How to Make Lemon Butter Cake
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Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper for easy removal.
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Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3–5 minutes. This step is crucial for a light, airy cake.
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Add Eggs and Flavorings: Beat in the eggs, one at a time, ensuring each is fully incorporated. Stir in the lemon zest, lemon juice, and vanilla extract.
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Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
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Combine Wet and Dry: Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Mix gently until just combined—overmixing can make the cake dense.
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Bake to Perfection: Pour the batter into the prepared pan and smooth the top. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
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Cool and Glaze: Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack. If desired, whisk together powdered sugar and lemon juice, then drizzle over the warm cake for a tangy-sweet finish.
Tips for the Perfect Lemon Butter Cake
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Room temperature ingredients: Eggs and milk should be at room temperature to ensure smooth mixing and a uniform texture.
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Fresh lemon zest: Avoid pre-packaged lemon zest; fresh zest delivers a brighter, more aromatic flavor.
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Don’t skip the glaze: The lemon glaze enhances the citrus flavor and adds a subtle sweetness that complements the buttery cake perfectly.
This Lemon Butter Cake is a celebration of contrasts: soft yet sturdy, rich yet refreshing, buttery yet citrusy. Serve it with a cup of tea or a dollop of whipped cream, and watch it disappear bite by bite. It’s a simple recipe that brings a touch of sunshine into any kitchen.
