Lemon Sour Cream Cake
Brighten your day with this irresistibly moist Lemon Sour Cream Cake, a delightful dessert that strikes the perfect balance between zesty lemon tang and creamy richness. Infused with fresh lemon zest and juice, every bite bursts with refreshing citrus flavor, while sour cream ensures an incredibly tender crumb. This easy-to-make cake comes together in just an hour, with a simple yet luscious lemon glaze drizzled on top for added sweetness and shine. Perfect for brunch, afternoon tea, or dessert, this crowd-pleasing loaf cake is as versatile as it is delicious. Whether you're a citrus lover or on the hunt for a new baking favorite, this Lemon Sour Cream Cake will quickly become a go-to recipe in your kitchen!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams granulated sugar
- 3 large eggs
- 2 tablespoons lemon zest
- 3 tablespoons lemon juice
- 120 grams sour cream
- 200 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 100 grams powdered sugar
- 2 tablespoons lemon juice (for glaze)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch loaf pan with butter or line it with parchment paper.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice.
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the glaze, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Adjust the consistency with more lemon juice or powdered sugar as needed.
Drizzle the lemon glaze over the cooled cake and allow it to set before slicing and serving.
Nutrition Facts
Calories |
457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 373 mg | 16% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 38.8 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 67 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
