Butter cake with lemon frosting
This butter cake features a rich and dense texture complemented by a bright lemon frosting. It's a straightforward and delightful dessert for any occasion.
Cook time 60 min
Prep time 115 min
Ingredients:
1/2 cup butter1.50 cups sugar
2 tsp vanilla extract
4 eggs
1/4 cup self-raising flour
3/4 cup all-purpose white wheat flour
3/4 cup milk (1% fat)
1 cup powdered sugar
2 tbsp lemon zest
1 tbsp lemon juice
Butter cake with lemon frosting is a classic, delicious dessert that's perfect for any occasion. This recipe combines the rich, dense texture of a butter cake with the bright, zesty flavor of lemon frosting. It's a delightful treat that will impress your friends and family. Follow these simple steps and enjoy a homemade dessert that's sure to be a hit.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and lightly flour an 8-inch (20 cm) round cake pan or line the bottom with parchment paper for easy removal.
- In a large mixing bowl, beat the 1/2 cup of softened butter on medium speed until creamy.
- Gradually add the 1.50 cups of sugar, continuing to beat until the mixture is light and fluffy.
- Beat in the 2 tsp of vanilla extract.
- Add the 4 eggs one at a time, beating well after each addition to ensure the batter is smooth and well incorporated.
- In a separate bowl, combine the 1/4 cup of self-raising flour and 3/4 cup of all-purpose white wheat flour.
- Gradually add the flour mixture to the batter, alternating with the 3/4 cup milk, beginning and ending with the flour mixture.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove from the oven and let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, combine the 1 cup of powdered sugar, 2 tbsp of lemon zest, and 1 tbsp of lemon juice.
- Stir until the frosting is smooth and well blended.
- Once the cake has completely cooled, spread the lemon frosting evenly over the top and sides of the cake.
- Optionally, garnish with additional lemon zest or slices, if desired.
- Slice the cake into pieces and serve. Enjoy your homemade butter cake with refreshing lemon frosting!
There you have it—a delectable butter cake with lemon frosting that's sure to become a favorite in your household. The rich buttery cake combined with the tangy lemon frosting creates a perfect balance of flavors. Enjoy this cake with your loved ones and bask in the joy of creating something delicious from scratch.
Butter cake with lemon frosting FAQ:
Bake the butter cake at 350°F (175°C) for 30-35 minutes. To check for doneness, insert a toothpick into the center; it should come out clean.
If using a different pan size, baking time may vary. An 8-inch round pan is recommended for this recipe. For larger pans, reduce the baking time, and for smaller pans, increase the baking time.
Store leftover butter cake in an airtight container at room temperature for up to 3 days. If frosted, refrigerate it for up to 5 days.
Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure it contains a leavening agent, as the self-raising flour provides some lift.
If you don't have lemon juice, you can use an equal amount of lime juice or a splash of vanilla extract for a different flavor, though it won't be as citrusy.
Cooking Tips:
- Make sure your butter is at room temperature before beginning to ensure it mixes well with the sugar.
- Sift your flours to prevent lumps and achieve a smooth batter.
- When adding eggs, do so one at a time and mix well after each addition to ensure a uniform texture.
- Gradually add dry and wet ingredients alternately to prevent curdling and keep the batter smooth.
- Use freshly grated lemon zest and juice for the best flavor in your frosting.
- Allow the cake to cool completely before frosting to avoid melting the frosting.
Nutrition Facts
12 ServingsCalories 290kcal
Protein 3.97g
Carbohydrates 45g
Fiber 0.33g
Sugar 40g
Fat 10g
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