Lemon Butter Cake Recipe – Easy Homemade Moist Dessert Guide

Name: Lemon Butter Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 3/4 cups (210g) all-purpose flour, spooned and leveled; 2 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup (170g) unsalted butter, room temperature; 1 cup plus 2 tablespoons (225g) granulated sugar; 3 large eggs, room temperature; Zest of 2 large lemons; 1/4 cup (60ml) fresh lemon juice; 1/2 cup (120ml) whole milk, room temperature; 1 teaspoon pure vanilla extract; For the Lemon Syrup:; 1/4 cup (60ml) fresh lemon juice; 1/4 cup (50g) granulated sugar; For the Glaze (Optional):; 1 cup (120g) powdered sugar, sifted; 1–2 tablespoons fresh lemon juice

By:

Mala

September 13, 2025

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One bite of this lemon butter cake, and you’ll understand the obsession. The tangy scent of fresh lemon zest paired with the rich, buttery crumb fills my kitchen every time I bake it. There’s something magical about how the citrusy zing and the velvety texture come together—bright, bold, and oh-so-moist. I first stumbled upon this lemon butter cake recipe on a rainy afternoon as I was digging through my grandma’s tattered recipe cards. She used to bake this for every family reunion, and, honestly, it quickly became the highlight of our dessert table. I’ve baked this cake more times than I can count, tweaking the ratios, testing different brands of butter, and even swapping out types of lemons just to get it exactly right.

Whether you’re looking for a show-stopping dessert for a celebration or just something to brighten an average Tuesday, this cake delivers every single time. It’s a perfect balance—sweet but not cloying, rich yet still refreshing. Plus, it’s the kind of cake that works for just about everyone: picky kids, sophisticated palates, or anyone in between. If you’ve ever worried about dry, crumbly cakes, you’ll love how this lemon butter cake stays unbelievably moist for days (if it lasts that long). As someone who bakes for both fun and nutrition, I’m excited to share all the tips I’ve learned, so you can bake this classic with confidence. Let’s get you whisking, zesting, and savoring every crumb of this lemon butter cake recipe!

Why You’ll Love This Lemon Butter Cake Recipe

After baking lemon butter cakes for years—both for my family and for plenty of dinner parties—I can say with confidence this is the one I come back to every time. Here’s what makes this lemon butter cake recipe a total keeper:

Quick & Easy: You can have this cake mixed, baked, and cooling on your counter in just over an hour. No endless steps or fancy tricks required. Perfect for last-minute dessert emergencies (we’ve all been there).
Simple Ingredients: No need to hunt for hard-to-find items—everything you need is probably already in your pantry or fridge. Fresh lemons, real butter, and classic baking staples.
Perfect for Any Occasion: This cake is just as at home on a brunch table as it is at a birthday party or after-dinner treat. I love bringing it to potlucks because it always disappears first.
Crowd-Pleaser: I’ve served this to everyone from toddlers to grandparents, and it’s always a hit. The bright lemon flavor and tender crumb are just irresistible.
Unbelievably Delicious: The texture is melt-in-your-mouth moist, with a punchy lemon kick and rich buttery undertones. It’s comfort food but with a bright, zingy twist.

What really sets this lemon butter cake apart is the method. Creaming real butter until fluffy, using both zest and juice for maximum lemon flavor, and drizzling a simple lemon syrup over the warm cake (that’s my not-so-secret trick!) keeps every bite moist. The balance of tart and sweet is just right—no puckering, but definitely no blandness, either.

Honestly, this is the kind of recipe you’ll want to pass down. It’s not just a cake—it’s a bit of sunshine for your table, every time you bake it. If you’re looking for a dessert that’s impressive yet easy, this lemon butter cake recipe is about to become your new go-to.

What Ingredients You Will Need

This lemon butter cake recipe uses simple, wholesome ingredients to deliver bright citrus flavor and a perfectly moist crumb. Most are pantry staples, but don’t skimp on the real lemons and good-quality butter—the flavor really shines through!

For the Cake Batter:
- All-purpose flour (210g / 1 3/4 cups, spooned and leveled) – gives the cake structure without heaviness.
- Baking powder (2 teaspoons) – for gentle lift and tenderness.
- Salt (1/2 teaspoon) – balances the sweetness and enhances lemon flavor.
- Unsalted butter (170g / 3/4 cup, room temperature) – I swear by European-style butter for extra richness, but any good butter works.
- Granulated sugar (225g / 1 cup plus 2 tablespoons) – just enough for sweetness, without overpowering the lemon.
- Large eggs (3, room temperature) – they help the cake rise and set up beautifully.
- Fresh lemon zest (zest of 2 large lemons) – for that pure lemon aroma and bright flavor. Use a microplane for fine zest.
- Fresh lemon juice (60ml / 1/4 cup) – bottled juice just doesn’t cut it here!
- Whole milk (120ml / 1/2 cup, room temperature) – keeps the crumb moist and tender. You can swap with unsweetened almond milk if needed.
- Pure vanilla extract (1 teaspoon) – adds warmth and rounds out the citrus notes.
For the Lemon Syrup:
- Fresh lemon juice (60ml / 1/4 cup) – more lemony punch!
- Granulated sugar (50g / 1/4 cup) – dissolves into the juice for a sweet-tart soak.
For the Glaze (Optional, but recommended):
- Powdered sugar (120g / 1 cup, sifted) – for a smooth finish.
- Fresh lemon juice (1–2 tablespoons) – adjust for your preferred glaze thickness.

