Lemon Butter Cake
Looking for a delightful summer dessert that’s bursting with citrus flavor? This classic lemon butter cake is the perfect solution. It’s refreshingly light and airy, thanks to the combination of buttermilk and fluffy whipped eggs. A simple lemon glaze adds the perfect finishing touch, creating a delightful balance of sweet and tart.
This recipe is incredibly easy to follow, making it ideal for bakers of all experience levels. It uses common pantry staples and comes together in under an hour. Plus, it’s easily customizable! Want a richer flavor? Substitute brown sugar for part of the granulated sugar. Don’t have a lemon zester? A fine-mesh grater works just fine.
Top this delicious cake with powdered sugar, whipped cream, or fresh berries for an extra pop of color and flavor. It’s perfect for afternoon tea parties, potlucks, or simply as a delightful summer treat. So ditch the store-bought cakes and bake a sunshine-filled lemon butter cake from scratch!
Questions I often get asked about this recipe:
My cake isn’t rising! What went wrong?
Make sure your baking powder is fresh and active. Also, ensure you haven’t overmixed the batter, which can deflate the air bubbles.
The top of my cake cracked. How can I prevent that?
Don’t overbake the cake. Check for doneness a few minutes before the recommended baking time. Covering the cake loosely with foil for the last 10 minutes of baking can also help prevent cracking.
How can I tell if my cake is done?
Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
Can I make this cake ahead of time?
Yes, the cake can be stored at room temperature for up to 3 days or in the fridge for up to a week.
How can I decorate the cake?
Get creative! You can dust it with powdered sugar, drizzle with additional glaze, frost it with lemon buttercream, or top it with fresh berries and whipped cream.
What you need to make Lemon Butter Cake:
Cake:
1 1/2 cups granulated sugar
1 lemon, zested
1/2 teaspoon salt
1 cup unsalted butter, softened
4 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup fresh lemon juice (about 2 lemons)
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
Glaze:
1 cup powdered sugar
3 tablespoons fresh lemon juice
How to make it:
Preheat oven to 350°F (175°C).
Grease and flour a 9-inch round cake pan.
In a large bowl, whisk together lemon zest, sugar, and salt until the sugar becomes fragrant and pale yellow.
Beat in softened butter until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour and baking powder.
Alternately add the dry ingredients and lemon juice to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
Pour batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
While the cake cools, prepare the glaze. In a small bowl, whisk together powdered sugar and lemon juice until smooth.
Once the cake is cool, drizzle the glaze over the top. Let the glaze set before slicing and serving.
Tips:
For a richer flavor, use brown sugar instead of granulated sugar in the cake batter (substitute 3/4 cup granulated sugar and 1/2 cup packed brown sugar).
If you don’t have a lemon zester, you can use a fine-mesh grater. Just be sure to avoid grating the white pith, which can be bitter.
To make sure your eggs are at room temperature, place them in a bowl of warm water for 10 minutes before using.
If you don’t have a cake pan, you can also use a loaf pan. Just adjust the baking time accordingly (check for doneness after 40-45 minutes).
Enjoy your lemon butter cake dusted with powdered sugar or whipped cream!
Latest Reviews:
Perfect Summer Treat! This lemon cake is exactly what I was looking for. It’s light and refreshing, with a beautiful lemon flavor. The glaze is simple but adds the perfect touch of sweetness. So easy to make and a crowd-pleaser! Susan H.
A New Favorite! I’ve tried many lemon cake recipes, but this one is my new favorite. The texture is amazing – fluffy and moist. The glaze is the perfect balance of tart and sweet. I loved that it uses common ingredients and comes together quickly. Definitely recommend! Ken B.
Easy & Delicious! This recipe is a winner! Even as a baking beginner, I found it straightforward and easy to follow.The cake turned out moist and flavorful, and the glaze added a delightful citrusy punch. A perfect recipe for any occasion! Jennifer C.
Printable Recipe:
Lemon Butter Cake
This recipe creates a light and airy lemon cake perfect for afternoon tea or a summer dessert. It's topped with a simple lemon glaze for an extra burst of citrus flavor.
Ingredients
- Cake:
- 1 1/2 cups granulated sugar
- 1 lemon, zested
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup fresh lemon juice (about 2 lemons)
- 2 3/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- Glaze:
- 1 cup powdered sugar
- 3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large bowl, whisk together lemon zest, sugar, and salt until the sugar becomes fragrant and pale yellow. - Beat in softened butter until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour and baking powder.
- Alternately add the dry ingredients and lemon juice to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the glaze. In a small bowl, whisk together powdered sugar and lemon juice until smooth.
- Once the cake is cool, drizzle the glaze over the top. Let the glaze set before slicing and serving.
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