Imagine a cake so divine, it combines the comforting richness of butter with the bright, zesty punch of lemon and the classic warmth of vanilla. This Vanilla Lemon Butter Cake isn't just a dessert—it's a culinary experience that promises to transform your ordinary moments into extraordinary memories. Whether you're a seasoned baker or a curious kitchen novice, this recipe will guide you to create a mouthwatering masterpiece that looks like it came straight from a professional bakery.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 1 cake
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer. Beat on medium-high speed for 3-4 minutes until the mixture becomes light, fluffy, and pale in color.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Mix in the vanilla extract and lemon zest, stirring until evenly distributed throughout the batter.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt to remove any lumps and ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Begin and end with the flour mixture, mixing on low speed just until combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, turn out onto a wire rack to cool completely.
- Once cooled, you can dust with powdered sugar, add a lemon glaze, or frost as desired.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature before starting. This helps create a smoother, more consistent batter.
- Don't Overmix: Mix your batter just until ingredients are combined. Overmixing can lead to a tough, dense cake.
- Use Fresh Ingredients: Opt for fresh eggs, high-quality vanilla extract, and freshly grated lemon zest for the most vibrant flavors.
- Check Doneness Carefully: Use the toothpick test to ensure your cake is perfectly baked—it should come out with just a few moist crumbs.
- Cooling is Crucial: Allow the cake to cool completely before adding any frosting or glaze to prevent melting and maintain structural integrity.
- Storage Tip: If you're not serving immediately, wrap the cooled cake tightly in plastic wrap to maintain moisture.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 115mg
