Lemon Butter Cake Recipe
Lemon butter cake recipe is a moist, soft cake with rich butter and bright lemon flavor. This delicious lemon butter cake recipe balances sweetness and citrus tang, making each slice flavorful and tender. I made this lemon butter cake recipe because I was inspired by a bakery video showing a golden, zesty cake. The main specialty of this lemon butter cake recipe is its creamy texture and fresh lemon taste from zest and juice.
Equipment
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Zester or grater
- Lemon juicer
- Spatula
- 9-inch round cake pan
- Cooling rack
Ingredients
- 190 g all purpose flour
- 225 g unsalted butter at room temperature
- 3 large eggs
- 30 g mayonnaise
- 250 g granulated sugar
- Zest of 3 lemons
- Juice of 3 lemons
- 1/2 teaspoon vanilla extract
- 5 g baking powder
- 2.5 g baking soda
- 2.5 g salt
Instructions
Prepare the oven and pan
- Heat the oven to 175°C (350°F). Grease a 9-inch cake pan with butter and sprinkle a little flour over it, or place a piece of parchment paper inside.
Prepare the wet mixture
- Beat butter and sugar until the mixture becomes light and airy. Add eggs one at a time, mixing after each addition. Stir in mayonnaise, lemon zest, lemon juice, and vanilla extract until the mixture is smooth.
Prepare the dry mixture
- Sift flour, baking powder, baking soda, and salt together. Gently fold these ingredients into the wet mixture, mixing just enough to combine everything evenly.
Bake the cake
- Pour the batter into the prepared pan and smooth the surface. Bake for 40 to 45 minutes, checking by inserting a toothpick into the center, it should come out clean.
Cool and serve
- Allow the cake to rest in the pan for about 10 minutes. Move it to a wire rack and wait until it is completely cool. Cut into slices and serve. Optional: sprinkle with powdered sugar for decoration.