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.
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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.
What You’ll Like About This Recipe
- Bright lemon flavor. Fresh lemon juice and zest work together to create a clean, vibrant citrus note throughout the cake. The zest adds fragrance while the juice supplies a balanced tang, giving the cake a fresh-from-the-garden taste.
- Moist and tender texture. The addition of sour cream ensures the crumb stays soft and velvety for days. Its natural acidity also supports lift during baking, creating a cake that feels rich but not dense.
- Easy, dependable process. The familiar creaming method takes the guesswork out of cake baking. Each step has purpose—creaming for aeration, slow egg incorporation for structure, alternating additions for tenderness—resulting in a smooth, reliable batter.
- A simple glaze with big payoff. The lemon glaze brings sweetness, shine, and an extra layer of citrus aroma. It soaks lightly into the cake’s surface, increasing moisture and giving each slice a polished finish.
- Great for make-ahead. This cake stores exceptionally well, and the lemon flavor deepens as it rests. That makes it a perfect dessert for planning ahead, transporting to gatherings, or prepping the day before a special meal.
Ingredient Notes
- Cake flour – Produces the softest, most tender crumb. If you don’t have cake flour, you can make a substitute by removing 2 tablespoons from each cup of all-purpose flour and replacing them with cornstarch, then sifting well.
- Unsalted butter – Room-temperature butter creams best with sugar, creating tiny air pockets that give the cake its rise and delicate texture.
- Granulated sugar – Helps aerate the batter during creaming and provides structural support as well as sweetness.
- Eggs – Adding them one at a time maintains a smooth, stable batter. Room-temperature eggs blend more evenly with the butter mixture.
- Sour cream – Adds richness and moisture and helps keep the crumb tender. Full-fat sour cream works best.
- Fresh lemon juice – Delivers bright acidity. Bottled juice can be used in emergencies but won’t give the same aromatic freshness.
- Lemon zest – Contains flavorful oils that intensify the citrus impact. A microplane works best for achieving fine zest without bitter pith.
- Confectioners’ sugar – Gives the glaze a smooth, glossy finish. Sifting can prevent lumps.
Steps to Make Sour Cream Lemon Cake
- Prepare the baking pan by greasing and flouring it well, especially around the curves, to help the cake release cleanly after cooling.
- Whisk the dry ingredients together to evenly distribute the leavening and salt, ensuring they blend smoothly into the batter later.
- Cream the butter and sugar until light and fluffy; this step incorporates air and builds the foundation for the cake’s texture.
- Add the eggs one at a time, allowing each to fully incorporate before continuing so the batter stays smooth and stable.
- Alternate adding the dry ingredients with the sour cream and lemon juice, which keeps the batter from becoming overmixed and helps maintain a tender crumb.
- Fold in the lemon zest gently so it stays evenly distributed without deflating the batter.
- Spoon the batter into the pan and smooth the top so the cake bakes evenly.
- Bake until the cake tests clean, then cool briefly in the pan before unmolding to allow the structure to set properly.
- Mix the glaze to a pourable consistency and drizzle over the cooled cake so it settles into the ridges and enhances both flavor and appearance.
Pro Tips
- Grease thoroughly to prevent sticking, especially in detailed Bundt pan designs.
- Use room-temperature ingredients so the batter emulsifies smoothly and bakes evenly.
- Mix gently once the dry ingredients are added to keep the crumb tender and prevent toughness.
- Test for doneness early if your oven runs hot, as lemon cakes can dry out if overbaked.
- Adjust glaze consistency with small amounts of liquid so it drips slowly and sets with a pretty finish.
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 Store
- Refrigerate: Store the cooled cake in an airtight container for up to 5 days. The lemon flavor deepens over time, and the glaze keeps the surface moist.
- Freeze: Wrap the whole cake or individual slices tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months and thaw at room temperature.
- Reheat: Warm slices briefly in the microwave if you prefer a softer texture or want to enhance the cake’s aroma before serving.
Sour Cream Lemon Cake
Made with fresh lemons and a sweet drizzled topping, this sour cream lemon cake is a must-try dessert!
Ingredients
- Butter and flour for the pan
- 1 ½ cups cake flour, (192 grams)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, (113 grams)
- 1 ½ cups granulated sugar
- 3 large eggs, room temperature
- ½ cup sour cream
- ⅓ cup fresh lemon juice
- Grated zest of 2 lemons, reserve 1 teaspoon for the glaze
For the Glaze
- 1 ½ 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, then 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 of the flour, then add 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
Calories: 316kcalCarbohydrates: 52gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 72mgSodium: 94mgPotassium: 52mgFiber: 0.4gSugar: 40gVitamin A: 364IUVitamin C: 2mgCalcium: 22mgIron: 0.4mg
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.
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