An easy and moist homemade lemon butter cake recipe made entirely from scratch! It looks good but tastes even better! Recipe includes a how-to video.
This has been one of the most popular recipes on our site for years, such as Easy walnut coffee cake, Marble cake or Fruit loaf cake. It's a simple, moist and amazing butter lemon cake that only takes about 25 to 30 minutes to cook in the oven!
The flavor and texture of this cake will surprise everyone who tries it! Using 8 simple ingredients, this delicious homemade lemon butter cake will be one of the most tastiest and easyiest cakes you've ever made. Grab a slice and serve this simple recipe for breakfast with a hot cup of coffee!
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INGREDIENTS FOR HOMEMADE LEMON BUTTER CAKE
Here you'll find all the ingredients needed to make this recipe:
Unsalted butter - Makes the cake soft and tastier.
Lemon juice and lemon zest - Adds aroma and a fresh taste to the cake.
All-purpose flour - Gives consistency and is the base of the batter.
Granulated sugar - Sweetness and flavor.
Whole eggs - Makes the cake more soft and fluffy.
Vanilla extract - Adds aroma and flavor.
Baking powder - Rising agent.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE HOMEMADE LEMON BUTTER CAKE
Step 1: Grease a bundt cake pan with butter and dust the inside of the pan with some flour (hold and rotate the pan so that the flour coats all surfaces).
Step 2: Using a hand mixer or stand mixer fitted with whisk attachment, beat for 2 to 3 minutes the granulated sugar, softened butter and the lemon zest. Add the eggs, vanilla extract and beat until obtain a creamy mixture. Add the, lemon juice, flour and the baking powder and beat until a homogeneous and creamy mixture.
Step 3: Pour the cake batter into the prepared pan and bake for 25 to 30 minutes.
Step 4: Remove the cake from the oven and allow to cool about 30 minutes.
Step 5: Remove from the pan and place the cake onto a wire rack or a serving plate. Allow to cool to room temperature, sprinkle with powdered sugar and serve.
RECIPE TIPS
Some of our techniques to make the cake moist: 1. Add milk or yogurt to the batter, this two ingredientes add moisture to the cake. 2. Add oil instead of butter. Oil keeps cakes moist for longer periods. 3. Don't overmix the batter. Mix until just combined. 4. Don't overbake the cake. Overbaking dries out the cake. 5. Use a toothpick to check the interior of the cake, it should come out with a few moist crumbs, not completely clean.
Some tips to make the cake denser: 1. Use ingredients like eggs, milk or yogurt to add moisture to the cake. 2. Reduce the amount of baking powder or baking soda in the recipe. 3. Replace all-purpose flour with cake flour or almond flour. 4. Bake the cake at a lower temperature.
FREQUENTLY ASKED QUESTIONS
How to get cake out of pan?
Remove the cake from the oven and allow the cake to cool in the pan for about 25 to 30 minutes. Gently run a flexible knife around the edges of the cake. Ensure you reach all sides of the pan.
Place a wire rack or a serving dish on top of the cake pan. Hold the rack and the pan firmly together and carefully invert them. Gently tap the bottom of the pan or give it a few shakes to release the cake. Allow the cake to cool completely and serve.
How long does it take to bake a cake?
The baking time for a cake can vary significantly based on several factors, such as the type of cake, oven, recipe or pan size. Most cakes can take anywhere from 25 to 60 minutes to bake at 180ºC (350ºF). However, some recipes may require higher or lower temperatures.
Always preheat your oven and don't forget to check if your cake is done using methods such as the toothpick test or gently pressing the cake's center to ensure it's fully baked.
Can I replace lemon with orange?
Yes, you can! Also replace the lemon zest with orange zest.
Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)) with butter and dust the inside of the pan with some flour (hold and rotate the pan so that the flour coats all surfaces).
Using a hand mixer or stand mixer fitted with whisk attachment, beat on medium speed for 2 to 3 minutes the granulated sugar, softened butter and the lemon zest. Add the eggs, vanilla extract and beat until obtain a creamy mixture. Add the, lemon juice, flour and the baking powder and beat until a homogeneous and creamy mixture.
Pour the cake batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes (the time depends on the oven).
Remove the cake from the oven and allow to cool about 30 minutes.
Remove from the pan and place the cake onto a wire rack or a serving plate. Allow to cool to room temperature, sprinkle with powdered sugar and serve.
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