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Sour Cream Lemon Cake

sour cream lemon cake, overhead, glazed

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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

  1. 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. grease and floured pan
  2. 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. lemon cake batter
  3. Prepare to Bake: Spoon the batter into the pan and spread.
  4. 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. cooling the lemon cake
  5. Glaze: Combine the glaze ingredients, adding more lemon juice or milk until a drizzling consistency is reached. Drizzle over the cake. glazed cake
  6. Serve: Slice, serve, and enjoy! a serving of sour cream lemon cake