Ina’s Lemon Cake

Rich, fluffy, and bursting with flavor, Ina’s Lemon Cake is a delightful dessert perfect for any occasion. Whether you’re celebrating a birthday, hosting a summer gathering, or simply indulging your sweet tooth, this cake stands out with its vibrant lemony taste and creamy frosting. The combination of zesty lemon cake and luscious cream cheese frosting makes it a crowd-pleaser that will have everyone coming back for seconds.

Why You’ll Love This Recipe

• Irresistible Flavor: The bright citrus notes from fresh lemons elevate this cake to a new level of deliciousness.
• Easy to Make: With simple steps and common ingredients, this recipe is approachable for bakers of all skill levels.
• Versatile for Any Occasion: Perfect for birthdays, holidays, or just because—this cake suits every celebration.
• Creamy Frosting: The rich cream cheese frosting complements the tartness of the lemon cake beautifully.
• Impressive Presentation: Garnished with fresh raspberries or berries, it makes an eye-catching centerpiece.

Tools and Preparation

Before you dive into baking, gather your tools. Having everything ready will make the process smoother and more enjoyable.

Essential Tools and Equipment

• 9-inch round baking tins
• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Parchment paper
• Whisk

Importance of Each Tool

• Electric mixer: Helps achieve a light and airy batter, essential for a fluffy cake.
• Mixing bowls: Allows you to combine ingredients efficiently without spills.
• Measuring cups and spoons: Ensures accurate measurements for consistent results in your baking.

Ingredients

Rich lemon cake that tastes incredible with my favorite cream cheese frosting and raspberries!

For the Cake

• 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

For the Frosting

• 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla
• 1 tbsp lemon juice

For Garnish

• Raspberries or other fresh berries (optional)

How to Make Ina’s Lemon Cake

Step 1: Preheat the Oven

Preheat your oven to 350ºF. Grease and line two 9-inch round baking tins with parchment paper to prevent sticking.

Step 2: Prepare the Batter

In a mixing bowl:
1. Beat together the softened butter and 2 cups of sugar until creamy.
2. Add the eggs one at a time, mixing well after each addition.
3. Stir in the lemon zest until evenly combined.

Step 3: Combine Dry Ingredients

In another bowl:
1. Whisk together the flour, baking powder, baking soda, and salt until well mixed.

Step 4: Mix Wet Ingredients

Add to the butter mixture:
1. The dry ingredients from step three.
2. Pour in 1/4 cup of lemon juice, buttermilk, and vanilla extract.
3. Mix until just combined—avoid overmixing.

Step 5: Bake the Cakes

Divide the batter evenly between the prepared pans. Bake for approximately 30-35 minutes or until a toothpick inserted in the center comes out clean.

Step 6: Make Simple Syrup

While the cakes bake:
1. In a saucepan over medium-high heat, combine 1/2 cup lemon juice and 1/2 cup sugar.
2. Stir until dissolved; set aside to cool.

Step 7: Prepare Frosting

In a mixing bowl:
1. Beat together cream cheese and softened butter until smooth.
2. Gradually add powdered sugar one cup at a time while mixing; scrape down sides as needed.
3. Mix in vanilla extract and additional lemon juice.

Step 8: Assemble the Cake

Once cakes are baked:
1. Use a fork to poke holes all over each cake layer.
2. Drizzle half of the simple syrup over each layer to keep them moist.
3. Frost between layers and on top with cream cheese frosting.

Now you have a stunning Ina’s Lemon Cake ready for enjoyment! Serve with fresh berries if desired for an extra touch of elegance.

How to Serve Ina’s Lemon Cake

Serving Ina’s Lemon Cake is a delightful experience that can be enhanced with various accompaniments. This cake pairs beautifully with both fresh ingredients and creative toppings, making it a versatile dessert for any occasion.

Fresh Berries

• Raspberries or Blueberries: These berries add a burst of freshness and a pop of color, enhancing the lemon flavor.
• Strawberry Slices: Sweet strawberries complement the tartness of the cake, creating a delicious contrast.

Whipped Cream

• Sweetened Whipped Cream: A dollop of lightly sweetened whipped cream adds richness and smooth texture to each slice.
• Flavored Whipped Cream: Try infusing your whipped cream with vanilla or lemon zest for an extra layer of flavor.

Ice Cream

• Vanilla Ice Cream: A classic pairing that balances the tartness of the lemon cake with creamy sweetness.
• Lemon Sorbet: For a refreshing touch, serve with lemon sorbet to enhance the citrus notes.

Citrus Glaze

• Lemon Glaze: Drizzle a simple lemon glaze over each slice for an added zing and glossy finish.

How to Perfect Ina’s Lemon Cake

Perfecting Ina’s Lemon Cake requires attention to detail and some helpful tips. Follow these suggestions to ensure your cake is always a hit!

• Bold Ingredients Matter: Use fresh lemons for zest and juice; this dramatically improves flavor compared to bottled options.
• Bold Temperature Check: Make sure your butter and eggs are at room temperature for better mixing and texture.
• Bold Flour Measurement: Spoon flour into your measuring cup rather than scooping it directly; this prevents dense cakes caused by excess flour.
• Bold Cooling Time: Allow your cakes to cool in the pans for 10 minutes before transferring them; this helps maintain their structure.
• Bold Poking Holes: Use a fork to poke holes in the cake before adding syrup; this ensures even distribution of moisture and flavor.

