lemon pound cake ina garten

Themes / Ina garten recipe lemon pound cake with lemon glaze (0) Melinda Winner's Six Layer Key Lime cake. First off, my disclaimer is that I like lemon desserts, but I’m not a super lemon aficionado. Thanks for the inspiration. I think it reminds me more of a muffin. Slice immediately or, for a slightly moister texture and more mellow lemony tang, let the cakes rest overnight prior to devouring. I did scrape up the syrup that fell onto the tray and reglazed the cake to make sure every inch was covered. Adjust oven rack to middle position and preheat oven to 350°F. When the cakes are done, cool for 10 minutes, invert them onto a rack set over a tray and spoon the lemon syrup over the cakes. Lemon pound cake? I think poppy seeds could be a nice touch! The cake is tart but not too tart. The cake wasn't overly sweet, which I appreciated. Photo © 2012, 2 sticks unsalted butter (8 oz), at room temperature, 1/3 cup grated lemon zest* (from about 6 large lemons), 3/4 cup buttermilk (either low-fat or full-fat), at room temperature, 3 1/2 tablespoons fresh lemon juice* (from about 1 large lemon), Pastéis de Nata ~ Portuguese Custard Tarts. Adapted from Ina Garten | Barefoot Contessa Parties! The glaze, made of lemon and confectioners sugar, poured over the top added a very well received zing-iness. I greased and floured my pans and the cake came out just fine but I wondered if it could benefit from parchment lining the bottom of the pan. Still tasted good, though! from Ina s perfect pound cake Bake Bellissima. I'm not sure that’s what most cooks have on hand, but I know there are a few cookbook authors who call for them in their recipes. Grease an 8 1/2 x 4 1/4 x 2 1/2-inch loaf pan (I use Wilton’s Cake Release). JJ, we didn’t test it in a tube pan so we can’t say for certain. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, the key to great cakes is beating the butter and sugar until the mixture's until light and fluffy, about 5 minutes. Perfection! Does it to us each and every darn time.–Renee Schettler. Lovely and perfect, Joanne. Will make again. Count on 2 to 3 tablespoons juice per lemon. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist. Made it in 2 round 9-inch pans instead of loaf pans. Thanks. Teo, you would halve everything. While not as moist, the resulting cake was still soft and supple on the interior. Great for breakfast or paired with some afternoon tea. I did not make the glaze and it was still beyond excellent. Perfect cake! Many kind thanks for letting us know how well it turned out for you. To freeze these cakes, prepare them except the glaze. Looks so great! I wonder if the syrup and glaze would work even better if this was made as a Bundt cake. Well done You!! First, all about the recipe. Sign up for the Recipe of the Day Newsletter Privacy Policy. I only have one 8-by-4-inch loaf pan due to an unfortunate incident, so I halved the recipe. The picture shows a glaze that is just dribbled across the cake but I had enough glaze that it covered the entire tops of the loaves and then just dribbled down the side. Ina Garten’s lemon cake is similar to a classic, old-fashioned pound cake but not quite so dense. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Add eggs, one at a time, beating … Lemon Pound Cake Once Upon A Chef. | Clarkson Potter, 2001, Ina Garten’s lemon cake, like everything else we’ve experienced from the kitchen maven, is one of those very few things that literally makes us sigh with content. Allow the cakes to cool completely. My husband said it was the best cake I’ve ever made. Lemon cake. When you're ready to use, defrost and glaze. Hi! The glaze hardened nicely and is a great addition to the cake. Preheat the oven to 350 degrees fahrenheit. That lemon punch made the cake! It's not difficult to make; it does, however, require a lot of lemons—not a bad thing, just a fact! cake decorating. and today I am making it for a girlfriend, newly pregnant and craving cake/lemons/raspberries. In theory, a pound cake should have 1 pound each butter, sugar, and flour. It took only a few moments to prepare. I will absolutely make it again! Also, chances are the timing would be off. Please give me the recipe for the Lemon Grove cake and icing! Thank you! https://leitesculinaria.com/3013/recipes-barefoot-contessa-lemon-cake.html The bottom was just a spec too brown, but the cake was still nice and moist. Amy, I wish we all had friends with lemon trees who begged us to come help ourselves! The recipe was straightforward. Without question. That would be an easy add, though, if anyone cared to try it out and see how they feel about it for themselves. ... cake preppy kitchen easy lemon bars with cake mix half scratched moist lemon cake recipe homemade starbucks loaf lemon yogurt cake recipe ina garten food work best triple lemon pound cake recipe call me pmc. You get one for yourself and get to make