Barefoot Contessa Lemon Cake

Barefoot Contessa Lemon Cake Recipe - Vegetarian Food from USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 45 minutes to 1 hour | Servings: 2 loaves |

Vegetarian diet

Introduction

The Barefoot Contessa Lemon Cake is a delightful and refreshing dessert that embodies the essence of lemon in every bite. This recipe, made famous by Ina Garten, the Barefoot Contessa herself, is a perfect balance of sweet and tart, making it an ideal treat for any occasion. Whether you're hosting a summer gathering, a brunch, or simply looking for a delicious way to end a meal, this lemon cake will not disappoint. Its moist, tender crumb and vibrant lemon flavor, enhanced by a sweet glaze, make it a favorite among both children and adults.

History

The history of the Barefoot Contessa Lemon Cake traces back to Ina Garten's early days of her gourmet food store, Barefoot Contessa, in East Hampton, New York. Inspired by French baking and her love for simple, yet elegant flavors, Garten developed this recipe as a way to showcase the natural zest and juice of lemons. Over the years, it has become one of her signature desserts, featured in her cookbooks and television shows. The recipe's popularity has grown, making it a beloved classic in American home baking.

Ingredients

0.5 lb (227 g) unsalted butter, at room temperature
2.5 cups granulated sugar
4 extra-large eggs at room temperature
0.33 cup grated lemon zest (6 – 8 large lemons)
3 cups all-purpose flour
0.5 tsp baking powder
0.5 tsp baking soda
1 tsp kosher salt
0.75 cup freshly squeezed lemon juice
0.75 cup buttermilk at room temperature
1 tsp pure vanilla extract

Glaze

2 cups confectioners' sugar
3.5 tbsp freshly squeezed lemon juice

How to prepare

Preheat the oven to 350°F (177°C).
Grease two 8.5 x 4.25 x 2.5 inches loaf pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and 2 cups of granulated sugar for about 5 minutes, or until light and fluffy.
With the mixer on medium speed, add the eggs one at a time, followed by the lemon zest.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
In another bowl, combine 0.25 cup of lemon juice, buttermilk, and vanilla extract.
Add the flour mixture and buttermilk mixture alternately to the batter, beginning and ending with the flour.
Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, or until a cake tester comes out clean.
In a small saucepan, combine 0.5 cup of granulated sugar with 0.5 cup of lemon juice and cook over low heat until the sugar dissolves.
When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes.
Allow the cakes to cool completely.

Glaze

For the glaze, combine the confectioners' sugar and lemon juice in a bowl, mixing with a wire whisk until smooth.
Pour the glaze over the top of the cakes and allow it to drizzle down the sides.

Variations

For a twist on the classic, try adding fresh blueberries to the batter, or use lime zest and juice for a lime-flavored cake. For those who prefer a less sweet dessert, reduce the amount of granulated sugar in the batter.

Cooking Tips & Tricks

To ensure your Barefoot Contessa Lemon Cake turns out perfectly, consider these tips and tricks:

- Use room temperature ingredients: This helps the batter mix more evenly, resulting in a lighter cake.

- Grate only the yellow part of the lemon zest to avoid bitterness.

- Sift the dry ingredients to prevent lumps and ensure a fine crumb.

- Do not overmix the batter once the flour is added to keep the cake tender.

- Use a toothpick or cake tester to check for doneness. It should come out clean when inserted into the center of the cake.

- Allow the lemon syrup to soak into the cake while it's still warm for maximum flavor.

Serving Suggestions

Serve the lemon cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Fresh berries also make a lovely accompaniment, adding a burst of color and flavor.

Cooking Techniques

Creaming the butter and sugar thoroughly is key to achieving the light and fluffy texture characteristic of this cake. Alternating the dry and wet ingredients while mixing prevents the batter from becoming too dense.

Ingredient Substitutions

If buttermilk is not available, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 5 minutes. For a gluten-free version, use a gluten-free all-purpose flour blend in place of regular flour.

Make Ahead Tips

The lemon cake can be baked a day in advance. Wrap it tightly in plastic wrap once completely cooled to maintain its moisture. Glaze the cake on the day of serving for the best texture and flavor.

Presentation Ideas

For an elegant presentation, garnish the glazed cake with thinly sliced lemon rounds, fresh mint leaves, or edible flowers. A dusting of powdered sugar just before serving adds a touch of sophistication.

Pairing Recommendations

This lemon cake pairs beautifully with a cup of Earl Grey tea or a glass of Prosecco, enhancing its citrus notes. For a non-alcoholic option, a lemon-infused iced tea complements the cake's flavors wonderfully.

Storage and Reheating Instructions

Store the lemon cake in an airtight container at room temperature for up to 3 days. If glazed, it's best kept in the refrigerator. To refresh, lightly warm slices in the microwave for a few seconds before serving.

