If you’re looking for a dessert that’s tangy, sweet, and buttery all at the same time, then you need to try Butternut Bakery’s Lemon Butter Cake. This recipe is perfect for any occasion, from a casual family dinner to a fancy dinner party. The tangy taste of lemon combined with the rich, buttery flavor of the cake will have you coming back for seconds (or thirds).
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Recipe 1: Classic Butternut Bakery Lemon Butter Cake
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 eggs
- 1/2 cup whole milk
- 1/4 cup freshly squeezed lemon juice
- 2 tbsp lemon zest
Instructions:
- Preheat oven to 350°F (180°C). Grease and flour an 8-inch cake pan and set aside.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy, about 2-3 minutes.
- Add eggs, one at a time, beating well after each addition.
- Add flour mixture alternately with milk, beginning and ending with flour mixture. Mix until just combined.
- Stir in lemon juice and lemon zest.
- Pour batter into prepared cake pan and bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let cake cool in pan for 10 minutes before removing and transferring to a wire rack to cool completely.
- Serve and enjoy!
Nutritional Information:
- Servings: 8
- Calories: 375
- Carbohydrates: 55g
- Protein: 5g
- Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 85mg
- Sodium: 240mg
- Potassium: 160mg
- Fiber: 1g
- Sugar: 32g
- Vitamin A: 525IU
- Vitamin C: 6.1mg
- Calcium: 94mg
- Iron: 1.8mg
Cooking Time:
- Preparation Time: 20 minutes
- Cooking Time: 35-40 minutes
- Total Time: 55-60 minutes
Equipment:
- 8-inch cake pan
- Mixing bowls
- Whisk
- Hand mixer or stand mixer
- Measuring cups and spoons
- Cake tester or toothpick
- Wire rack
Serving Suggestions:
- Top with powdered sugar or a lemon glaze
- Serve with fresh berries or whipped cream
- Enjoy with a cup of tea or coffee
Variations:
- Replace lemon juice and zest with lime or orange juice and zest for a different citrus flavor
- Add poppy seeds to the batter for a lemon poppy seed cake
- Replace some of the flour with almond flour for a gluten-free version
Substitutions:
- Use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe
- Replace whole milk with almond milk or coconut milk for a dairy-free version
- Use gluten-free flour instead of all-purpose flour for a gluten-free version
Storage:
- Store leftover cake in an airtight container at room temperature for up to 3 days
- Cake can also be stored in the refrigerator for up to 5 days
- For longer storage, cake can be frozen for up to 3 months
Tips:
- Make sure butter and eggs are at room temperature for best results
- Don’t overmix the batter as this can result in a dense cake
- Use freshly squeezed lemon juice and zest for the best flavor
Notes:
- This recipe can be doubled to make a 2-layer cake
- If using a convection oven, reduce the baking time by 5-10 minutes
Frequently Asked Questions:
- Can this cake be made ahead of time?
- Yes, this cake can be made a day or two ahead of time and stored in the refrigerator until ready to serve.
- Can I use bottled lemon juice instead of fresh?
- While bottled lemon juice can be used, fresh lemon juice is recommended for the best flavor.
- Can I use a different type of citrus?
- Yes, you can use any type of citrus you like, such as lime or orange.
Recipe 2: Butternut Bakery Lemon Butter Bundt Cake
Ingredients:
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 eggs
- 1 cup whole milk
- 1/2 cup freshly squeezed lemon juice
- 1/4 cup lemon zest
Instructions:
- Preheat oven to 350°F (180°C). Grease a 10-12 cup bundt pan and set aside.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy, about 2-3 minutes.
- Add eggs, one at a time, beating well after each addition.
- Add flour mixture alternately with milk, beginning and ending with flour mixture. Mix until just combined.
- Stir in lemon juice and lemon zest.
- Pour batter into prepared bundt pan and bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let cake cool in pan for 10 minutes before removing and transferring to a wire rack to cool completely.
- Serve and enjoy!
Nutritional Information:
- Servings: 16
- Calories: 405
- Carbohydrates: 60g
- Protein: 6g
- Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 90mg
- Sodium: 240mg
- Potassium: 150mg
- Fiber: 1g
- Sugar: 41g
- Vitamin A: 550IU
- Vitamin C: 6.1mg
- Calcium: 110mg
- Iron: 1.8mg
Cooking Time:
- Preparation Time: 20 minutes
- Cooking Time: 50-60 minutes
- Total Time: 70-80 minutes
Equipment: