Sour Cream Lemon Cake
Enjoy the zesty delight of sour cream lemon cake. This moist and fluffy cake is bursting with lemon flavor and topped with a sweet and tangy glaze.
This sour cream lemon cake is packed with lemon flavor from top to bottom. With freshly grated zest and real lemon juice in both the batter and glaze, it’s the perfect combination of tangy and sweet. The sour cream ensures a moist, tender crumb, while cake flour gives it a soft, delicate texture.
You’ll need about three lemons for this recipe — enough for the batter, glaze, and garnish. It’s simple to make, yet elegant enough for brunch, afternoon tea, or a special dessert. Serve it plain, glazed, or with a dusting of powdered sugar for a bright, sunny finish.
Why You’ll Love It
Moist and tender. Sour cream adds richness and keeps the cake soft for days.
Full lemon flavor. Fresh lemon juice and zest in both the cake and glaze create bright citrus notes.
Easy to make. Simple ingredients, one bowl, and no mixer required for the glaze.
Ingredient Notes
- Cake flour: Produces a fine, tender crumb. If you don’t have it, see below for a homemade substitute.
- Lemons: Use fresh juice and zest for the best flavor; bottled juice won’t compare.
- Sour cream: Adds moisture and richness to the cake.
- Butter: Provides structure and a buttery base for the lemon flavor.
- Glaze: A quick lemon drizzle that sets beautifully and adds a sweet, tangy finish.
Steps to Make Sour Cream Lemon Cake
- Prepare the pan and oven: Preheat the oven to 325°F (165°C). Grease and flour a 10-cup fluted or Bundt pan.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream the butter and sugar: In a large mixing bowl, beat the butter and sugar with an electric mixer for 2 to 3 minutes, or until light and fluffy.
- Add eggs and wet ingredients: Beat in the eggs one at a time, then gradually mix in the flour mixture alternately with the sour cream and lemon juice. Start and finish with flour. Fold in the lemon zest.
- Bake the cake: Spoon the batter into the prepared pan and smooth the top. Bake for about 55 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then turn out onto a rack to cool completely.
- Make the glaze: Whisk the confectioners’ sugar, lemon juice, and reserved zest until smooth, adding more lemon juice or milk as needed for a drizzling consistency.
- Glaze and serve: Drizzle the glaze over the cooled cake. Slice and enjoy!
Tips for the Best Lemon Cake
- Use room-temperature ingredients for even mixing and rise.
- Don’t overmix the batter once you add the flour — this keeps the crumb tender.
- Cool completely before glazing to prevent the icing from melting.
- For extra brightness, add more lemon zest or a touch of almond extract.
Recipe Variations
- Almond Extract: Add 1/2 teaspoon of almond extract for a more pronounced lemon flavor.
- Lemon Zest: Add an 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. Whisk well before using.
What to Serve With Lemon Cake
- Tea or coffee: Perfect for afternoon tea or brunch.
- Berries: Add fresh raspberries or blueberries alongside each slice.
- Whipped cream: A lightly sweetened dollop balances the tangy lemon.
- Vanilla ice cream: A cool, creamy contrast to the citrus glaze.
How to Store Sour Cream Lemon Cake
Room temperature: Keep in a covered container for up to 3 days.
Refrigerate: After 3 days, refrigerate and enjoy within another 2 to 3 days.
Freeze: Slice and freeze on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months. Thaw slices at room temperature before serving.
Sour Cream Lemon Cake
Ingredients
- 1 1/2 cups cake flour, (192 grams)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, (113 grams)
- 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!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
