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Ina Garten's lemon cake

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bxgirl Sep 9, 2006 11:07 PM

I would like to try Ina Garten's lemon cake. Her recipe calls for using two loaf pans. Can I substitute one bundt pan, and get the same result?
Thanks

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    hawkeye RE: bxgirl Sep 10, 2006 12:03 AM

    Bxgirl, I've made Ina's lemon cake probably five times, three of which were in a Bundt...

    Good luck!

    2 Replies
    1. re: hawkeye
      Rubee RE: hawkeye Sep 10, 2006 01:44 AM

      Hawkeye - was wondering, have you ever tried freezing it? (without the glaze I would think).

      1. re: hawkeye
        LulusMom RE: hawkeye Sep 30, 2007 11:16 AM

        Same timing or longer in the oven? Thanks...

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        ziggylu RE: bxgirl Sep 10, 2006 02:55 AM

        I love this lemon cake. I've made it several times in large batches and frozen it with great results.

        1 Reply
        1. re: ziggylu
          Rubee RE: ziggylu Sep 10, 2006 03:16 AM

          Thanks - Good to know Ziggylu!

        2. amandine RE: bxgirl Sep 10, 2006 03:07 AM

          it is SO GOOD. and very easy to make, too! i always use a bundt pan-- the pretty, sculpted kind you can find at Williams Sonoma and places like that.

          Grease and flour every nook and cranny of the pan. I bake at 350, and start watching it closely at 30 minutes. I think it ends up being closer to 45, but it's best to watch it to be sure.

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            Norm Man RE: bxgirl Sep 10, 2006 06:09 AM

            Can you post Ina Garten's Lemon Cake recipe? Thanks in advance.

            1. macca RE: bxgirl Sep 10, 2006 10:50 AM

              Here you go- I just had to look it up- I love everything lemon! I also took a look at Ina's sour cream coffee cake- that looks good, too- finished with a maple glaze.

              http://www.foodnetwork.com/food/recip...

              1. Angelina RE: bxgirl Sep 10, 2006 11:39 AM

                I use a Bundt pan as well. This cake gets such great raves from everyone in my family!!! I soemtimes make it "orange cake" as well. Enjoy , it is well worth making!!

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                  bxgirl RE: bxgirl Sep 10, 2006 11:10 PM

                  Thanks for all the responses. I did make the cake today and put it in the freezer for next weekend. I made it in the bundt pan and it looks and smells absoulutely delicious. It took a lot of discipline not ot cut into it and try it right away. But, it looks so nice that I wanted to keep it intact until Ipresent it to my guests!!!
                  Thanks for all the suggestions and support.

                  1 Reply
                  1. re: bxgirl
                    mrsmegawatt RE: bxgirl Sep 11, 2006 01:54 AM

                    bxgirl, how long did you bake it? Did you use the same temperature as directed?

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                    bxgirl RE: bxgirl Sep 11, 2006 02:20 PM

                    I think I took it out after 40 minutes. I started checking after 30 minutes, as someone suggested, and at 40 minutes it looked done. I think my oven is a bit cool. so I baked it, for the most, part at 350 and then ramped it up to about 375, after the 30-minute check.

                    1. JayVaBeach RE: bxgirl Sep 30, 2007 09:53 AM

                      As a rule, I follow Ina's complete directions with BAKING & she's never lead me astray. Some of her methods &/or ingredients seem exorbitant, but in my expereince, her way has always been the best "baking" way.

                      My personal favorite is Ina's coconut cupcake recipe - they're extraordinary!

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                        rviot RE: bxgirl May 12, 2008 12:28 PM

                        I know it's 2 years later, but I'm wondering if Chowhounders can advise how I could make this into cupcakes. Thank you!

                        1 Reply
                        1. re: rviot
                          stellamystar RE: rviot May 12, 2008 07:15 PM

                          I actually like this idea - cupcakes for the lemon cake. I would prep as the recipe calls and bake for 20 minutes - check - then pull right before "cooked."
                          Personally, I would not use cupcake wrappers - but grease/flour cupcake tins.

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