Sour Cream Lemon Cake

by , Updated June 30, 2017
Sour Cream Lemon Cake
Diana Rattray

Fresh lemon juice gives this delicious sour cream cake rich, lemony flavor. Top this lemon cake with a thin glaze or dust with powdered sugar for a lighter cake. This lemon cake is wonderful served with fresh berries and homemade lemon sauce. Bake in a 10-cup Bundt cake pan, such as the "perennial pan" or the "Bavarian" shape, or use a standard 12-cup pan.

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes



Heat oven to 325 F. Grease and flour a 10-cup Bundt cake pan (Bavarian pan, perennial pan, or use a 12-cup pan) or spray with baking spray.

In a bowl, combine the flour, baking soda, and salt. Set aside.

In a mixing bowl with electric mixer, beat butter with sugar until light and creamy. Beat in the eggs until smooth. Add about 1/3 of the flour mixture and half of the sour cream; stir until blended. Add another 1/3 of the flour mixture and the remaining sour cream and lemon juice. Beat on low speed until well blended. Fold in the lemon zest.

Spoon batter into the prepared pan and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Cool on a rack in the pan; carefully remove and glaze or dust with powdered sugar.

Serves 16


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