someone else's day! https://recipes.sparkpeople.com/recipe-detail.asp?recipe=491667 The flavor wasn’t affected at all. Could I cook this in a tube pan? The lemon flavor, because lemon has been added 3 different ways, is quite pronounced, just as you would want it. (Also, what's with a couple of the recent recipes calling for TWO loaf pans? https://www.marthastewart.com/349984/meyer-lemon-pound-cake My problem is 2 loaves is always too much for one time, unless you're having lots of people over. Not too sweet, just lemony enough and really good for breakfast (don’t ask me how I know). The crumb was moist and delicious. In a bowl, sift together the flour, baking powder, baking soda, and salt. Baking is such a precise science, we’d be hesitant to try it in a different pan than specified in the recipe. This recipe did resemble a pound cake but wasn't as moist as a traditional pound cake usually is. Turn the cakes right side up and, while still warm, make the lemon syrup. Delicious! Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to an hour, until a cake … I definitely plan to make this again and am thankful for the friend who let me come over and take a sack of lemons from his tree! Because 1/3 cup zest is quite a bit, a good zester is a handy tool (note to self: get a better zester). Thank goodness this recipe makes two cakes, one for home and one for the office. You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. All of my tasters agree. Made this in 2 x 9″ rounds. This cake delivered on different levels than I expected but was nonetheless great. Add 1/4 cup of the lemon juice to the buttermilk mixture. Then tell us. https://www.food.com/recipe/barefoot-contessas-lemon-yogurt-cake-205777 Paula only uses 1/2 pound butter, but she also adds 1/2 cup vegetable shortening. Bake for 45 to 55 minutes, until a cake tester or toothpick inserted in the center comes out clean. It was soooooooo delicious!! I then combined the wet and dry ingredients in a bowl by hand with a whisker. A respectable person could get 8 slices per loaf. If you choose to defrost it in the fridge, don’t forget to take into account the extra time needed. Thanks so much for sharing the specifics with us! We’re still waiting for an app that assess a particular lemon’s yield when you point your camera at it.). With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. With an electric mixer, cream butter and sugar until light and fluffy. Remove from the heat. For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Tasting it right after baking it, I thought the lemon zest, lemon syrup, and lemon glaze were a little overpowering, but the next day the flavor had mellowed to a good level for everyone in my house. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Great that I can freeze them as i have a few lemon trees in our garden. Lemony and delicious. I suggest using a scale, if you can. recipes, and just chat with. So glad you enjoy! Baking chemistry is fiddly, and sometimes using cup measures to scale a recipe isn’t the best way. Does the syrup require 1/4 cup or 1/2 cup lemon juice? This is one of the few recipes that call for extra large eggs. I did also make the orange pound cake a few times. 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. I LOVE lemon anything and this definitely delivered in the lemon flavor department. It’s mouth puckering heaven. https://recipeland.com/recipe/v/iced-lemon-loaf-barefoot-contes-52265 Separately, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Notify me of follow-up comments by email. And yes, Ina is so talented in the kitchen. Recipe by Joanie Simon If so, would you recommend letting them thaw in the fridge overnight? This recipe is in my permanent collection. This is a perfectly lemon-flavored, not-too-dense pound cake that really hit the spot on a Monday morning in my staff room (it was gone by recess time!). This recipe is so good that you can obtain great results even if you don’t have all the equipment listed in the instructions. Her … I think I’ll use the Lemon Grove glaze though. © 2020 Discovery or its subsidiaries and affiliates. This is a delicious loaf cake. If you end up with an extra lemon, well, better than the alternative. I would prefer to see large eggs, although I did purchase extra large for this recipe. A conservative guesstimate? I also had to use a blender to mix the sugar, eggs and butter because I don’t own an electric mixer. This is absolutely the best lemon cake ever! 1/2 pound (2 sticks) unsalted butter at room temperature, 1/3 cup grated lemon zest lightly packed (6 to 8 large lemons - Use only fresh lemon juice and zest), 3 1/2 tablespoons freshly squeezed lemon juice, 2001, Barefoot Contessa Parties!, All Rights Reserved. Cook 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Visit this site for details:… Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. I want to make these for a dinner party, the