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Ina Garten Lemon Pound Cake

Ina Garten Lemon Pound Cake
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This lemon pound cake is a classic Ina Garten recipe, known for its tender, moist crumb and bright citrus flavor. A simple lemon glaze soaks into the warm cake, creating a delicate crust and a burst of tangy sweetness in every slice.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 and 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/4 cup whole milk, room temperature
  • 2 tablespoons freshly squeezed lemon juice, from 1 lemon
  • 1 tablespoon lemon zest, from 1 lemon
  • For the glaze:
  • 2/3 cup powdered sugar
  • 2 tablespoons freshly squeezed lemon juice

Instructions

  1. Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then dust with flour, tapping out excess. This prevents the cake from sticking and ensures a clean release.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for 3-4 minutes, until light and fluffy. Scrape down the bowl to ensure even mixing. The mixture should look pale and airy, which incorporates air for a tender crumb.
  3. Add the eggs one at a time, beating well after each addition for about 30 seconds. The batter may look slightly curdled at this point, which is fine; the dry ingredients will smooth it out later.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt until combined. Set aside. In a small bowl or liquid measuring cup, stir together the whole milk, lemon juice, and lemon zest. The milk may curdle slightly, but this reaction tenderizes the cake.
  5. With the mixer on low speed, add one-third of the flour mixture to the butter mixture and mix just until incorporated. Then add half of the milk mixture and mix again. Repeat with another third of flour, the remaining milk, and finally the last of the flour, mixing only until each addition disappears. Over-mixing develops gluten and makes the cake tough.
  6. Pour the batter into the prepared loaf pan and spread it evenly with a spatula. Tap the pan gently on the counter once or twice to release any air bubbles. Place the pan on the center rack of the preheated oven.
  7. Bake for 50-60 minutes, until the top is golden brown and a wooden skewer inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly after 35 minutes, tent loosely with foil.
  8. While the cake bakes, prepare the glaze by whisking together the powdered sugar and lemon juice in a small bowl until smooth and pourable. Set aside near the oven.
  9. When the cake is done, remove it from the oven and let it cool in the pan on a wire rack for exactly 10 minutes. This allows the structure to set enough for handling but remains warm for glazing.
  10. After 10 minutes, run a knife around the edges of the pan to loosen the cake, then invert it onto the wire rack. Invert again onto a serving plate or another rack so the top is facing up.
  11. Immediately brush or spoon the lemon glaze over the top of the warm cake, allowing it to soak in. The heat of the cake helps the glaze absorb into the crumb, adding moisture and a tender crust.
  12. Let the cake cool completely on the rack, about 45 minutes to 1 hour, before slicing. This resting period allows the crumb to set and the glaze to firm slightly, making clean slices easier.

Notes

Store leftover cake tightly wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, wrap the cake in plastic and then foil, and freeze for up to 2 months. To reheat, thaw at room temperature, then warm slices in a 300°F (149°C) oven for 5-7 minutes, or microwave a single slice for 10-15 seconds.

Nutrition

Keywords: lemon pound cake, Ina Garten, lemon cake, pound cake, lemon dessert, cake recipe, citrus cake, glazed cake, loaf cake, American dessert

Find it online: https://inagartendishes.com/ina-garten-lemon-pound-cake-recipe/