Lemon Butter Cake Recipe

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) springform pan and line the bottom with parchment.

In a medium bowl, combine graham cracker crumbs, 2 tablespoons granulated sugar and 1/8 teaspoon salt. Stir in the melted butter until all crumbs are evenly moistened and resemble wet sand.

Press the crumb mixture firmly and evenly into the bottom (and about 1/2-inch up the sides if desired) of the prepared pan using the bottom of a measuring cup or glass to compact. Bake for 8–10 minutes until set and fragrant. Remove from oven and let cool while preparing the batter. Keep oven on.

Reduce oven temperature to 325°F (160°C) if the crust baking raised it; otherwise keep at 350°F if your oven is consistent (325°F recommended for even, tender crumb).

In a medium bowl whisk together the all-purpose flour, baking powder and 1/2 teaspoon salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the 3/4 cup softened unsalted butter and 1 cup granulated sugar on medium-high speed for 3–4 minutes until pale and fluffy. Scrape down the bowl as needed.

Beat in the eggs one at a time, mixing until each is fully incorporated. Add the lemon zest and vanilla extract and mix briefly to combine.

With the mixer on low speed, add the dry ingredients in three additions alternating with the milk and lemon juice: add one-third of the flour mixture, then half of the milk+lemon juice mixture, repeat, ending with the final third of flour. Mix just until combined—do not overmix. The batter will be slightly thick and creamy.

Scrape the batter into the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to remove any large air pockets.

Bake on the center rack for about 35–45 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly, tent with foil.

Remove from the oven and place the pan on a wire rack to cool for 15 minutes. Run a knife around the edge, then release the springform and allow the cake to cool completely to room temperature (at least 1 hour) before transferring to a serving plate or proceeding to garnish.

While the cake bakes or cools, make the coulis: in a small saucepan combine 2 cups mixed berries, 1/4 cup granulated sugar, 1 tablespoon lemon juice and 2 tablespoons water.

Bring to a gentle simmer over medium heat, stirring occasionally, and cook for 5–7 minutes until the berries break down and the mixture thickens slightly. Remove from heat.

For a smooth coulis, puree the warm berry mixture in a blender or with an immersion blender until smooth. Strain through a fine mesh sieve into a bowl, pressing solids with the back of a spoon to extract as much sauce as possible. Taste and add a little more sugar or lemon if needed. Chill briefly if desired; coulis can be served warm or cooled.

To candy the peel, use a vegetable peeler or sharp paring knife to remove long strips of lemon peel from 1 lemon, avoiding as much of the white pith as possible. If the strips are thick, halve them lengthwise so they are roughly 1/8–1/4-inch wide.

In a small saucepan combine 1/2 cup granulated sugar and 1/2 cup water. Bring to a simmer, stirring until the sugar dissolves. Add the lemon peels and simmer gently for 6–8 minutes until the peels are translucent and tender.

Using tongs, transfer the peels to a wire rack placed over a tray to catch drips and let cool and dry for 15 minutes. If you prefer coated candy, toss the cooled peels in a few tablespoons of granulated sugar to coat.

To serve, spoon cooled or slightly warm berry coulis over slices of the lemon butter cake. Garnish each slice with a candied lemon peel and a light dusting of powdered sugar if desired.

Leftover cake can be stored covered in the refrigerator up to 3 days. Store extra coulis in an airtight container in the fridge up to 5 days.