Baker’s notes: If you’re gluten-free, substitute a good 1:1 gluten-free flour blend. For dairy-free, use a plant-based butter and almond or oat milk. If you’re out of lemons, Meyer lemons or even a mix of lemon and orange zest/juice works well—just keep the measurements the same. Honestly, I’ve even tossed in a handful of blueberries or raspberries when I’m feeling wild. Don’t be afraid to make it your own!

Equipment Needed

You really don’t need fancy tools to make this lemon butter cake recipe shine. Here’s what I use every time:

9×5-inch loaf pan (or 8×4-inch for a taller loaf) – I use a nonstick one, but metal or glass works. Just grease well.
Mixing bowls – At least two, preferably medium and large sizes.
Electric hand mixer or stand mixer – For creaming the butter and sugar. If you’re feeling old-school, a sturdy wooden spoon and some arm strength will do, but a mixer makes it a breeze.
Microplane zester – For fine, fragrant lemon zest.
Whisk – For combining dry ingredients.
Measuring cups and spoons – Accuracy matters here!
Rubber spatula – To get every bit of batter from the bowl.
Toothpick or skewer – For testing doneness.

If you don’t have a loaf pan, a round 8-inch cake pan works too—just start checking for doneness a little earlier. For cleaning, I always soak my mixer beaters right away (dried batter is no joke). If you’re on a budget, you can totally make this with just a whisk and some elbow grease. The key is to cream that butter and sugar until light and fluffy—don’t rush it!

Preparation Method

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch (23x13cm) loaf pan with butter and line with parchment paper for easy removal. (I always leave a little overhang for lifting the cake out—makes cleanup easier!)
Mix Dry Ingredients: In a medium bowl, whisk together 1 3/4 cups (210g) all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
Cream Butter & Sugar: In a large bowl, using an electric mixer, beat 3/4 cup (170g) unsalted butter and 1 cup plus 2 tablespoons (225g) granulated sugar on medium speed for 3-4 minutes, until very pale and fluffy. (Don’t rush this step—the fluffier, the better the crumb.)
Add Eggs & Flavors: Beat in 3 large eggs, one at a time, mixing well after each. Add the zest of 2 lemons and 1 teaspoon vanilla extract. Mix until combined. The batter may look a bit curdled—totally normal!
Combine Wet & Dry: Add the flour mixture to the butter mixture in three parts, alternating with 1/2 cup (120ml) milk and 1/4 cup (60ml) fresh lemon juice. Start and end with the flour. Mix gently on low speed or by hand until just combined—don’t overmix or the cake can turn tough.
Bake: Pour the batter into your prepared pan and smooth the top. Tap the pan on the counter to release any air bubbles. Bake for 48-55 minutes, rotating halfway through. Cake is done when a skewer inserted in the center comes out clean with a few moist crumbs. (If the top browns too quickly, loosely tent with foil.)
Lemon Syrup Soak: While the cake bakes, stir together 1/4 cup (60ml) fresh lemon juice and 1/4 cup (50g) sugar in a small saucepan over low heat until dissolved. Set aside.
Soak & Cool: When the cake comes out, let it cool in the pan for 10 minutes. Poke holes all over the warm cake with a skewer, then slowly spoon the lemon syrup over the top, letting it soak in. Cool completely before glazing.
Optional Glaze: Whisk 1 cup (120g) powdered sugar with enough lemon juice (1-2 tablespoons) to make a pourable glaze. Drizzle over the cooled cake and let it set for 10 minutes before slicing.

Troubleshooting: If your cake sinks in the middle, it might be underbaked or overmixed. If the edges are dry, check your oven temp with an oven thermometer (mine runs hot, so I learned the hard way!). The cake should be golden and springy when gently pressed.

Cooking Tips & Techniques

Creaming is Key: Take your time when beating the butter and sugar. I used to rush this, but extra mixing makes a big difference in texture—light, not dense.
Room Temp Ingredients: Cold eggs or milk will make the batter lumpy. If you forget to take them out, soak eggs in warm water for 5 minutes and microwave milk for 10 seconds.
Lemon Zest: Only zest the yellow part—white pith is bitter. A microplane is your friend here. I once used a box grater and regretted it!
Don’t Overmix: Once the flour goes in, be gentle. Overmixing develops gluten and makes the cake tough. Fold just until you don’t see dry flour.
Pan Prep: Lining your pan with parchment means no stuck cake. I forgot once and spent 10 minutes scraping crumbs from the pan—lesson learned.
Even Baking: If your oven has hot spots, rotate the pan halfway through. For taller cakes, check for doneness at the lower end of baking time and tent with foil if browning too soon.
Syrup Soak: Pour syrup slowly so it soaks in evenly. Don’t rush or it’ll puddle on top.

