A rich lemon butter cake with a soft, moist crumb and bright citrus finish that works for celebrations, tea breaks, or a simple dessert.
Prep time
15 min
Cook time
1 hr
Total time
1 hr 15 min
Servings
16
Chef's Tips
Sift the dry ingredients at least twice for a lighter crumb.
Make your own sour cream by mixing lemon juice with cream.
Cream butter and sugar thoroughly to ensure a soft texture.
Tools Used
Stand Mixer(opens in a new tab)Mixing Bowl(opens in a new tab)Spatula(opens in a new tab)8-inch Bundt Pan
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Ingredients
Ingredients
Servings
16 servings1×
Scale
Ingredient amounts update instantly.
Batter
Instructions
Prepare the Batter
- 1
Sift the dry ingredients (flour, baking powder, baking soda) at least twice.
- 2
Mix lemon juice with cream to make homemade sour cream.
- 3
In a mixing bowl, cream the butter and sugar until light and fluffy.
- 4
Add in the lemon zest, then the eggs one at a time, beating well after each addition.
- 5
Gradually incorporate the sifted dry ingredients and sour cream mixture alternately, mixing just until combined.
Bake
- 1
Preheat the oven to 160°C (350°F).
- 2
Pour the batter into a greased 8-inch bundt pan or your preferred cake mold.
- 3
Bake for 1 hour or until a toothpick inserted comes out clean.
Serve
- 1
Allow the cake to cool before removing from the pan.
- 2
Slice and serve with fresh berries or vanilla ice cream.
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Learn More
Everything you want to know about this recipe.
Lemon butter cake is the kind of bake that feels familiar in the best way. The crumb is rich and soft, the lemon keeps the flavor from feeling heavy, and the whole cake works just as well plain as it does dressed up for a gathering.
The method is classic: cream butter and sugar properly, add the eggs gradually, and fold in the dry ingredients gently so the batter stays light. That process does more for the final texture than any decoration on top.
This is also a reliable cake to keep in your rotation because it slices well, travels well, and pairs easily with fruit, cream, or a simple glaze if you want to make it feel more finished.
What Helps Butter Cake Stay Soft
What Helps Butter Cake Stay Soft
Creaming the butter and sugar until it turns light and fluffy helps build the structure that gives butter cake its fine crumb. The lemon juice and cream also help keep the batter tender.
It is worth stopping as soon as the flour disappears. Overmixing at that stage can make the cake heavier than it needs to be.
Serving And Storage Notes
Serving And Storage Notes
Let the cake cool before unmolding so the crumb can firm up properly. It is good on its own, but berries, whipped cream, or a light lemon glaze all work well if you want more contrast.
Keep it covered at room temperature for a couple of days, or refrigerate for longer storage. Bring slices back to room temperature before serving for the best texture.
Nutrition Facts
Nutrition Facts
Serving Size: 100 grams
Calories 40020%
% Reference Intake*
Total Fat 20g29%
Saturated Fat 12g60%
Trans Fat 0g
Cholesterol 70mg
Sodium 200mg
Total Carbohydrates 50g19%
Dietary Fiber 0g
Sugars 30g33%
Protein 5g10%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
FAQs
Can I use unsalted butter instead of salted butter?
Yes, but be sure to add a pinch of salt (about 1/4 teaspoon) to balance the flavors if using unsalted butter.
How do I prevent my butter cake from becoming dry?
Avoid overbaking and make sure not to overmix the batter once the flour is added. Baking at the correct temperature is also key.
Can I substitute the cream with milk?
You can use full-fat milk or evaporated milk, but cream gives the cake a richer and more moist texture.
How do I store lemon butter cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Bring to room temperature before serving.
Can I freeze this cake?
Yes, wrap the cooled cake tightly in cling film and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Community Reviews
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4.7
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James Cruz
· 18 Jun 2025Loved how fluffy it came out. I topped it with whipped cream and strawberries for extra indulgence.
Rachel Lim
· 16 Feb 2025Took this to a potluck and it disappeared fast. Everyone asked for the recipe—big win!
Miguel Torres
· 15 Jan 2025The texture was perfect, soft and rich. I found it a bit sweet for my taste—next time I’ll reduce the sugar a little.
Anna Delgado
· 14 Oct 2024I love how easy this recipe is to follow. My kitchen smelled heavenly while it was baking.
Liza Reyes
· 13 May 2024I used orange zest instead of lemon and it still turned out great. Such a versatile base recipe.
Kevin L.
· 11 Dec 2023Followed the recipe exactly and it turned out so moist and buttery. I added a lemon glaze on top—amazing!
Maria Santos
· 10 Aug 2023I made this for my son’s birthday and everyone loved it! The lemon zest really makes the flavor pop. Will definitely bake this again.
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