Rich and zesty, Ina’s Lemon Cake is a delightful treat perfect for any occasion. Whether it’s a family gathering, a summer picnic, or an Easter celebration, this cake impresses with its vibrant flavor and creamy frosting. The combination of freshly squeezed lemon juice and zest creates a refreshing taste that will have everyone coming back for seconds. Paired with the luscious cream cheese frosting and fresh raspberries, this dessert stands out as a crowd favorite.
Why You’ll Love This Recipe
- Incredible flavor – The balance of tart lemon and sweet cream cheese makes each bite unforgettable.
- Versatile for occasions – Perfect for birthdays, holidays, or just a sunny day treat!
- Easy to follow – Simple steps ensure you can create this delicious cake even as a beginner baker.
- Beautiful presentation – The bright yellow cake topped with white frosting looks stunning on any dessert table.
- Great for sharing – With 16 servings, it’s ideal for parties or gatherings where you want to impress.
Tools and Preparation
Before diving into the baking process, gather your essential tools. Having everything ready helps streamline your cooking experience.
Essential Tools and Equipment
- 9-inch round baking tins
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- Parchment paper
Importance of Each Tool
- Electric mixer – Speeds up the process of creaming butter and sugar together for a fluffy texture.
- Parchment paper – Prevents the cake from sticking to the pans, making it easier to remove once baked.
Ingredients
Rich lemon cake that tastes incredible with my favorite cream cheese frosting and raspberries!
Ingredients:
– 2 sticks unsalted butter, softened
– 2 1/2 cups sugar, divided
– 4 eggs
– lemon zest from 5 lemons
– 3 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon salt
– 3/4 cup freshly squeezed lemon juice, divided
– 3/4 cup buttermilk, at room temperature
– 1 teaspoon vanilla extract
– 8 ounces cream cheese, softened
– 1/2 cup butter, softened
– 4 cups powdered sugar
– 1 tsp vanilla
– 1 tbsp lemon juice
For Garnish
- 2 tablespoons fresh parsley, finely chopped
How to Make Ina’s Lemon Cake
Step 1: Preheat the Oven
Preheat your oven to 350ºF. Grease and line two 9-inch round baking tins with parchment paper to prevent sticking.
Step 2: Cream Butter and Sugar
In a mixing bowl, beat together the unsalted butter and 2 cups of sugar. Mix until light and fluffy. Add in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the lemon zest.
Step 3: Combine Dry Ingredients
In another bowl, mix together the all-purpose flour, baking powder, baking soda, and salt.
Step 4: Combine Wet Ingredients
Gradually add the dry mixture to the butter mixture along with 1/4 cup of lemon juice, buttermilk, and vanilla extract. Blend well until smooth.
Step 5: Bake the Cake
Divide the batter evenly between the two prepared cake pans. Bake in your preheated oven for about 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Make Simple Syrup
While your cakes are baking, prepare simple syrup by combining 1/2 cup lemon juice and 1/2 cup sugar in a saucepan over medium-high heat. Stir until dissolved completely. Set aside to cool.
Step 7: Prepare Frosting
In a mixing bowl, beat together cream cheese and butter. Gradually add in the powdered sugar, one cup at a time. Mix until smooth. Finally, stir in vanilla extract and 1 tablespoon lemon juice.
Step 8: Final Assembly
Once cakes are baked and cooled slightly, poke holes using a fork all over each layer. Pour half of the simple syrup over each cake layer to soak in moisture before frosting them generously with the cream cheese frosting. Enjoy!
How to Serve Ina’s Lemon Cake
Serving Ina’s Lemon Cake can elevate any occasion, whether it’s a casual gathering or an elegant celebration. Here are some delightful ways to enjoy this rich lemon cake.
Classic Slice and Serve
- Serve individual slices of the cake topped with a dollop of cream cheese frosting for a traditional presentation.
Festive Garnish
- Add fresh raspberries and a sprinkle of powdered sugar on top for a pop of color and added flavor.
Lemon Curd Drizzle
- Drizzle homemade or store-bought lemon curd over each slice for an extra zing that complements the cake’s citrus notes.
Ice Cream Pairing
- Pair slices with a scoop of vanilla or lemon sorbet to balance the sweetness and enhance the refreshing taste.
Tea Time Treat
- Offer with a pot of freshly brewed tea as a light afternoon snack, making it perfect for gatherings or book clubs.
Celebration Layer Cake
- Stack layers with additional frosting in between for special occasions, creating a stunning centerpiece for your dessert table.
How to Perfect Ina’s Lemon Cake
To ensure your Ina’s Lemon Cake turns out perfectly every time, consider these helpful tips.
Use room temperature ingredients: Ensure that your butter, eggs, and buttermilk are at room temperature. This helps create a smooth batter and an even bake.
Measure flour accurately: Spoon flour into your measuring cup and level it off. Avoid packing it down to prevent a dense cake.
Don’t overmix the batter: Mix until just combined to keep the cake light and fluffy. Overmixing can lead to a tougher texture.
Check for doneness: Use a toothpick inserted in the center; it should come out clean or with just a few crumbs attached when the cake is done baking.
Cool completely before frosting: Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks. Frosting warm cakes can cause the frosting to melt.
Store properly: If not serving immediately, cover the cake tightly with plastic wrap or aluminum foil to maintain moisture and freshness.
Best Side Dishes for Ina’s Lemon Cake
Ina’s Lemon Cake pairs beautifully with various side dishes that complement its bright flavors. Here are some delightful options:
Fruit Salad: A medley of seasonal fruits like berries and melon adds freshness alongside the richness of the cake.
