Description
This easy homemade lemon butter cake is incredibly moist, bursting with fresh lemon flavor, and finished with a tangy syrup and optional glaze. It’s a crowd-pleasing dessert perfect for any occasion, from brunch to birthdays.
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
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter and line with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, beat butter and sugar on medium speed for 3-4 minutes, until very pale and fluffy.
- Beat in eggs, one at a time, mixing well after each. Add lemon zest and vanilla extract. Mix until combined (batter may look curdled).
- Add the flour mixture to the butter mixture in three parts, alternating with milk and lemon juice. Start and end with flour. Mix gently on low speed or by hand until just combined—do not overmix.
- Pour the batter into the prepared pan and smooth the top. Tap the pan on the counter to release 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. Tent with foil if browning too quickly.
- While the cake bakes, stir together lemon juice and sugar for the syrup in a small saucepan over low heat until dissolved. Set aside.
- Let the cake 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. Cool completely before glazing.
- For the optional glaze, whisk powdered sugar with enough lemon juice to make a pourable glaze. Drizzle over the cooled cake and let set for 10 minutes before slicing.
Notes
For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute plant-based butter and almond or oat milk. Only zest the yellow part of the lemon to avoid bitterness. Don’t overmix after adding flour. Cake can be made ahead and actually tastes better the next day. Store tightly wrapped at room temperature for up to 3 days, or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 290
- Sugar: 25
- Sodium: 170
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 38
- Fiber: 1
- Protein: 4
Keywords: lemon butter cake, lemon loaf, moist lemon cake, easy lemon dessert, homemade lemon cake, lemon syrup cake, lemon glaze, loaf cake, spring dessert, summer dessert