Ina Garten Lemon Cake With Cream Cheese Frosting Recipe

This Ina Garten Lemon Cake with Cream Cheese Frosting Recipe is a moist and tangy recipe, which uses fresh lemon juice and cream cheese. It’s a classic, foolproof recipe, ready in about 45 minutes.

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Ina Garten Lemon Cake with Cream Cheese Frosting Ingredients

For the Lemon Cake:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1/3 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest (optional)

How To Make Ina Garten Lemon Cake with Cream Cheese Frosting

1. Preheat the oven and prep pans: Preheat oven to 350°F (175°C). Butter and flour two 8-inch round cake pans or line them with parchment paper.
2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
4. Add eggs and flavorings: Beat in the eggs one at a time, then mix in the lemon juice, lemon zest, and vanilla extract.
5. Combine wet and dry: Add the dry ingredients in batches, alternating with buttermilk. Start and end with the dry mix, blending until just combined.
6. Bake the cake: Divide the batter evenly between the pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
7. Make the frosting: In a bowl, beat the cream cheese and butter until smooth. Gradually add powdered sugar and mix until creamy. Stir in vanilla, lemon juice, and lemon zest if using.
8. Frost the cake: Spread frosting between the layers and over the top of the cake. Smooth or swirl with a spatula. Refrigerate 30 minutes for cleaner slicing.

Recipe Tips

• Can I use bottled lemon juice?
  Fresh lemon juice is best for flavor, but bottled works in a pinch.
• Why use buttermilk?
  It adds moisture and a slight tang, enhancing the cake’s texture and flavor.
• How do I avoid dense cake?
  Don’t overmix the batter—mix just until ingredients are combined.
• Can I use a 9×13 pan instead?
  Yes, adjust bake time to 35–40 minutes and check for doneness with a toothpick.
• How to make ahead:
  You can bake the cake layers a day in advance and frost before serving.

What To Serve With Lemon Cake

Pair this refreshing dessert with:

• Fresh berries or berry compote
• A cup of earl grey or chamomile tea
• Sparkling lemonade or Prosecco
• Light whipped cream or lemon curd on the side
• Vanilla ice cream

How To Store Lemon Cake

Refrigerate: Store covered in the fridge for up to 4 days.
Freeze: Wrap individual slices or whole cake tightly and freeze up to 2 months. Thaw overnight in the fridge.

Lemon Cake Nutrition Facts

(Estimated per slice, assuming 8 servings)

• Calories: 540
• Carbohydrates: 65g
• Protein: 6g
• Fat: 28g
• Saturated Fat: 17g
• Sugar: 45g
• Sodium: 300mg

Nutrition information is estimated and may vary based on ingredients and preparation.

FAQs

Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour substitute for all-purpose flour.

Can I turn this into cupcakes?
Absolutely—bake at 350°F for 18–20 minutes.

What if I don’t have buttermilk?
Mix 1 cup milk with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.

Is the frosting pipeable?
Yes, it’s thick enough for piping but soft enough to spread easily.

Can I double the recipe for a layered sheet cake?
Yes, just make sure to use appropriately sized pans and check for doneness.

Try More Recipes:

• Ina Garten Vanilla Cake Recipe
• na Garten White Cake Recipe
• Ina Garten Cherry Pie Recipe