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Everyday Zesty Lemon Cake Made Easy

Lemon Cake

Lemon Version of My Everyday Butter Cake

If you're looking for a simple yet delicious lemon cake, this revamped version of my “Everyday Butter Cake” is perfect for you. I had a few options for adding a lemony twist: I could just add lemon zest and extract, or go the extra mile by incorporating a lemon soak like I do with my olive oil cake. But instead, I decided to tweak the recipe a little more by using fresh lemon juice, while maintaining the moist texture and that deliciously crisp sugar topping.

What You'll Get

The result is a tender, moist cake with a delicate hint of lemon—just enough to know you're enjoying a lemon-flavored version of the classic butter cake without it being overpowering.

Recipe Ingredients

Sugar: Granulated sugar is used both in the batter and as a sprinkle on top before baking. For the topping, organic sugar works great due to its larger crystals. Lemons: Be sure to wash and scrub the skin to remove any wax. Fresh lemons are key for the best flavor. Salt: Fine sea salt dissolves quickly and enhances the flavors. If using table salt, halve the amount. Butter: Unsalted butter of any fat content works well here. Vanilla: Use pure vanilla extract or vanilla bean paste for added depth of flavor. Eggs: Large whole eggs at room temperature are essential to ensure a smooth emulsion when mixing the batter. Cake Flour: This finely milled flour with added cornstarch creates a light, tender crumb. If you don’t have cake flour, substitute with all-purpose flour, but replace two tablespoons with cornstarch. Baking Powder: Make sure it’s fresh to ensure proper rising. Sour Cream: Full-fat sour cream adds richness. You can substitute it with labneh or skyr if needed.

Instructions for Making This Lemon Cake

Prepare the Ingredients: Preheat your oven to 170°C (338°F). Start by warming the eggs in a bowl of warm water. Zest the lemons and rub the zest into the sugar to release the essential oils for extra flavor. Make the Batter: In a large bowl, combine the melted butter with the vanilla and lemon zest. Next, whisk in the lemon-infused sugar. Add the eggs one by one, whisking after each addition until the mixture becomes thick and glossy. Mixing butter, sugar, and lemon zest in a bowl to prepare a lemon butter cake batter. Fresh lemons and limes on the side for flavor ixing creamy cake batter with a blue spatula in a white bowl, with lemons and limes in the background on a striped towel Add the Dry Ingredients: Sift the flour and baking powder into the wet ingredients. Then, add the sour cream and lemon juice, mixing until you have a smooth, lump-free batter. Sifting flour with a metal sieve into cake batter, with lemons and limes on a striped towel Mixing smooth cake batter in a white bowl with a blue spatula, while lemons and limes rest on a kitchen towel in the background. Bake the Cake: Pour the batter into a greased and floured pan, then sprinkle sugar on top to create a crunchy surface. Bake for 40-45 minutes, or until a cake tester inserted into the center comes out clean. Lemon batter being poured into a 20x20 cm (8x8 inch) square pan lined with parchment paper, ready for baking. Golden-brown lemon cake fresh from the oven in a square pan, cooling on a wire rack, filling the air with a sweet, zesty aroma.

How to Make It Even More Lemony

If you want to boost the lemon flavor, you can prepare a lemon soak. While the cake is baking, combine ¼ cup of fresh lemon juice and ¼ cup of sugar in a small saucepan. Heat over medium heat until the sugar dissolves. Once the cake is done, poke small holes all over with a skewer and pour the lemon syrup on top. Let the cake rest to absorb the syrup for an extra moist, lemony kick.

Topping & Serving Suggestions

Whipped Cream & Berries: Make a quick whipped cream by processing 1 cup of heavy cream, 2 tablespoons of sugar, and a dash of vanilla. Serve with macerated berries (tossed in sugar and a splash of lemon juice) for a refreshing twist. Lemon Curd: Amp up the lemon flavor by serving the cake with a homemade lemon curd. You could also try berry curds like blueberry, blackberry, or raspberry for a fruity contrast. Berry & Rhubarb Jam: Homemade berry and rhubarb jam would make a wonderful pairing with this cake, adding a tart sweetness to every bite. Ice Cream: A scoop of vanilla or berry-flavored ice cream pairs beautifully with the lemony cake. If you're feeling adventurous, try it with a lemon and chocolate combo—though that might just be a personal favorite!

Storage Notes

This cake is best enjoyed the day it’s baked, but it will remain moist until the following day. After that, like most butter cakes, it will start to dry out. Store it in an airtight container at room temperature to keep it fresh for as long as possible.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Cuisine:
Estimated Cost: $  1
Description

This cake takes the best of my classic butter cake and gives it a fresh, citrusy twist. If you’re a fan of simple yet bold flavors, you’ll love how this revamped version bursts with just the right amount of lemon without overpowering the buttery goodness. Fresh lemon juice and zest elevate the flavor profile, giving you a soft, tender crumb that melts in your mouth. With its crisp, sugar-dusted top and delicate tang, this cake strikes the perfect balance between sweet and zesty—ideal for any occasion where you want a bright, comforting dessert. Whether enjoyed on its own or paired with whipped cream and berries, each bite is a little slice of sunshine!

Ingredients
  • 30 ml Lemon juice ((2 tablespoons))
  • 1 teasp Lemon zest
  • 4 Eggs
  • 200 g Butter ((¾ cup + 2 tablespoons))
  • 150 g Sugar ((¾ cup))
  • 200 g Flour ((1 ⅓ cups))
  • 1 teasp Baking powder
  • 60 ml Milk ((¼ cup))
    • For the optional lemon syrup
  • Juice of one lemon
  • 2-3 tbsp Warm water
  • 2-3 tbsp Sugar
    • For the lemon glaze
  • 1 cup Powdered sugar
  • 1-2 tbsp Lemon juice or milk
Instructions
    Preheat the oven
  1. 1

    Preheat your oven to 170°C (338°F). Grease and flour a 20x20 cm (8x8 inch) pan, or line it with parchment paper for easy removal.

    2. Prepare the butter and sugar mixture
  2. 2

    In a large bowl, cream the butter and sugar together until light and fluffy, about 5 to 7 minutes. This step is crucial for achieving a light, airy cake texture.

    3. Incorporate the eggs
  3. 3

    Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. This ensures a smooth emulsion, essential for the cake’s texture.

    4. Add the lemon
  4. 4

    Mix in the lemon zest and lemon juice to infuse the batter with a bright, citrusy flavor.

    5. Add the dry ingredients
  5. 5

    In another bowl, sift together the flour and baking powder. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Stir until the batter is smooth and well combined.

    6. Bake the cake
  6. 6

    Pour the batter into the prepared pan and smooth the surface. For a crispy texture on top, you can sprinkle a little sugar over the batter before baking. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.

    7. Prepare the optional lemon syrup
  7. 7

    While the cake is baking, make the lemon syrup by mixing the lemon juice, warm water, and sugar until the sugar dissolves. If you want a more moist and lemony cake, poke small holes in the baked cake with a fork and pour the syrup over it while it’s still warm, allowing the cake to soak it in.

    8. Prepare the glaze
  8. 8

    In a bowl, combine the powdered sugar with lemon juice or milk, stirring until you achieve a thick but pourable glaze. Once the cake has cooled, drizzle the glaze over the top for a final, elegant, and tangy touch.

Read it online: https://sweettreatsrecipe.com/recipe/easy-lemon-butter-cake/
Samantha Doe
Food and Lifestyle Blogger

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.