Moist Lemon Butter Cake with Lemon Glaze
This lemon butter cake is a soft, buttery loaf that stays tender for days, with a punchy lemon glaze that sets into a crackly top. It’s simple enough for a weeknight bake and bright enough to feel like a treat.
No stand mixer required, just a bowl and a whisk, and the lemon zest and fresh juice do all the heavy lifting.
Why This Lemon Cake Works
The butter and yogurt keep the crumb incredibly soft, while lemon zest and juice bring a sharp, sunny flavor that cuts through the richness. The glaze soaks in slightly, giving that almost-melt-in-your-mouth edge on the top, and the cake gets better the next day.
It’s the cake I bring to potlucks because it travels well and never comes home with leftovers.
Ingredients
- 8 tbsp unsalted butter, softened: let it sit at room temperature until it gives easily when pressed
- 1 cup granulated sugar: regular white sugar works best for a fine crumb
- 2 large eggs: bring them to room temperature for a smoother batter
- 1 ½ cups all-purpose flour: spooned and leveled, not scooped
- 1 ½ tsp baking powder: check the date so your cake rises well
- ½ tsp fine sea salt: balances the sweetness
- ½ cup plain Greek yogurt: full-fat or 2% both work, sour cream is a fine swap
- ¼ cup fresh lemon juice: from about 1 large lemon
- Zest of 1 large lemon: add more if you love a bold lemon kick
- 1 tsp vanilla extract: rounds out the lemon flavor
For the glaze
- ⅔ cup powdered sugar: sift if it’s lumpy
- 2 tbsp fresh lemon juice: plus a little more if you want a thinner glaze
- 1 tsp melted butter: gives the glaze a slight sheen
Variations / Substitutions
- Make it a citrus mash-up: swap half the lemon juice for orange juice and use orange zest.
- Use buttermilk: replace the yogurt with ½ cup buttermilk and reduce the lemon juice to 3 tbsp so the batter stays balanced.
- Add poppy seeds: fold 1 tbsp poppy seeds into the batter just before pouring it into the pan.
- Go dairy-free: use a neutral oil or plant butter and swap the yogurt for a thick dairy-free yogurt.
- Bake it round: use an 8-inch or 9-inch round cake pan and start checking for doneness 5 minutes earlier.
- For a chocolate version, try the Classic Chocolate Pound Cake.
How to Make Lemon Butter Cake
Step 1: Cream the Butter and Sugar
Preheat the oven to 350°F (180°C) with a rack in the middle. Grease a 9×5-inch loaf pan and line it with parchment, leaving an overhang on the long sides to lift the cake out later. In a large bowl, beat the 8 tbsp softened butter and 1 cup sugar with a hand mixer or a whisk until it looks pale and fluffy, about 3 minutes.
You’ll see the mixture lighten in color and take on a creamy, sandy texture. Scrape down the sides once or twice so everything gets worked in. Add the 2 eggs one at a time, beating well after each, then mix in the lemon zest and 1 tsp vanilla.
Step 2: Fold in the Flour, Yogurt, and Lemon Juice
In a separate medium bowl, whisk together the 1 ½ cups flour, 1 ½ tsp baking powder, and ½ tsp salt. In a small measuring cup, stir the ½ cup yogurt and ¼ cup lemon juice until smooth. Add about a third of the dry ingredients to the butter mixture and fold gently with a spatula. Follow with half the yogurt mixture, fold again, then add another third of the dry, the rest of the yogurt, and finish with the last of the dry ingredients.
The batter will be thick and glossy with ribbons of lemon. Stop folding as soon as no streaks of flour remain, a few small lumps are fine. Overmixing right now leads to a dense loaf, so keep the spatula light.
Step 3: Bake the Cake
Scrape the batter into the prepared loaf pan and smooth the top with the spatula. Bake for 50 to 55 minutes. The cake is ready when a toothpick inserted in the center comes out with just a few moist crumbs clinging to it, or the top springs back when you press it lightly.
The kitchen will smell like warm lemon sugar. Let the cake cool in the pan on a rack for 10 minutes, then lift it out using the parchment and set it on the rack to cool completely before you glaze it.
Step 4: Glaze the Cake
In a small bowl, whisk the ⅔ cup powdered sugar, 2 tbsp lemon juice, and 1 tsp melted butter until you have a smooth, pourable glaze. Place the cooled cake, still on the rack, over a piece of parchment or a plate to catch the drips. Spoon the glaze over the top, letting it drip slowly down the sides.
The glaze will set into a thin, shiny shell within 20 minutes. Slice it while the glaze is set but the cake is still tender, and serve at room temperature.
Tips for a Tender Lemon Cake
- Room temperature butter and eggs are non-negotiable here. Cold eggs can make the batter seize, so set them out an hour ahead or place the eggs in warm water for 10 minutes.
- When zesting the lemon, stop as soon as you hit the white pith. The pith tastes bitter and will muddy the clean lemon flavor.
- If your loaf is browning too fast in the last 15 minutes, tent it loosely with foil. Every oven runs a little differently.
- For the cleanest slices, wait until the glaze is fully set, then use a serrated knife and a gentle sawing motion without pressing down.
Bake times by pan:
| Pan size | Approximate bake time |
|---|---|
| 9×5-inch loaf pan | 50–55 minutes |
| 8-inch square pan | 40–45 minutes |
| 9-inch round pan | 35–40 minutes |
| standard muffin tins | 18–22 minutes |
Storing Leftover Lemon Cake
Keep the cake covered at room temperature for up to 3 days. If you refrigerate it, bring it to room temperature before serving so the crumb is soft rather than chilled and dense. You can freeze the unglazed loaf wrapped tightly for up to 1 month, then thaw and glaze on the day you plan to serve it.
What to Serve with Lemon Butter Cake
A slice of this cake with a cup of strong black tea cuts through the richness and highlights the lemon. A dollop of lightly sweetened whipped cream and fresh raspberries turns it into a simple dessert. If you want something more indulgent, a scoop of vanilla ice cream melting into the warm cake works every time.
Frequently Asked Questions
Can I use bottled lemon juice?
No, bottled juice tastes flat and a little metallic. Fresh lemon juice gives the bright, clean flavor that makes the cake sing.
Can I make this gluten-free?
Yes. Swap the all-purpose flour for a cup-for-cup gluten-free flour blend that contains xanthan gum. The texture will be slightly more delicate but still moist.
How far ahead can I bake this cake?
You can bake it a day in advance and leave it unglazed at room temperature, then glaze it the morning you plan to serve it. The flavor actually deepens overnight.
Why did my glaze turn out runny?
You probably added too much liquid. If the glaze is thin, whisk in more powdered sugar a tablespoon at a time until it thickens to a drizzly but not watery consistency.
Lemon Butter Cake Recipe
Ingredients
Method
- Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan and line with parchment. Beat the butter and sugar until pale and fluffy. Add eggs one at a time, then mix in lemon zest and vanilla.
- In a small bowl, whisk flour, baking powder, and salt. In another bowl, stir yogurt and ¼ cup lemon juice together. With a spatula, gently fold dry ingredients and yogurt mixture into the batter in alternating additions, starting and ending with the dry ingredients. Fold just until no streaks remain.
- Pour batter into the prepared pan and smooth the top. Bake 50 to 55 minutes, until a toothpick comes out with a few moist crumbs. Cool in the pan for 10 minutes, then remove to a rack and cool completely.
- Whisk powdered sugar, 2 tbsp lemon juice, and melted butter for the glaze. Spoon over the cooled cake and let it set for about 20 minutes before slicing.
