Lemon Butter Cake Recipe
Lemon Butter Cake Recipe is a moist, rich dessert made with fresh lemon juice, zest, and creamy butter. This easy recipe delivers a perfect balance of sweet and tangy flavors. Ideal for casual gatherings or teatime, it’s simple to make and full of homemade charm. A delicious treat that’s sure to impress every time.
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.