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Citrus Butter Cake with Lemon Glaze

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  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick) butter, softened
  • 2 large eggs
  • 2 tablespoons grated lemon or orange peel
  • 3/4 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons milk


  • 1/4 cup lemon or orange juice
  • 3 tablespoons granulated sugar

Topping and Garnish

  • Confectioners' sugar
  • Lemon slices


  1. Heat oven to 325 degrees F. Grease a 7-inch round baking pan. Dust with flour; tap out excess.
  2. Cake: Beat together sugar and butter at medium speed until smooth. Pour batter into prepared pan; smooth top.
  3. Bake cake until golden and the center springs back when lightly pressed, 55 to 65 minutes.
  4. Glaze: Cook lemon juice and sugar over medium heat until sugar dissolves.
  5. Transfer cake to a wire rack. Prick cake several times with a wooden pick. Brush warm cake with glaze.
  6. Cool for 10 minutes.
  7. Loosen cake by running a metal spatula around sides of pan. Turn cake out onto rack to cool completely.
  8. Topping and Garnish: Place a paper doily on top of cake. Dust with confectioners' sugar. Gently remove doily. Garnish with lemon slices.

Yield: 8 servings