Lemon Butter Cake

why make this recipe

Lemon Butter Cake is a delightful treat that brings a burst of citrus flavor paired with the richness of butter. It’s perfect for celebrations or just a simple family dessert. The cake is light, moist, and has a refreshing taste that can brighten any occasion. Whether you’re serving it at a birthday party or enjoying a slice with your afternoon tea, this cake is sure to impress. Plus, it’s simple to make, even for beginners!

how to make Lemon Butter Cake

Ingredients:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• Buttercream frosting for decoration
• Handcrafted flowers for decoration

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the flour mixture.
6. Stir in the lemon zest and lemon juice.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Allow to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
10. Once cooled, frost the cake with buttercream and decorate with handcrafted flowers.

how to serve Lemon Butter Cake

Serve Lemon Butter Cake at room temperature for the best flavor. You can slice it and plate it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. It’s also lovely on its own as a simple dessert or snack.

how to store Lemon Butter Cake

To store your Lemon Butter Cake, keep it covered at room temperature for up to 3 days. If you need to store it longer, refrigerate it for up to a week. You can also freeze the cake for up to 3 months. Just make sure it’s well-wrapped to avoid freezer burn.

tips to make Lemon Butter Cake

• Ensure that all your ingredients, especially the butter and eggs, are at room temperature for a smoother batter.
• Be careful not to overmix the batter, as this can make the cake dense.
• If you want a stronger lemon flavor, consider adding more lemon zest or juice to the batter.

variation

You can try adding poppy seeds for a delightful twist. This adds texture and a unique flavor that complements the lemon beautifully. Another option is to use different citrus fruits, like orange or lime, for a different but equally tasty cake.

FAQs

1. Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter. Just reduce the added salt in the recipe to 1/4 teaspoon.

2. How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean. If there is batter on the toothpick, it needs more time in the oven.

3. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it in the fridge. Just frost it before you’re ready to serve.