Nutrition Information

Calories per serving

A serving of this lemon cake contains approximately 400 calories. The calories are primarily derived from the sugar, butter, and flour.

Carbohydrates

A single serving of Barefoot Contessa Lemon Cake contains approximately 60 grams of carbohydrates. The primary sources of carbohydrates in this recipe are the granulated sugar and all-purpose flour, which provide the cake's structure and sweetness.

Fats

This lemon cake is rich in fats, contributing to its moist texture. A serving contains about 15 grams of fat, mainly from unsalted butter. The butter not only adds flavor but also gives the cake a tender crumb.

Proteins

Each serving of the lemon cake offers around 5 grams of protein. The protein comes from the eggs, which also help to bind the ingredients together and contribute to the cake's rise.

Vitamins and minerals

The Barefoot Contessa Lemon Cake provides small amounts of vitamins and minerals, primarily from the lemon juice and eggs. Lemons are a good source of vitamin C, while eggs provide vitamins D, B12, and minerals such as selenium.

Alergens

This recipe contains common allergens: gluten (from all-purpose flour), eggs, and dairy (from butter). Individuals with sensitivities to these ingredients should exercise caution.

Summary

The Barefoot Contessa Lemon Cake is a delicious dessert that is relatively high in sugars and fats. While it offers some nutritional benefits from the lemon juice and eggs, it is best enjoyed in moderation as part of a balanced diet.

Summary

The Barefoot Contessa Lemon Cake is a timeless dessert that combines the bright, tangy flavor of lemons with the sweetness of sugar and the richness of butter. Its moist texture and delightful glaze make it a crowd-pleaser. By following the tips and variations provided, you can customize the cake to suit your taste and occasion. Enjoy this delicious treat as a special ending to a meal or a sweet snack to brighten your day.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. It was a sunny day in the summer, and I was flipping through a cooking magazine when I stumbled upon a picture of the most beautiful lemon cake I had ever seen. The bright yellow color of the cake and the light, fluffy texture of the frosting made my mouth water just looking at it.

I quickly scanned the ingredients list and instructions, taking mental notes of everything I would need to make this delicious dessert. I could already imagine the tangy lemon flavor melting in my mouth, the perfect balance of sweet and sour that would make this cake a hit at any family gathering.

I knew I had to make this cake, but I had never attempted anything quite like it before. Baking was always a passion of mine, and I had collected many recipes over the years, but this one seemed special. It called for fresh lemon zest and juice, ingredients that would give the cake a burst of citrusy flavor that I had never experienced before.

As I read through the recipe, I realized that I didn't have all the ingredients on hand. I made a mental note to pick up some lemons and cream cheese the next time I went to the store. I was determined to make this cake, to perfect it and make it my own.

The next day, I set out to make the Barefoot Contessa Lemon Cake. I gathered all the ingredients on the counter, making sure everything was measured out and ready to go. I preheated the oven and greased the cake pans, eager to start on this new baking adventure.

I started by creaming the butter and sugar together until it was light and fluffy, just like the recipe instructed. I added the eggs one at a time, mixing well after each addition. The scent of the vanilla extract filled the kitchen, making me even more excited to see how this cake would turn out.

Next, I added the dry ingredients to the wet mixture, alternating with the buttermilk. The batter was thick and creamy, just the right consistency for a cake. I folded in the lemon zest and juice, watching as the batter turned a vibrant yellow color.

I poured the batter into the cake pans and popped them in the oven, setting the timer and crossing my fingers that everything would turn out alright. As the cakes baked, the scent of lemon filled the kitchen, making my stomach growl in anticipation.

When the cakes were done baking, I let them cool on a wire rack before turning them out onto a plate. The layers were perfect, golden and moist, with just the right amount of lemon flavor. I couldn't wait to frost them and see the finished product.

I whipped up a simple cream cheese frosting, adding more lemon zest for an extra burst of flavor. I spread the frosting between the layers and on top of the cake, swirling it into beautiful peaks. The finished cake was a work of art, a masterpiece of lemony goodness that I couldn't wait to share with my family.

When I finally cut into the cake and took a bite, I knew I had found a new favorite recipe. The flavors were bright and tangy, the perfect balance of sweet and sour that I had been craving. I made a mental note to add this cake to my collection of treasured recipes, to make it again and again for special occasions and gatherings with loved ones.

As I sat at the kitchen table, savoring each bite of the Barefoot Contessa Lemon Cake, I couldn't help but smile. This recipe had opened up a new world of flavors and possibilities for me, reminding me of why I loved to cook in the first place. It was a reminder that sometimes, the best recipes are the ones that we discover by chance, the ones that captivate us with their flavors and bring us joy with every bite.