Ina Garten Lemon Loaf Cake Recipe

Ina Garten Lemon Loaf Cake Recipe is bright, fresh and perfect for any occasion. The cake is soft, moist and full of lemon flavor.

Many people love Ina Garten Lemon Loaf Cake Recipe because it is easy to make and looks beautiful. It is ideal for brunch, afternoon tea or a light dessert after dinner.

If you want to learn How to make Ina Garten Lemon Loaf Cake, this step-by-step guide will help you. The Ingredients for Ina Garten Lemon Loaf Cake are simple and easy to find in any kitchen.

My Experience With This Recipe

I made this lemon loaf cake on a sunny afternoon, and the aroma filled my kitchen. The cake was soft and tender with a perfect lemon taste.

The glaze added a shiny finish and extra sweetness. I loved how easy it was to make, even without fancy tools.

My friends and family enjoyed it with tea and coffee. Now, this recipe is my go-to for light desserts or special gatherings.

Recipe Card info

• Recipe Name: Ina Garten Lemon Loaf Cake
• Servings: 10
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Course: Dessert
• Cuisine: American
• Calories: 320 kcal per serving

Equipment List

• 9×5-inch loaf pan
• Mixing bowls
• Whisk
• Electric mixer (optional)
• Measuring cups
• Measuring spoons
• Zester or grater
• Rubber spatula
• Cooling rack

Ingredients You Need for Ina Garten Lemon Loaf Cake

For the Cake:

• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup sugar
• 3 large eggs
• ¾ cup vegetable oil
• ¼ cup buttermilk
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract

For the Glaze:

• ½ cup powdered sugar
• 2–3 tablespoons lemon juice

Step-by-Step Guide

1. Preheat the Oven

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper. This prevents sticking and helps easy removal.

2. Mix Dry Ingredients

In a medium bowl, whisk flour, baking powder and salt together. This ensures even rising and no lumps in your cake.

3. Beat Eggs and Sugar

In a large bowl, beat eggs and sugar until light and fluffy. Use a hand or electric mixer for about 2–3 minutes.

4. Add Oil and Flavorings

Mix in vegetable oil, buttermilk, lemon juice, lemon zest and vanilla. Stir until combined. The mixture should be smooth and creamy.

5. Combine Dry and Wet Ingredients

Gradually fold dry ingredients into wet mixture using a spatula. Mix gently until just combined. Do not overmix to keep the cake soft.

6. Pour into Pan

Pour batter into prepared loaf pan. Spread evenly with a spatula. Tap the pan lightly to remove air bubbles.

7. Bake the Cake

Bake for 45–50 minutes or until a toothpick comes out clean. Check after 45 minutes to prevent overbaking.

8. Cool the Cake

Remove cake from oven and let it cool in the pan for 10 minutes. Then transfer to a cooling rack to cool completely.

9. Prepare the Glaze

In a small bowl, whisk powdered sugar with lemon juice until smooth. Adjust consistency to pourable glaze.

10. Glaze the Cake

Pour glaze over cooled cake. Let it set for 10–15 minutes. Slice and serve once the glaze hardens slightly.

Tips to Make the Best Ina Garten Lemon Loaf Cake

• Use fresh lemon juice and zest for strong flavor.
• Do not overmix batter to keep cake light.
• Line pan with parchment for easy removal.
• Let cake cool completely before glazing.
• Use buttermilk for moist and tender texture.

Common Mistakes to Avoid

• Overbaking, which makes cake dry.
• Not measuring flour correctly.
• Skipping lemon zest, which reduces flavor.
• Pouring glaze on warm cake, causing it to soak.
• Overmixing batter, making cake dense.

Serving Suggestions

Serve Ina Garten Lemon Loaf Cake with tea, coffee or fresh berries. It also pairs well with whipped cream or ice cream. Perfect for brunch or dessert.

Variations You Can Try

• Add poppy seeds for Lemon Poppy Seed Loaf.
• Drizzle white chocolate glaze instead of lemon.
• Mix in blueberries for fruity lemon loaf.
• Top with candied lemon slices for decoration.
• Use almond extract for a nutty twist.

Storage and Reheating Tips

• Store cake in an airtight container at room temperature for 2–3 days.
• Refrigerate for up to a week, covered.
• Reheat slices in microwave for 10–15 seconds for a fresh taste.
• Freeze unglazed loaf for up to 2 months.
• Thaw completely before glazing.

Nutrition Information

Nutrient	Amount per Serving
Calories	320 kcal
Carbohydrates	42 g
Protein	4 g
Fat	16 g
Sugar	28 g
Fiber	1 g

Health Benefits

Lemons provide vitamin C and antioxidants, boosting immunity. Using eggs and buttermilk adds protein and calcium.

Baking at home avoids preservatives and excess sugar. A slice gives energy and a mood lift while still being lighter than heavy desserts.

FAQs about Ina Garten Lemon Loaf Cake

1. Can I use regular milk instead of buttermilk?

Yes, mix 1 tablespoon lemon juice or vinegar with milk. Let it sit 5 minutes to mimic buttermilk’s tang.

2. How do I make the glaze thicker?

Add more powdered sugar gradually. Stir until it reaches pourable but thick consistency. Too thin glaze may soak cake.

3. Can I make this cake ahead of time?

Yes, bake a day before. Keep covered at room temperature. Add glaze just before serving for best appearance.

4. Can I use a bundt pan instead?

Yes, adjust baking time to 50–60 minutes. Ensure even greasing and cooling for easy removal.

5. How do I prevent the cake from sticking?

Grease pan and line with parchment paper. Dust lightly with flour if desired. Always allow cake to cool slightly before removing.

Final Thoughts

Ina Garten Lemon Loaf Cake Recipe is bright, moist and easy to make. It is perfect for family, friends or special occasions.

Now you know How to make Ina Garten Lemon Loaf Cake step by step. The Ingredients for Ina Garten Lemon Loaf Cake are simple and easy to find.

Try this recipe today for a refreshing, soft, and flavorful lemon dessert everyone will enjoy.