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Zesty Lemon Butter Cake Recipe

A moist and tangy lemon butter cake bursting with citrus flavor. Perfect for afternoon tea or a light dessert, this cake combines rich butter with fresh lemon zest and juice for a bright, zesty treat.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Cake
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 0.5 cup whole milk room temperature
  • 2 tablespoons fresh lemon zest
  • 0.25 cup fresh lemon juice
Lemon Glaze (Optional)
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Method
 

Steps
  1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes.
  4. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice.
  5. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
  6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  9. For the glaze: In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled cake.

Notes

Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. The cake also freezes well for up to 2 months.