Easy Homemade Lemon Butter Cake

This easy lemon butter cake is soft, moist, buttery, and full of fresh lemon flavor. Made with simple ingredients, it’s perfect for afternoon tea, family gatherings, birthdays, or whenever you’re craving a light, citrusy dessert.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30–35 minutes
• Total Time: 45–50 minutes
• Servings: 12 slices
• Oven Temperature: 350°F (180°C)

Ingredients

• 2½ cups self-raising flour
• 1 cup sugar
• 1 tablespoon fresh lemon zest
• 1 cup milk
• 3 eggs
• ½ cup butter, softened
• 1 teaspoon vanilla extract

Optional Lemon Glaze

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice

Instructions

1. Prepare the Oven

Preheat the oven to 350°F (180°C). Grease a 9 × 13-inch baking pan or line it with parchment paper.

2. Mix the Dry Ingredients

In a large bowl, whisk together the self-raising flour, sugar, and lemon zest.

3. Combine the Wet Ingredients

In a separate bowl, whisk together the milk, eggs, softened butter, and vanilla extract until well combined.

4. Make the Batter

Gradually add the wet ingredients to the dry ingredients. Mix until smooth, taking care not to overmix.

5. Bake the Cake

Pour the batter into the prepared pan and smooth the top.

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool and Serve

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

Serve plain, dusted with powdered sugar, or topped with lemon glaze.

Tips for the Best Lemon Butter Cake

• Use fresh lemon zest: It gives the cake a bright, natural citrus flavor.
• Soften the butter: Room-temperature butter blends more evenly into the batter.
• Avoid overmixing: Mix just until the ingredients are combined to keep the cake tender.
• Check for doneness: Start checking the cake at 30 minutes to prevent overbaking.
• Cool before glazing: Allow the cake to cool completely before adding the lemon glaze.

Optional Lemon Glaze

For extra lemon flavor, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the completely cooled cake and let the glaze set before slicing.

Variations

• Blueberry Lemon Cake: Fold 1 cup of blueberries into the batter before baking.
• Lemon Poppy Seed Cake: Add 1 tablespoon of poppy seeds to the dry ingredients.
• Almond Lemon Cake: Replace the vanilla extract with almond extract.
• Lemon Syrup Cake: Brush the warm cake with a simple syrup made from equal parts lemon juice and sugar.

Serving Suggestions

Enjoy lemon butter cake with:

• A cup of tea or coffee
• Fresh strawberries, blueberries, or raspberries
• Whipped cream
• Vanilla ice cream
• A drizzle of lemon glaze

Storage and Freezing

Room Temperature: Store the cooled cake in an airtight container for up to 3 days.

Refrigerator: Refrigerate cakes with cream toppings or other perishable decorations in an airtight container.

Freezer: Wrap individual slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Reheating: Warm a slice in the microwave for 10–15 seconds if desired.

Frequently Asked Questions

Can I use all-purpose flour instead of self-raising flour?

Yes. Use 2½ cups of all-purpose flour with 2½ teaspoons of baking powder and ½ teaspoon of salt.

How do I keep lemon butter cake moist?

Measure the ingredients accurately, avoid overmixing, and remove the cake from the oven as soon as it is baked through.

Can I make this cake dairy-free?

Yes. Substitute the milk with a plant-based alternative and use dairy-free butter.

Can I make lemon butter cupcakes?

Yes. Divide the batter among lined cupcake tins and bake at 350°F (180°C) for approximately 18–22 minutes, checking for doneness.

Can I make this cake gluten-free?

Yes. Use a suitable gluten-free baking flour blend that includes or is designed to work with a raising agent. Follow the blend’s instructions and check the cake for doneness.

Can I freeze lemon butter cake?

Yes. Wrap the cooled slices individually and freeze for up to 2 months.

What is the best way to zest a lemon?

Use a fine grater or microplane and grate only the yellow outer peel. Avoid the white pith, which can taste bitter.

Nutrition Information

Estimated per serving, based on 12 slices.

• Calories: 250
• Total Fat: 10 g
• Saturated Fat: 6 g
• Cholesterol: 80 mg
• Carbohydrates: 35 g
• Sugar: 18 g
• Protein: 4 g
• Sodium: 180 mg
• Fiber: 1 g

Nutrition values are estimates and may vary depending on the ingredients used.

Final Thoughts

This easy homemade lemon butter cake is a simple, delicious dessert with a soft crumb, rich buttery flavor, and refreshing lemon aroma. Serve it plain or add a sweet lemon glaze for an extra burst of citrus flavor.