Ina Garten's Lemon Cake

This Lemon Cake is surprisingly simple! Make sure to zest the lemon before you juice it, since it's very difficult to zest a cut lemon.

Total Time

50min

5.0

4 Ratings

Author: Cooking with Tovia

Servings:

Ingredients

•

2 sticks

Butter

•

2 cups

Granulated Sugar

•

Eggland's Best Classic Eggs , room temperature

•

Lemons , zested, juiced

•

3/4 cup

Milk

•

1 tsp

Vanilla Extract

•

3 cups

All-Purpose Flour

•

1/2 tsp

Baking Powder

•

1/2 tsp

Baking Soda

•

1 tsp

Salt

Cooking Instructions

Preheat oven to 350 degrees F (176 degrees C).

Into the bowl of a stand mixer, add Butter (2 sticks) and Granulated Sugar (2 cups) . Mix until smooth.

In a mixing bowl, sift together All-Purpose Flour (3 cups) , Baking Powder (1/2 tsp) , Baking Soda (1/2 tsp) , in Salt (1 tsp) . In another bowl, combine 1/4 cup of juice from the Lemons (5) and Milk (3/4 cup) .

Into the stand mixer, add Eggland's Best Classic Eggs (4) one at a time. Mix until smooth.

Add Vanilla Extract (1 tsp) and 1/3 cup of lemon zest. Mix until well combined.

Add 1/3 of the dry ingredients, followed by 1/2 of the milk and lemon juice mixture. Repeat until all ingredients are incorporated.

Transfer the batter into two 7 by 11-inch greased baking tins.

Bake for 40-45 minutes. Allow cakes to cool.

Frost cake as desired, making sure they're completely cooled before frosting or it will melt.

Nutrition Per Serving

CALORIES

253

FAT

0.6 g

PROTEIN

3.8 g

CARBS

58.1 g