It’s a warm spring day, your kitchen smells like citrus fruits, and there’s a slice of this delicious Lemon Butter Cake ready to be eaten. With just the right amount of tangy lemon zing, creamy goodness, and buttery creaminess, this cake makes you happy. I assure you—this recipe will be the highlight of any family gathering, brunch, or cozy afternoon tea.
Lemon Butter Cake is easy to make, and each bite tastes like sunshine. Now that the lemons have been peeled, let’s start making a recipe that is both easy and tasty.
The Perfect Lemon Butter Cake
Before we get into the recipe, let’s talk about what makes the best Lemon Butter Cake. Fresh, high-quality ingredients are essential for creating a moist and tasty cake. The lemon is, undoubtedly, the star of this dish. Choose ripe lemons with vivid yellow peels for the finest taste. In addition, using unsalted butter will give the cake a rich and creamy consistency. Let us immediately begin creating this delectable dessert.
Recipe Card
Lemon Butter Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 8-10 slices
Ingredients
For the Cake:
- ¾ cup sugar
- ½ cup melted butter
- 1 egg
- 1 ½ tsp vanilla extract
- 2 lemons (zested)
- 1 lemon (juiced)
- 1 ¼ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
For the Cream Layer:
- 8 oz cream cheese (softened)
- 2 ½ cups powdered sugar
- 1 egg
- 1 lemon (zested)
Instructions
- Preheat & Prep: Preheat the oven to 350°F (175°C). Lightly oil a 9-inch round pan or line it with parchment paper for easy removal.
- Make the cake batter:
- In a mixing dish, combine melted butter, sugar, and egg. Whisk until smooth and fluffy.
- Combine the vanilla essence, lemon zest, and freshly squeezed lemon juice. Stir to mix.
- Combine dry ingredients:
- In a separate basin, combine flour, baking powder, and salt.
- Gently blend the dry mixture into the wet ingredients, stirring just until mixed. Avoid overmixing the cake to keep it soft.
- Pour the batter evenly into the prepared pan.
- Prepare the cream layer.
- Using a hand mixer, whip the softened cream cheese until smooth.
- Combine powdered sugar, egg, and lemon zest. Blend until it’s smooth and lump-free.
- Add the Cream Layer: Spread the cream cheese mixture evenly over the cake batter for thorough covering.
- Bake for 38-40 minutes until golden brown and edges are firm.
- Allow the cake to cool fully before slicing. Serve as is or with a sprinkling of powdered sugar for a professional finish.
“This Lemon Butter Cake is a slice of heaven! The tangy lemon and creamy layer make it unforgettable. It disappeared in minutes at my family dinner!” – Emily R.
“I’ve tried countless lemon desserts, but this one takes the cake—literally! It’s perfectly balanced and so easy to make.” – Karen S.
Suggestions for Serving
Prepared for brunch: For a delectable brunch treat, serve with a mimosa or freshly poured coffee.
Berry Bliss: For an additional burst of flavor and color, garnish with fresh blueberries or raspberries.
Festive Flair: Add a festive touch to your confection by sprinkling edible glitter or drizzling white chocolate over it.
Notes and Advice Regarding the Recipe
Modify it to be gluten-free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
Extra Lemon Kick: Add an additional burst of lemon flavor by combining granulated sugar with lemon juice to create a glaze.
Storage Hint: Refrigerate remains in a hermetic container for a maximum of five days.
Serving Suggestion: For an additional level of decadence, garnish each slice with whipping cream.
Questions About Lemon Butter Cake
Can I use lime instead of lemon?
Yes, lime may be a pleasant option, but the taste will be somewhat different.
How will I know when the cake is done?
Look for a golden top with somewhat firmer edges. A toothpick inserted into the cream layer should come out cleanly.
Can you freeze Lemon Butter Cake?
Absolutely! Wrap each slice securely in plastic wrap and store in a freezer-safe container. Thaw in the refrigerator before serving.
What can I serve this cake with?
This cake works well with fresh berries, vanilla ice cream, or a cool iced tea.
Nutrition Information
Per Serving (1 slice):
- Calories: 320
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 60mg
- Sodium: 150mg
- Total Carbohydrates: 48g
- Sugars: 36g
- Protein: 4g
That’s it, a wonderful Lemon Butter Cake recipe that will wow your family and friends. The acidic lemon flavor, mixed with the thick buttery cake, produces a delicious taste experience that will leave everyone wanting more. Whether you’re commemorating a special event or just gratifying your sweet taste, this cake will not disappoint. So go ahead and try it; your taste senses will thank you!
Lemon Butter Cake
A delightful and moist cake infused with tangy lemon flavor and rich butter, creating a heavenly taste experience.
Ingredients
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2 cups all-purpose flour
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1 and 1/2 cups granulated sugar
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1 cup unsalted butter, softened
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4 large eggs
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1/2 cup milk
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2 tablespoons lemon zest
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1/4 cup fresh lemon juice
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
Directions
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Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
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In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
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Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice.
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In a separate bowl, combine the flour, baking powder, baking soda, and salt.
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Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing well after each addition.
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Pour the batter into the prepared cake pan and smooth the top with a spatula.
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Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
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Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
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Once the cake is completely cooled, you can frost it with your favorite lemon frosting or enjoy it as is.
