Ina Garten Lemon Loaf Cake Recipe
Love a bright, zesty treat? This Ina Garten Lemon Loaf Cake Recipe is your new go-to. It's moist, tangy and full of lemon flavor. Perfect for tea time or dessert.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- ½ cup plain yogurt or sour cream
- 2 tablespoons fresh lemon zest from 2 lemons
- ¼ cup fresh lemon juice from 2 lemons
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest optional for extra zing
Instructions
Preheat and Prep the Pan
- Heat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan. Line it with parchment paper. This keeps the cake from sticking. Easy release every time. Takes just 2 minutes.
Mix Dry Ingredients
- In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set it aside. Dry mix gives structure. No lumps later. Quick stir does the trick. About 1 minute total.
Cream Butter and Sugar
- Beat softened butter and sugar in a large bowl. Use electric mixer on medium speed. Do this for 3 minutes until light and fluffy. It traps air for a moist cake. Smells amazing already!
Add Eggs and Flavor
- Add eggs one by one. Beat well after each. Mix in lemon zest, lemon juice, vanilla, and yogurt. Batter looks curdled? That's okay. It smooths out soon. Full of bright flavor now.
Combine Wet and Dry
- Gently fold dry ingredients into wet batter. Use a spatula. Don't overmix. Just until combined. Keeps the cake tender. Pour into prepared pan. Smooth the top.
Bake to Golden Perfection
- Bake for 50-55 minutes. Check with a toothpick in the center. It should come out clean. Cool in pan for 10 minutes. Then transfer to a wire rack. Let it cool fully.
Make and Drizzle Glaze
- Whisk powdered sugar and lemon juice. Add zest if you like. It should be thick but pourable. Drizzle over cooled cake. Let it set for 10 minutes. Shiny and irresistible!
Notes
- Use room-temperature butter and eggs. They blend better for even texture.
- Fresh lemons beat bottled juice. More zing and aroma.
- Don't skip yogurt. It keeps the cake super moist.
- Variation: Add poppy seeds (2 tbsp) for crunch.
- Variation: Swap half sugar for brown sugar. Deeper flavor.
- Variation: Top with whipped cream and berries for parties.
- Test doneness early. Ovens vary. Better underbaked a tad.
- Glaze twice for extra lemon punch. Let first layer dry first.