Moist Lemon Butter Cake – If you’re after a slice of pure, sunshiney comfort, this Moist Lemon Butter Cake is it. Bright, buttery, and full of citrusy goodness, it’s one of those desserts that somehow hits both refreshing and indulgent notes. Picture a tender lemon-infused cake with a creamy, tangy layer on top—like a cheesecake and cake had the most perfect, delicious baby.
The first time I made this cake, I didn’t think it would become such a staple. But after one bite, my husband was all in—he even abandoned his beloved chocolate desserts for this one! And my little one, who usually avoids anything not covered in sprinkles, kept sneaking more bites. This cake has something about it; it feels like a small celebration with every slice, and it somehow wins over every single person who tries it.
What makes this Moist Lemon Butter Cake truly special?
This cake is a bit magical. It’s soft, rich, and packed with real lemon zest and juice, so each bite has that true citrus flavor that’s just so satisfying. The cream cheese layer adds a luscious, tangy twist that balances the sweetness perfectly. And the best part? It’s ridiculously easy to make—no fuss, no fancy techniques, just straightforward, pure goodness. If you’re ready for a cake that’ll make you smile, this one’s calling your name.
What You Need To Make This Moist Lemon Butter Cake Recipe?
Sugar: This brings sweetness to the cake but isn’t overpowering, just enough to balance the tartness of the lemon. It’s what makes every bite have that lovely “dessert” feeling without being overly sugary.
Butter: Ah, butter—the backbone of any good cake. Here, it adds richness and that classic buttery flavor that pairs so beautifully with lemon. Make sure it’s melted so it blends smoothly with the other ingredients!
Eggs: We’re using one egg in the cake batter and one in the cream layer. They add moisture and help bind everything together. The egg in the cream layer also gives it a light, creamy texture.
Vanilla: Just a hint of vanilla deepens the flavor of the cake, adding a warm, slightly sweet undertone that complements the lemon perfectly.
Lemons: This is the star here! Fresh lemon zest and juice give the cake that bright, citrusy kick. If you love that real, punchy lemon flavor, zest those lemons generously—you won’t regret it!
Flour: A staple, of course. Flour gives the cake its structure, keeping it tender yet sturdy. Just mix until combined so it doesn’t get too dense.
Baking Powder: Our leavening buddy here. It helps the cake rise, making it light and fluffy rather than heavy.
Salt: Just a touch, but it makes a difference! Salt enhances all the other flavors, making the lemon and vanilla really shine through.
For the Cream Layer
Cream Cheese: Creamy, tangy, and smooth, the cream cheese layer is like a cheesecake surprise on top of the cake. Make sure it’s softened so it blends easily without any lumps.
Powdered Sugar: This adds sweetness to the cream layer without any grittiness. It mixes smoothly with the cream cheese, giving it that dreamy, melt-in-your-mouth texture.
Lemon Zest: More lemon? Yes, please! A little zest in the cream layer makes sure every part of this cake has that zesty, lemony pop. It’s what brings everything together in the end.
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Steps To Make Moist Lemon Butter Cake:
Preheat and Prep: Set your oven to 350°F and grease up a 9-inch cake pan or pie dish. We don’t want anything sticking!
Mix the Cake Batter: In a large bowl, cream together the melted butter and sugar until it’s nice and smooth. Crack in the egg, then stir in the vanilla, lemon zest, and lemon juice. In a separate bowl, sift together the flour, baking powder, and salt. Slowly add this dry mix into the wet ingredients, stirring just until combined. Don’t overmix—just enough to bring it together.
Get the Batter Ready: Pour the cake batter into your prepared pan and set it aside for a sec while we make the creamy topping.
Make the Cream Layer: In a medium bowl, beat the softened cream cheese until it’s smooth. Gradually add the powdered sugar until it’s fully blended and creamy. Add the egg and lemon zest, and mix until the cream layer is smooth.
Layer It Up: Gently spread the cream layer over the cake batter. You want it to cover the top evenly, so the whole cake has a nice layer of creamy goodness.
Bake: Pop the cake in the oven for 38-40 minutes, until the top just starts to turn golden. Keep an eye on it toward the end—every oven’s a little different.
Cool and Serve: Let the cake cool completely before slicing. Dust the top with a little powdered sugar if you’re feeling fancy. Enjoy!
Tip:
For the best lemon flavor, use fresh lemons for both the zest and juice! Fresh zest brings a burst of citrus oils, adding an intense, vibrant lemon taste that you can’t quite match with bottled lemon juice. When zesting, only go for the bright yellow outer layer (avoid the bitter white pith underneath). If you’re looking for an extra boost, try adding just a bit more lemon zest to both the cake and the cream layer. And don’t rush the cooling process! This cake needs to cool down so the cream layer sets up nicely, making it way easier to slice without any messy edges. Trust me—it’s worth the wait!
Frequently Asked Questions:
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice gives the cake that bright, tangy flavor that bottled juice can’t quite match. If possible, stick with fresh lemons for both the juice and zest.
Can I make this cake ahead of time?
Absolutely! This cake keeps well in the fridge for 2-3 days. Just make sure to cover it tightly to keep it moist. The flavors actually deepen with a bit of time!
What can I use if I don’t have a 9-inch cake pan?
If you have an 8-inch cake pan, you can use that instead. Just watch the baking time closely—it might need a few extra minutes due to the thicker cake layer.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Moist Lemon Butter Cake
Ingredients
For the Cake:
- 3/4 c sugar
- 1/2 c butter 1 stick, melted
- 1 egg
- 1 1/2 tsp vanilla extract
- Zest of 2 lemons
- Juice of 1 lemon
- 1 1/4 c all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
For the Cream Layer:
- 1 8 ounces package cream cheese, softened
- 2 1/2 c powdered sugar
- 1 egg
- Zest of 1 lemon
Instructions
- Start by preheating your oven to 350°F, and lightly grease a 9-inch cake pan or pie dish to get it ready.
- In a large mixing bowl, cream the melted butter and sugar together until they’re nice and smooth. Add the egg, vanilla, lemon zest, and lemon juice, blending everything until it’s well combined.
- In another bowl, go ahead and sift the flour, baking powder, and salt – just to keep things light and well-mixed. Gradually add these dry ingredients to the wet mixture, stirring just until everything comes together. Pour the batter into your greased pan and set it aside.
- Now for the cream layer: in a medium bowl, beat the softened cream cheese until it’s silky. Slowly add the powdered sugar, mixing until you have a creamy, smooth blend. Add in the egg and lemon zest, and give it another good stir until smooth.
- Pour the cream mixture over the cake batter in the pan, spreading it into an even layer.
- Bake the cake for 38-40 minutes, or until the top has a lovely golden touch. After it’s done baking, give it time to cool all the way before you slice into it. For a finishing touch, sprinkle a bit of powdered sugar on top if you like.
- Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
