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Thread: Ina Garten's Lemon Cake Question

  1. #1
    Join Date
    Feb 2004
    Huntington Beach, CA

    Ina Garten's Lemon Cake Question

    I want to make Ina Garten's lemon cake for a housewarming party I'm having. It says to bake in 2 loaf pans and I'm wondering if I could bake it in a bundt pan. Has anyone tried this? Also, would I have to bake it longer if it's in a bundt pan? Thanks for your help!


    Lemon Cake
    by Ina Garten
    from Barefoot Contessa Parties!
    (Clarkson Potter, 2001)
    Makes two 8-inch loaves

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

    For the glaze
    2 cups confectioners' sugar
    3 1/2 tablespoons freshly squeezed lemon juice

    1. Preheat the oven to 350F (180C). Grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.

    2. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, for about 5 minutes, or until light and fluffy. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.

    3. 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.

    4. 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 and makes a syrup. When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.

    5. For the glaze, combine the confectioners' sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.

  2. #2
    Join Date
    Jan 2004
    Hollywood, California
    This is fairly typical lemon poundcake recipe. I've never made this one but I have made the Maida Heatter and Silver Palate versions in a bundt pan. I don't have the recipe in front of me but I don't recall their taking longer than 1 hour (or per your recipe). Don't forget that the hollow tube in the middle radiates heat and helps bake a Bundt cake.

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