Ina Garten Lemon Loaf Cake Recipe
Do you love lemon desserts? Then this Ina Garten Lemon Loaf Cake Recipe is perfect for you! This cake is moist and tangy.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Electric mixer or hand mixer
- 9x5 inch loaf pan
- Parchment paper
- Measuring cups and spoons
- Zester or grater
- Juicer
- Rubber spatula
- Cooling rack
- Small bowl for glaze
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 3 large eggs room temperature
- ½ cup vegetable oil
- 2 tablespoons lemon zest about 2 lemons
- ⅓ cup fresh lemon juice
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest optional
Instructions
- Preheat your oven to 350°F (175°C).
- Grease your loaf pan with butter.
- Line it with parchment paper.
- This prevents sticking.
- Set it aside for now.
- Take a medium bowl.
- Add flour, baking powder, and salt.
- Whisk them together until well combined.
- Set this bowl aside.
- In a large bowl, add sugar and eggs.
- Beat them with an electric mixer.
- Mix for about 3 minutes.
- The mixture should be light and fluffy.
- It will turn pale yellow.
- Pour in the vegetable oil slowly.
- Keep mixing on medium speed.
- Add lemon zest and lemon juice.
- Then add milk and vanilla extract.
- Mix until everything is combined well.
- Add the flour mixture to the wet mixture.
- Fold gently with a rubber spatula.
- Don't overmix the batter.
- Stop when you see no flour streaks.
- A few lumps are okay.
- Pour batter into your prepared loaf pan.
- Spread it evenly with a spatula.
- Bake for 50-55 minutes.
- Insert a toothpick in the center.
- It should come out clean or with few crumbs.
- Remove the pan from the oven.
- Let it cool for 15 minutes.
- Then remove the cake from the pan.
- Place it on a cooling rack.
- Let it cool completely before glazing.
- Mix powdered sugar and lemon juice.
- Whisk until smooth and pourable.
- Add more juice if it's too thick.
- Add more sugar if it's too thin.
- Drizzle the glaze over the cooled cake.
- Let it drip down the sides naturally.
- Sprinkle lemon zest on top if desired.
- Let the glaze set for 10 minutes.
Notes
- Use fresh lemons for the best flavor.
- Bottled juice doesn't taste as good.
- Room temperature eggs mix better with other ingredients.
- Don't skip the lemon zest in the cake.
- It adds amazing flavor and aroma.
- Check your cake at 50 minutes.
- Every oven bakes a bit differently.
- Let the cake cool completely before glazing.
- Warm cake makes the glaze too runny.
- Store the cake in an airtight container.
- It stays fresh for 3-4 days.
- You can freeze it for up to 3 months.
- Wrap it well in plastic wrap first.
- The glaze makes the top slightly crunchy.
- This contrasts nicely with the soft cake.