Lemon butter cake recipe is a rich, moist dessert made using fresh lemon juice, zest, butter, and a soft cream cheese filling.
I have old experience preparing lemon butter cake recipe many times in my kitchen. I make this cake especially for those who love tangy, buttery flavors combined with soft, sweet textures.
I was inspired to make lemon butter cake recipe after watching a traditional baking show where this dessert was highlighted for its classic taste.
Now I will show up and guide step by step how to make lemon butter cake recipe based on my experience and personal method.
About This Recipe
This lemon butter cake recipe highlights the perfect harmony between creamy butter and fresh lemon flavors. The cake features a tender, moist texture thanks to the combination of butter, eggs, and milk, while the lemon juice and zest bring a bright, natural citrus note.
The cream cheese filling adds a smooth, slightly tangy layer that complements the cake’s sweetness. Each ingredient plays a key role in creating a balanced dessert that feels indulgent yet refreshing.
This lemon butter cake recipe captures the essence of a classic lemon cake with a rich twist, making it a standout choice for anyone who enjoys thoughtfully crafted baked goods.
How To Prepare Lemon Butter Cake Recipe?
To make this lemon butter cake recipe perfectly, I’ll guide you through every step with clear instructions and helpful tips.
I’ll also share the kitchen tools I find useful, though you don’t need them all to succeed. Just follow along with what you have, and you’ll bake a moist, flavorful cake that everyone will enjoy.
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 12
Course: Dessert
Cuisine: American
Kitchen Utensils
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Zester or fine grater
- 9-inch cake pan
- Cooling rack
- Whisk
- Sifter (optional for powdered sugar)
Ingredients
For the Cake:
- 1 cup (227g) unsalted butter, softened
- 1½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- 2¾ cups (345g) all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- Zest of 2 large lemons
- ¾ cup (180ml) whole milk, room temperature
- ¼ cup (60ml) fresh lemon juice (about 2 lemons)
- 1 teaspoon vanilla extract
For the Cream Filling:
- 8 oz (226g) cream cheese, softened
- 1 large egg, room temperature
- 1⅔ cups (200g) powdered sugar
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
Instructions
1. Prepare the oven and pan
Preheat your oven to 350°F (175°C). Lightly grease and line a 9-inch cake pan with parchment paper. Set aside.
2. Make the cream filling
In a medium bowl, beat the softened cream cheese until smooth and fluffy. Add the powdered sugar and mix until creamy. Beat in the egg, lemon juice, and lemon zest. Mix until fully combined and smooth. Set aside while you make the cake batter.
3. Cream the butter and sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy—about 3–5 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
4. Mix dry and wet ingredients separately
In a separate bowl, whisk together the flour, baking powder, and salt. In a small bowl or measuring cup, combine the milk and fresh lemon juice.
5. Combine the batter
Add the dry ingredients to the butter mixture in three parts, alternating with the milk-lemon juice mixture. Start and end with the dry ingredients. Mix until just combined—do not overmix.
6. Layer the batter and filling
Pour about 2/3 of the cake batter into the prepared pan and spread evenly. Gently spoon the cream cheese filling over the batter, leaving a ½-inch border around the edges. Carefully top with the remaining cake batter and smooth the surface.
7. Bake and cool
Bake for 55–60 minutes, or until the top is golden and a toothpick inserted into the center comes out mostly clean (a little cream filling may stick, that’s okay). Allow the cake to cool in the pan for 15 minutes, then remove and transfer to a wire rack to cool completely before slicing.
Nutrition Facts Of Lemon Butter Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 410 |
| Total Fat | 23g |
| Saturated Fat | 14g |
| Cholesterol | 105mg |
| Sodium | 180mg |
| Carbohydrates | 48g |
| Sugar | 30g |
| Protein | 5g |
| Fiber | 1g |
Why We Love This Recipe
This lemon butter cake recipe is loved for its rich, tender crumb paired with a lively citrus punch. The smooth cream cheese layer adds depth and a subtle tang that enhances the overall flavor.
The lemon butter cake recipe maintains a moist texture, staying fresh and flavorful over time. The bright lemon components provide a natural zing that balances the sweetness perfectly.
People appreciate how this dessert feels both comforting and refreshing at the same time. Its unique combination of buttery richness and lemon brightness creates a memorable treat that appeals to those who enjoy bold, well-balanced flavors in their desserts.
Recipe Tips And Techniques
1. Butter, eggs, cream cheese, and milk should all be at room temperature. This helps create a smooth batter and even texture throughout the cake.
2. Beat the butter and sugar until light and fluffy. This step traps air in the batter, resulting in a lighter, more tender cake crumb.
3. Once the flour is added, mix just until combined. Overmixing can make the cake dense and tough.
4. Always zest your lemons before cutting them for juice. It’s much easier and ensures you get the most flavor out of your citrus.
