Lemon cake from Barefoot Contessa Parties!: Ideas and Recipes for Easy Parties That Are Really Fun (page 104) by Ina Garten

  • buttermilk
  • lemons
  • confectioner's sugar
  • granulated sugar
  • eggs
  • all-purpose flour
  • unsalted butter

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Oven-roasted fruit

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • LemonVerbena on November 05, 2023

    This recipe used a lot of pans/bowls/utensils. And my lemons must have been extra large - I only needed 2 1/2 lemons to make 1/3 cup of zest. My cakes took 45 minutes to bake. They were VERY lemony, with good texture.

  • Lepa on February 04, 2021

    I was looking for a recipe to use up a surplus of lemons and found this. It's a bit sweeter than I usually like but still really good. I used a 9x5 loaf pan and it took 55 minutes to bake.

  • anya_sf on December 31, 2019

    I made one loaf (1/2 recipe) using Meyer lemons and half whole wheat flour. The cake was very good - great texture and just the right sweetness.

  • stef on January 12, 2019

    One of my favourite lemon loaves. Always successful.

  • chawkins on December 21, 2015

    Very moist and lemony. Perfect balance of sweet and tartness. Got raves when I brought this to a party. You'll need a microplane for this recipe: it uses a third cup of zest.

  • Kfaber on January 26, 2014

    Really moist cake with amazing lemony flavor.

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Reviews about this recipe

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