Lemon sour cream cake
Lemon Sour Cream Cake features a moist texture with a zesty lemon flavor, enhanced by creamy sour cream. This simple recipe yields a delightful cake perfect for any celebration.
Cook time 20 min
Prep time 20 min
Ingredients:
1/3 cup butter1/2 cup sugar
1 egg
1/2 cup sour cream
1/2 cup all-purpose white wheat flour
1/2 cup self-raising flour
2 tbsp lemon zest
2 tbsp lemon juice
2 cups powdered sugar
Indulge in the delightful tanginess of a Lemon Sour Cream Cake, a perfect treat for any occasion. The combination of zesty lemons and creamy sour cream results in a moist, flavorful cake that everyone will love. This recipe is easy to follow, making it ideal for both novice bakers and seasoned pros.
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
2. Cream Butter and Sugar:
In a large mixing bowl, beat 1/3 cup of butter with 1/2 cup of sugar until the mixture is light and fluffy.
Beat in the egg until well combined.
Add 1/2 cup of sour cream and mix until smooth.
In another bowl, whisk together 1/2 cup of all-purpose white wheat flour and 1/2 cup of self-raising flour.
Gradually add the flour mixture to the butter mixture, mixing until just combined. Avoid over-mixing to keep the cake tender.
Fold in 2 tablespoons of lemon zest and 2 tablespoons of lemon juice until evenly distributed.
Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
In a small bowl, mix 2 cups of powdered sugar with 1-2 tablespoons of lemon juice until you achieve a smooth, pourable consistency.
Once the cake is completely cool, drizzle the lemon glaze over the top. Allow the glaze to set before slicing.
Cut the cake into slices and serve. Enjoy your delicious Lemon Sour Cream Cake!
Enjoy your deliciously moist and tangy Lemon Sour Cream Cake as a delightful dessert or even with your afternoon tea. Its refreshing lemon flavor coupled with the rich texture will surely make it a hit among friends and family. Don’t forget to share this recipe with others who appreciate a good lemon cake.
Lemon sour cream cake FAQ:
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. It should also spring back lightly when touched.
Yes, you can store the cake at room temperature for up to 2 days. For longer storage, cover it tightly and refrigerate for up to a week, or freeze for up to 3 months.
You can substitute sour cream with plain Greek yogurt or buttermilk for a similar tangy flavor and moisture.
An 8-inch round cake pan is recommended for this recipe to ensure even baking and proper rise.
Yes, you can use all-purpose flour instead. However, note that the texture may vary slightly.
Cooking Tips:
- Ensure the butter is at room temperature before starting to make it easier to cream with the sugar.
- Use fresh lemon zest and juice for the best flavor.
- To avoid lumps, sift the powdered sugar before mixing it with the other ingredients.
- Let the cake cool completely before frosting or serving to enhance its texture and flavor.
Nutrition Facts
8 ServingsCalories 370kcal
Protein 3.27g
Carbohydrates 63g
Fiber 0.52g
Sugar 50g
Fat 11g
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