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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!

a photo of lemon butter cake on a black tray.

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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


  • Soft and moist – The texture of this cake is super soft and moist with subtle sweetness.
  • Quick and easy – It is easy to make and it is a fail-proof recipe. So, if you are a beginner in the kitchen, don’t worry. Follow the step-by-step instruction, and you will surely bake it right.
  • Perfect for summertime – The refreshing taste of lemon makes this cake perfect for summertime.

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

  1. Prepare a 20×10 cm baking pan, greased and lined with parchment paper. Preheat the oven at 180°C.
  2. 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.
  3. Sieve the flour and baking powder into the batter (image 3). Mix well using a spatula.
  4. Add melted butter and heavy cream (image 4, 5). Mix and fold using a spatula.
  5. Pour in lemon juice (image 6) and add some lemon zest (image 7). Mix and fold.
photo collage of beating the eggs, sugar, and flour.
photo collage of mixing the butter and lemon juice into the batter.
  1. Pour into the baking pan (image 8). Knock the baking pan a few times to let out the air bubbles.
  2. 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.
photo collage of preparing to bake the cake.
photo collage of decorating the cake with lemon icing.
  1. Take out the cake from the oven and then from the baking pan. Let it cool on a cooling rack.
  2. Pour lemon juice into icing sugar (image 10). Mix well (image 11). Put the icing sugar in a piping bag.
  3. 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.

Yes, you can. Just substitute the cake flour with gluten-free flour. The amount of butter in the recipe will still keep it moist even if you use gluten-free flour.

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.

Did you try this recipe?

Leave a ⭐️⭐️⭐️⭐️⭐️ rating + review below and share it on InstagramFacebook, and Pinterest!

Thank you! – Claudia

a photo of lemon butter cake on a black tray.

Lemon Butter Cake

Learn to make Lemon Butter Cake with ease! Find step-by-step instructions, tips and tricks to make it a successful dessert for the family!
5 from 1 vote
Print Pin Rate
Course: Cake, Dessert
Cuisine: International
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8 slices
Calories: 223kcal
Author: Claudia

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.

Nutrition

Serving: 1slice | Calories: 223kcal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 88mg | Sodium: 178mg | Potassium: 52mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 374IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg
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