The Lemon Butter Cake Recipe was a truly delightful and rewarding experience. From the moment I combined the rich, unsalted butter with the sugar, the kitchen was filled with a sweet, buttery fragrance that promised something special.
The zest of fresh lemon added a vibrant, citrusy note, instantly lifting the mood. The process was smooth—each step fell into place effortlessly, and the batter came together with a luxurious, velvety texture.
I made this Lemon Butter Cake Recipe for close family and friends, who were eager to savor the elite taste of this buttery, citrusy treat. As it baked, the golden hue of the cake rose beautifully in the oven.
Serving it with a light dusting of icing sugar was the perfect touch, creating a memorable experience in my kitchen filled with joy, laughter, and love.
So, let’s dive in and discover the magic of baking with lemon!
How To Prepare Lemon Butter Cake Recipe?
Recipe Details
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American/British
Calories: 350
Yield: 10 servings
Kitchen Utensils
- Mixing bowls
- Electric mixer or hand whisk
- Sifter for flour
- 9-inch round cake pan (or similar size)
- Spatula or spoon
- Grater for lemon zest
- Measuring cups and spoons
- Cooling rack
- Sifter (for icing sugar)
Ingredients
- 2 cups all-purpose flour (sifted)
- 1 ½ teaspoons baking powder
- 200g Westgold unsalted butter (room temperature, cubed)
- 1 cup caster sugar
- 3 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 tablespoon fresh lemon zest (grated)
- ¼ cup fresh lemon juice
- ½ cup full cream milk
- Icing sugar (for dusting)
Instructions
1. Preheat Oven:
Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
2. Mix Dry Ingredients:
In a medium-sized bowl, sift together the all-purpose flour and baking powder. Set aside.
3. Cream Butter and Sugar:
In a large bowl, beat the butter and caster sugar together using an electric mixer on medium speed until light and fluffy. This should take around 4-5 minutes.
4. Add Eggs:
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract and continue to beat until the mixture is smooth.
5. Add Lemon Zest and Juice:
Stir in the fresh lemon zest and lemon juice. Mix until evenly combined.
6. Alternate Dry Ingredients and Milk:
Gradually add the sifted dry ingredients to the wet ingredients, alternating with the full cream milk. Begin and end with the dry ingredients. Mix until just combined.
7. Bake the Cake:
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Cool the Cake:
Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a cooling rack to cool completely.
9. Dust with Icing Sugar:
Once the cake is completely cool, dust the top with icing sugar for a lovely finishing touch.
10. Serve and Enjoy:
Slice and serve the cake. Enjoy the rich, buttery texture with a refreshing lemony zing!
Serving Suggestions
This Lemon Butter Cake 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 flavour 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 flavour.
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 flavour and appearance.
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Sour Cream Lemon Pound Cake | A Sweet And Tangy
Unique FAQs
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 flavour 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 aluminium 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 flavour.
Can I omit the lemon zest for a milder lemon flavour?
While lemon zest adds brightness to the cake, you can omit it if you prefer a more subtle lemon taste.
Conclusion
Making the Lemon Butter Cake Recipe was an enriching and enjoyable experience that combined simple ingredients into something extraordinary.
The process of baking brought a sense of accomplishment and warmth, as the kitchen filled with the comforting aroma of butter and fresh lemon.
The Lemon Butter Cake Recipe itself was a perfect balance of rich, buttery flavor and refreshing citrus zing, making it a crowd-pleaser for the people I love.
Sharing this delightful treat with family and friends created lasting memories and highlighted the joy of baking together.
Whether for a special occasion or a casual gathering, this Lemon Butter Cake Recipe is sure to impress and bring a smile to anyone who tastes it.
Lemon Butter Cake Recipe
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Sifter for flour
- 9-inch round cake pan (or similar size)
- Spatula or spoon
- Grater for lemon zest
- Measuring cups and spoons
- Cooling rack
- Sifter (for icing sugar)
Ingredients
- 2 cups all-purpose flour sifted
- 1 ½ teaspoons baking powder
- 200 g Westgold unsalted butter room temperature, cubed
- 1 cup caster sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon fresh lemon zest grated
- ¼ cup fresh lemon juice
- ½ cup full cream milk
- Icing sugar for dusting
Instructions
Preheat Oven:
- Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
Mix Dry Ingredients:
- In a medium-sized bowl, sift together the all-purpose flour and baking powder. Set aside.
Cream Butter and Sugar:
- In a large bowl, beat the butter and caster sugar together using an electric mixer on medium speed until light and fluffy. This should take around 4-5 minutes.
Add Eggs:
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract and continue to beat until the mixture is smooth.
Add Lemon Zest and Juice:
- Stir in the fresh lemon zest and lemon juice. Mix until evenly combined.
Alternate Dry Ingredients and Milk:
- Gradually add the sifted dry ingredients to the wet ingredients, alternating with the full cream milk. Begin and end with the dry ingredients. Mix until just combined.
Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool the Cake:
- Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a cooling rack to cool completely.
Dust with Icing Sugar:
- Once the cake is completely cool, dust the top with icing sugar for a lovely finishing touch.
Serve and Enjoy:
- Slice and serve the cake. Enjoy the rich, buttery texture with a refreshing lemony zing!