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Lemon Butter Cake

Indulge in Citrus Bliss with Classic Lemon Butter Cake

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Step into a world of citrusy delight with our Classic Lemon Butter Cake recipe. Bursting with the bright flavors of lemon and the rich creaminess of butter, this cake is a timeless favorite that’s perfect for any occasion. Whether you’re celebrating a special milestone or simply craving a slice of sunshine on a dreary day, this recipe is sure to brighten your spirits and tantalize your taste buds. Join us as we embark on a culinary journey to create a cake that’s as indulgent as it is unforgettable.

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Ingredients:

  • 1 cup unsalted butter, softened to room temperature
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 1/4 cup lemon juice
  • Zest of 2 lemons
  • 1 teaspoon vanilla extract

For the glaze:

  • 1/2 cup powdered sugar
  • 1-2 tablespoons lemon juice

Instructions:

  1. Preheat and Prepare:
    • Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
  2. Cream Butter and Sugar:
    • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add Eggs and Flavorings:
    • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest until incorporated.
  4. Combine Dry Ingredients:
    • In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  5. Alternate Mixing:
    • Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and lemon juice. Begin and end with the dry ingredients, mixing until just combined after each addition.
  6. Pour Batter into Pan:
    • Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
  7. Bake Until Golden:
    • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool and Glaze:
    • Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. In the meantime, prepare the glaze by mixing powdered sugar with lemon juice until smooth. Drizzle the glaze over the cooled cake.

Cook Notes and Variations:

  • Lemon Syrup: For an extra burst of lemon flavor and moisture, poke holes in the cooled cake with a toothpick and pour over a lemon syrup made from equal parts lemon juice and sugar, heated until the sugar dissolves.
  • Lemon Buttercream Frosting: Elevate your cake by frosting it with a luscious lemon buttercream made from butter, powdered sugar, lemon juice, and lemon zest.
  • Add Blueberries: Fold fresh or frozen blueberries into the batter for a delightful burst of color and flavor.

Keto and Low-Carb Versions:

Savor the zesty goodness of Classic Lemon Butter Cake while adhering to your keto or low-carb lifestyle with these simple modifications:

Keto Version:

  • Almond Flour: Substitute almond flour for all-purpose flour to reduce the carb content of the cake while maintaining a tender texture.
  • Sugar Substitute: Use a keto-friendly sweetener such as erythritol or monk fruit sweetener in place of granulated sugar in both the cake and glaze.

Low-Carb Version:

  • Reduced Sugar: Decrease the amount of granulated sugar used in the cake and glaze or use a sugar-free sweetener to lower the overall carb count.
  • Greek Yogurt: Replace the sour cream with Greek yogurt to reduce the carb content while adding a creamy texture to the cake.

Frequently Asked Questions (FAQs):

  1. Can I use bottled lemon juice instead of fresh lemon juice? Yes, you can use bottled lemon juice if fresh lemons are not available. However, fresh lemon juice will provide the best flavor.
  2. How should I store leftover cake? Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Bring the cake to room temperature before serving for the best texture and flavor.
  3. Can I freeze Lemon Butter Cake? Yes, you can freeze the cake for up to 3 months. Wrap individual slices or the whole cake tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.
  4. Can I omit the lemon zest from the recipe? While the lemon zest adds a bright citrus flavor to the cake, you can omit it if desired. However, the cake may have a slightly less pronounced lemon flavor.

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Elevate your dessert game with the irresistible allure of Classic Lemon Butter Cake. With its moist crumb, vibrant lemon flavor, and delicate glaze, this cake is a true crowd-pleaser that never fails to impress. Whether you’re serving it for a special occasion or simply indulging in a slice of sweetness, this recipe is sure to delight your taste buds and leave you craving more. So gather your ingredients, preheat your oven, and get ready to savor the zesty goodness of this timeless treat. Happy baking!

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