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Iced Lemon Loaf (Barefoot Contessa)


Usually I have a certain degree of self control when it comes to my buttery treats. With this lemon cake, however, I will happily consume an entire loaf in a sitting without thinking twice. Do I regret it? NO! Bake it and you will understand. Thank you, Ina.













Trans-fat Free


½ pound butter
unsalted, 2 stick, room temperature
2 ½ cups sugar
4 large eggs
extra-large, at room temperature
cup lemon zest
grated, 6 to 8 large lemons
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
¾ cup lemon juice
freshly squeezed, divided
¾ cup buttermilk
at room temperature
1 teaspoon vanilla extract
For the glaze:
2 cups powdered sugar
3 ½ tablespoons lemon juice
freshly squeezed


For the cakes

Preheat the oven to 350℉ (180℃) F.

Grease and flour two 8 by 4 inch loaf pans. You can also line the bottom with parchment paper to be extra safe.

Cream the butter and 2 cups granulated sugar in a bowl until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl.

In another bowl, combine ¼ cup lemon juice, the buttermilk, and vanilla.

Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.

Divide the batter evenly between the pans and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Make the syrup

Combine ½ cup granulated sugar with ½ cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves.

When the cakes are done, allow to cool for 10 minutes.

Remove the cakes from the pans and set them on a cooling rack; spoon the lemon syrup over them. Allow the cakes to cool completely.

Make the glaze

Combine the confectioners' sugar and the lemon juice in a bowl, mixing until smooth.

Pour over the tops of the cakes and allow the glaze to drizzle down the sides.


* not incl. in nutrient facts

Add review




OK, this is like CRAZY good!!!! I made is last night for work today and everyone loved long as you like lemon. It IS lemony.

over 4 years ago

United States

This cake is so good that its hard not to eat the whole thing by yourself.

about 4 years ago

United States

Why does it have a syrup and a glaze?

almost 3 years ago

United States

Yes it’s lemony
It’s damn good...!
Try Meyers lemons as well as regular

about 2 years ago

What can I substitute for buttermilk?

almost 2 years ago

I used plain yogurt and it came out great

Can it be frozen

7 months ago

Nutrition Facts

Serving Size 81g (2.9 oz)
Amount per Serving
Calories 25531% of calories from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 56mg 19%
Sodium 184mg 8%
Total Carbohydrate 14g 14%
Dietary Fiber 0g 2%
Sugars g
Protein 6g
Vitamin A 6% Vitamin C 8%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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