Lemon Butter Cake
Bright, zesty, and irresistibly moist, this Lemon Butter Cake is a citrus lover's dream come true! Made with rich, creamy butter, freshly grated lemon zest, and a tangy lemon glaze, this dessert strikes the perfect balance between sweet and tart. The tender crumb is achieved by alternating milk with a fluffy blend of dry ingredients, and the result is a beautifully soft cake brimming with vibrant lemon flavor. Topped with an easy homemade glaze that delicately drips down the sides, this cake is as stunning to serve as it is delicious to eat. Perfect for celebrating spring or adding sunshine to any occasion, this Lemon Butter Cake is a showstopper that’s simple to make yet full of gourmet appeal.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams granulated sugar
- 3 large eggs
- 200 grams all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 120 milliliters whole milk
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 100 grams powdered sugar
- 2 tablespoons fresh lemon juice (for glaze)
- 1 teaspoon lemon zest (for garnish, optional)
Instructions
Preheat your oven to 175°C (350°F). Grease and flour a 9-inch (23 cm) round cake pan, or line the bottom with parchment paper.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Ensure the mixture is well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients into the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined, being careful not to overmix.
Fold in the lemon zest and fresh lemon juice gently until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
While the cake is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth.
Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to drip down the sides for a decorative effect.
Optional: Sprinkle additional lemon zest over the glaze for a fresh, vibrant finish.
Slice the cake and serve. Enjoy!
Nutrition Facts
Calories |
3443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.9 g | 213% | |
| Saturated Fat | 92.3 g | 462% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 949 mg | 316% | |
| Sodium | 2144 mg | 93% | |
| Total Carbohydrate | 471.1 g | 171% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 306.5 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 337 mg | 26% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 745 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
