Buttery lemon syrup sauce is a glossy, tangy sauce of butter, sugar, cream, and fresh lemon juice that takes just fifteen minutes. It makes about two cups, serves eight, and turns pancakes, pound cake, and ice cream into something special.
Everything melts together in one saucepan, and a pinch of baking soda at the end tones down the acid and gives the sauce a smooth, rounded flavor. Lemon zest keeps the taste bright, and the sauce thickens slightly as it cools.
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Why This Buttery Lemon Syrup Sauce Recipe Works
Butter and cream give the sauce a silky body that balances the sharp lemon juice.
Baking soda softens the acidity, so the sauce is tangy without being harsh.
It is made in one small pan in a few minutes and stores well for a week.
Ingredients for Buttery Lemon Syrup Sauce
- The sauce uses ten tablespoons of unsalted butter, one cup of granulated sugar, half a cup of heavy cream, two tablespoons of lemon zest from two lemons, and three quarters of a cup of fresh lemon juice.
- You also need half a teaspoon of kosher salt and half a teaspoon of baking soda, which goes in last and foams up briefly.
Butter. It makes the sauce rich and glossy.
Sugar. It balances the lemon and thickens the syrup.
Cream. It adds smoothness and a mellow flavor.
Lemon zest and juice. They supply bright citrus flavor.
Baking soda. It softens the acid and adds a light, silky texture.
How to Make Buttery Lemon Syrup Sauce
1. Zest and juice. Zest the lemons first, then squeeze the juice and strain out any seeds.
2. Combine. Add the butter, sugar, cream, zest, juice, and salt to a small saucepan.
3. Dissolve. Warm over medium low heat, stirring, and bring to a low boil just until the sugar dissolves.
4. Add the baking soda. Remove the pan from the heat and stir in the baking soda, which will foam, and keep stirring.
5. Finish. Return the pan to low heat for one more minute, then cool slightly and serve warm.
Use a saucepan with plenty of room, since the sauce foams when the baking soda goes in. A small pan can bubble over, so choose one that is at least twice the volume of the mixture. Stir steadily and pour the baking soda in slowly to keep the foam under control.
Zest the lemons before juicing them, because whole lemons are far easier to zest than squeezed halves. Use a fine grater and avoid the white pith underneath, which tastes bitter. Fresh juice makes a brighter sauce than bottled, and strain it so no seeds fall in.
How to Serve Buttery Lemon Syrup Sauce
Serve the sauce warm over pancakes, waffles, pound cake, or a scoop of vanilla ice cream, or spoon it over fresh berries. For more lemon desserts, try buttermilk lemon pound cake, classic baked lemon cheesecake, fresh peach lemonade, or classic lemon meringue pie.
How to Store and Reheat Buttery Lemon Syrup Sauce
Cool the sauce and store it in a clean jar in the refrigerator for up to one week. It thickens when cold, so warm it for a few seconds in the microwave or over low heat before serving, stirring until pourable. You can also freeze it in small portions for up to two months.
Tips and Variations for Buttery Lemon Syrup Sauce
Flag the allergens. This sauce contains milk and butter, so check labels if you serve guests with a dairy allergy.
Do not taste it boiling hot. Let the sauce cool a minute before you taste it, because hot sugar can burn.
Use fresh lemons. Bottled juice tastes flat.
Strain the juice. It keeps seeds out.
Simmer longer for thicker sauce. A few extra minutes reduces it.
Warm before serving. Cold sauce is too thick to pour.
Try limes. Lime juice makes a similar sauce.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for safe storage of sauces.
For a thicker syrup, let the sauce simmer a few minutes longer after the baking soda goes in. It reduces and darkens slightly, so keep an eye on it. For a thinner sauce, stir in a spoonful of water or lemon juice, which makes it easy to drizzle over pancakes or fruit.
You can swap the lemons for oranges or limes, using the same amount of juice and zest. Orange makes a sweeter sauce, so cut the sugar slightly. A small splash of vanilla or a pinch of cinnamon stirred in at the end also adds depth and pairs nicely with warm baked desserts.
Frequently Asked Questions About Buttery Lemon Syrup Sauce
How do you thicken buttery lemon syrup sauce?
Simmer it a few minutes longer or let it cool, since it thickens as it chills.
Can you make buttery lemon syrup sauce ahead of time?
Yes. Refrigerate it for up to one week and warm it before using.
Can you freeze buttery lemon syrup sauce?
Yes. Freeze it in small containers for up to two months.
Why add baking soda?
It softens the acid so the sauce tastes smoother.
Can I use bottled lemon juice?
Yes, but fresh juice tastes brighter.
Buttery Lemon Syrup Sauce
Equipment
- Small saucepan
- zester
Ingredients
- 10 tbsp unsalted butter
- 1 cup granulated sugar
- ½ cup heavy cream
- 2 tbsp lemon zest from 2 lemons
- ¾ cup fresh lemon juice from about 6 lemons
- ½ tsp kosher salt
- ½ tsp baking soda
Instructions
- Combine. Add 10 tablespoons butter, 1 cup sugar, 1/2 cup cream, 2 tablespoons zest, 3/4 cup lemon juice, and 1/2 teaspoon salt to a saucepan.
- Dissolve. Warm over medium low heat and bring to a low boil just until the sugar dissolves.
- Foam. Remove from the heat and stir in 1/2 teaspoon baking soda.
- Finish. Return to low heat for 1 minute, then cool slightly and serve.
