Lemon Butter Cake
There are certain desserts that brighten a table just by being there, and this Lemon Butter Cake is one of them. Bursting with fresh citrus flavor and balanced by a rich cream cheese layer, this cake is both tangy and sweet, light yet indulgent. Perfect for spring gatherings, Sunday brunch, or as a refreshing end to a hearty dinner, this cake has a way of making everyone smile.
At its core, this dessert combines the comforting qualities of a butter cake with the elegance of a creamy lemon layer. It’s the kind of recipe that feels special enough for entertaining but easy enough to whip up when the craving for something sweet and zesty strikes. With just a few pantry staples and fresh lemons, you can create a bakery-worthy treat in under an hour.
If you’re a fan of lemon desserts like lemon bars, pound cake, or lemon meringue pie, you’re going to love this cake. The buttery base paired with the tangy cream topping makes it irresistible. Let’s walk through everything you need to know to make the perfect Lemon Butter Cake.
Why You’ll Love This Lemon Butter Cake
- Bright and refreshing: Perfect balance of buttery sweetness and citrus zing.
- Easy to make: Straightforward instructions with minimal fuss.
- Creamy and indulgent: The cream cheese layer adds a luscious contrast to the light cake base.
- Perfect for any occasion: Works well as a brunch centerpiece, tea-time treat, or dinner dessert.
- Versatile: Can be served plain, with a dusting of powdered sugar, or even with fresh berries on top.
Ingredients
For the Cake Base
- ¾ cup sugar
- ½ cup butter (1 stick), melted
- 1 egg
- 1 ½ teaspoons vanilla extract
- 2 lemons, zested
- Juice of 1 lemon
- 1 ¼ cups flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Cream Layer
- 1 (8 oz) package cream cheese, softened
- 2 ½ cups powdered sugar
- 1 egg
- 1 lemon, zested
Step-by-Step Instructions
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan or pie dish with butter or nonstick spray. This ensures your cake releases easily once baked.
Step 2: Make the Cake Batter
In a large mixing bowl, cream together the melted butter and sugar until smooth. This creates a moist and tender crumb. Add in the egg, vanilla extract, lemon zest, and lemon juice, whisking until everything is well incorporated.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined—avoid overmixing, as this can make the cake dense. Transfer the batter into your greased cake pan and smooth it out evenly.
Step 3: Prepare the Cream Layer
In another bowl, beat the softened cream cheese until it’s light and fluffy. Slowly add the powdered sugar while mixing until smooth. Beat in the egg and lemon zest until creamy.
Spread this cream mixture evenly over the cake batter in your pan, making sure it covers the surface. This cream layer will bake into the cake, adding richness and a slight tang.
Step 4: Bake the Cake
Place the pan in the oven and bake for 38–40 minutes, or until the top is just starting to brown and the center is set. A toothpick inserted into the cake should come out with a few moist crumbs but not raw batter.
Step 5: Cool and Serve
Let the cake cool completely in the pan before slicing. This helps the cream layer firm up. Dust with powdered sugar before serving for a beautiful finishing touch.
Tips for Success
- Use fresh lemons: Bottled juice won’t provide the same bright, vibrant flavor. Fresh zest is key.
- Don’t overbake: Check the cake around the 35-minute mark. Overbaking can cause the cream layer to dry out.
- Room temperature cream cheese: This ensures a smooth, lump-free cream layer.
- Optional garnish: Fresh berries, mint leaves, or a light drizzle of lemon glaze can elevate the presentation.
Serving Suggestions
This Lemon Butter Cake shines on its own, but it can also be dressed up for different occasions:
- Serve with fresh raspberries or blueberries for extra tartness.
- Add a dollop of whipped cream for a more indulgent dessert.
- Pair with tea or coffee for an afternoon treat.
- Enjoy it slightly chilled on a hot day for a refreshing twist.
Storage Instructions
- Room Temperature: Store covered for up to 2 days.
- Refrigerator: Keeps well for up to 5 days. Chill it if your kitchen is warm.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh is best, but bottled lemon juice can work in a pinch. Just don’t skip the zest—it’s what gives the cake its signature citrus punch.
What type of cream cheese should I use?
Full-fat cream cheese provides the richest flavor and texture. Avoid whipped or spreadable varieties.
Can I make this cake ahead of time?
Yes! In fact, the flavors develop more after sitting overnight. Bake it a day ahead, cool completely, and refrigerate until serving.
Can I double this recipe?
Yes, but you’ll need a larger baking dish, like a 9×13 pan. Adjust baking time to ensure the center is cooked through.
Can I make this gluten-free?
Yes—substitute a good quality 1:1 gluten-free flour blend. The texture may be slightly different but still delicious.
Wrapping It Up
This Lemon Butter Cake is a true crowd-pleaser. It combines the lightness of a citrus-infused cake with the richness of a cream cheese topping, creating a dessert that’s both refreshing and indulgent. With simple ingredients and easy steps, it’s a recipe you’ll come back to again and again.
Whether you’re baking it for a family dinner, a weekend brunch, or just to treat yourself, this cake delivers on flavor, texture, and beauty. So grab some fresh lemons and get ready to make a cake that will brighten any day!
ENJOY!
