Lemon Butter Cake

5 from 1 vote

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!

Prep Time20

Cook Time20

Total Time40

Course: Cake, Dessert

Cuisine: International

Servings: slices

Calories: 247kcal

Author: Claudia

Prepare a 24 cm bundt pan by lightly greasing it. Preheat the oven to 356°F (180°C). In a mixing bowl, add the butter, powdered sugar, salt, and vanilla extract. Beat on low speed at first, then gradually increase to high speed until the mixture becomes pale and fluffy. Add the eggs one at a time, mixing on low speed after each addition.
Sift in the flour and baking powder, and continue mixing on low speed until just combined. Add the lemon juice and lemon zest, and mix until the batter is smooth.
The batter should be thick, pale, and creamy). Pour it into the prepared pan, and gently tap the pan on the counter a few times to release any trapped air bubbles.
Bake in the preheated oven for 40–50 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean or with a few dry crumbs. Let the cake cool in the pan for a few minutes, then turn it out onto a wire rack to cool completely.
To make the glaze, mix three tablespoons of lemon juice with the powdered sugar until smooth. Drizzle over the cooled cake. Slice, serve, and enjoy this zesty cake!

Use room temperature ingredients – Cold butter or eggs can mess with the texture. Let everything sit out for a bit before you start mixing—your batter will thank you.

Grind your sugar – If you're using regular sugar, pulse it in a blender to make it finer. It helps the butter cream up better and gives a smoother crumb.

Don’t skip the zest – The zest is where all that lemony magic lives. Use a microplane for the best results, and avoid grating the bitter white pith.

Don’t overmix after adding flour – Mix just until everything is combined. Overmixing can make the cake dense instead of soft and fluffy.

Test early and don’t trust your oven blindly – Start checking around the 40-minute mark. Every oven has its personality—and some like to brown a little too quickly.

Cool completely before glazing – Pouring the glaze on a warm cake sounds tempting, but you’ll end up with a puddle instead of that pretty drizzle.