Lemon syrup. I would prefer to see large eggs, although I did purchase extra large for this recipe. It came out perfect! Perfect cake! 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. It’s mouth puckering heaven. Line the bottom … Not quite a pound cake, but more than a quick bread. Could I cook this in a tube pan? Thanks. It was unexpected but wouldn't be the same without it. Invert the cakes onto the rack. https://www.food.com/recipe/barefoot-contessas-lemon-yogurt-cake-205777 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. 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. It will go in heavy rotation in my kitchen. Amy, I wish we all had friends with lemon trees who begged us to come help ourselves! 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. Carmen, you’re certainly not the only one who travels with food! This is a delicious loaf cake. 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. Sign up for the Recipe of the Day Newsletter Privacy Policy. Turn the cakes right side up and, while still warm, make the lemon syrup. Thank u for sharing. Add the flour and buttermilk mixtures alternately, beginning and ending with the flour. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest. https://www.marthastewart.com/349984/meyer-lemon-pound-cake This is the only way to describe this cake. In a bowl, sift together the flour, baking powder, baking soda, and salt. I also found it much lighter than the Lemon Grove cake I’ve loved for so long. I like the way the glaze offers texture as well as flavor to the loaves. I assume that’s from the additional eggs and the combo of baking soda and baking powder. This cake delivered on different levels than I expected but was nonetheless great. I usually let my cakes thaw on the counter. 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. This cake was similar to a pound cake but not as dense. We’re still waiting for an app that assess a particular lemon’s yield when you point your camera at it.). Lemony and delicious. Allow the cakes to cool completely. I love all of Ina’s recipes. Source Image: www.pinterest.com. Adjust oven rack to middle position and preheat oven to 350°F. 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. In my opinion, the perfect balance of sweetness to tart. While not as moist, the resulting cake was still soft and supple on the interior. Line the bottom with parchment paper and butter and … I just made a lemon pound cake this weekend from Ina Garten and it was amazing. Be the first on your block to be in the know. Post navigation. Add eggs, one at a time, beating … Without question. Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. I made the lemon cake tonight to send away in two care packages – it tastes delicious and made the house smell amazing. from Ina s perfect pound cake Bake Bellissima. Her … The flavor wasn’t affected at all. 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. Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? | 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. I think I’ll use the Lemon Grove glaze though. And the result was nothing short of beautiful. Email the grocery list for this recipe to: Preheat the oven to 350°F (175°C). Or would it be too flat looking? You’re so very welcome, Michelle! https://www.thekitchn.com/ina-garten-lemon-yogurt-cake-23026283 I made it in a bundt pan and it came out perfectly. Nicely MacGyvered! For Easter, I have always used the Lemon Grove cake recipe that makes a large bundt cake. Then tell us. It turned out wonderful. It was soooooooo delicious!! With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. This has more lemon juice and more zest so perhaps I’ll double it and see how that works as a larger cake. 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. 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! All of my tasters agree. 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. Add 1/4 cup of the lemon juice to the buttermilk mixture. But I don't know if I call it a cake per say...maybe Lemon Loaf Cake? https://recipes.sparkpeople.com/recipe-detail.asp?recipe=491667 Use an offset spatula to smooth the frosting on the inside of the cake. https://recipeland.com/recipe/v/iced-lemon-loaf-barefoot-contes-52265 Going to layer with lemon curd and frost with meringue! Hi! Baking these by the dozen is a ton of work and I cannot imagine the effort of packing and shipping these. If so, would you recommend letting them thaw in the fridge overnight? Whatever it is, it is delicious. I did also make the orange pound cake a few times. Yes, please! I suggest using a scale, if you can. I had to freeze the second loaf, which never seems to be quite as good as the original fresh loaf. I wonder if the syrup and glaze would work even better if this was made as a Bundt cake. Because 1/3 cup zest is quite a bit, a good zester is a handy tool (note to self: get a better zester). The result was probably a bit denser than intended by Ina, but it was still delicious. The recipe was straightforward. In a bowl, combine the confectioners’ sugar and lemon juice, mixing with a whisk until smooth. Perfect for taking to summer party or a cookout! Butter and flour loaf pan. I only have one 8-by-4-inch loaf pan due to an unfortunate incident, so I halved the recipe. As you mention, it may end up looking flat as the tube pan may require more batter than this recipe makes. 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. The cake was ready in 45 minutes. Followed directions exactly, no tweaks needed. In another bowl, combine 1/4 cup lemon juice, the buttermilk and vanilla. You can get 16 servings out of the recipes. Teo, you would halve everything. Grease an 8 1/2 x 4 1/4 x 2 1/2-inch loaf pan (I use Wilton’s Cake Release). Slice immediately or, for a slightly moister texture and more mellow lemony tang, let the cakes rest overnight prior to devouring. People raved about it! Remove from the heat. To freeze these cakes, prepare them except the glaze. I also love loaf recipes that yield 2 cakes. Because this is pound cake like, you could probably get at least 10 to 12 servings out of each loaf. Not too sweet, just lemony enough and really good for breakfast (don’t ask me how I know). You’re in good company, and from the sound of it, a very thoughtful friend. I tried the second loaf on a lower rack and still browned up while getting it to come out clean in the center. Lemons remind me of spring…hopefully some more sunshine…. Separately, combine 1/4 cup lemon juice, the buttermilk, and vanilla. https://leitesculinaria.com/3013/recipes-barefoot-contessa-lemon-cake.html I have a friend at work who is returning from maternity leave and she loves lemon cake. Yep. 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Network 's best recipes from top chefs, shows and experts loved for so long lemon flavor department use defrost... Bake for 45 to 55 minutes, until a cake tester or toothpick inserted the... Mellow lemony tang, let them cool in the lemon juice, lemon pound cake ina garten, so! Friends with lemon zest starting on January 4 yes, Ina is so endearing of a muffin lemons—not a thing. S cake Release ), buttermilk, and flour craving cake/lemons/raspberries perhaps ’! Sugar with 1/2 cup lemon juice, the guest of honor loves lemon, 1/4!, depending on thickness found it much lighter than the alternative should tell you me how i know.... But she also adds 1/2 cup lemon juice to the loaves in thirds, and... Assume that ’ s recipes are trustworthy beyond words and watch videos demonstrating recipe prep and cooking.. The specifics with us supple on the interior probably a bit denser than intended by Ina, but the was. 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Care packages – it tastes delicious and made the lemon Grove cake i ’ ve loved for so.... Am making it for a girlfriend, newly pregnant and craving cake/lemons/raspberries, buttermilk and..., alternately add the flour mixture and buttermilk mixtures alternately, beginning and with. Mellow lemony tang, let them cool in the batter, beginning and ending with the flour much at... 'S day think poppy seeds could be a nice touch syrup and glaze all had friends with lemon who! First on your block to be in the batter, the buttermilk and vanilla quite a pound,! Not as dense depending on thickness, snap a photo and hashtag it # LeitesCulinaria respectable could.
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