Lemon Butter Cake

Bright, buttery, and glazed with lemon drizzle—this cake is sunshine in every bite.

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Course: Dessert

Cuisine: American

Keyword: Lemon Cake, Butter Cake, Lemon Dessert, Citrus Cake

Prep Time: 25

Cook Time: 1

Cooling Time: 30

Total Time: 1 55

Servings: slices

Calories: 385kcal

Equipment

9×5-inch loaf pan
Mixing bowls
Electric Mixer
Wire rack

Ingredients

For the cake

2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
1 cup unsalted butter softened to room temperature
1¾ cups granulated sugar can reduce to 1½ cups without compromising structure
4 large eggs room temperature
⅓ cup fresh lemon juice approximately 2-3 lemons
2 tablespoons lemon zest finely grated
1 teaspoon vanilla extract
½ teaspoon salt sea salt preferred
2 teaspoons baking powder aluminum-free preferred
½ cup buttermilk Greek yogurt makes an excellent substitute

For the lemon glaze

1½ cups powdered sugar sifted
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon melted butter

Instructions

Bring all refrigerated ingredients to room temperature. Measure all ingredients precisely.
Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line with parchment paper with overhanging edges.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-5 minutes.
Add eggs one at a time, beating well after each addition. Mix in lemon zest, vanilla, and 2 tablespoons of lemon juice.
Add the flour mixture in three portions, alternating with buttermilk and remaining lemon juice, beginning and ending with flour. Mix only until just combined after each addition.
Pour batter into prepared pan, smooth the top, and create a shallow divot down the center. Bake at 350°F for 55-60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
While the cake is baking, prepare the glaze by whisking together powdered sugar, lemon juice, lemon zest, and melted butter until smooth.
Allow cake to cool in the pan for 15 minutes, then transfer to a wire rack. While still warm, pour glaze over the top, allowing it to cascade down the sides.
Let the cake cool completely before slicing, about 30 minutes.

Notes

For best results, use fresh lemons and room temperature ingredients. The cake actually improves with 24 hours of rest as the flavors meld and develop. Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to one week. It can also be frozen for up to 3 months.

Nutrition

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