As a treat to my boyfriend, Drake, who is heading out to the middle of nowhere for football camp today, I thought it would be a great idea to send him off with a delicious baked good.
Whenever Drake and I go out to get coffee, he always has to get a sugary treat to go with his coffee. Personally, I think he should just put sugar and cream in his coffee, but he insists that makes his drink girly… So he orders a baked good to go along with his black coffee.
Of course, being the picker I am, I must have a bite of his baked good. One of his favorite treats to eat while sipping on coffee is lemon cake. I love anything with lemon, but I am definitely able to pass it up when it’s purchased from a coffee shop, it is never as moist and fresh as homemade lemon cake.
I tried this Ina Garten recipe earlier this year and I am now obsessed. I may or may not have eaten the entire loaf by myself in the matter of two days the first time I made it… It has fruit in it and fruit is healthy, right?? It is moist, soft, and buttery, with the perfect tartness from the lemons. And, boy, do I love my lemons!
Be sure to make the lemon syrup and glaze for maximum moisture and tartness! Delicious.
Lemon Cake recipe by Ina Garten:
For the cake:
½ pound (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
¼ cup freshly squeezed lemon juice, divided
¾ cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
- Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
- Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
For the lemon syrup:
½ cup granulated sugar
½ cup freshly squeezed lemon juice
- Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
- When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
For the glaze:
2 cups confectioners’ sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice
- For the glaze, combine the confectioners’ sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Serving Size: 1 slice
Servings per Recipe: 24
Fat: 8.3 g (Saturated 5.0 g)
Cholesterol: 55 mg
Carbohydrate: 44 g
Fiber: 0 g
Protein: 3.0 g
**Note: I calculated nutritional facts using a feature on Daily Burn.