Lemon Butter Cake – A Bright and Creamy Delight

 

 

There’s something irresistible about the combination of sweet butter and tangy lemon. This Lemon Butter Cake brings those flavors together in a dessert that’s both refreshing and indulgent. With a soft cake base and a luscious cream cheese layer, it’s the perfect treat for lemon lovers. Light yet rich, simple yet impressive, this cake can easily become a staple in your baking rotation.

Why You’ll Love This Lemon Butter Cake

• Bright and refreshing: A perfect balance of buttery sweetness and citrus zing.

• Easy to make: Straightforward steps with minimal fuss.

• Creamy and indulgent: The cream cheese layer adds a luscious contrast to the light cake base.

• Perfect for any occasion: Great for brunch, tea-time, or a special dessert.

• Versatile: Serve it plain, with powdered sugar, or topped with fresh berries.

Ingredients

For the Cake Base

• ¾ cup sugar

• ½ cup butter (1 stick), melted

• 1 egg

• 1 ½ teaspoons vanilla extract

• 2 lemons, zested

• Juice of 1 lemon

• 1 ¼ cups flour

• 1 teaspoon baking powder

• ¼ teaspoon salt

For the Cream Layer

• 1 (8 oz) package cream cheese, softened

• 2 ½ cups powdered sugar

• 1 egg

• 1 lemon, zested

Step-by-Step Instructions

Step 1: Prepare Your Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan or pie dish with butter or nonstick spray to ensure easy release.

Step 2: Make the Cake Batter

In a large bowl, whisk together melted butter and sugar until smooth. Add the egg, vanilla extract, lemon zest, and lemon juice, stirring to combine.
In a separate bowl, sift together flour, baking powder, and salt. Gradually fold dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the cake light. Spread batter evenly into the prepared pan.

Step 3: Prepare the Cream Layer

In another bowl, beat cream cheese until smooth and fluffy. Gradually add powdered sugar, mixing until creamy. Beat in the egg and lemon zest until fully incorporated.
Spread this cream mixture evenly over the cake batter, covering the surface completely.

Step 4: Bake the Cake

Bake for 38–40 minutes, or until the top begins to turn golden and the center is just set. A toothpick inserted should come out with a few moist crumbs, not raw batter.

Step 5: Cool and Serve

Allow the cake to cool fully in the pan before slicing. This helps the cream layer set. For an elegant finish, dust with powdered sugar before serving.

Tips for Success

• Use fresh lemons: Fresh zest and juice give the brightest flavor.

• Check doneness early: Begin testing around 35 minutes to avoid overbaking.

• Room temperature cream cheese: Ensures a smooth, creamy texture.

• Optional garnishes: Try powdered sugar, fresh berries, mint leaves, or a drizzle of lemon glaze.

Serving Suggestions

This cake shines on its own but can be dressed up for special occasions:

• With a side of whipped cream and fresh berries for summer gatherings.

• Lightly glazed with lemon icing for extra citrus punch.

• As part of a brunch spread alongside tea, coffee, or mimosas.

Conclusion

This Lemon Butter Cake delivers the perfect harmony of citrus brightness and creamy indulgence. Easy enough for everyday baking yet elegant enough for entertaining, it’s a dessert that’s sure to impress. Whether enjoyed warm with a cup of tea or chilled straight from the fridge, this cake proves that simple ingredients can create something truly special.