Here is another variation of my ‘Basic Butter Cake’. Today I added Lemon. Lemon flavoured Butter Cake tastes better with Lemon Icing. Lemon Icing can be made with Icing Sugar and Lemon Juice, but you can add a small amount of melted Butter. Be aware that this cake is pretty high in calories.

Cake Tin

22cm Square Cake Tin *OR other Cake Tin in similar size in any shape


Lemon Butter Cake
125g Butter *cut into small pieces and softened
3/4 cup Caster Sugar
1/8 teaspoon Salt
2 large Eggs *room temperature
Zest of 1 Lemon *finely grated
1/2 cup Buttermilk *room temperature OR slightly warmed
2 tablespoons Lemon Juice *1 tablespoon is 15ml
1 & 1/2 cups Self-Raising Flour

Lemon Icing
1 cup Icing Sugar *about 120g
1 & 1/2 tablespoons Lemon Juice *plus extra

  1. Preheat oven to 170°C. Line the base and sides of a cake tin with baking paper.
  2. Beat softened Butter in a mixing bowl with a whisk until smooth. Add Sugar and Salt, and beat until creamy. Add Eggs, one at a time, beating well after each addition. Add Lemon Zest and mix to combine.
  3. Add Buttermilk, Lemon Juice and Self-Raising Flour, and mix well. Spoon the batter into the tin, spread evenly, and smooth the surface.
  4. Bake for 30 minutes or until cooked through. Transfer to a wire rack and cool completely.
  5. When the cake is completely cooled, make Lemon Icing. To make Lemon Icing, mix Icing Sugar and Lemon Juice in a small bowl. Add extra Lemon Juice as required, but add a very small amount at a time.
  6. *Note: You can add Butter to the Icing. Add 1 tablespoon Lemon Juice and 1 tablespoon melted Butter to Icing Sugar.
  7. Pour the Lemon Icing over the completely cooled cake, and spread to coat the cake. You can coat all over if you have enough Icing. Today I coated top side only.