lemon sour cream cake recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best lemon sour cream cake recipe

I’ve been making this lemon sour cream cake recipe for years, and it’s always a hit with my family and friends. The first time I tried it, I was hooked – the combination of tangy lemon and creamy sour cream is absolute perfection. As a busy mom, I love that this recipe is easy to make and can be adapted to fit any occasion.

Whether it’s a quick weeknight dessert or a special treat for a holiday gathering, this cake never fails to impress. And the best part? It’s ridiculously easy to make – just mix together some simple ingredients, pour into a pan, and bake until golden brown.

I’ve even made it for my kids’ birthday parties, and they always request it (and so do I!) The original recipe came from my grandmother, who got it from her aunt in Greece. Apparently, it’s been passed down through generations of Greek women as a staple dessert in their families.

I’ve tweaked it slightly over the years to suit my own tastes, but the basic formula remains the same – and trust me, it’s a game-changer. There’s something about the way the lemon zest adds a burst of citrus flavor that makes this cake truly special. And don’t even get me started on the texture – moist and fluffy on the inside, with just the right amount of crunch from the sugar on top.

My kids are notoriously picky eaters, but they devour this cake like there’s no tomorrow. And as for storage? No problem – just wrap up any leftovers tightly in plastic wrap or aluminum foil and store at room temperature for up to three days (or freeze for longer).

When you’re ready to serve, simply thaw at room temperature or reheat in the microwave for 10-15 seconds per slice.

Lemon Sour Cream Cake

4.9 from 1920 votes

A moist and tangy lemon sour cream cake perfect for tea time or a light dessert. This cake is easy to make and has a delightful citrus flavor.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tbsp lemon zest
2 tbsp fresh lemon juice
1/2 cup sour cream

For the Lemon Glaze

1 cup powdered sugar
2-3 tbsp fresh lemon juice

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease and flour a 9-inch round cake pan, or line it with parchment paper.
Set aside.
3Combine the flour, baking powder, and salt in a medium bowl.
Set aside.
4In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.
5Add the eggs one at a time, mixing well after each addition.
6Stir in the vanilla extract, lemon zest, and lemon juice.
7The mixture should be smooth and well combined.
8Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
9Be careful not to overmix.
10Fold in the sour cream until just combined.
11The batter will be thick.
12Pour the batter into the prepared cake pan and smooth the top with a spatula.
13Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
14The cake should be golden brown and slightly pulling away from the sides of the pan.
15Allow the cake to cool in the pan for 10 minutes.
16Then, transfer it to a wire rack to cool completely.
17While the cake is cooling, prepare the lemon glaze.
18In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
19The glaze should be thick and pourable.
20If it is too thick, add more lemon juice.
21If it is too thin, add more powdered sugar.
22Once the cake is completely cooled, drizzle the lemon glaze over the top.
23Allow the glaze to set for a few minutes before slicing and serving.
24The glaze should be shiny and slightly thick.

🔧Equipment

Mixing bowl
Electric mixer
9-inch round cake pan
Parchment paper
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option.

Watch Video Of How Lemon Sour Cream Cake Works

This lemon sour cream cake recipe is truly a staple in our household – whether we’re celebrating a birthday or just need a pick-me-up after dinner.

With its moist texture and tangy flavor combination, it’s sure to be a crowd-pleaser at any gathering.

Plus, because it’s so easy to make ahead of time (just store at room temperature or freeze), you can worry less about last-minute prep when company comes over.

❓ Frequently Asked Questions About Lemon Sour Cream Cake

Q: What type of flour should I use for this recipe?

This cake is best made with all-purpose flour – nothing too fancy or whole wheat-y will work quite as well.

Q: Can I substitute other types of citrus zest?

Absolutely! While lemon is traditional and delicious, you can experiment with other flavors like orange or lime if you prefer.

Q: How do I ensure my cake doesn’t sink in the middle?

Just keep an eye on it while it bakes – if you notice the center starting to sink, remove from oven immediately and let cool completely before frosting.

Q: Can I make this cake in advance?

Of course! Simply bake as instructed and let cool completely before storing at room temperature for up to three days (or freezing for longer).

Q: What kind of frosting should I use?

I recommend a classic powdered sugar glaze – just mix together equal parts powdered sugar and milk until smooth and drizzle over cooled cake.

Similar Posts