Description
Made with fresh lemons and a sweet drizzled topping, this sour cream lemon cake is a must-try dessert!
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!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
