This sour cream lemon cake is packed with lemon flavor, from the soft, tender crumb to the sweet drizzled topping. You’ll need about 3 lemons for the cake and topping. I recommend cake flour for the best texture—you may use the same amount of all-purpose or follow the instructions below to make a cake flour substitute.
Recipe Variations
- Almond Extract: Add 1/2 teaspoon of almond extract for a more pronounced lemon flavor.
- Lemon Zest: Add and extra teaspoon or two of lemon zest to the cake.
- Poppy Seeds: Add texture and a slight nutty flavor to the cake with 1/2 cup of poppy seeds.
- Topping: Skip the glaze and dust the cake with powdered sugar.
- Garnish: For a spectacular look, top the cake with sprinkles or candied lemon slices or peel.
How to Make Cake Flour
To make cake flour, all you need is some all-purpose flour and a few tablespoons of cornstarch. For the 1 1/2 cups of cake flour this recipe calls for, combine 3 tablespoons (21 grams) of cornstarch and 1 1/3 cups (170 grams) of all-purpose flour.
How to Store
- Store the cake in a covered container at room temperature for up to 3 days. After the 3 days, refrigerate the cake and consume within 2 to 3 days.
- To freeze, arrange cake slices on a baking sheet and transfer to the freezer. Transfer frozen slices to a freezer container or food storage bag and freeze for up to 3 months. Defrost slices on the counter.
Sour Cream Lemon Cake
Made with fresh lemons and a sweet drizzled topping, this sour cream lemon cake is a must-try dessert!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
Ingredients
Scale
- 1 1/2 cups (192 grams) cake flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon table salt
- 1 stick (113 grams) unsalted butter
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 1/2 cup sour cream
- 1/3 cup fresh lemon juice
- Grated zest of 2 lemons (reserve 1 teaspoon for the glaze)
- For the Glaze
- 1 1/2 cups confectioners’ sugar
- 3 tablespoons lemon juice (use part milk if you don’t have enough lemon juice)
- 1 teaspoon reserved grated lemon zest
Instructions
- Pan and Oven Prep: Heat the oven to 325 F (165 C) and grease and flour a 10-cup fluted cake pan, such as a Bundt pan.
- Batter: Combine the flour, baking soda, and salt in a bowl and set aside.
Combine the butter and sugar in a mixing bowl and beat with an electric mixer for 2 to 3 minutes or until light and fluffy.
Add the eggs, one at a time, beating well after each addition. With the mixer on low, beat in about 1/3 of the flour, half of the sour cream, and half of the lemon juice. Repeat with another 1/3 cup of the flour and the remaining sour cream and lemon juice. Beat in the remaining flour just until blended. Fold in the lemon zest. - Prepare to Bake: Spoon the batter into the pan and spread.
- Bake: Bake for 55 minutes, or until a skewer or toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 15 minutes, then turn it out onto a rack to cool completely.
- Glaze: Combine the glaze ingredients, adding more lemon juice or milk until a drizzling consistency is reached. Drizzle over the cake.
- Serve: Slice, serve, and enjoy!
