Zingy Citrus Heaven: Ina Garten’s Lemon Pound Cake Recipe

Sunshine bursts through every slice of this vibrant lemon pound cake by Ina Garten, promising a delightful twist on a classic dessert.

Zesty citrus notes dance across a tender, buttery crumb that melts effortlessly on your tongue.

The recipe captures pure culinary magic with its perfect balance of sweet and tangy flavors.

Each carefully measured ingredient contributes to a dessert that sings with brightness and richness.

Simple yet sophisticated, this pound cake stands as a testament to Garten’s masterful baking techniques.

Rich butter and fresh lemons create a symphony of taste that will have everyone asking for seconds.

Grab your mixing bowl and whisk – this irresistible cake awaits your baking expertise.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Calories: 470 kcal

Servings: 10

What Goes Into Ina Garten’s Lemon Pound Cake

• Butter: Brings luxurious richness and tender crumb, choose high-quality unsalted butter for the best flavor and smooth texture.
• Eggs: Provide structure and moisture, select fresh large eggs at room temperature for even mixing and superior cake consistency.
• Lemon Juice: Delivers bright, zesty tang, use freshly squeezed lemons for the most vibrant and authentic citrus flavor.
• Lemon Zest: Adds intense citrus aroma and concentrated lemon essence, grate only the yellow part of the lemon peel to avoid bitter white pith.

• All-Purpose Flour: Creates cake's foundational structure, use fresh, sifted flour to prevent lumps and ensure smooth batter.
• Granulated Sugar: Sweetens and helps create golden, tender crumb, select fine-grain sugar for even distribution.
• Baking Powder, Baking Soda: Provide crucial lift and lightness, ensure they're fresh and not expired for optimal rising.
• Salt: Balances sweetness and enhances overall flavor profile, use fine sea salt for most even integration.

• Confectioners' Sugar: Creates silky, smooth glaze with elegant shine, sift to eliminate any potential lumps.
• Lemon Juice: Thins and flavors glaze, use fresh juice for brightest, most vibrant finishing touch.

Tools That Turn Simple Ingredients Into Magic

• Electric mixer with paddle attachment: Essential for creaming butter and sugar smoothly.
• Large mixing bowl: Needed for sifting dry ingredients.
• Sifter or fine-mesh strainer: Perfect for combining and aerating flour mixture.
• Loaf pans (2, 8 1/2 by 4 1/4 by 2 1/2-inch): Crucial for baking pound cake.
• Parchment paper: Optional but helpful for easy cake removal.
• Small saucepan: Used for making lemon syrup.
• Whisk: Required for mixing glaze and combining ingredients.
• Cake tester or toothpick: Helps check cake doneness.
• Cooling rack: Allows cakes to cool evenly and catch dripping glaze.
• Measuring cups and spoons: Necessary for accurate ingredient measurements.

Directions for Baking Ina’s Lemony Classic

Lemony Cake Adventure

• Oven Preparation Kitchen Warmup

Warm your oven to a cozy 350°F. Grab two loaf pans and give them a friendly coating of butter and flour, helping the cake slide out easily later.

• Butter and Sugar Dance

Blend butter and sugar in a mixer until they become fluffy and light, creating a dreamy base. Gently add eggs one by one, sprinkling in zesty lemon bits that will make your cake sing with brightness.

• Dry Ingredient Harmony

Softly combine flour, rising agents, and a pinch of salt, creating a smooth powder that will transform into a tender cake.

• Baking Magic

Pour the batter into prepared pans, spreading it evenly. Slide into the warm oven and let the cake bake until golden and a testing stick comes out clean, around 45-60 minutes.

• Citrus Shower

While the cake bakes, create a tangy lemon bath by melting sugar into fresh lemon juice. Once the cake emerges, drench it with this zingy liquid, letting it soak up all the bright flavors.

• Glorious Glaze

Whisk powdered sugar and lemon juice into a silky glaze. Pour this over the cooled cake, watching it cascade down the sides in elegant streams.

Tweaks and Zests to Try in Your Pound Cake

• Fold in finely chopped fresh rosemary or thyme into the batter for an unexpected aromatic twist that complements the bright lemon flavor.
• Gently mix in fresh blueberries or raspberries to add bursts of color and natural sweetness throughout the cake.
• Sprinkle toasted sliced almonds or chopped pistachios on top of the glaze for a delightful textural contrast and nutty undertone.
• Wrap the cooled cake tightly in plastic wrap and store at room temperature for up to 3 days, or refrigerate for up to a week to maintain maximum moisture and flavor.
• Double the lemon zest for an extra punch of citrus, or experiment with other citrus zests like orange or lime for a unique flavor profile.

