Butter Cake

Lemon butter cake

The best old fashion butter cake recipe. Add some lemon to this butter cake recipe and you’ll get a delicious lemon butter cake.

I have been looking for a good recipe for butter cake for quite a while now. I’ve tried a lot of butter cake recipes but still wasn’t able to recreate the taste and texture of the butter cake that I used to eat back home. Then one day, before Chinese New Year, I bumped across Mrs Ng Old Fashion Butter Cake recipe by Daily Cooking Quest. I made it and it was instantly a hit! It was the taste and texture I’ve been looking for. I then top it with a lemon cream cheese frosting to further elevate the cake. You can always add some lemon juice and turned it into a lemon butter cake and finished it off with the same lemon cream cheese frosting.

The cake is easy to make with some basic pantry staples. You’ll need the following ingredients. If you don’t have cream cheese, you can always omit the frosting completely for a simple butter cake.

You’ll need the following baking equipment:

Recipe Note:

  1. There are 2 parts in preparing the cake batter. The first part is to prepare the egg yolk mixture. Where you combine the butter, sugar, egg yolk and dry ingredients. Second part is to prepare the egg white mixture where you whip the egg whites with sugar until stiff peak. Then you fold the egg white mixture into the egg yolk mixture.
  2. Before beating the egg whites, make sure the bowl and mixer are clean and dry. Egg white must not have any traces of egg yolk as it would prevents the egg whites from foaming.
  3. Use a balloon whisk to fold egg whites mixture into the yolk mixture to avoid over-mixing and deflating the egg whites. You can also use a spatula.
  4. I’ve used a standard 21.5cm*11cm*6cm loaf pan but you can use 20cm square or round pan as well.
  5. When making the cream cheese frosting, add lemon juice one tsp at a time to avoid a runny frosting. If the frosting is a bit runny, add in a bit more icing sugar. Putting them into the fridge will also firm up the frosting.
  6. Add some lemon juice and zest into the cake batter for a delicious lemon butter cake.
A slice of Butter Cake

Do visit Daily Cooking Quest for more delicious recipes.

Butter Cake

  • Servings: 12 generous slices
  • Difficulty: Easy
  • Print

The best old fashion butter cake recipe. Add some lemon to this butter cake recipe and you'll get a delicious lemon butter cake.

Adapted From: Daily Cooking Quest
Prepared By: Caroline|Sweetest Hour
Cuisine: Asian
Keywords: Cake recipe, Lemon, Butter Cake

Ingredients for Butter Cake

  • Butter, unsalted : 230g
  • Caster Sugar : 150g
  • Vanilla Extract : 1 Tsp
  • Egg Yolk : 4
  • Milk : 75ml
  • Plain Flour : 180g
  • Baking Powder : 2 Tsp
  • Salt : 3/4 Tsp
  • Egg White : 4
  • Caster Sugar : 50g

Ingredients for Lemon Cream Cheese Frosting

  • Cream Cheese : 113g
  • Butter : 57g
  • Icing Sugar : 250g
  • Pinch of salt
  • Lemon : 1 Tsp lemon juice and zest


  1. Preheat oven at 180 degree Celsius (fan force). Line a baking loaf pan with baking paper and set aside. I’ve used a 21.5cm*11cm*6cm loaf pan but you can use 20cm square or round pan as well.
  2. Combine the dry ingredients, i.e. plain flour, baking powder and salt in a bowl. Set aside. Then separate the egg yolks and egg whites.
  3. Beat the butter and sugar until the mixture is pale yellow, light and fluffy, about 1-2 minutes at medium speed. Remember that the butter must be soften at room temperature.
  4. Add the vanilla extract and beat in the egg yolks one at a time and continue mixing until combine. Then add the dry ingredients into the mixture in 2 batches, alternating with the milk, ending with the dry ingredients.
  5. In another bowl, beat the egg whites until foamy then add in the 50g sugar into the egg whites in 3 batches. Beat until stiff peak. Make sure your bowl and mixer are clean and dry before you start beating the egg whites or else it would not turn into a stiff peak form.
  6. Fold the egg whites into the yolk mixtures in 3 batches. Do this quickly so you won’t deflate the egg whites mixture. It’s better to use a balloon whisk rather than a spatula as you’ll be able to fold the mixture quickly with less folds.
  7. Pour the batter into the baking pan and bake them in the preheated oven for 35-40 mins, or until the skewer came out clean.
  8. Remove the baked cake from the oven and let it cool. I usually let them cool completely in the pan then take them out and place them on a wire rack.
  9. To make the lemon cream cheese frosting, beat the butter until light and fluffy. Then beat in the cream cheese until they are combined.
  10. Add the icing sugar and salt then beat until combine.
  11. Add lemon juice one tsp at a time and zest from half a lemon, mix well. If the frosting is too wet, add in more icing sugar.
  12. 12.Put the frosting into a piping bag, fitted with a round piping tip. Pipe the frosting on the cooled cake in a zig zag pattern. Finished off with freshly grated lemon zest (optional)

Nutrition Per Serving (Based on 12 servings with cream cheese frosting):

Fat (total)24.4g
– Saturated Fat15.5g


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