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Lemon Butter Cake Recipe

Lemon Butter Cake Recipe
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★★★★★

4.8 from 28 reviews

This Lemon Butter Cake is a moist and flavorful dessert combining the richness of buttery cake with the bright, tangy zest of fresh lemon. Topped with a luscious lemon butter glaze, this cake is perfect for any occasion, offering a delightful balance of sweet and citrus flavors.

Ingredients

Scale

For the Cake:

  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs
  • 2 ½ cups (315g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup (120ml) whole milk
  • ¼ cup (60ml) fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract

For the Lemon Butter Glaze:

  • ¼ cup (56g) unsalted butter, melted
  • 1 cup (120g) powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round or loaf pan to ensure the cake doesn’t stick.
  2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This helps create a tender cake texture.
  3. Add Eggs and Flavorings: Incorporate the eggs one at a time, mixing well after each addition. Then, stir in the fresh lemon zest, lemon juice, and vanilla extract to infuse the batter with bright citrus flavor.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of leavening agents.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined without overmixing.
  6. Bake the Cake: Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. This indicates the cake is fully baked.
  7. Prepare the Lemon Butter Glaze: While the cake is baking or cooling, whisk together the melted butter, powdered sugar, fresh lemon juice, and lemon zest until smooth and glossy.
  8. Glaze the Cake: Once the cake is warm, poke holes all over the surface using a skewer or fork, then slowly pour the glaze over the cake allowing it to soak in and enhance moisture and flavor.
  9. Cool and Serve: Allow the cake to cool completely before slicing. Enjoy the cake as a delightful dessert or snack with a cup of tea or coffee.

Notes

  • Use fresh lemon juice and zest for the best citrus flavor.
  • Make sure butter is softened but not melted for proper creaming with sugar.
  • Do not overmix the batter to keep the cake tender and light.
  • You can substitute whole milk with buttermilk for a slight tang and more moisture.
  • If glaze is too thick, add a little more lemon juice to thin it out.
  • Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
  • This cake can be frozen for up to 2 months; thaw before glazing.

Nutrition

Keywords: lemon butter cake, lemon cake recipe, moist lemon cake, citrus dessert, butter cake, homemade cake, lemon glaze

Find it online: https://maicook.com/lemon-butter-cake-recipe/