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Lemon Butter Cake with raspberries

Lemon Butter Cake

Lemon butter cake is great and moist on its own, but the lemon butter glaze is really what takes this over the top. Your family will love this topped with a few berries and some whipped cream.

Course Dessert
Cuisine American
Keyword Lemon Butter Cake
Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Total Time 2 hours 15 minutes
Servings 10 servings
Calories 330kcal
Author Lauren Brennan


For the Lemon Butter Glaze


  • Preheat the oven to 325°F.
  • Spray lightly colored loaf pan liberally with nonstick cooking spray and set aside.
  • Place all cake ingredients into a large bowl and mix on low for 30 seconds using a handheld mixer. Then increase speed to medium and mix for 3 minutes.
  • Pour batter into prepared pan and bake 45 minutes or until a toothpick entered into the center comes out clean.
  • When the cake is done make the glaze.
  • Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and sugar is dissolved. Do not bring to a boil.
  • Poke holes all over the warm cake using a toothpick and pour the glaze evenly on the cake while still in the pan.
  • Allow the cake to cool at least an hour in the pan and then invert cake. Be sure to loosen the sides with a butter knife.
  • Serve plain or with berries and cream. SO good!


Calories: 330kcal | Carbohydrates: 45g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 71mg | Sodium: 284mg | Potassium: 69mg | Fiber: 1g | Sugar: 31g | Vitamin A: 493IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg