Dessert: United States – Lemon Butter Cake with Glaze

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 10

Approximate Time

Prep 15 min

Cook 40 min

Additional 10 min

Total 1 hr 5 min

Ingredients

1 cup (225 g) unsalted butter, softened
1 1 / 2 cups (300 g) granulated sugar
3 large eggs
2 1 / 2 cups (315 g) all-purpose flour
2 tsp baking powder
1 / 2 tsp salt
1 / 2 cup (120 ml) whole milk or sour cream
Zest of 2 lemons
1 / 4 cup (60 ml) fresh lemon juice
1 cup (120 g) powdered sugar (for glaze)

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round or loaf pan.  
2. Cream butter and sugar until fluffy, then add eggs one at a time. Stir in lemon zest and a little lemon juice.  
3. Whisk together flour, baking powder, and salt.  
4. Alternate adding dry ingredients and milk (or sour cream) to the butter mixture, mixing until just combined.  
5. Pour batter into the prepared pan and bake 30–45 minutes (depending on pan) until a toothpick comes out clean.  
6. Cool slightly in pan, then transfer to a rack.  
7. For glaze, whisk powdered sugar with enough lemon juice to reach a pourable consistency; drizzle over warm or cooled cake.