Lemon Butter Cake Recipe is a traditional dessert that highlights the rich flavor of butter combined with fresh lemon zest and juice.
This Lemon Butter Cake Recipe was developed to provide an easy, reliable way for home cooks to create a moist, flavorful cake that appeals to anyone who enjoys citrus desserts.
Lemon Butter Cake Recipe have roots in many cultures where lemons are abundant and often used in baking.
The following instructions explain how to prepare this Lemon Butter Cake Recipe clearly, along with serving suggestions, helpful tips, variations, storage advice, and answers to common baking concerns.
Best Lemon Butter Cake Recipe
The best Lemon Butter Cake recipe delivers a tender, moist crumb infused with the bright zest and fresh juice of lemons, creating a delightful balance of buttery richness and citrus tang.
Made with simple ingredients like butter, sugar, eggs, flour, and lemon, this cake offers a homemade charm that feels both comforting and fresh. The baking process ensures a golden crust with a soft, flavorful interior.
This Lemon Butter Cake Recipe works wonderfully as a tea-time treat or dessert, and can be enjoyed plain or with a light glaze. Its easy preparation makes it accessible for bakers of all skill levels.
How To Prepare Lemon Butter Cake Recipe?
Recipe Details
Preparation Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 70 minutes
Course: Dessert
Cuisine: American with a citrus twist
Calories: 350
Yield: 10 servings
Kitchen Utensils Needed
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Zester or microplane
- Citrus juicer (optional)
- 9-inch round pan
- Rubber spatula
- Wire cooling rack
- Toothpick or cake tester
Ingredients
- 1 cup (226 grams) unsalted butter, softened at room temperature
- 1½ cups (300 grams) white granulated sugar
- 4 large eggs, brought to room temperature
- Zest from 2 fresh lemons
- ¼ cup (60 ml) freshly squeezed lemon juice
- 2½ cups (310 grams) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (180 ml) whole milk or buttermilk (your choice)
Instructions
1. Start by preheating your oven to 350°F (175°C). Grease a 9-inch round pan or line it with parchment paper to ensure easy removal after baking. Set it aside while you prepare the batter.
2. In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and sugar together until the mixture becomes light, pale, and fluffy. This should take about 3–4 minutes on medium speed. Scrape down the sides of the bowl as needed.
3. Add the eggs one at a time, beating well after each addition. Then stir in the lemon zest and lemon juice. The mixture may look slightly curdled due to the acidity of the lemon—don’t worry, it will smooth out when you add the dry ingredients.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk or buttermilk in two or three additions. Start and end with the dry ingredients. Mix just until combined—do not overmix.
5. Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving Suggestions
This Lemon Butter Cake Recipe is delicious on its own, but there are so many ways to serve it up to take it to the next level.
■ Serve with Fresh Berries: A handful of fresh raspberries, strawberries, or blueberries can add a refreshing burst of flavor to your cake.
■ Pair with Whipped Cream: Light and fluffy whipped cream on the side balances out the tartness of the lemon glaze perfectly.
■ Top with Ice Cream: If you’re feeling indulgent, a scoop of vanilla or lemon sorbet would complement this cake beautifully.
■ Coffee or Tea: Enjoying a slice of this cake with your favorite warm beverage makes for the perfect afternoon treat.
Tips And Variations
► For a More Intense Lemon Flavor: Increase the lemon zest by another tablespoon, or use lemon extract to boost the lemony punch.
► Gluten-Free Version: You can substitute the all-purpose flour with a gluten-free flour blend, but keep in mind that the texture might be slightly different.
► Make It a Layer Cake: If you want to turn this into a showstopper, make two cakes and layer them with lemon curd or cream cheese frosting for extra indulgence.
► Use Buttermilk for Extra Moisture: Instead of whole milk, buttermilk will make the cake extra moist and tender while adding a tangy flavor.
Why Does Butter Cake Become Hard?
Butter cake becomes hard primarily due to over baking, causing it to lose moisture. Using too much flour or too little liquid can also result in a dense texture.
Improper storage, like leaving it uncovered or in a dry environment, can lead to hardening over time. To avoid this, follow the recipe closely, bake for the recommended time, and store it in an airtight container to maintain its softness.
How Do You Increase The Flavor Of Lemon In A Cake?
To increase the flavor of lemon in a cake, try using freshly grated lemon zest. This adds intense citrus notes. You can also add a bit of lemon extract for an extra punch of flavor.
Another option is to brush the baked cake layers with a lemon syrup while they’re still warm. This infuses the cake with even more lemony goodness.
Additionally, consider adding a tablespoon of lemon juice to the cake batter for a tangy boost. Finally, garnishing the cake with thinly sliced lemon rounds can enhance both the flavor and appearance.
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Unique FAQs About Lemon Butter Cake Recipe
Can I use lemon extract instead of fresh lemon juice?
While lemon extract can be used as a substitute, it may result in a slightly artificial flavor compared to the fresh testiness of lemon juice.
Can I make this cake ahead of time?
Yes, you can bake the cake layers in advance and store them in an airtight container for up to 2 days. Frost the cake just before serving for optimal freshness.
Can I freeze leftover cake slices?
Absolutely! Wrap individual slices tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before enjoying.
Can I use salted butter instead of unsalted butter?
Yes, but be mindful of adjusting the salt content in the recipe to avoid an overly salty flavor.
Can I omit the lemon zest for a milder lemon flavor?
While lemon zest adds brightness to the cake, you can omit it if you prefer a more subtle lemon taste.
Conclusion
This is my best and most delicious Lemon Butter Cake recipe. I made this cake myself and want to share the easy steps I used to achieve success every time.
The method is simple, making it possible for anyone to bake without difficulty. The Lemon Butter Cake Recipe turns out moist and full of flavor, combining rich butter with fresh lemon perfectly.
I hope you give this recipe a try soon and enjoy the wonderful taste and success just like I did. It’s a recipe I’m happy to share.
Lemon Butter Cake Recipe
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Zester or microplane
- Citrus juicer (optional)
- 9-inch round pan
- Rubber spatula
- Wire cooling rack
- Toothpick or cake tester
Ingredients
- 1 cup 226 grams unsalted butter, softened at room temperature
- 1½ cups 300 grams white granulated sugar
- 4 large eggs brought to room temperature
- Zest from 2 fresh lemons
- ¼ cup 60 ml freshly squeezed lemon juice
- 2½ cups 310 grams all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup 180 ml whole milk or buttermilk (your choice)
Instructions
- Start by preheating your oven to 350°F (175°C). Grease a 9-inch round pan or line it with parchment paper to ensure easy removal after baking. Set it aside while you prepare the batter.
- In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and sugar together until the mixture becomes light, pale, and fluffy. This should take about 3–4 minutes on medium speed. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, beating well after each addition. Then stir in the lemon zest and lemon juice. The mixture may look slightly curdled due to the acidity of the lemon—don’t worry, it will smooth out when you add the dry ingredients.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk or buttermilk in two or three additions. Start and end with the dry ingredients. Mix just until combined—do not overmix.
- Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.