Lemon Butter Cake
Learn to make Lemon Butter Cake with ease! This cake is perfect for any occasion and plus it is so easy to make. Find step-by-step instructions, tips and tricks to make it a successful dessert for the family!

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Lemon is always a wonderful ingredient to make into a dessert. Its fresh sour taste blends well with butter and sugar, making the dessert so irresistible!
I always love making butter cake. Not only it is delicious, but also very easy to make and proven to be fail-proof. Almond Butter Cake or the Classic Marble Cake!
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Sugar– You may use regular sugar, but for smoother texture, grind the sugar to a fine ground.
Unsalted butter – Use unsalted butter. If you only have salted butter, omit the salt in the recipe.
Heavy cream – In this recipe, I use heavy cream to give the cake its moistness.
Cake Flour – All-purpose flour or cake flour is fine to use.
How to Make
- Prepare a 20×10 cm baking pan, greased and lined with parchment paper. Preheat the oven at 180°C.
- Put the eggs, sugar, and salt in a mixing bowl (image 1). Beat the egg from low speed, gradually up to high speed for 10 minutes. The batter should be thick and pale (image 2). A good batter leaves trail.
- Sieve the flour and baking powder into the batter (image 3). Mix well using a spatula.
- Add melted butter and heavy cream (image 4, 5). Mix and fold using a spatula.
- Pour in lemon juice (image 6) and add some lemon zest (image 7). Mix and fold.


- Pour into the baking pan (image 8). Knock the baking pan a few times to let out the air bubbles.
- Bake in the preheated oven for 40 minutes. The top should be golden brown (image 9). Check with a skewer. When the skewer comes out clean with a few dry crumbs, the cake is done.


- Take out the cake from the oven and then from the baking pan. Let it cool on a cooling rack.
- Pour lemon juice into icing sugar (image 10). Mix well (image 11). Put the icing sugar in a piping bag.
- Decorate the cake with the lemon icing (image 12, 13). Let it dry completely. Add some lemon slices on top of the cake. Enjoy your lemon butter cake!
Pro Tips
- Mix the eggs and sugar until the batter is pale, it should be around 8-10 minutes. A good batter is when it is thick and pale, and it also leaves trail.
- Sieve in the flour and baking powder to avoid any lumps.

Storage
The lemon cake can stay fresh for up to 3 days in room temperature. If you want to keep it longer, put the cake in an airtight container in the chiller.

Lemon Butter Cake
Equipment
- 1 baking pan 8×4 inch baking pan
Ingredients
- 60 gr unsalted butter
- 50 gr heavy cream
- 140 gr egg
- 130 gr sugar
- 2 gr salt
- 130 gr flour
- 4 gr baking powder
- 10 gr lemon juice + lemon zest
Lemon Icing Glaze
- 20 gr lemon juice
- 90 gr icing sugar
Instructions
- Prepare a 20×10 cm baking pan, greased and lined with parchment paper. Preheat the oven at 180°C.
- Put the eggs, sugar, and salt in a mixing bowl.
- Beat the egg from low speed, gradually up to high speed for 10 minutes. The batter should be thick and pale. A good batter leaves trail.
- Sieve the flour and baking powder into the batter. Mix well using a spatula.
- Pour in lemon juice and add some lemon zest.
- Mix and fold.
- Pour into the baking pan. Knock the baking pan a few times to let out the air bubbles.
- Bake in the preheated oven for 40 minutes.
- The top should be golden brown.
- Check with a skewer. When the skewer comes out clean with a few dry crumbs, the cake is done.
- Take out the cake from the oven and then from the baking pan.
- Let it cool on a cooling rack.
Lemon Icing
- Pour lemon juice into icing sugar. Mix well.
- Put the icing sugar in a piping bag.
- Decorate the cake with the lemon icing. Let it dry completely. Add some lemon slices on top of the cake.
- Enjoy your cake!
Video
Notes
- Mix the eggs and sugar until the batter is pale, it should be around 8-10 minutes. A good batter is when it is thick and pale, and it also leaves trail.
- Sieve in the flour and baking powder to avoid any lumps.
Fresh lemon and butter mixes well with heavy cream, making this cake very moist and soft! Try it, it is so delicious!