Lemon Butter Cake with Lemon Glaze

Introduction

A 20 cm square tin gives you a lemon butter cake that bakes in 25 minutes and cuts cleanly into 16 pieces. The batter uses both lemon zest and juice for flavor throughout, and the thick lemon glaze adds a sharp finish that works well for afternoon cake, dessert, or make-ahead slices.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 16

Ingredients

Cake

• 280 g (9.9 oz/2¼ sticks) unsalted butter, plus extra for greasing
• 280 g (9.9 oz/1¼ cups) superfine sugar
• 5 standard eggs
• Zest and juice of 1 lemon
• 300 g (11 oz/2¼ cups) self-raising flour
• 1½ teaspoons baking powder

Icing

• 150 g (5.3 oz/1¼ cups) powdered sugar
• Juice of ½ lemon

Instructions

1. Preheat the oven to 190 C. Grease and line a 20 cm square cake tin.
2. Beat the butter and sugar in a mixing bowl, until soft and fluffy.
3. Beat in the eggs, one at a time, then lemon juice and zest.
4. Fold the flour and baking powder into the mixture.
5. Spoon the mixture into the cake tin.
6. Bake for 25 minutes until a skewer inserted into the center comes out clean.
7. Transfer the cake to a wire rack and leave it to cool.
8. Mix the icing sugar and lemon juice in a bowl until it is thick enough to coat the back of spoon.
9. Drizzle the icing over the cake.
10. Enjoy!

Variations

• Swap the lemon zest and juice for orange zest and juice. You get a softer citrus flavor and a sweeter glaze.
• Use lime zest and juice instead of lemon in both the cake and icing. The result is sharper and slightly more floral.
• Add poppy seeds when you fold in the flour and baking powder. They add light crunch and make the citrus flavor stand out more.
• Replace the unsalted butter with a plant-based baking block. The cake stays tender, with a slightly softer crumb and less buttery finish.

Tips for Success

• Beat the butter and superfine sugar until the mixture looks noticeably paler and fluffier; that aeration helps the cake rise evenly.
• Add the eggs one at a time and beat each one in before adding the next so the batter stays smooth.
• Fold in the self-raising flour and baking powder just until no dry streaks remain; overmixing will make the crumb tighter.
• Check the center with a skewer at 25 minutes. It should come out clean, not wet.
• Let the cake cool before adding the icing or the glaze will run off instead of setting on top.

Storage and Reheating

Store the cake in an airtight container in the fridge for up to 5 days. If you want to freeze it, wrap the whole cake or individual slices tightly, then place them in a freezer-safe container and freeze for up to 2 months.

For serving, the cake is usually better brought back to room temperature than fully reheated. If you want it slightly warm, microwave a slice for 8–10 seconds or warm it in a 150 C oven for about 5 minutes; any longer and the glaze can melt too much.

FAQ

Can you use granulated sugar instead of superfine sugar?

Yes. The cake will still work, but you should cream it with the butter a little longer and expect a slightly less fine crumb.

Why is the glaze too thin?

The usual cause is too much lemon juice or icing the cake while it is still warm. The glaze should coat the back of spoon before you drizzle it on.

Can you make the cake a day ahead?

Yes. Bake and cool it completely, then glaze it the same day or the next day before serving.

Can you make this dairy-free?

Yes, if you replace the unsalted butter with a plant-based baking block. The texture stays soft, though the flavor is a little less rich.