for a fruity touch.
Final Thoughts
Ina’s Lemon Cake is a simple yet elegant dessert that captures the essence of homemade goodness. It’s sure to brighten up any gathering and satisfy those sweet cravings. With straightforward steps and fresh ingredients, you can create this delightful cake in your own kitchen.
FAQs
1. Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but it may slightly change the overall flavor of the cake.
2. How do I know when the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
3. Can I make this cake ahead of time?
Absolutely! You can bake the cakes a day in advance and frost them when you’re ready to serve.
Lemon Cake
Ingredients
Method
- Preheat the oven to 350ºF. Grease and line with parchment paper two 9-inch round baking tins.
- Beat together the softened butter and 2 cups of sugar in a mixing bowl. Mix in the eggs, one at a time. Add the lemon zest and mix well.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Slowly add the dry ingredients to the wet mixture. Then, add 1/4 cup of lemon juice, buttermilk, and vanilla extract, and mix well until combined.
- Divide the batter evenly between the two prepared cake pans.
- Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cakes are baking, prepare the simple syrup.
- In a saucepan over medium-high heat, mix together 1/2 cup lemon juice and 1/2 cup sugar until the sugar dissolves. Set aside to cool.
- For the frosting, beat together the cream cheese and softened butter until smooth.
- Gradually add the powdered sugar, mixing one cup at a time.
- Then mix in the vanilla and 1 tablespoon lemon juice.
- Once the cakes are finished baking, remove them from the oven and let them cool slightly.
- Use a fork to poke holes all over the tops of the cakes. Divide the simple syrup between the two cakes and pour it over the tops.