youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Lemon Butter Cake

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

I invented this cake when I needed a lightly lemony cake for a birthday. The vanilla beans adds a mellow flavor that really makes the cake for me.

Ingredients

Serves: 12

  • 340 unsalted butter
  • 369 sugar
  • 1 lemon zest
  • 28 golden syrup or light corn syrup
  • 4 medium eggs
  • 1 tablespoon vanilla bean paste
  • 425 buttermilk
  • 369 all-purpose flour
  • 7 baking powder
  • 7 salt

Method

Lemon Butter Cake is a community recipe submitted by TexasBaker and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 350 F. Prepare two 9" cake pans with cooking spray and flour (or Bakers Joy).
  • In a bowl combine the butter, sugar, golden syrup or light corn syrup, vanilla bean paste, and lemon zest. Mix until combined and slightly lighter in color, but not fluffy.
  • In a separate bowl, mix the buttermilk and eggs.
  • In a third bowl, sift the flour with the baking powder and salt. Alternately add the flour mixture and buttermilk into the butter, in three additions, beginning and ending with the flour
  • Divide the batter between the pans and bake for 35 to 40 minutes, or until the center springs back when pressed and the cake comes away from the sides of the pan. Cool for ten minutes in the pans before turning out onto racks to cool completely.
  • For cupcakes, just dallop the batter 2/3 full into cupcake liners. Bake for 18 minuts, or until golden and springy to the touch.
  • Additional Information

    I mix this cake completely by hand. I suppose you could use a mixer, but every time I do it develops too much air into the batter and the cake ends up with tunnels and large air holes. I find that mixing by hand, and mixing until just combined, results in a cake with a finer crumb.

    Tell us what you think