guest of honor loves lemon. Because this is pound cake like, you could probably get at least 10 to 12 servings out of each loaf. Zesting that many lemons was a little tedious but the lemon flavor is prevalent throughout the cake. Source Image: www.pinterest.com. Baking these by the dozen is a ton of work and I cannot imagine the effort of packing and shipping these. Lemons remind me of spring…hopefully some more sunshine…. The cake baked in 55 minutes. Invert the cakes onto the rack. Followed directions exactly, no tweaks needed. Cut the tops off to level, as it will be a layer cake, and then drizzled the syrup on it. My question is…can I bake them ahead of time and freeze? I made this cake today and oh MY GOD!! Butter and flour loaf pan. Both of my loaves came out a much darker brown than the picture. I had some nice Meyer lemons in the fridge and googled lemon cake and found a delish recipe from Ina Garten and decided to see if I could make it gluten free as I also am trying to be more GF since it really makes me feel much better. The glaze was a tad too thick, so I added a few dribbles of water to thin. Subtly sweet. https://www.sheknows.com/.../2178092/ina-garten-cake-recipes-easter It all came together easily as well. Took 30-40min to bake. The cake itself was surprisingly subtle in flavor given the amount of zest that was present in the recipe. Will for sure make it again. Nicely MacGyvered! Chocolate Recipe. Or would it be too flat looking? Lime Cake with Cream Cheese Icing and Toasted Coconut , Six-Layer Key Lime Cake with Cream. Jan, What a wonderful thing you did sending these cakes to servicemen (and women) in Afghanistan—we’re honored you selected a recipe from our site for this important care package. https://www.alittlebitofspice.com/lemon-yogurt-cake-without-butter-recipe Then you never really have to worry about sticking. That could also be because of the doneness and maybe I dried it out a bit. You may not need all of the glaze if you don’t have a sweet tooth. Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. I have a friend at work who is returning from maternity leave and she loves lemon cake. Pour over the tops of the cakes and allow the glaze to drizzle down the sides. The amount of sugar in the batter was just right, and so was the zest. Loved the lemon flavor in the batter, the syrup, and the glaze! It turned out wonderful. Let us know what you think. I really enjoyed this lemon cake. In another bowl, combine 1/4 cup lemon juice, the buttermilk and vanilla. Anyway it was a much airier cake (though, in truth, I rather like the dense flavor and mouth feel of a bundt cake). I am not that person. Butter and flour loaf pan. Magnificent, Giselle! These cakes are very similar to a lemon pound cake although the texture is ever so slightly lighter. And yes, Ina’s recipes are trustworthy beyond words. ina garten lemon pound cake by - November 13, 2020 Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. One loaf will yield 10 to 12 slices, depending on thickness. Butter two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans. I halved the ingredients, used an 8×12 pan, and omitted the syrup and the glaze because I don’t like too-sugary cakes. I’ll definitely make this cake recipe again, and next time will take it to the next level by making some lemon curd to serve with it. Of course, it would also be a welcome summer dessert. My husband said he felt the punch of lemon and then it rounded out nicely with the sweetness of the cake in just one bite. Thank you! Sadly though, the cake stuck to both loaf pans so I would recommend using parchment instead of just spraying/greasing the pans if you want to play it safe. Let the cakes cool completely. And as always, please take a gander at our comment policy before posting. I also love loaf recipes that yield 2 cakes. Ina Garten's Lemon Cake- Gluten Free!! These would serve 8 people each and I would definitely call this a lemon pound cake! I also found it much lighter than the Lemon Grove cake I’ve loved for so long. This was the perfect recipe for me to make on a cold winter day to give me a little taste of summer. Yep. I was looking for a really good lemon cake recipe, with plenty of lemon zing and not too difficult to whip up. April 8, 2008 at 6:54 pm Reply; christina Good gravy, a recipe of Ina Garten’s that’s fairly healthy! I baked this cake today and i should tell you. You can get 16 servings out of the recipes. Lemon glaze. