Lemon Butter Cake

Name: Lemon Butter Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 cups all-purpose flour (375 grams); 1 teaspoon baking soda; 1 teaspoon fine sea salt; 2 tablespoons lemon zest (about 2 large lemons); 1 ½ cups granulated sugar (300 grams); 2 tablespoons freshly squeezed lemon juice; 2 teaspoons pure vanilla extract; 15 tablespoons unsalted butter, melted (212 grams); 2 large eggs, room temperature; ⅓ cup whole milk, room temperature (80 grams); ⅓ cup homemade lemon curd or store-bought (about 100 grams)

By:

JHON

Published:

October 13, 2025

[grow_share_buttons]

Jump to Recipe·Leave a Review

Creating this Lemon Butter Cake is about more than just baking; it’s an expression of joy and flavor you’ll want to share. Imagine a cake that embodies the essence of spring with its bright, zesty lemon flavor combined with a rich buttery texture. Each bite brings a smile, melting in your mouth and making everyday moments feel special. Whether it’s an afternoon tea with friends or a celebration, this cake is an eye-catching centerpiece that everyone will love. The soft, yellow hue topped with a sprinkle of powdered sugar or a dollop of lemon curd is irresistible. So, roll up your sleeves, and let’s get started on this delightful journey to create a Lemon Butter Cake that’s sure to become a favorite in your home.

Why This Recipe Works

This recipe hits all the right notes, combining fresh lemon juice and zest for a taste that’s deeply satisfying. The vibrant citrus flavor bursts through every slice, inviting you for another bite. Plus, the butter gives the cake a moist and rich texture. It practically melts in your mouth, creating a delightful experience.

But that’s not all; we incorporate a layer of luscious lemon curd that takes the flavor up a notch. The curd not only enhances the lemon flavor but also introduces a contrasting texture that pairs beautifully with the cake itself. Each bite offers a sweet surprise, making this the ultimate Lemon Butter Cake.

Why You’ll Love This Lemon Butter Cake

You’ll adore this cake for its perfect balance of sweetness and tartness, guaranteed to brighten even the grayest of days. It’s ideal for celebrations, springtime gatherings, or just a cozy afternoon treat. The simplicity of the recipe means you can whip it up effortlessly, even if you’re not a baking pro.

With just a few ingredients, you can create something spectacular that impresses family and friends. This Lemon Butter Cake embodies comfort and warmth, making it the perfect addition to any dessert table.

Ingredients

To get started, here’s what you’ll need for your Lemon Butter Cake:

3 cups all-purpose flour (375 grams)
1 teaspoon baking soda
1 teaspoon fine sea salt
2 tablespoons lemon zest (about 2 large lemons)
1 ½ cups granulated sugar (300 grams)
2 tablespoons freshly squeezed lemon juice
2 teaspoons pure vanilla extract
15 tablespoons unsalted butter, melted (212 grams)
2 large eggs, room temperature
⅓ cup whole milk, room temperature (80 grams)
⅓ cup homemade lemon curd or store-bought (about 100 grams)

Preparing the Lemon Butter Cake

Let’s dive into how to bring this delicious cake to life.

Preheat the Oven and Prepare the Pan

Start by preheating your oven to 350°F (175°C). While it warms up, grab a 9-inch springform pan. Line the bottom with parchment paper, then lightly grease the sides. Setting it aside for now will keep things organized.

Combine Dry Ingredients

In a bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. This step is crucial because it ensures even distribution of the leavening agent and salt, making for a well-risen cake.

Infuse Sugar with Lemon Zest

Next, let’s prepare the sugar. In another bowl, combine the lemon zest and granulated sugar. Using your hands, rub the zest into the sugar until it’s fully incorporated. This process releases those essential oils, enhancing the lemon flavor throughout the cake.

Mix Wet Ingredients

Now it’s time to combine the wet ingredients. To the sugar mixture, add freshly squeezed lemon juice, vanilla extract, and melted butter. Whisk everything together until well combined. Then, incorporate the eggs and whole milk, whisking until smooth. This creates a lovely rich base for your cake.

Combine Dry and Wet Mixtures

Gradually add the dry ingredients to the wet mixture. As you pour, whisk until no flour streaks remain. This step is important for achieving that wonderfully smooth batter you’re looking for.

Add Lemon Curd

Now, let’s introduce the lemon curd. Spread the batter evenly into the prepared pan. Then, dollop the lemon curd on top. Using a spatula, gently swirl the curd into the batter while allowing it to sink slightly. This creates pockets of lemon goodness throughout the cake.

Bake the Cake

It’s time to bake! Place the pan in the preheated oven and bake for 45-55 minutes. Look for the edges to be set, the top golden brown, and the center firm but not jiggly. A toothpick inserted into the center should come out clean, signaling that it’s ready.

Cool and Serve

Once baked, let the cake cool in the pan for 30-45 minutes. This cake is best served warm. Dust it with powdered sugar, add extra lemon curd if you like, and slice to serve. Your Lemon Butter Cake is ready to shine!

Serving Suggestions

For an extra special treat, serve your cake with a dollop of whipped cream. This adds a rich, creamy element that complements the tartness of the lemon perfectly. Fresh berries also pair beautifully with the cake, enhancing the citrus notes.

Tips for Success

Ensure your ingredients are at room temperature. This helps achieve the best texture and flavor.
If you’re looking for a gluten-free version, simply substitute all-purpose flour with a gluten-free flour blend.

Variations

Feel free to get creative with this recipe! You can substitute orange zest for a different citrus flavor. Additionally, adding poppy seeds will offer a delightful crunch and visual appeal to your cake.

Storage Tips

To keep your Lemon Butter Cake fresh, store leftovers in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate it, but bring it back to room temperature before serving to enjoy the best flavor.

Pairing Ideas

This cake pairs wonderfully with a cup of Earl Grey tea or a refreshing lemonade. It’s also perfect when enjoyed alongside lighter desserts like pavlova or sorbet.

FAQs

1. Can I use bottled lemon juice instead of fresh?
While you can use bottled lemon juice, fresh juice truly provides the best flavor and aroma.

2. How do I know when the cake is done?
Look for a golden brown top and a firm center that doesn’t jiggle. A toothpick inserted should come out clean.

3. Can I freeze the cake?
Definitely! Just wrap it tightly in plastic wrap and aluminum foil; it can last up to 3 months in the freezer.

4. How do I enhance the lemon flavor?
You might try adding a lemon glaze on top, or simply include more lemon zest in the batter for a bolder taste.

5. Is it possible to make this cake in advance?
Absolutely! Bake it a day ahead and store it properly. Serve it the next day for optimal flavor.

By setting out to create this Lemon Butter Cake, you’ll experience a joyful blend of vibrant citrus tastes and buttery richness. This cake is not just a dessert; it’s a moment of happiness shared with those you love. So, gather your ingredients and create something delightful that will brighten anyone’s day!

Lemon Butter Cake

Why This Recipe Works

Why You’ll Love This Lemon Butter Cake

Ingredients