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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.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

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 (⅓ cup) whole milk room temperature
  • ~100 grams (⅓ 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!
Tried this recipe?Let us know how it was!