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest. I like the way the glaze offers texture as well as flavor to the loaves. I enjoyed this cake but this cake is really meant for a super lemon lover. This is the only way to describe this cake. Not quite a pound cake, but more than a quick bread. Sadly, my loaf did not have the lovely crack down the middle as is so endearing of a pound cake. Right, Hina?! Full disclosure though: my hens don’t lay extra large eggs so I picked the 4 largest I could find and added an extra yolk for insurance. Enter your email address and get all of our updates sent to your inbox the moment they're posted. Thanks for taking the time to let us know. It wasn't too tart- but you knew it was there. Going to layer with lemon curd and frost with meringue! I love citrus. Lovely insights, Rainey, thank you sooo much for your discerning taste and lovely ideas! Divide the batter evenly between the pans and smooth the tops. But I don't know if I call it a cake per say...maybe Lemon Loaf Cake? The cake was ready in 45 minutes. It’s magnificently buttery and exponentially lemony thanks to a tart soak in a lemon and sugar syrup and a drizzle of lemony confectioners’ sugar glaze. All rights reserved. It has great taste and texture, freezes well, and goes really nicely with a cup of tea or coffee. Ina Garten's Lemon Loaf Cake | A delicious, tangy, easy lemon loaf cake. Start from the outside of the cake, and pipe stripes of frosting from the bottom of the cake to the inside of the cake. Which kind of brings us to the lemon pound cake (made here in bundt form) from Ina Garten, a name I’m almost embarrassed to mention I am using as a source once again, as I know I said just a couple weeks ago that we should spend some time apart.I can’t resist this cake though, I think it’s one of the ten great cakes every cook should have tucked into their repertoire. I had to freeze the second loaf, which never seems to be quite as good as the original fresh loaf. I found review after review of Ina Garten’s lemon pound cake recipe, which is usually baked in a loaf pan and drenched with lemon syrup and drizzled with glaze. When the cakes are done, let them cool in the pan on a wire rack placed on a baking sheet for 10 minutes. I just had a slice. This cake was similar to a pound cake but not as dense. Also, the interior of the cake presented a delightful softness in texture which was a welcome contrast to the more stiff, bread-like exterior. Love hearing like this. Divide evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. I usually let my cakes thaw on the counter. I made ONE 8-inch loaf because I only have one pan. This is a sweet little cake easy to dress up with whipped cream and berries or serve as-is with a cup of lemon tea. Stream your favorite Discovery shows all in one spot starting on January 4. Feb 10, 2019 - Ina Garten's lemon cake is a classic, old-fashioned pound cake that's easy to make and extra lemony with a lemon syrup and a sweet-tart lemon glaze. If I were to halve the recipe, do I also halve the buttermilk (full portion is 3/4 cup)? The cake tasted better after an overnight rest. This has more lemon juice and more zest so perhaps I’ll double it and see how that works as a larger cake. Easy Lemon Bundt Cake Recipe A Latte Food. I suspect it would have been fluffier if I had used an electric mixer, but I still love what I made. And watch videos demonstrating recipe prep and cooking techniques. The cake is structurally sound enough to withstand freezing and thawing. Line … I think the zest was a great amount in the cake. Debbie, you absolutely can. With all the respect due to Ina Garten — and I hold her recipes in very high esteem — both my husband and I felt that the bit of butter in the Lemon Grove glaze smoothed out the tartness of the lemon juice and we missed that in the IG recipe. After all, it has Ina Garten’s imprimatur, and I don’t think I’ve ever not liked anything she’s done. Originally published May 15, 2001. Magnificent, Kelli! I thought the lemon flavor came through with just the right intensity. For starters, I love a lemon cake. No problems there! It came out perfect! Have you tried this recipe? If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. My initial concern was that this cake would be too lemony/tart but it was perfect. Sift together the flour, to make sure there are no lumps, baking powder, baking soda, and salt in a bowl. Thank u for sharing. I just made a lemon pound cake this weekend from Ina Garten and it was amazing. Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Be the first on your block to be in the know. Generously spoon the lemon syrup over the tops of the still-warm cakes, letting the syrup dribble down the sides. It’s a keeper, my house smells wonderful and everyone raved about it. I loved it. I think you could liken this to a lemon pound cake. Lemon syrup. https://www.thekitchn.com/ina-garten-lemon-yogurt-cake-23026283 It will go in heavy rotation in my kitchen. Attach it below. What an amazing and kind thing you did! In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and … In a bowl, combine the confectioners’ sugar and lemon juice, mixing with a whisk until smooth. I made it in a bundt pan and it came out perfectly. Part of the problem is that the yield of any lemon varies immensely given a particular fruit’s size and freshness. The