Why Make This Recipe
Ina’s Lemon Cake is a delightful treat that brings together the bright, zesty flavor of fresh lemons with a moist and tender crumb. It’s perfect for birthdays, celebrations, or just a sweet addition to your afternoon tea. This cake is not only simple to make but also has a fresh and vibrant taste that will impress your family and friends. The creamy frosting adds the perfect finishing touch, making every bite feel like a special occasion.
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.
- In a large bowl, beat together the softened butter and 2 cups of sugar until creamy and smooth.
- Mix in the eggs, one at a time, ensuring each is well incorporated before adding the next. Add the lemon zest and mix well.
- In another bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with 1/4 cup lemon juice, the buttermilk, and vanilla extract, mixing until well blended.
- 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 by mixing together 1/2 cup lemon juice and 1/2 cup sugar in a saucepan over medium-high heat. Stir until the sugar has dissolved, then set aside to cool.
- For the frosting, beat together the softened cream cheese and 1/2 cup butter until smooth. Gradually add in the powdered sugar, mixing in one cup at a time. Finally, stir in the vanilla and 1 tablespoon lemon juice.
- When the cakes are done baking, 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 top while still warm.
How to Serve Ina’s Lemon Cake
Once cooled, stack the cake layers on top of each other, spreading the cream cheese frosting generously between the layers and on the top and sides of the cake. Slice into wedges and serve with a light garnish of lemon slices or berries if desired. A cup of tea or lemonade pairs beautifully with this cake.
How to Store Ina’s Lemon Cake
Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for about 4-5 days. If you want to keep it longer, you can freeze the layers wrapped in plastic wrap and foil for up to 2 months. Just thaw and frost when you’re ready to enjoy.
Tips to Make Ina’s Lemon Cake
- Use fresh lemons for the best flavor. Zest them before juicing!
- Make sure all your ingredients, especially the butter and buttermilk, are at room temperature for the best mixing results.
- Don’t skip the simple syrup; it adds moisture and enhances the lemon flavor in the cake.
Serving Ideas
This lemon cake is perfect for special occasions like birthdays or anniversaries. It also makes a great dessert after a light meal or as part of a summer picnic. Serve it with fresh berries or a scoop of vanilla ice cream for an extra treat.
Final Thoughts
Ina’s Lemon Cake is a bright and cheerful dessert that is loved by many. Its balance of tangy and sweet flavors makes it a favorite for all ages. Whether you’re new to baking or an experienced chef, this recipe is straightforward and sure to bring a burst of sunshine to your table.
FAQs
1. Can I use bottled lemon juice instead of fresh lemon juice?
While you can use bottled lemon juice in a pinch, fresh lemon juice provides a brighter, fresher flavor.
2. Can I substitute the buttermilk?
Yes, you can make a buttermilk substitute by mixing milk with vinegar or lemon juice (1 tablespoon of vinegar/lemon juice plus enough milk to make 3/4 cup).
3. How can I make this cake gluten-free?
You can substitute all-purpose flour with a 1:1 gluten-free flour blend. Make sure the other ingredients are also gluten-free.
Lemon Cake
Ingredients
Cake Ingredients
- 2 sticks unsalted butter, softened
- 2 1/2 cups sugar, divided
- 4 pieces eggs
- Zest from 5 lemons lemon zest
- 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
Frosting Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon lemon juice
Instructions
Preparation
- Preheat the oven to 350ºF. Grease and line with parchment paper two 9-inch round baking tins.
- In a large bowl, beat together the softened butter and 2 cups of sugar until creamy and smooth.
- Mix in the eggs, one at a time, ensuring each is well incorporated before adding the next. Add the lemon zest and mix well.
- In another bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with 1/4 cup lemon juice, the buttermilk, and vanilla extract, mixing until well blended.
- Divide the batter evenly between the two prepared cake pans.
Baking
- 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 by mixing together 1/2 cup lemon juice and 1/2 cup sugar in a saucepan over medium-high heat. Stir until the sugar has dissolved, then set aside to cool.
Frosting
- For the frosting, beat together the softened cream cheese and 1/2 cup butter until smooth.
- Gradually add in the powdered sugar, mixing in one cup at a time.
- Finally, stir in the vanilla and 1 tablespoon lemon juice.
Assembly & Serving
- When the cakes are done baking, 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 top while still warm.
- Once cooled, stack the cake layers on top of each other, spreading the cream cheese frosting generously between the layers and on the top and sides of the cake.
- Slice into wedges and serve with a light garnish of lemon slices or berries if desired.