Sour Cream Lemon Cake
Brighten up your dessert table with this irresistible Sour Cream Lemon Cake—a moist, zesty treat that strikes the perfect balance of tart and sweet. Infused with fresh lemon juice and zest, this tender cake gets its luxurious texture from creamy sour cream, while a vibrant lemon glaze adds a tangy finishing touch. Ideal for spring celebrations, afternoon tea, or any occasion that calls for a burst of citrus flavor, this recipe is easy to follow and ready in just over an hour. Whether you're a fan of lemon desserts or simply looking for a crowd-pleasing treat, this lemon cake is sure to delight. Serve it with a dusting of powdered sugar or alongside fresh berries for a stunning presentation!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1.5 cups granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 tablespoons lemon zest
- 0.25 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
- 1 tablespoon milk (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch (23 cm) bundt pan or round cake pan thoroughly. Dust it with flour, tapping out the excess.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition.
Reduce the mixer speed to low and gradually mix in the sour cream, lemon zest, fresh lemon juice, and vanilla extract until combined.
Slowly add the dry ingredients in batches to the wet mixture, mixing just until incorporated. Do not overmix.
Pour the batter evenly into the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
To prepare the glaze, whisk together the powdered sugar, 2 tablespoons of fresh lemon juice, and milk in a small bowl until smooth. Adjust the consistency if needed by adding more powdered sugar or liquid.
Once the cake is completely cooled, drizzle the glaze over the top, letting it run down the sides.
Let the glaze set for 15-20 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.5 g | 266% | |
| Saturated Fat | 127.0 g | 635% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1061 mg | 354% | |
| Sodium | 3114 mg | 135% | |
| Total Carbohydrate | 684.2 g | 249% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 441.7 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 526 mg | 40% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 730 mg | 16% | |
*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.
