Lemon Butter Cake

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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!

lemon butter cake

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!

Let’s get to the ingredients and recipe!

Essential Ingredients

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.

Lemon Butter Cake Recipe

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

  • 20 gr lemon juice
  • 90 gr icing sugar
  • Lemon slices for decoration

Instructions

  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.
lemon sponge cake

  1. 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.
lemon sponge cake

  1. Sieve the flour and baking powder into the batter. Mix well using a spatula.
batter

  1. Add melted butter and heavy cream. Mix and fold using a spatula.
batter
  1. Pour in lemon juice and add some lemon zest. Mix and fold.
  2. Pour into the baking pan. Knock the baking pan a few times to let out the air bubbles.
  3. Bake in the preheated oven for 40 minutes.
  4. 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.
  5. Take out the cake from the oven and then from the baking pan.
  6. Let it cool on a cooling rack.

Lemon Icing

  1. Pour lemon juice into icing sugar. Mix well.
lemon icing
  1. Put the icing sugar in a piping bag.
  2. Decorate the cake with the lemon icing. Let it dry completely. Add some lemon slices on top of the cake.
lemon glaze
  1. Enjoy your lemon butter cake!
lemon sponge cake

Tips and Trick

Mix the eggs and sugar until the batter is pale. A good batter is when it is thick and pale, and it also leaves trail.

Sieve in the flour and baking powder.

Serving

You may serve lemon butter cake with some lemon curd and whipped cream to add the cake’s delight.

Storage

The lemon sponge 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.

FAQs

Q: Can I make the cake in advance and separate the icing for later use?

A: Yes, you can. Make the cake in advance and cling wrap it. The icing can be made just an hour before serving.

Q: How can I make my lemon butter cake more moist?

A: To make lemon butter cake more moist, use a good brand of butter. Add milk or oil to the recipe.

Q: Can I make this cake gluten-free?

A: Yes, you can. Just substitute the cake flour with gluten-free flour.

Q: How long can I keep the cake fresh?

A: Lemon butter cake can stay fresh in room temperature for up to 4 days. If kept in the refrigerator, it can stay for up to 6 days.

Conclusion

This lemon butter cake is best served cold with its glaze on top. This is a very easy cake to make for a beginner. Follow the steps mentioned above so your cake will be a success!

If you want to make another butter cake, you can check out Almond Butter Cake or the Classic Marble Cake!

Please tag me on my Instagram if you decide to make this cake or other cakes from my blog! Thank you so much!

lemon butter cake

LEMON BUTTER CAKE

Yield: 1 pan
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

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!

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

    1. Prepare a 20x10 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.
    3. 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.
    4. Sieve the flour and baking powder into the batter. Mix well using a spatula.
    5. Pour in lemon juice and add some lemon zest.
    6. Mix and fold.
    7. Pour into the baking pan. Knock the baking pan a few times to let out the air bubbles.
    8. Bake in the preheated oven for 40 minutes.
    9. The top should be golden brown.
    10. Check with a skewer. When the skewer comes out clean with a few dry crumbs, the cake is done.
    11. Take out the cake from the oven and then from the baking pan.
    12. Let it cool on a cooling rack.

Lemon Icing

  1. Pour lemon juice into icing sugar. Mix well.
  2. Put the icing sugar in a piping bag.
  3. Decorate the cake with the lemon icing. Let it dry completely. Add some lemon slices on top of the cake.
  4. Enjoy your lemon butter cake!



Notes

  • Mix the eggs and sugar until the batter is pale. A good batter is when it is thick and pale, and it also leaves trail.
  • Sieve in the flour and baking powder.

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