The lemon butter cake recipe is delicious, moist, and light. It is a sponge cake with butter, sugar, and lemon zest.
It’s a famous American dessert that’s easy to make once you have the ingredients.
The batter is weighed in grams, so it’s written down as 100g flour, 50g sugar, etc. You can use an electric beater to whisk
or sift the dry ingredients together before adding them to the butter and lemon juice which will then form the batter.
How To Prepare Lemon Butter Cake Recipe?
Preparation Time: 15m
Cooking Time: 20m
Serving Size: 10
- Mini Baking Tin pan,
- electric beater,
- Victoria Sponge (see below)
Ingredients For Lemon Butter Cake Recipe:
- 100g plain flour
- 100g icing sugar
- 50g butter, softened [room temperature]
- One tablespoon of lemon juice [from one lemon]
- 50g sugar
- 1.5 tbsp plain flour.
For Lemon Butter Frosting:
- Two egg yolks
- Two egg whites.
- 200 g of icing sugar
- 1 tsp lemon rind, grated
- 2 cups whipped cream
- lemon juice to taste.
- 3 tbsp butter, unsalted
How To Make Lemon Butter Cake Recipe:
Step 1: In a large bowl, add all the ingredients listed below in measurements, including 100g plain flour, 100g icing sugar, and one tablespoon of lemon juice.
Step 2: Pour this mixture into your mini baking tin using an electric beater to mix thoroughly.
Step 3: Bake at 160 C for 20 minutes or until light golden brown and set. Remove from the oven, and cool the cake on a rack. Leave the oven on at the same temperature.
Step 1: Beat the egg yolks and add the lemon juice to combine.
Step 2: Mix up the icing sugar and lemon rind in another bowl until a smooth mix. Slowly add in the egg yolk mixture and mix again.
Fold through whipped cream and pour into a piping or pastry bag to frost your cakes.
Step 3: Add the zest of a lemon onto your cooled lemon butter cake by rubbing on an area with a knife or dipping it into some lemon juice.
Step 4: Serve.
Nutrition Facts Of Lemon Butter Cake Recipe
- Calories: 459.0
- Total Fat: 26.5 g
- Saturated Fat: 14.0 g
- Cholesterol: 36.0 mg
- Sodium: 234.0 mg
- Potassium: 0.4 mg
- Total Carbohydrates: 56.6 g
- Fiber: 0.1 g
- Sugars: 50 g
- Protein: 6.
How Do You Keep A Cake Moist After Baking?
There are many ways to keep a cake moist after baking, but the most popular one is adding a lot of butter. Butter is heated milk solids,
which are sugar and fat. The sugar in butter releases moisture while making the cake moist.
Which Ingredient Makes The Cake Very Soft?
The ingredient that makes a cake very soft is the presence of water in it. Water helps in making the cake soft. Other than that, whole milk helps as well.
How Long Do You Leave Butter Out?
Butter should not be left out for more than 30 minutes as it will become rancid. It should be kept soft by wrapping it in aluminum foil
and keeping it in a cool place or refrigerating it. You can then microwave the plastic or foil and use the butter.
Is It Better To Put A Cake In The Fridge Or Leave It Out?
Whenever a cake is put in the fridge, it will become moist. This is because the water in the cake will be cooled, making it moist.
It also makes sure that bacteria do not grow on the cake. To keep your cake crispy, you can put it inside an airtight container or cover it with plastic wrap.
Can I Bake A Cake 2 Days Before Party?
Yes, you can. You can bake a cake 3-4 days before and keep it in the refrigerator. Of course, do not refrigerate your cake but keep it in an airtight container.
How Long Can Cake Sit Out Unrefrigerated?
You should not leave a cake out for longer than 2 hours. It should not be left out in the open after that point, or it will spoil.
Along with many other types of food, people enjoy a few favorite cakes at all sorts of gatherings. One of those types is a lemon butter cake.
This recipe is light and fluffy, not too rich but still decadent enough to be delicious. The tart lemon flavor combines with the smooth, creamy taste of butter.
Read this article to find out how to make this type of cake when you have a sweet tooth.