Remember, baking is a little bit forgiving—if your glaze is too thin, add more powdered sugar; if too thick, a splash of lemon juice fixes it. And if your cake isn’t perfect, it’ll still taste amazing. That’s the beauty of homemade!

Variations & Adaptations

Gluten-Free Lemon Butter Cake: Swap the all-purpose flour for a 1:1 gluten-free flour blend. I’ve tested this with Bob’s Red Mill and it works like a charm—just as moist, just as lemony.
Lemon Berry Butter Cake: Gently fold 1 cup (150g) fresh or frozen blueberries or raspberries into the batter before baking. Dust berries with a bit of flour to prevent sinking. The fruit adds juicy pockets of flavor.
Dairy-Free Version: Use plant-based butter (I like Earth Balance) and almond or oat milk. The cake stays tender and buttery, trust me—I’ve made it for vegan friends and no one could tell.
Citrus Swap: Out of lemons? Try oranges or Meyer lemons. The result is a bit sweeter and less tart, but still delicious.
Different Shapes: Bake in a round 8-inch cake pan for a single layer, or double the recipe for a traditional layer cake. Adjust baking time as needed.
Personal Twist: I sometimes add a handful of poppy seeds for a little crunch and visual flair—lemon poppy seed butter cake is a total crowd-pleaser!

For nut allergies, this recipe is naturally nut-free (just check your butter and milk sources). If you want to reduce sugar, you can cut a couple of tablespoons without much impact, but don’t go too low or the cake may dry out. The best part: you can really make this lemon butter cake recipe your own.

Serving & Storage Suggestions

This lemon butter cake is best served at room temperature, when the crumb is soft and the glaze is set. Slice thick or thin, depending on your mood (and hunger level). For a special touch, I like to dust with extra powdered sugar or top with fresh berries and a dollop of whipped cream. It’s a lovely match for hot tea, iced coffee, or even a glass of sparkling lemonade.

To store, wrap the cooled cake tightly in plastic wrap or keep in an airtight container. It’ll stay moist at room temperature for up to 3 days. For longer storage, refrigerate for up to a week—just let it come to room temp before serving for best flavor. You can also freeze slices (or the whole loaf, unglazed) for up to 2 months. Thaw overnight in the fridge or microwave briefly in 10-second bursts. As the cake sits, the lemon flavor deepens and the crumb becomes even more luscious. Honestly, I think it’s even better on day two.

Nutritional Information & Benefits

Each slice of lemon butter cake (1/10 of the loaf) has about 290 calories, 14g fat, 38g carbohydrates, and 4g protein. It’s not exactly a health food, but it does offer some bright spots! Lemons are loaded with vitamin C and antioxidants, and using real butter (in moderation) brings flavor and satiety.

This recipe is naturally nut-free and can be adapted for gluten-free or dairy-free diets. Allergens to watch: wheat, dairy, and eggs. As someone who tries to balance health with enjoyment, I love that this cake feels like a treat without being over-the-top sweet or heavy. It’s all about balance—and a little lemony joy.

Conclusion

Whether you’re a lifelong lemon fan or just in need of a new go-to dessert, this lemon butter cake recipe is worth every moment in the kitchen. It’s easy, reliable, and delivers that perfect mix of moist crumb and punchy lemon flavor. I love how adaptable it is—make it classic, switch up the citrus, or toss in some berries to keep things exciting.

Every time I bake this cake, it reminds me why homemade desserts are so special—simple ingredients, a little love, and a recipe that brings people together. I hope you’ll try it, tweak it, and share your own spin. If you do, leave a comment below or tag me with your gorgeous creations. Trust me, you’ll want to bake this lemon butter cake again and again. Happy baking, friends!

FAQs

How do I keep my lemon butter cake moist?

The key is not to overbake and to soak the warm cake with lemon syrup. Wrap leftovers tightly to keep them from drying out.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice gives the best punchy citrus flavor. Bottled juice is more bitter and less vibrant, so stick with fresh if you can.

Can I make this recipe gluten-free?

Yes! Use a 1:1 gluten-free flour blend in place of all-purpose flour. I’ve tried it with great results.

How far ahead can I make lemon butter cake?

You can bake the cake up to 2 days in advance. The flavor actually gets better as it sits. Glaze just before serving for best presentation.

What should I do if my cake cracks on top?

Cracks are totally normal with loaf cakes and don’t affect taste. If you want a smooth top, cover with glaze or a dusting of powdered sugar—it’ll look gorgeous either way!