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 (192 grams) cake flour
- ¼ tsp baking soda
- ¼ tsp fine salt
- ½ cup (113 grams) unsalted butter, softened
- 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 tsp for the glaze)
For the Glaze
- 1 ½ cups confectioners' sugar
- 3 tbsp lemon juice, or part milk if you don't have enough lemon juice
- 1 tsp reserved grated lemon zest
Recommended Equipment
- Stand mixer or handheld mixer
Instructions
- Pan and Oven Prep: Heat the oven to 325°F (165°C) and grease and flour a 10-inch fluted cake pan, such as a Bundt pan.Butter and flour for the pan
- Combine the flour, baking soda, and salt in a bowl and set aside.1 1/2 cups (192 grams) cake flour | 1/4 tsp baking soda | 1/4 tsp fine salt
- 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.1/2 cup (113 grams) unsalted butter | 1 1/2 cups granulated sugar | 3 large eggs
- With the mixer on low, beat in about 1/3 of the flour mixture, half of the sour cream, and about half of the lemon juice. Repeat with another 1/3 of the flour mixture, then add the remaining sour cream and lemon juice. Beat in the remaining flour mixture just until blended. Fold in the lemon zest.1/2 cup sour cream | 1/3 cup fresh lemon juice | Grated zest of 2 lemons (reserve 1 tsp for the glaze)
- Spoon the batter into the pan and spread.
- 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.
- Combine the confectioners' sugar, lemon juice, and the reserved lemon zest, adding more lemon juice or milk until the mixture reaches a drizzling consistency. Drizzle over the cake.1 1/2 cups confectioners' sugar | 3 tbsp lemon juice | 1 tsp reserved grated lemon zest
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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