Lemon Butter Cake Recipe
This Lemon Butter Cake recipe features a moist, buttery cake infused with fresh lemon juice and zest, topped with a tangy lemon syrup and finished with a sweet lemon glaze. Perfectly balanced, it’s an ideal treat for any occasion.
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!