Lemon Butter Cake
This lemon butter cake is an absolute lemon lover’s dream. It is a soft, butter-based cake made with freshly squeezed lemon juice & zest, and topped with a homemade lemon curd (or store-bought!) that melts into the cake while baking. The cake is finished with a dusting of powdered sugar, making it an easy but delicious spring cake.
This cake is so tasty – it is full of lemon flavor from all of the zest, freshly squeezed juice, and of course, the lemon curd. I definitely suggest trying this homemade lemon curd, but you can also use store-bought! It’ll be delish either way 🙂
Why you’ll love this lemon butter cake
- Easy to make. Sometimes I just want a simple, one layer cake with not a lot of fuss. This recipe does not require a mixer, which I find is much simpler.
- So much lemon flavor. There is so much lemon flavor in the cake from all of the freshly squeezed lemon juice, lemon zest, and lemon curd. The lemon curd is spread on top of the cake batter, which then melts into the cake while baking, creating a super soft, moist, and lemony cake.
Ingredient notes
- All purpose flour: all purpose flour is used for the best texture in the cake.
- Baking soda: used to help the cake rise.
- Fine sea salt: salt is just as important in baking as it is in cooking! Salt enhances flavor, so omitting it would definitely make a difference in the final result.
- Lemons: the star ingredient! The cake is super lemony from the freshly squeezed lemon juice & lemon zest. I like to use large lemons so I can get more zest per lemon!
- Granulated sugar: used to sweeten the cake.
- Vanilla extract: good quality vanilla extract is key! It is just such a great complement to all the existing flavors in this cake.
- Unsalted butter: using unsalted butter helps us control exactly how much salt we’re adding to the recipe, plus it adds that sweet & rich buttery flavor to the cake.
- Eggs: binds ingredients together.
- Whole milk: thins out the batter for added moisture.
- Lemon curd: in my opinion, homemade lemon curd is soooo much better than store-bought, but of course, store-bought lemon curd will also work for this recipe!
See the recipe card at the end of this post for the full list of ingredients & their quantities.
Recipe summary
- Prepare lemon curd. If you are making my homemade lemon curd recipe, make that first! Follow the recipe here. Or use any homemade lemon curd recipe you know and love!
- Combine the dry ingredients. Whisk together the flour, baking soda, and salt. Set aside.
- Mix lemon zest and sugar. Using your hands, rub the lemon zest into the sugar until it’s completely incorporated. This will release the oils in the zest for even more lemon flavor.
- Whisk in wet ingredients. Add the lemon juice, vanilla extract, and melted butter and mix until combined. Add the eggs and milk and whisk to combine.
- Combine the dry and wet ingredients. Add the dry ingredients to the wet ingredients and whisk until combined and no streaks of flour are remaining.
- Assemble cake. Spread the batter into an even layer in your pan, then spread the lemon curd on top of the batter. The curd will sink into the batter making it super soft, moist, and lemony!
- Bake! Bake for 45-55 minutes until the edges are set, top is golden brown, and the center does not jiggle at all.
- Let cool and enjoy. Cool in the pan for 30-45 minutes, so it’s still slightly warm – I find the cake best then. Dust with powdered sugar, slice, and enjoy!
FAQ
Once the cake has completely cooled, put the cake slices in an airtight container at room temperature for 1-2 days or in the fridge for longer storage.
I think this cake is best enjoyed slightly warm or the same day it’s baked. Although, I imagine you could reheat it in the oven at 300F and it’ll get all yummy and gooey again.
Baking in grams
I rely on gram measurements when testing recipes because they offer the highest level of accuracy (and less cleanup!). Unlike volume measurements, which can vary, grams provide a reliable and consistent standard. I carefully test all of my recipes using this kitchen scale, therefore I cannot guarantee the outcome when using volume measurements. However, volume measurements are available in the recipe card.
Other cakes to try
Have you tried this recipe? I would love to know how it turned out! Leave a star rating & review below and tag @sturbridgebakery on Instagram so I can see photos & videos of your yummy bakes! Want to save this recipe for later? Tap the heart button on the right side of your screen!
Lemon Butter Cake
Ingredients
- 375 grams (3 cups) all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 tablespoons lemon zest, about 2 large lemons
- 300 grams (1 ½ cups) granulated sugar
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons pure vanilla extract
- 212 grams (15 tablespoons) unsalted butter, melted
- 2 eggs, room temperature
- 80 grams (1/3 cup) whole milk, room temperature
- ~100 grams (1/3 cup) homemade lemon curd, or store-bought!
Instructions
- If you are making my homemade lemon curd recipe, make that first (recipe is linked above!) or use any homemade lemon curd recipe you know and love!
- Preheat the oven to 350F and line a 9 inch springform pan with parchment paper and lightly grease the sides. Set aside.
- Whisk together the flour, baking soda, and salt. Set aside.375 grams all purpose flour, 1 teaspoon baking soda, 1 teaspoon fine sea salt
- Separately, combine the lemon zest and granulated sugar. Using your hands, rub the lemon zest into the sugar until it’s completely incorporated. This will release the oils in the zest for even more lemon flavor.2 tablespoons lemon zest, 300 grams granulated sugar
- Add the lemon juice, vanilla extract, and melted butter and whisk until combined. Add the eggs and milk and whisk to combine.2 tablespoons freshly squeezed lemon juice, 2 teaspoons pure vanilla extract, 212 grams unsalted butter, 2 eggs, 80 grams whole milk
- Add the dry ingredients to the wet ingredients and whisk until combined and no streaks of flour are remaining.
- Spread the batter into an even layer in your pan, then spread the lemon curd on top of the batter. The curd will sink into the batter making it super soft, moist, and lemony!~100 grams homemade lemon curd
- Bake for 45-55 minutes until the edges are set, top is golden brown, and the center does not jiggle at all.
- Let cool in the pan for 30-45 minutes, so it’s still slightly warm – I find the cake best then. Dust with powdered sugar and more lemon curd, slice, and enjoy!
