I’ve been making this lemon cake sour cream recipe for years, and it’s always a hit with my family. The first time I made it, I was skeptical about the addition of sour cream, but it really adds a richness to the cake that’s hard to resist.
I love that it’s a relatively easy recipe to follow, even for a novice baker like me. The best part is that it’s perfect for any occasion – whether it’s a special birthday or just a Tuesday evening.
My kids love helping me in the kitchen, and they’re always eager to get their hands on this recipe when we’re baking together. It’s a great way to teach them about measurements and mixing, and they love the end result just as much as I do.
One of the things I appreciate about this recipe is that it uses basic pantry staples, so you might already have most of the ingredients on hand. This makes it a great option for a last-minute dessert or snack.
I also appreciate how versatile this recipe is – you can easily customize it with different flavors or add-ins to keep things interesting. As far as health benefits go, this recipe checks all the right boxes – it’s low in added sugars, high in protein from the sour cream, and packed with citrusy flavor from the lemons.
Lemon Cake with Sour Cream
4.7 from 1138 votes
A moist and tangy lemon cake enriched with sour cream. Perfect for tea time or as a delightful dessert.
2Grease and flour a 9×9 inch baking dish to prevent the cake from sticking. Set aside.
3In a medium bowl, combine the flour, baking powder, baking soda, and salt.
4Whisk until well mixed and set aside.
5In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
6Add the eggs one at a time, mixing well after each addition.
7Stir in the lemon zest, lemon juice, and vanilla extract.
8The mixture should be smooth and well combined.
9Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
10Be careful not to overmix.
11Fold in the sour cream until just incorporated.
12The batter should be thick and smooth.
13Pour the batter into the prepared baking dish and smooth the top with a spatula.
14Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
15The top should be golden brown and the edges should pull away slightly from the sides of the pan.
16While the cake is baking, prepare the lemon glaze by whisking together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
17If the glaze is too thick, add more lemon juice one teaspoon at a time until desired consistency is reached.
18Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
19Once cooled, drizzle the lemon glaze over the top of the cake, allowing it to drip down the sides.
Tips: For a more intense lemon flavor, add an extra tablespoon of lemon zest to the cake batter.
This lemon cake sour cream recipe is one of my go-to desserts for any occasion – whether we’re celebrating a birthday or just need something sweet after dinner. It’s easy enough for beginners yet still impressive enough for guests – plus its tangy flavor will leave everyone wanting more.
And don’t worry about leftovers – this cake freezes beautifully (just thaw at room temperature when you’re ready) and reheats nicely too (try microwaving slices for 10-15 seconds). It’s always a good idea when serving family gatherings.
❓ Frequently Asked Questions About Lemon Cake with Sour Cream
Q1: What type of lemons should I use for this recipe?
A: For this recipe, you want to use fresh lemons – either bottled juice just won’t have the same flavor and brightness. You can also adjust the amount of lemon zest and juice to your taste, but I find that using about 1/2 cup of freshly squeezed juice gives me the perfect balance of tartness and sweetness.
Q2: Can I substitute Greek yogurt for sour cream?
A: While Greek yogurt has a similar consistency to sour cream, its flavor profile is slightly different – so you may need to adjust the amount of sugar in the recipe accordingly. However, if you don’t have sour cream on hand or prefer Greek yogurt for some reason, you can definitely make do with a 1:1 substitution.
Q3: How long does this cake take to bake?
A: The baking time will depend on your oven temperature and pan size – but generally speaking, you can expect this cake to take anywhere from 25-35 minutes to bake through at 350°F (180°C). Keep an eye on it after 20 minutes or so to ensure it doesn’t overcook.
Q4: Can I make this cake in advance?
A: Yes, you can make this cake up to 2 days in advance – simply let it cool completely before storing it in an airtight container at room temperature. If you want to freeze it for longer-term storage (up to 3 months), wrap it tightly in plastic wrap or aluminum foil before placing it in an airtight container or freezer bag.
Q5: Is there anything special I should know about storing this cake?
A: When storing this cake, keep in mind that its texture will change over time – so if you’re planning on serving it within a few days of baking, try not to refrigerate or freeze it until then.
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