result was probably a bit denser than intended by Ina, but it was still delicious. Yes, please! Love hearing this, Rose! Just letting the cake rest with the syrup poured over them. Magnificent, Deirdre! Delicious! Use an offset spatula to smooth the frosting on the inside of the cake. As you mention, it may end up looking flat as the tube pan may require more batter than this recipe makes. You’re so very welcome, Michelle! Post navigation. Hate tons of emails? I assume that’s from the additional eggs and the combo of baking soda and baking powder. Whatever it is, it is delicious. Always appreciated! We served this for dessert without any accompaniments, but fresh berries, a little whipped cream, or vanilla ice cream would take it to the next level. I am now an official lemon-a-holic. Perfect for taking to summer party or a cookout! Just doesn't completely make me think of cake when eating and the texture and baking in the loaf pan. Ina Garten's Lemon Cake Recipe © 2001 Ina Garten. And the result was nothing short of beautiful. Didn't really affect the flavor, though. I tried the second loaf on a lower rack and still browned up while getting it to come out clean in the center. We'd love to see your creations on Instagram, Facebook, and Twitter. In a small … Pour over the top of the cooled cakes, letting the glaze drizzle down the sides. Greatly appreciate you taking the time to let us know how much you like this! It was unexpected but wouldn't be the same without it. Wrap them well in plastic wrap and freeze. People raved about it! Judging by the number of lemons in the recipe, I thought the final product would be more acididic, but it’s actually a moist and delicate cake. They were by Ina Garten aka The Barefoot Contessa. I baked my cakes for 50 minutes. For Easter, I have always used the Lemon Grove cake recipe that makes a large bundt cake. With the mixer on medium speed add the eggs, (break the eggs into a dish before adding to the batter to avoid a bad egg or shells in the batter) 1 at a time, and the lemon zest. Who makes that much cake at one time?). And not quite as heavy as a traditional pound cake. This is my new favorite lemon cake. You’re in good company, and from the sound of it, a very thoughtful friend. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, the key to great cakes is beating the butter and sugar until the mixture's until light and fluffy, about 5 minutes. Line the bottom … I love all of Ina’s recipes. Email the grocery list for this recipe to: Preheat the oven to 350°F (175°C). This has become my “go-to” cake – I take it as a hostess gift, bring it when I travel (tell me I’m not the only person who travels with food!) Every once in a while, a bite had a bit more zip to it, due to the zest I'm sure, and it was a welcome addition to the flavor. I’m looking at this recipe and trying to find if I can make it keep for three days before serving it, and I see your comment. Glad to hear you loved the recipe as much as we do…. Add the flour and buttermilk mixtures alternately, beginning and ending with the flour. Then enter your email address for our weekly newsletter. In my opinion, the perfect balance of sweetness to tart. I baked these by the dozen, liberally dribbled on limoncello, and mailed to a friend serving with the army in Afghanistan – arrived moist and loved by all! Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, 2 to 3 minutes. I made the lemon cake tonight to send away in two care packages – it tastes delicious and made the house smell amazing. I want to try this one, especially while I’m on a lemon kick. Distinctively lemony. However, with a good cup of tea, this is a great cake to be able to pull out at the last minute with guests. Line the bottom with parchment paper and butter and … Thrilled you’ve discovered this recipe and grateful you took the time to let us know how it caused you all to swoon! Garnish with lemon zest and mint sprigs if desired, then slice and serve. In a small saucepan over low heat, combine the sugar with 1/2 cup lemon juice and cook until the sugar dissolves and makes a syrup. I loved how this turned out! (Honestly? My husband said he liked the crunchier outside so not necessarily a bad thing! It was delicious. Have a picture you'd like to add to your comment? I made the cake last night and it has very lovely color and flavor. The lemon juice and sugar that you cook together to make the syrup didn’t get very thick but sure gave the cake another jolt of luscious lemon. Carmen, you’re certainly not the only one who travels with food! Is it just us or is it rather maddening to stand there in the grocery store looking at a recipe that calls for a certain amount of fresh lemon juice yet gives nary a clue as to how many lemons that means? In another bowl, combine the lemon juice, buttermilk, and vanilla. Related. I made this cake today.

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