Lemon Butter Cake

This cake is springtime perfection…. Luscious, tart, sweet, melt-in-your mouth good. This was one of the most popular cakes from the bakery – with good reason. It’s just good! But don’t let the name fool you – this is just as delicious when made with dairy-free alternatives too! This would be wonderful for Easter or really anytime you are feeling a fresh, lemon treat!

To make dairy-free, I simply use a dairy-free butter substitute. I really love Miyoko’s Cultured Vegan Butter that is made with organic coconut oil and cashews as the base. It has a great flavor and melts really well. If treenuts are a problem for you, simply use another alternative. Earth Balance is also great!

This is another recipe that I’ve made using Bob’s Red Mill Gluten-Free 1:1 All-Purpose Flour Blend. Again, I really love this blend in the majority of traditional recipes to make it easier than mixing your own flour blend. To get the best results, I recommend using a kitchen scale to measure out flour in grams (approx. 145g = 1 cup). BUT this flour is pretty good for cup-to-cup replacement, just don’t pack your measuring cup tight with the flour. Too much GF flour can lend a dense, chewy result.

Print Recipe
Lemon Butter Cake
A delicious lemon cake perfect for Spring (or anytime!). Tart yet sweet and melt-in-your-mouth good!
Course Desserts
Prep Time 10 minutes
Cook Time 45 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Lemon Cake
Lemon Butter Sauce
Lemon Glaze
Course Desserts
Prep Time 10 minutes
Cook Time 45 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Lemon Cake
Lemon Butter Sauce
Lemon Glaze
Instructions
For the cake:
  1. In a large mixing bowl, whisk together eggs, sugar, butter, milk, vanilla, lemon zest and lemon juice. Add in dry ingredients and whisk until well blended. Pour into a greased bundt pan and bake at 350F for about 45 minutes or until toothpick inserted comes out clean. Remove from oven and let cool in pan for about 10 minutes. Invert onto serving dish. Using a kitchen thermometer, skewer or even a toothpick, poke holes all over the top of the cake. Spoon butter glaze over the top of the cake, letting it seep into the holes. Let rest for 15-20 minutes. Drizzle over lemon glaze. Let cake cool completely before slicing and serving.
For the butter glaze:
  1. In a small bowl, stir together melted butter, sugar and lemon zest and juice until smooth.
For the lemon glaze:
  1. In a small bowl, stir together the powdered sugar, lemon zest and juice until smooth. Add more powdered sugar or water to get desired consistency.
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