Best Side Dishes for Ina’s Lemon Cake

To elevate your dessert experience, consider serving side dishes that pair well with Ina’s Lemon Cake. These options will complement the flavors beautifully, making your meal even more enjoyable.

1. Fresh Fruit Salad: A mix of seasonal fruits adds brightness and contrasts nicely with the richness of the cake.
2. Coconut Macaroons: Chewy coconut treats provide a sweet yet subtle flavor that complements lemon perfectly.
3. Pistachio Cookies: These nutty cookies offer crunch and flavor depth, balancing the softness of the cake.
4. Almond Biscotti: Crisp almond biscotti makes a delightful crunchy companion for those who enjoy dipping their treats.
5. Cheese Platter: A selection of soft cheeses like brie pairs well with the acidity of lemon, adding a savory element to your dessert table.
6. Lavender Shortbread Cookies: Floral notes from lavender add an aromatic touch, enhancing the overall tasting experience.

Common Mistakes to Avoid

Making Ina’s Lemon Cake can be a delightful experience, but there are common pitfalls to watch out for. Here are some mistakes to avoid:

• Not using room temperature ingredients: Using cold butter or eggs can prevent the batter from mixing properly. Always let your ingredients sit out for about 30 minutes before starting.
• Overmixing the batter: Mixing too much can lead to a dense cake. Once you combine wet and dry ingredients, mix just until incorporated.
• Skipping the lemon zest: Lemon zest adds essential flavor. Don’t skip it; it enhances the overall taste of Ina’s Lemon Cake!
• Not measuring flour correctly: Spoon and level your flour to avoid adding too much, which can make the cake dry. Use a kitchen scale if possible for accuracy.
• Baking at incorrect temperatures: Always preheat your oven accurately. Baking at a temperature that’s too high or too low can affect how your cake rises.

Storage & Reheating Instructions

Refrigerator Storage

• Store slices of Ina’s Lemon Cake in an airtight container.
• It will keep well for up to 5 days in the refrigerator.

Freezing Ina’s Lemon Cake

• Wrap the cake tightly in plastic wrap and then in aluminum foil.
• It can be frozen for up to 3 months. Thaw in the fridge overnight before serving.

Reheating Ina’s Lemon Cake

• Oven: Preheat your oven to 350ºF, place the cake on a baking sheet, and warm for about 10-15 minutes.
• Microwave: Heat individual slices on medium power for about 20-30 seconds until warm.
• Stovetop: Place slices in a skillet over low heat, cover with a lid, and heat for about 5 minutes.

Frequently Asked Questions

Can I use different citrus fruits in Ina’s Lemon Cake?

You can certainly experiment with other citrus fruits such as lime or orange. Just adjust the zest and juice amounts to match your preference.

How do I ensure my cake is fluffy?

To ensure fluffiness, make sure you cream the butter and sugar well until light and airy before adding the eggs. This process incorporates air into the batter.

What toppings pair well with Ina’s Lemon Cake?

Fresh berries like raspberries or blueberries complement this cake beautifully. You can also serve it with whipped cream or additional lemon curd.

Can I make this cake ahead of time?

Yes! You can bake Ina’s Lemon Cake a day in advance. Just store it properly in an airtight container at room temperature or refrigerate it.

Is this recipe suitable for special occasions?

Absolutely! Ina’s Lemon Cake is perfect for celebrations like birthdays, anniversaries, or summer parties due to its refreshing flavor and beautiful presentation.

Final Thoughts

Ina’s Lemon Cake is not just a delightful dessert; it’s also versatile enough for various occasions. Whether served plain or adorned with fresh fruit, this cake shines as a crowd-pleaser. Feel free to customize it by adding your favorite toppings or experimenting with different flavors!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Ina’s Lemon Cake

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• Author: Vanessa
• Total Time: 55 minutes
• Yield: Approximately 12 servings 1x

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Description

Indulge in the bright, zesty delight of Ina’s Lemon Cake—a fluffy, flavorful dessert that elevates any occasion. With its rich lemon flavor and velvety cream cheese frosting, this cake is perfect for birthdays, summer gatherings, or simply satisfying your sweet cravings. The combination of fresh lemon juice and zest creates a refreshing citrus burst, while the creamy frosting adds a luxurious finish. Whether garnished with fresh berries or served plain, Ina’s Lemon Cake is sure to impress guests and family alike.

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Ingredients

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• 2 sticks unsalted butter
• 2 1/2 cups sugar, divided
• 4 eggs
• Zest of 5 lemons
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup fresh lemon juice, divided
• 3/4 cup buttermilk
• 1 teaspoon vanilla extract
• 8 ounces cream cheese
• 1/2 cup butter
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

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Instructions

1. Preheat oven to 350°F. Grease and line two 9-inch round baking tins with parchment paper.
2. Cream butter and 2 cups of sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest.
3. In another bowl, whisk together flour, baking powder, baking soda, and salt.
4. Gradually mix dry ingredients into the wet mixture along with buttermilk, remaining lemon juice, and vanilla until just combined.
5. Divide batter between pans and bake for 30-35 minutes or until a toothpick comes out clean.
6. While cakes bake, prepare simple syrup by heating remaining lemon juice and sugar until dissolved; let cool.
7. For frosting, beat cream cheese and butter until smooth; gradually add powdered sugar followed by vanilla and lemon juice.
8. Once cooled, poke holes in cakes and drizzle with syrup before frosting layers generously.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: One slice (100g)
• Calories: 380
• Sugar: 40g
• Sodium: 250mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: <1g
• Protein: 4g
• Cholesterol: 80mg