Description
This easy homemade lemon butter cake is incredibly moist, bursting with fresh lemon flavor, and topped with a tangy glaze. Perfect for any occasion, it stays tender for days and is sure to impress family and friends.
Ingredients
- 1 3/4 cups (210g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened
- 1 cup plus 2 tablespoons (225g) granulated sugar
- 3 large eggs, room temperature
- Zest of 2 large lemons
- 1/4 cup (60ml) fresh lemon juice
- 1/2 cup (120g) sour cream, room temperature (or Greek yogurt)
- 2 teaspoons vanilla extract
- 1/4 cup (60ml) whole milk, room temperature
- For the Lemon Syrup (optional):
- 1/4 cup (60ml) fresh lemon juice
- 1/4 cup (50g) granulated sugar
- For the Glaze (optional):
- 1 cup (120g) powdered sugar, sifted
- 1–2 tablespoons fresh lemon juice
- 1–2 teaspoons milk, as needed
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang for easy lifting.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat softened butter with sugar for 3-4 minutes, until light and fluffy, using an electric mixer on medium-high.
- Beat in eggs one at a time, scraping down the bowl after each. Add lemon zest and lemon juice. Mix until just combined.
- Stir in sour cream and vanilla extract. The batter may look curdled; this is normal.
- With the mixer on low, add half the flour mixture, then the milk, then the remaining flour. Mix just until no dry streaks remain.
- Pour the batter into the prepared pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake bakes, make the lemon syrup (if using): combine lemon juice and sugar in a small saucepan and heat until the sugar dissolves.
- Let the cake cool in the pan for 10 minutes. Poke holes all over the top with a skewer and slowly pour the lemon syrup over the cake.
- Lift the cake out and cool completely on a wire rack.
- For the glaze (if using): whisk together powdered sugar and lemon juice (plus milk as needed) until smooth. Drizzle over the cooled cake and let set before slicing.
Notes
Use room temperature ingredients for best results. Don’t overmix the batter after adding flour to keep the cake tender. The lemon syrup soak is optional but highly recommended for extra moisture and tang. Store tightly wrapped at room temperature for up to 3 days or freeze for longer storage. For variations, try adding berries, using gluten-free flour, or making muffins.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 290
- Sugar: 23
- Sodium: 180
- Fat: 13
- Saturated Fat: 8
- Carbohydrates: 39
- Fiber: 1
- Protein: 4
Keywords: lemon butter cake, lemon loaf, moist lemon cake, easy lemon cake, homemade lemon dessert, lemon glaze, loaf cake, spring dessert, brunch cake, lemon syrup