Ina Garten Lemon Cake with Cream Cheese Frosting

Ina Garten’s Lemon Cake with Cream Cheese Frosting is a moist, buttery cake bursting with fresh lemon flavor and topped with a luscious, tangy cream cheese frosting. This cake is perfect for special occasions, brunches, or as an everyday treat. With its bright citrus notes and creamy, smooth frosting, it’s a delightful balance of sweet and tangy flavors.

What is Ina Garten Lemon Cake with Cream Cheese Frosting?

This classic lemon cake is made with fresh lemon juice and zest, giving it a natural citrus flavor. The rich cream cheese frosting adds a velvety texture, creating a perfectly balanced dessert.

Other Popular Recipes

• Ina Garten Basil Mayo
• Ina Garten Oatmeal Raisin Cookies
• Ina Garten Tabbouleh Salad
• Ina Garten Chicken Pot Pie with Biscuits

Reasons to Try Ina Garten Lemon Cake with Cream Cheese Frosting

• Bright and refreshing flavor: The lemon juice and zest make it tangy and fresh.
• Perfectly moist texture: The cake stays soft and tender, even after refrigeration.
• Easy to make: Simple ingredients and no complicated techniques.
• Creamy, tangy frosting: The cream cheese frosting adds the perfect finishing touch.
• Great for any occasion: Whether for birthdays, brunch, or tea time, this cake is a crowd-pleaser.

Ingredients Needed to Make Ina Garten Lemon Cake with Cream Cheese Frosting

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, for extra flavor)

Instructions to Prepare Ina Garten Lemon Cake with Cream Cheese Frosting

Step 1: Preheat the Oven and Prepare the Pans

• Set the temperature: Preheat your oven to 350°F (175°C).
• Grease the pans: Butter and flour two 8-inch round cake pans or line them with parchment paper.

Step 2: Prepare the Dry Ingredients

• Whisk together flour, baking powder, baking soda, and salt in a bowl.

Step 3: Mix the Wet Ingredients

• Cream butter and sugar: In a large mixing bowl, beat butter and sugar until light and fluffy.
• Add eggs one at a time: Beat well after each addition.
• Mix in lemon juice, zest, and vanilla extract.

Step 4: Combine Wet and Dry Ingredients

• Alternate adding dry ingredients and buttermilk: Begin and end with the dry mixture, mixing until just combined.

Step 5: Bake the Cake

• Divide the batter evenly between the prepared pans.
• Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool completely before frosting.

Step 6: Make the Cream Cheese Frosting

• Beat cream cheese and butter: In a mixing bowl, beat until smooth.
• Add powdered sugar gradually: Mix until fully combined.
• Stir in vanilla, lemon juice, and zest (if using).

Step 7: Assemble and Frost the Cake

• Spread frosting between layers and on top of the cake.
• Smooth the frosting with a spatula or create decorative swirls.
• Refrigerate for 30 minutes before slicing for cleaner cuts.

What Goes Well With Ina Garten Lemon Cake with Cream Cheese Frosting?

• Fresh berries: Strawberries, raspberries, or blueberries add a fruity contrast.
• Lemon glaze drizzle: Enhances the lemon flavor with extra zing.
• Toasted coconut flakes: Adds a crunchy texture.
• Tea or coffee: Complements the citrusy sweetness.
• Mint garnish: A fresh touch for decoration.

Key Tips for Making Ina Garten Lemon Cake with Cream Cheese Frosting

• Use fresh lemons: Fresh juice and zest provide the best flavor.
• Don’t overmix the batter: Mix just until combined for a light, fluffy texture.
• Chill the frosting before use: It spreads better when slightly firm.
• Let the cake cool completely before frosting: It prevents melting.
• For extra moisture: Brush the cake layers with light lemon syrup before frosting.

Creative Variations of Ina Garten Lemon Cake with Cream Cheese Frosting

• Lemon Poppy Seed Cake: Stir in 2 tablespoons of poppy seeds for a subtle crunch.
• Berry-Filled Lemon Cake: Spread a thin layer of raspberry or blueberry jam between the layers.
• Lemon Coconut Cake: Add shredded sweetened coconut to the batter and frosting.
• Gluten-Free Version: Use a 1:1 gluten-free flour substitute for a GF-friendly cake.
• Layered Sheet Cake: Bake in a 9×13-inch pan instead of a round cake pan.

Storage Guidelines for Ina Garten Lemon Cake with Cream Cheese Frosting

• Refrigerate leftovers: Store in an airtight container for up to 4 days.
• Freeze unfrosted cake layers: Wrap tightly in plastic wrap and freeze for up to 3 months.
• Reheat before serving: Let the cake sit at room temperature for 30 minutes before serving for the best texture.

FAQs

How do I make my lemon cake extra moist?

Use buttermilk in the batter, do not overmix, and brush the cake layers with a simple lemon syrup before frosting to lock in moisture.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is best for a bright, natural citrus flavor, but bottled lemon juice can be used in a pinch. However, it may lack the same intensity and freshness.

How do I prevent cream cheese frosting from becoming runny?

Ensure the butter and cream cheese are at room temperature but not too soft. Also, refrigerate the frosting for 10–15 minutes before spreading to keep it firm.

Can I make this lemon cake ahead of time?

Yes, you can bake the cake a day in advance and store it tightly wrapped at room temperature. The frosting can be refrigerated for up to 3 days and whipped before using.

Wrapping Up

Ina Garten’s Lemon Cake with Cream Cheese Frosting is the perfect balance of bright lemon flavor and creamy sweetness.

Try it today for a classic, crowd-pleasing dessert that’s sure to impress!

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