Serving Lemon Pound Cake with a Little Flair

• Serve with Fresh Berries: Top each slice with a vibrant mix of strawberries, raspberries, and blueberries to add a burst of color and refreshing taste.
• Pair with Afternoon Tea: Slice the pound cake into elegant triangles and serve alongside a steaming pot of Earl Grey or chamomile tea for a classic British-inspired experience.
• Create a Dessert Platter: Arrange slices on a beautiful wooden board with small bowls of whipped cream, lemon curd, and mint leaves for an interactive and inviting presentation.
• Enjoy as a Breakfast Treat: Toast a slice lightly and spread with a thin layer of mascarpone cheese or cream cheese for a luxurious morning indulgence.

Keeping Pound Cake Fresh for Days

• Refrigerate for Freshness: Store the lemon pound cake in an airtight container or wrapped tightly in plastic wrap in the refrigerator. This method keeps the cake moist and preserves its delightful lemony flavor for up to 5 days.
• Freeze for Long-Term Enjoyment: Slice the cake and wrap individual portions in plastic wrap, then place in a freezer-safe container. Frozen pound cake maintains its taste and texture for up to 3 months, perfect for unexpected sweet cravings.
• Room Temperature Serving: Remove the cake from the refrigerator 30 minutes before serving to allow it to come to room temperature. This simple step helps restore the cake's soft texture and enhances its rich, citrusy taste.
• Revive Leftover Slices: Gently warm individual slices in the microwave for 10-15 seconds or toast briefly in a toaster oven. A quick warm-up brings back the cake's original softness and intensifies its zesty lemon essence.

Luscious Ina Garten Lemon Pound Cake Recipe

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4.5 from 32 reviews

• Total Time: 1 hour 10 minutes
• Yield: 10 1x

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Description

Luscious lemon pound cake celebrates Ina Garten’s signature dessert with zesty citrus notes. Buttery crumb and sweet glaze invite home bakers to savor this classic comfort treat.

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Ingredients

Scale 1x2x3x

• ½ pound / 225g unsalted butter, at room temperature
• 4 extra-large eggs, at room temperature
• 3 cups / 375g all-purpose flour
• 2 ½ cups / 500g granulated sugar, divided
• ⅓ cup / 45g lemon zest (6 to 8 large lemons)
• ¾ cup / 180ml lemon juice, freshly squeezed, divided
• 1 tsp / 5ml vanilla extract
• ½ tsp / 2g baking powder
• ½ tsp / 2g baking soda
• 1 tsp / 6g kosher salt
• ¾ cup / 180ml buttermilk, at room temperature

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Instructions

1. Preparation: Preheat oven to 350°F and meticulously butter and flour two loaf pans, optionally lining with parchment paper for seamless cake removal.
2. Creaming: Utilize an electric mixer to whip butter and granulated sugar until luxuriously fluffy and pale, approximately 5 minutes. Gently integrate eggs one at a time, then fold in vibrant lemon zest with delicate precision.
3. Dry Ingredient Integration: Sift flour, baking powder, baking soda, and salt into a separate bowl, ensuring uniform distribution of dry components.
4. Batter Distribution: Evenly divide batter between prepared pans, smoothing surfaces with a spatula to create an impeccably level landscape.
5. Baking and Syrup Creation: Bake cakes for 45-60 minutes while simultaneously crafting lemon syrup by dissolving sugar and lemon juice in a saucepan over gentle heat.
6. Initial Cooling and Syrup Application: After removing from oven, let cakes rest in pans for 10 minutes, then transfer to a wire rack positioned over a collecting tray. Delicately drizzle warm lemon syrup, allowing it to permeate the cake’s warm surface.
7. Glazing: Whisk confectioners’ sugar and lemon juice until achieving a silky, pourable glaze. Once cakes have completely cooled, lavishly pour glaze, permitting it to elegantly cascade down the loaf sides.

Notes

• Zest Like a Pro: Carefully grate only the bright yellow part of the lemon skin, avoiding the bitter white pith underneath for pure, intense lemon flavor.
• Room Temperature Matters: Ensure butter, eggs, and other dairy ingredients are at room temperature to create a smoother, more evenly mixed batter that rises beautifully.
• Patience with Mixing: Cream butter and sugar for the full 5 minutes to incorporate maximum air, resulting in a lighter, more tender pound cake texture.
• Check Doneness Carefully: Use the cake tester method precisely – it should come out completely clean with no wet batter clinging to indicate perfect baking time.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 10
• Calories: 470
• Sugar: 50g
• Sodium: 220mg
• Fat: 24g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 0g
• Protein: 6g
• Cholesterol: 110mg