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Ina Garten Lemon Cake With Cream Cheese Frosting

Ina Garten Lemon Cake With Cream Cheese Frosting - recipe card
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This moist and tender lemon cake, inspired by Ina Garten’s classic, is bursting with bright citrus flavor from fresh lemon juice and zest, then topped with a tangy cream cheese frosting. The crumb is fine and delicate, while the frosting provides a rich, creamy contrast that balances the tartness. Perfect for any occasion, this cake is a refreshing twist on a traditional layer cake.

Ingredients

Scale
  • For the Lemon Cake:
  • 1 1/2 cups all-purpose flour (6.75 oz / 191g)
  • 1 tsp baking powder (0.14 oz / 4g)
  • 1/4 tsp kosher salt
  • 1/2 cup unsalted butter (4 oz / 113g), at room temperature
  • 1 cup granulated sugar (7 oz / 200g)
  • 2 large eggs, at room temperature
  • 1/4 cup whole milk (2 oz / 60ml), at room temperature
  • 1/4 cup fresh lemon juice (2 oz / 60ml), from about 2 lemons
  • 1 tbsp lemon zest (about 2 lemons)
  • 1 tsp vanilla extract
  • For the Cream Cheese Frosting:
  • 4 oz cream cheese (113g), softened
  • 2 tbsp unsalted butter (1 oz / 28g), softened
  • 1 1/2 cups powdered sugar (6 oz / 170g), sifted
  • 1 tsp vanilla extract
  • 1 tsp fresh lemon juice

Instructions

  1. Preheat oven to 350°F (177°C). Grease an 8-inch round cake pan (2 inches deep) with butter and dust with flour, tapping out excess. This ensures the cake releases cleanly without sticking.
  2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp kosher salt. Set aside. Properly aerating the dry ingredients ensures a light, even crumb.
  3. In a large bowl, beat 1/2 cup softened unsalted butter and 1 cup granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl to incorporate fully. This creaming step incorporates air for a tender cake.
  4. Add 2 room-temperature eggs one at a time, beating well after each addition (about 30 seconds each). The batter may look slightly curdled; this is normal. Room-temperature eggs emulsify better for a smooth batter.
  5. In a small bowl, whisk together 1/4 cup whole milk, 1/4 cup fresh lemon juice, 1 tbsp lemon zest, and 1 tsp vanilla extract. The milk will slightly curdle due to the acid; this tenderizes the cake.
  6. With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk-lemon mixture, beginning and ending with dry ingredients. Mix just until combined; overmixing develops gluten and makes the cake tough. Use 3 dry, 2 wet additions total.
  7. Pour the batter into the prepared pan and spread evenly with a spatula. Bake for 28-32 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs (not wet batter). Cool in the pan on a wire rack for 10 minutes, then turn out onto the rack to cool completely — at least 45 minutes. Frosting a warm cake will cause the frosting to melt and slide off.
  8. Meanwhile, make the frosting: In a medium bowl, beat 4 oz softened cream cheese and 2 tbsp softened unsalted butter with an electric mixer on medium speed until smooth and creamy, about 1-2 minutes. Scrape bowl well.
  9. Add 1 1/2 cups sifted powdered sugar, 1 tsp vanilla extract, and 1 tsp lemon juice. Mix on low until combined, then increase to medium-high and beat until fluffy, about 2 minutes. If the frosting is too soft, refrigerate for 10 minutes before using. Sifting the sugar prevents lumps.
  10. Place the cooled cake on a serving plate. Spread the frosting evenly over the top and sides using an offset spatula. Refrigerate for at least 20 minutes to set the frosting before slicing, for clean cuts.
  11. Slice the chilled cake with a serrated knife using a gentle sawing motion for neat portions. Let slices sit at room temperature for 5 minutes before serving to soften the frosting slightly.
  12. Store any leftovers tightly covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture.

Notes

Storage: Refrigerate frosted cake in an airtight container for up to 4 days. Freezing: Wrap unfrosted cake layers tightly in plastic wrap and foil; freeze for up to 3 months. Thaw overnight in refrigerator before frosting. Reheating: Not recommended for this cake; serve at room temperature or chilled. For best results, bring cake to room temperature (about 30 minutes) before serving.

Nutrition

Keywords: lemon cake, Ina Garten, cream cheese frosting, lemon dessert, layer cake, citrus cake, homemade cake, spring dessert, birthday cake, Easter dessert

Find it online: https://inagartendishes.com/ina-garten-lemon-cake-with-cream-cheese-frosting/