5. Spread the bottom cake layer evenly, then gently spoon the cream cheese filling on top. Finish with the top cake layer without pressing down to avoid mixing layers.
6. Bottled lemon juice lacks the brightness and flavor of fresh lemons. Freshly squeezed juice gives the cake its vibrant citrus flavor.
7. Let the cake cool fully on a wire rack. This allows the cream filling to set properly and gives cleaner slices when serving.
Amazing Serving Ideas
Lemon butter cake recipe can be served in a variety of creative and delicious ways. Pair it with fresh berries or a scoop of vanilla ice cream for a refreshing contrast.
A light drizzle of lemon glaze or dusting of powdered sugar adds elegance with minimal effort. For a richer touch, top each slice with whipped cream or a spoonful of lemon curd.
Serve warm with tea for a cozy treat, or present it as part of a trifle or parfait for special occasions. Garnishing with edible flowers or fresh mint makes it visually stunning and ready for any celebration.
Health Benefits Of Lemon Butter Cake
Although lemon butter cake recipe is a dessert meant for enjoyment, it includes ingredients that offer some nutritional value. Lemons contribute vitamin C, which helps support the immune system and maintain healthy skin.
The zest contains antioxidants that may help protect cells. Eggs provide protein along with important vitamins like B12 and minerals such as choline.
Whole milk adds calcium and vitamin D, which are essential for strong bones. When eaten in moderation, this cake can be a delightful treat that also provides some beneficial nutrients.
Additions to Make More Delicious
1. Lemon Sugar Crust
Before placing the cake in the oven, sprinkle a blend of granulated sugar and freshly grated lemon zest over the top. As it bakes, this creates a thin, crisp, golden crust with an added pop of citrus flavor right on the surface.
2. Swap Some Milk for Sour Cream or Greek Yogurt
Replacing part of the milk with sour cream or full-fat Greek yogurt adds extra richness and a slight tang that complements the lemon. It also makes the crumb even more moist and dense without being heavy.
3. Fresh Berries Inside
Add ½ to 1 cup of fresh blueberries, raspberries, or chopped strawberries to the batter. These fruits burst while baking, blending with the lemon for a naturally sweet and slightly tart bite in every slice.
4. White Chocolate Chips
Folding in ½ cup of white chocolate chips adds a creamy, sweet contrast to the tart lemon. The chocolate melts slightly as the cake bakes, creating soft pockets of flavor throughout.
5. Coconut Flakes
Add ½ cup of unsweetened shredded coconut to the batter. Coconut pairs well with lemon and adds a tropical undertone, along with a slightly chewy texture.
Storage Recommendations
Store the lemon butter cake recipe in an airtight container to keep it moist and fresh. It can be kept at room temperature for up to two days if your kitchen is cool and dry.
For longer storage, refrigerate the cake, where it will stay good for about 4 to 5 days. Before serving, allow it to come to room temperature for the best texture and flavor.
If you want to store it for several weeks, wrap the lemon butter cake recipe tightly in plastic wrap and place it in the freezer. Thaw it overnight in the fridge before enjoying.
FAQs For Lemon Butter Cake Recipe
Can I use bottled lemon juice instead of fresh lemons?
While bottled lemon juice can be used in a pinch, fresh lemon juice provides a much brighter and more vibrant citrus flavor that really makes the cake stand out. Using fresh lemons also adds natural zest and aroma that bottled juice often lacks.
How can I tell when the lemon butter cake is fully baked?
The best way to check is by inserting a toothpick or cake tester into the center of the cake. It should come out clean or with just a few moist crumbs attached. Because of the cream cheese filling, be careful not to mistake a slightly soft area near the middle for under baking.
Is there a way to make this cake dairy-free or vegan?
Yes, you can replace the butter with plant-based margarine or coconut oil and use a non-dairy milk like almond or oat milk. For the cream cheese filling, look for vegan cream cheese alternatives. Eggs can be substituted with flax or chia eggs to keep the cake vegan-friendly.
Should I use all-purpose flour or cake flour for this recipe?
All-purpose flour is ideal for this cake because it provides enough structure to hold the creamy filling and maintain a tender crumb. Cake flour can make the texture too soft and might not support the layers as well.
Can I prepare the lemon butter cake in advance?
Absolutely. In fact, the flavors tend to deepen after the cake rests overnight in the refrigerator. Cover it well to prevent it from drying out. It can stay fresh in the fridge for up to 4-5 days.
Conclusion
This delicious lemon butter cake recipe is truly a joy to make and enjoy with family and friends. After baking, the cake’s rich lemon flavor and creamy filling create a wonderful treat that brings smiles to the table.
The easy process I shared makes the lemon butter cake recipe approachable for anyone wanting to try it at home. I hope you found the steps clear and simple to follow.
Now that you have the lemon butter cake recipe, I’m confident you will make and enjoy this lemon butter cake just as much as I do.
Hi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.