Lemon Butter Cake

There’s something magical about the scent of lemons wafting through the house on a busy afternoon. For me, this Lemon Butter Cake holds a special place in our hearts and on our table. It started as an experiment on a rainy Sunday—I was looking for something that felt bright and cheerful to chase away the gloom. What I discovered was a recipe that’s not only delicious but also incredibly easy to make, even with little ones running around.

The first time I served this cake, I’ll never forget my family’s reaction. My youngest took a bite and immediately declared, “This tastes like sunshine!” It’s become our go-to dessert for celebrations, potlucks, and even quiet evenings when we’re craving something sweet. The soft, buttery texture paired with the fresh zing of lemon is a combination that’s hard to resist. And let’s not forget the light dusting of powdered sugar on top—simple but elegant.

What I love most about this recipe is how versatile it is. Whether you’re an experienced baker or someone who just dabbles, this cake is practically foolproof. The ingredients are straightforward, and the steps are simple enough to fit into even the busiest day. It’s one of those recipes that just makes you feel good—from the first whiff of lemon zest to the last crumb on your plate. I’m thrilled to share this recipe with you because I know it’ll bring just as much joy to your family as it does to mine.

Questions I Often Get Asked About This Recipe

Can I use bottled lemon juice instead of fresh lemons?
Fresh lemons are highly recommended for this recipe. They provide a vibrant, natural flavor that bottled juice just can’t replicate. However, in a pinch, bottled lemon juice will work.

Can I make this cake ahead of time?
Absolutely! This cake stays moist and flavorful for up to three days when stored in an airtight container. It’s perfect for prepping ahead of a busy day.

What can I use if I don’t have a round cake pan?
No round pan? No problem! A square baking pan or even a loaf pan will work just fine. Just adjust the baking time slightly and keep an eye on it.

Can I freeze this cake?
Yes! Wrap the cake tightly in plastic wrap and store it in the freezer for up to two months. Thaw it overnight in the fridge before serving.

What You Need to Make Lemon Butter Cake

Ingredients:

1 cup (2 sticks) unsalted butter, softened

1 1/2 cups granulated sugar

4 large eggs

1/3 cup fresh lemon juice (about 2-3 lemons)

Zest of 2 lemons

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup buttermilk

Powdered sugar for dusting

Special Equipment:

9-inch round cake pan (or equivalent)

Hand or stand mixer

Microplane or fine grater (for zesting)

How to Make Lemon Butter Cake

Preheat the oven to 350°F (175°C). Grease and flour your cake pan or line it with parchment paper.

Cream the butter and sugar. In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.

Add the eggs. One at a time, mix in the eggs, ensuring each is fully incorporated before adding the next.

Incorporate the lemon. Stir in the lemon juice and zest, giving the batter a bright, citrusy aroma.

Mix the dry ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Alternate mixing. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients.

Pour and bake. Pour the batter into your prepared pan, smoothing the top. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Cool and dust. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Once cooled, dust generously with powdered sugar.

Tips for Making the Best Lemon Butter Cake

Room temperature ingredients: Ensure your butter, eggs, and buttermilk are at room temperature for a smoother batter.

Don’t skip the zest: The zest packs most of the lemon flavor, so don’t skimp on it.

Use a light touch: When combining wet and dry ingredients, mix just until combined to avoid overworking the batter.

Customize your topping: While powdered sugar is classic, you can drizzle a simple lemon glaze or top with whipped cream for extra flair.

Serve with a side: Pair this cake with fresh berries or a dollop of lemon curd for a delightful twist.

Reader Reviews

⭐⭐⭐⭐⭐ “This cake was a huge hit at my son’s birthday party! Light, moist, and full of flavor.” – Sarah K.

⭐⭐⭐⭐⭐ “I’ve made this cake twice now, and it’s become a family favorite. So easy to make!” – Jessica M.

⭐⭐⭐⭐ “Lovely recipe, but I wish it had a bit more lemon flavor. Next time, I’ll add extra zest.” – Emily T.

⭐⭐⭐⭐⭐ “Perfect dessert for a dinner party! My guests couldn’t stop raving about it.” – Mike L.

⭐⭐⭐⭐ “Great recipe! I substituted Greek yogurt for the buttermilk, and it turned out wonderfully.” – Annie R.

Printable Recipe

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If You Enjoyed This Recipe, Please Share!

Sharing recipes is like sharing joy. If you loved this Lemon Butter Cake, why not spread the sunshine? Snap a photo, post it on Instagram or Facebook, and tag your friends who love baking as much as you do. Use the hashtag #LemonButterCakeJoy so we can see your beautiful creations. Let’s make the world a sweeter place, one cake at a time!