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RECIPE
10 INGREDIENTS10 STEPS50MIN

Ina Garten's Lemon Cake

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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.
50MIN
Total Time

Cooking with Tovia

Learn to cook with Chef Tovia Gartenberg! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12
2 sticks
1 cup
4
Eggs , room temperature
5
Lemons , zested, juiced
1/3 cup zest, 1/4 cup juice
3/4 cup
1/2 tsp
Baking Powder
1/2 tsp
Baking Soda
1 tsp

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Nutrition Per Serving

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CALORIES
412
FAT
17.5 g
PROTEIN
6.2 g
CARBS
59.6 g

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (176 degrees C).
Step 2
Into the bowl of a stand mixer, add Butter (2 stick) and Granulated Sugar (2 cup). Mix until smooth.
Step 3
In a mixing bowl, sift together All-Purpose Flour (3 cup), Baking Powder (1/2 teaspoon), Baking Soda (1/2 teaspoon), in Salt (1 teaspoon). In another bowl, combine 1/4 cup of juice from the Lemon (5) and Milk (3/4 cup).
Step 4
Into the stand mixer, add Egg (4) one at a time. Mix until smooth.
Step 5
Add Vanilla Extract (1 teaspoon) and 1/3 cup of lemon zest. Mix until well combined.
Step 6
Add 1/3 of the dry ingredients, followed by 1/2 of the milk and lemon juice mixture. Repeat until all ingredients are incorporated.
Step 7
Transfer the batter into two 7 by 11-inch greased baking tins.
Step 8
Bake for 40-45 minutes.
Step 9
Allow cakes to cool.
Step 10
Frost cake as desired, making sure they're completely cooled before frosting or it will melt.

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Nutrition Per Serving
Calories
412
% Daily Value*
Fat
17.5 g
22%
Saturated Fat
10.3 g
52%
Trans Fat
0.0 g
--
Cholesterol
102.7 mg
34%
Carbohydrates
59.6 g
22%
Fiber
1.8 g
6%
Sugars
35.2 g
--
Protein
6.2 g
12%
Sodium
306.5 mg
13%
Vitamin D
0.3 µg
2%
Calcium
54.5 mg
4%
Iron
1.9 mg
11%
Potassium
108.0 mg
2%
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