Lemon Butter Cake
A delightful dessert that combines bright lemon flavor and moist, buttery texture, perfect for any occasion.
Ingredients
For the cake
- 1 cup unsalted butter, softened Provides rich and creamy texture
- 2 cups granulated sugar Contrasts beautifully with lemon zest
- 4 large eggs Gives structure and moisture
- 2 tablespoons lemon zest Infuses vibrant flavor into the cake
- 3 cups all-purpose flour Imparts a delightful crumb
- 1 tablespoon baking powder Helps the cake rise
- 1 teaspoon baking soda Helps the cake rise
- ½ teaspoon salt Enhances flavors
- 1 cup buttermilk Keeps the cake moist
- 2 teaspoons vanilla extract Adds aromatic undertone
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Prepare two 9-inch round cake pans by greasing and dusting with flour.
Mixing
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3–5 minutes.
- Add eggs one at a time, mixing well after each addition.
- Stir in the lemon zest.
Combining Ingredients
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, alternating with buttermilk, starting and ending with the dry mixture.
- Mix until just combined, then stir in vanilla extract.
Baking
- Pour the batter evenly into the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
- Let the cakes cool in their pans for about 10 minutes, then turn them out onto wire racks to cool completely.
- Optionally, frost with your favorite buttercream and decorate as desired.
Notes
Use room temperature ingredients for a smooth batter. Experiment with flavors by adding poppy seeds or a lemon glaze.