There’s something uniquely comforting and utterly refreshing about a classic Lemon Butter Cake. It’s the kind of cake that instantly brightens your day, a perfect balance of rich, tender crumb and bright, zesty lemon flavor. Unlike heavier, more indulgent cakes, a lemon butter cake feels elegant yet approachable, making it a fantastic choice for everything from a casual afternoon tea to a celebratory dessert. It’s truly a timeless classic that appeals to almost everyone.
This recipe delivers a cake that is wonderfully moist, thanks to the generous amount of butter, and infused with the vibrant essence of fresh lemons. The simple glaze drizzled over the top adds an extra layer of tangy sweetness, making each bite an absolute delight. If you’re looking for a dessert that tastes like sunshine and a warm hug all at once, you’ve found it.
Why I Love This Recipe
I’m a firm believer that some of the best desserts are those that marry simplicity with incredible flavor, and this lemon butter cake absolutely nails it. What I love most about this recipe is how it achieves such a luxurious texture and vibrant lemon taste without being overly complicated. It’s a joy to bake, filling your kitchen with an irresistible aroma. Plus, it’s a cake that always impresses, whether I’m serving it to guests or simply enjoying a slice with my morning coffee. The balance of the buttery richness with the bright, clean lemon zest is pure perfection – it’s truly a feel-good dessert that brings a smile to my face every time.
Ingredients
Here’s what you’ll need to bake this delightful lemon butter cake:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest (from about 2-3 lemons)
- 1/2 cup fresh lemon juice (from about 2-3 lemons)
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
For the Lemon Glaze:
- 1 1/2 cups powdered sugar
- 3-4 tablespoons fresh lemon juice
Swaps and Notes
- Butter: Use unsalted butter so you can control the salt content. Make sure it’s softened to room temperature for optimal creaming.
- Lemon Zest & Juice: Fresh lemons are crucial here! Bottled lemon juice just won’t give you the same bright, intense flavor. Don’t skimp on the zest, as that’s where most of the lemon oil (and flavor!) resides.
- Milk: Whole milk provides the best richness and moisture, but 2% milk will also work.
- Flour: All-purpose flour is standard. For a slightly lighter crumb, you can sift it after measuring.
- Baking Powder: Ensure your baking powder is fresh for proper rise.
- Add-ins (Optional): For an extra pop of flavor, you could fold in 1/2 cup of fresh blueberries or raspberries into the batter just before baking.
- Pan Size: This recipe is designed for a standard 10-12 cup Bundt pan or a 9×13 inch baking pan. Adjust baking time if using a different size.
Steps for the Recipe
Let’s bake this beautiful lemon butter cake!
- Prep and Preheat: Preheat your oven to 325°F (160°C). Grease and flour a 10-12 cup Bundt pan or a 9×13 inch baking pan thoroughly. Don’t skip this step, especially with a Bundt pan!
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
- Add Eggs and Flavor: Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract. The mixture might look a little curdled at this point, but don’t worry, it will come together.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk, beginning and ending with the flour mixture. Mix on low speed until just combined after each addition. Be careful not to overmix the batter.
- Bake: Pour the batter evenly into your prepared pan. Bake for 55-65 minutes for a Bundt pan, or 40-50 minutes for a 9×13 inch pan, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cake cool in the pan on a wire rack for 10-15 minutes before inverting it onto the wire rack to cool completely. If using a 9×13 inch pan, just let it cool completely in the pan.
- Make the Glaze: While the cake cools, whisk together the powdered sugar and 3 tablespoons of fresh lemon juice in a small bowl until smooth. If the glaze is too thick, add more lemon juice, a teaspoon at a time, until it reaches a drizzly consistency.
- Glaze the Cake: Once the cake is completely cool, drizzle the lemon glaze evenly over the top. Let the glaze set before slicing and serving.
Tips for Success
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature. This helps them emulsify properly, creating a smooth batter and a tender cake.
- Don’t Overmix: Overmixing the batter can develop the gluten in the flour too much, resulting in a tough, dense cake. Mix until just combined.
- Accurate Zest: When zesting, only get the yellow part of the peel. The white pith underneath is bitter.
- Cool Completely Before Glazing: If you glaze the cake while it’s warm, the glaze will melt and be absorbed, rather than forming a nice coating.
- Pan Preparation: For Bundt cakes especially, thorough greasing and flouring (or using baking spray with flour) is crucial to prevent sticking.
Serving Suggestions and Pairings
This Lemon Butter Cake is divine on its own, but it also welcomes a few simple enhancements. A dusting of powdered sugar, a dollop of fresh whipped cream, or a side of fresh berries (especially raspberries or blueberries) would be wonderful. For a delightful beverage pairing, consider a classic glass of This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days to amplify the fruity notes. It also pairs beautifully with a cup of hot tea or coffee.
Storage and Leftover Tips
This Lemon Butter Cake keeps well at room temperature, covered loosely, for 2-3 days. If you live in a warm or humid climate, or want to store it longer, it can be refrigerated for up to 5 days. Ensure it’s in an airtight container to prevent it from drying out. You can also freeze slices of the cake (without glaze, or with glaze that has fully set) for up to 2 months. Wrap them tightly in plastic wrap and then foil. Thaw at room temperature before serving.
More Recipes You Will Love
If you’re a fan of delicious baked goods and comforting desserts like this lemon butter cake, be sure to explore some of these other fantastic recipes by Jason Griffith:
- For another delightful treat that combines sweet and salty, try The Best Peanut Butter Brownies I’ve Ever Made (And I’ve Made a Lot).
- If you love the combination of rich flavors and easy baking, check out These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession.
- For a fantastic fall-inspired treat that’s perfect for any time, give These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat a try.
- And if you need a make-ahead dessert that’s perfect for holidays or gatherings, you’ll love These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert.
Final Thoughts
There’s an undeniable joy that comes from baking a classic like this Lemon Butter Cake. It’s simple, elegant, and delivers on flavor every single time. Whether you’re a seasoned baker or just starting out, this recipe is a fantastic one to have in your repertoire. It’s perfect for sharing, or for simply treating yourself to a slice of pure sunshine.
I’d love to hear how your lemon butter cake turns out! Feel free to leave a comment below with your thoughts or any creative twists you added. And don’t forget to follow Chef Maniac on social media for more delightful recipes and baking inspiration!
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