I can’t wait to share why this Best Ever Lemon Cake from Ina Garten has me coming back for more.

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I pulled Ina Garten’s Lemon Cake from a cookbook on a whim one Sunday, and I still cant shake it. It reads like a headline from Barefoot Contessa Cake Recipes, but when I bite it, it feels somehow both simple and outrageously good.

The lemon zest is bright without being too bold, and a little unsalted butter richness keeps the crumb from getting boring. I know people throw around Best Ever Lemon Cake, but this one makes me want to believe it.

I wont give away every detail, only that you might end up making it for strangers because you cant stop testing it.

Ingredients

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All purpose flour: mostly carbs, builds structure, low fiber, its not very nutritious.
Unsalted butter: rich in fat and flavor, makes cake tender and golden.
Granulated sugar: pure sweetness, boosts browning, adds calories but no protein.
Eggs: provide protein, help bind and leaven, adds richness and moisture.
Fresh lemon juice and zest: tangy, sour brightness, fragrant oils lift the flavor.
Sour cream: gives moisture and slight tang, keeps crumbs tender and soft.
Confectioners sugar glaze: super sweet, gives shiny finish, smooths the lemon punch.
Whole milk: adds fat and hydrates batter, contributes to softness and mouthfeel.

Ingredient Quantities

3 cups all purpose flour

1 tablespoon baking powder

1 teaspoon kosher salt

1 cup (2 sticks) unsalted butter, room temperature

2 cups granulated sugar

4 large eggs, room temperature

1 tablespoon pure vanilla extract

1 cup sour cream, room temp

1/2 cup whole milk

1/2 cup fresh lemon juice (about 3 lemons)

Zest of 3 lemons

For the lemon syrup: 1/2 cup granulated sugar and 1/3 cup fresh lemon juice

For the lemon glaze: 2 cups confectioners sugar and 3 to 4 tablespoons fresh lemon juice

How to Make this

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1. Preheat oven to 350°F and grease two 9-inch round cake pans, line the bottoms with parchment and lightly flour, set aside.

2. In a bowl whisk together 3 cups all purpose flour, 1 tablespoon baking powder and 1 teaspoon kosher salt.

3. In the bowl of a stand mixer cream 1 cup (2 sticks) room temperature unsalted butter with 2 cups granulated sugar until light and fluffy, about 3 to 5 minutes.

4. Add 4 large eggs, one at a time, beating about 20 to 30 seconds after each addition, then beat in 1 tablespoon pure vanilla extract.

5. Zest 3 lemons before juicing them, then in a separate bowl whisk 1 cup room temperature sour cream, 1/2 cup whole milk, 1/2 cup fresh lemon juice and the lemon zest.

6. Add the dry ingredients to the butter mixture in three parts, alternating with the sour cream mixture, beginning and ending with the dry, mixing only until just combined, dont overmix.

7. Divide batter evenly between the prepared pans, smooth the tops and bake 35 to 40 minutes or until a toothpick in the center comes out clean; let cakes cool in pans 10 to 15 minutes.

8. While cakes are still warm make the lemon syrup by heating 1/2 cup granulated sugar and 1/3 cup fresh lemon juice in a small saucepan until the sugar dissolves; poke holes in the warm cakes with a skewer or fork and brush or spoon the syrup over them so they soak it up.

9. Cool the cakes completely on a rack. Make the glaze by whisking 2 cups confectioners sugar with 3 to 4 tablespoons fresh lemon juice until smooth and pourable, add more lemon juice 1 teaspoon at a time if too thick.

10. Place the cooled cakes on a serving plate, pour the glaze over the top letting it drip down the sides, let the glaze set for about 20 to 30 minutes before slicing and serving.

Equipment Needed

1. Oven (preheat to 350°F)

2. Two 9-inch round cake pans plus parchment paper and a little flour for dusting

3. Stand mixer or electric hand mixer (hand mixer works too)

4. Several mixing bowls (one for dry, one for wet, one for glaze)

5. Measuring cups and spoons

6. Whisk and a rubber spatula

7. Microplane zester and a citrus juicer or reamer

8. Small saucepan and a pastry brush or spoon for the syrup

9. Cooling rack, plus toothpick or skewer to test doneness and poke holes

FAQ

Q: How do I know when the cake is done? A: Insert a toothpick into the center. If it comes out with a few moist crumbs the cake is done. If batter sticks to it, bake another 5 to 10 minutes and check again. Most loaf or bundt pans take about 45 to 55 minutes but ovens vary so watch it.

Q: Can I swap the sour cream for something else? A: Yes, you can use plain Greek yogurt or full fat plain yogurt in the same amount. They give the same tang and keep the crumb moist. Dont use low fat yogurt or it may make the cake denser.

Q: How do I get the lemon flavor to really pop? A: Use fresh lemon juice and all the zest called for. Let the lemon syrup soak into the warm cake right after it comes out of the oven so the citrus sinks in. Also add a little lemon zest to the glaze for extra brightness.

Q: Whats the purpose of the lemon syrup and is it required? A: The syrup keeps the cake super moist and sharpens the lemon flavor. It is recommended but not strictly required. If you skip it the cake will still be good but a bit less moist and less lemony.

Q: Can I make this ahead or freeze it? A: Yes. You can bake the cake and store it tightly wrapped at room temp for 2 days or in the fridge for up to 5 days after glazing. For longer storage freeze unglazed slices or the whole cake wrapped in plastic then foil for up to 3 months. Thaw in the fridge then bring to room temp before glazing.

Q: How do I get a smooth lemon glaze and the right consistency? A: Start with 3 tablespoons lemon juice in the confectioners sugar and whisk. If too thick add a little more juice, if too thin add a bit more sugar. The glaze should drip slowly off a spoon and coat the cake. If it seems grainy, sift the sugar first.

Lemon Cake Recipe: Ina Garten At Her Best Substitutions and Variations

Sour cream: swap with full fat Greek yogurt 1 to 1. It’ll give the same tang and creaminess, maybe a tad thicker so fold it in gently.
Whole milk: use buttermilk 1 to 1 (so 1/2 cup here). Adds richness and a little tang, the crumb will be slightly moister.
Unsalted butter: use salted butter same amount, but cut the kosher salt to about 1/2 teaspoon so it’s not too salty.
Eggs: replace 4 large eggs with 1 cup unsweetened applesauce (1/4 cup per egg). Cake will be a bit denser and moister, but still tasty.

Pro Tips

– Get everything truly room temp. Butter eggs sour cream and milk mix way better when warm so your batter wont be lumpy. If you forgot, stick the eggs in a bowl of warm tap water for 8 to 10 minutes and cut the butter into chunks to soften faster but dont melt it.

– Dont overmix the batter. Add the dry in parts and stop as soon as you cant see big streaks of flour, overworking = dense cake. Use the mixer on low or fold by hand for the last bit, scrape the sides good.

– Zest before you juice and roll the lemons on the counter first to get more juice. If your lemons are kinda dry warm them in the microwave 10 to 15 seconds it really helps squeeze out more juice. Save a bit of zest for the glaze, it brightens everything.

– Syrup and glaze timing matters. Brush or spoon the syrup onto warm cakes so it soaks in instead of running off, poke a few more holes in the middle if needed. For the glaze thin it one teaspoon at a time with lemon juice till pourable, let it set 20 to 30 minutes before you slice so it doesnt smear.