Lemon Butter Cake

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This Lemon Butter Cake is soft, tangy, and buttery with the right amount of zesty. One bite and suddenly, you’re that person who “just had to bake something citrusy today.” Easy to make, impossible to resist!

A slice of lemon butter cake in front of a big pan of cake.

Lemon is one of those ingredients that just gets dessert. It’s fresh, tangy, and knows how to cut through the richness of butter and sugar in the best way. This lemon butter cake has that melt-in-your-mouth texture I can never resist, with a bright citrusy twist that makes it stand out on the cake table.

I’ve been baking my way through all kinds of butter cakes lately—Coconut Butter Cake for a tropical kick, Dutch Butter Cake when I want something dense and rich, and layered classics like Lapis Legit and Lapis Surabaya when I’m feeling ambitious (or just craving something pretty). But this lemon version might just be the one I make “for no reason” the most.

Why You Will Love This Recipe

Soft and moist – This cake has a tender, buttery crumb with just the right amount of sweetness. It’s the kind of soft that practically melts in your mouth.
Quick and easy – No fancy skills needed! This is a beginner-friendly, fail-proof recipe. Just follow the step-by-step instructions and you’ll have a perfect lemon butter cake in no time.
Perfect for summertime – With its zesty, refreshing flavor, this cake is like a slice of sunshine—ideal for warm weather or anytime you need a little brightness on your plate.
Bright, and buttery – The zing of lemon cuts through the richness of butter, creating a cake that’s both rich and refreshingly light.
Simple ingredients – No fancy ingredients here. Just pantry staples, a couple of lemons, and a pack of good butter.

Recipe Ingredients

Lemon butter cake ingredients with labels.

Ingredient Notes

Sugar – Regular granulated sugar works, but for a finer texture in the cake, you can pulse it in a blender or food processor until finely ground.

Unsalted butter – Always go for unsalted butter to control the saltiness. If you’re using salted butter, just skip the added salt in the recipe.

Cake flour – You can use either cake flour or all-purpose flour. Cake flour will give a softer texture, but both work beautifully.

Be sure to check out the full recipe and ingredient list below

How to Make Lemon Butter Cake

Step by step process photos of mixing the butter, sugar, and eggs until pale and light.

STEP 1. 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 (Images 1, 2). Beat on low speed at first, then gradually increase to high speed until the mixture becomes pale and fluffy (Image 3). Add the eggs one at a time, mixing on low speed after each addition (Image 4).

Step by step process photos of mixing the flour and other ingredients into the batter.

STEP 2. Sift in the flour and baking powder, and continue mixing on low speed until just combined (Images 5, 6, 7). Add the lemon juice and lemon zest, and mix until the batter is smooth (Image 8).

Step by step process photos of preparing to bake the cake.

STEP 3. The batter should be thick, pale, and creamy (Image 9). Pour it into the prepared pan (Images 10, 11), and gently tap the pan on the counter a few times to release any trapped air bubbles (Image 12).

Step by step process photos of pouring the lemon glaze on the baked cake.

STEP 4. 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 (Image 13). Let the cake cool in the pan for a few minutes, then turn it out onto a wire rack to cool completely (Image 14).

To make the glaze, mix three tablespoons of lemon juice with the powdered sugar (Image 15) until smooth. Drizzle over the cooled cake (Image 16). Slice, serve, and enjoy this zesty cake!

Pro Tips

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.

How to Serve

Serve each slice of lemon butter cake with a generous drizzle of lemon glaze for that extra zesty kick—it really ties everything together. For the perfect pairing, enjoy it with a glass of refreshing lemon ginger drink or a calming cup of butterfly pea flower tea.

Want to take it up a notch? Add a dollop of homemade condensed milk for creamy sweetness or spread a little coconut jam on the side. It’s a flavor twist that’s totally unexpected—but totally delicious.

FAQs about Lemon Butter Cake

What makes lemon butter cake different from lemon pound cake?

Lemon butter cake is usually lighter and fluffier, thanks to a bit of leavening (like baking powder) and sometimes heavy cream or milk. Lemon pound cake, on the other hand, tends to be denser and richer, using equal parts butter, sugar, eggs, and flour.

Can I use bottled lemon juice instead of fresh?

Technically yes, but fresh lemon juice and zest give a much brighter, more vibrant flavor. Bottled juice can taste flat or slightly bitter in comparison.

Can I make lemon butter cake ahead of time?

Absolutely! This cake actually tastes even better the next day. Just keep it covered at room temperature or in the fridge, and add the glaze before serving for the freshest finish.

Can I skip the lemon zest?

You can, but your cake won’t have that bold lemony aroma and depth of flavor. The zest holds the essential oils that give the cake its signature citrus punch. If you’re skipping it, consider adding a drop or two of lemon extract to boost the flavor.

Storage

This lemon butter cake stores beautifully—if it lasts long enough to need storing!

Room temperature: Keep the cake in an airtight container at room temperature for up to 3 days. It stays soft and moist, especially if you haven’t added the glaze yet.
Refrigerator: If your kitchen is on the warmer side or the cake is already glazed, store it in the fridge for up to 5–6 days. Just let it come to room temp before serving for the best texture.
Freezer: Yes, you can freeze it! Wrap individual slices or the whole cake (without glaze) tightly in plastic wrap and place in an airtight container or freezer bag. It’ll keep well for up to 2 months. Thaw in the fridge overnight or at room temp before enjoying.