Minted Peas: Sweet peas tossed with fresh mint provide a vibrant contrast that balances the dessert’s sweetness.
Simple Green Salad: A crisp salad with mixed greens, cucumbers, and a light vinaigrette offers a refreshing palate cleanser.
Lemon Sorbet: Chilling lemon sorbet enhances the citrus experience while being light enough not to overpower the cake.
Roasted Asparagus: Tender asparagus drizzled with olive oil brings an earthy flavor that pairs well with sweet desserts.
Cheese Platter: A selection of mild cheeses complements the zesty notes of the lemon without being too heavy.
Charcuterie Board: Include cured meats, olives, and nuts for an appetizer spread that guests will love before diving into dessert.
Chocolate Mousse: For those who enjoy chocolate, this rich dessert provides an unexpected yet delightful contrast to lemon flavors.
Common Mistakes to Avoid
Baking Ina’s Lemon Cake can be a delightful experience, but there are some common pitfalls to watch out for.
- Skipping the room temperature ingredients: Using cold butter or eggs can lead to a dense cake. Ensure all ingredients are at room temperature for better mixing and texture.
- Overmixing the batter: This can make the cake tough. Mix just until combined; a few lumps are okay.
- Not measuring flour correctly: Too much flour can result in a dry cake. Use the spoon-and-level method to ensure accuracy when measuring.
- Ignoring the toothpick test: If you don’t check for doneness, you risk underbaking or overbaking. Always insert a toothpick in the center; it should come out clean or with a few crumbs.
- Neglecting to cool properly: Removing the cake too soon from the pans can lead to breakage. Allow it to cool in the pans for 10 minutes before transferring to a wire rack.
Refrigerator Storage
- Store slices of Ina’s Lemon Cake in an airtight container in the refrigerator.
- It will keep well for up to 5 days when properly stored.
Freezing Ina’s Lemon Cake
- Wrap individual slices or whole cakes tightly in plastic wrap, then place them in a freezer-safe bag.
- You can freeze it for up to 3 months without losing flavor and moisture.
Reheating Ina’s Lemon Cake
- Oven: Preheat your oven to 350ºF, place the slice on a baking sheet, and warm for about 10 minutes.
- Microwave: Heat a slice on medium power for about 15-20 seconds until warm.
- Stovetop: Use a skillet over low heat, cover with a lid, and warm gently for 5-7 minutes.
Frequently Asked Questions
Can I use other citrus fruits instead of lemons in Ina’s Lemon Cake?
You can substitute with limes or oranges! The taste will differ but will still be delicious.
How do I make this cake gluten-free?
Use a gluten-free all-purpose flour blend instead of regular flour. The cake may have a slightly different texture but should work well.
What is the best way to frost Ina’s Lemon Cake?
Ensure your cream cheese frosting is smooth and spreadable. Use an offset spatula for easy application and create decorative swirls!
Can I add fruits like berries to this recipe?
Absolutely! Fresh raspberries or blueberries would pair beautifully with the lemon flavor of this cake.
How does Ina’s Lemon Cake compare to other lemon cakes?
This version is rich due to the cream cheese frosting and has vibrant lemon zest that gives it an exceptional flavor profile.
Final Thoughts
Ina’s Lemon Cake is not only delicious but also versatile enough to customize with your favorite flavors or toppings. Whether you’re preparing it for a festive gathering or just treating yourself, this cake is sure to impress. Don’t hesitate to add your own twist—perhaps some fresh berries or even swapping out flavors! Enjoy baking!
Ina’s Lemon Cake
Indulge in the deliciousness of Ina’s Lemon Cake, a perfect blend of rich, zesty flavors and creamy frosting that makes it an ideal treat for any occasion. This cake shines with its vibrant lemon notes, thanks to freshly squeezed lemon juice and zest, complemented by a luscious cream cheese frosting. Topped with fresh raspberries, this dessert is not only delightful on the palate but also visually stunning—making it a crowd-pleaser at family gatherings, summer picnics, or festive celebrations. With a simple recipe that’s beginner-friendly and offers 16 generous servings, you’ll find yourself reaching for seconds!
- Total Time: 55 minutes
- Yield: Serves approximately 16 slices 1x
Ingredients
- 2 sticks unsalted butter, softened
- 2 1/2 cups sugar
- 4 large eggs
- Zest from 5 lemons
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup freshly squeezed lemon juice
- 3/4 cup buttermilk, at room temperature
- 8 ounces cream cheese, softened
- Powdered sugar for frosting
Instructions
- Preheat your oven to 350°F and prepare two 9-inch round cake pans with parchment paper.
- Cream together butter and sugar until fluffy; then add eggs one at a time along with lemon zest.
- In a separate bowl, combine flour, baking powder, baking soda, and salt. Gradually mix into wet ingredients alongside buttermilk and lemon juice until smooth.
- Divide batter between pans and bake for 30-35 minutes until a toothpick comes out clean.
- Prepare simple syrup with remaining lemon juice and sugar while cakes bake.
- For frosting, beat cream cheese and butter; gradually add powdered sugar until smooth.
- Once cakes are cooled, soak with simple syrup before applying cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 39g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg
Keywords: Ensure all ingredients are at room temperature for better mixing results. Use an offset spatula for easy frosting application. Feel free to add fresh berries or a drizzle of lemon curd for extra flavor.
