Lemon sour cream butter cake
Indulge in the tangy and moist delight of this Lemon Sour Cream Butter Cake. Made with rich butter, zesty lemon juice, and creamy sour cream, it's the perfect balance of sweet and tart. Easy to bake and irresistibly delicious!
- 26 May 2024
- Cook time 60 min
- Prep time 45 min
- 12 Servings
- 7 Ingredients
Indulge in the tangy sweetness of a Lemon Sour Cream Butter Cake, a delightful treat that combines the richness of butter and the zestiness of lemon. This cake is incredibly moist, thanks to the addition of sour cream, and is perfect for any occasion from casual get-togethers to more formal celebrations. Follow these simple steps to create a scrumptious dessert that will leave everyone asking for seconds.
Ingredients:
Instructions:
- In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
- Gradually add the self-raising flour, mixing until just combined.
- Gently fold in the sour cream until the batter is smooth and homogeneous.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- While the cake is cooling, prepare the lemon glaze. In a medium bowl, whisk together the powdered sugar and lemon juice until smooth.
- If the glaze is too thick, you can add a tiny amount of water or more lemon juice to reach the desired consistency. If it’s too thin, add a bit more powdered sugar.
- Once the cake is completely cooled, drizzle the lemon glaze over the top, allowing it to run down the sides.
- Let the glaze set for a few minutes before serving.
- Slice the cake and serve it as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Tips:
- Make sure all your ingredients are at room temperature for easier mixing and better texture.
- Use fresh lemon juice for the best flavor. Bottled lemon juice can be a bit harsher in taste.
- When mixing the batter, do not overbeat as it may result in a denser cake. Mix just until the ingredients are combined.
- For an extra lemony flavor, consider adding a bit of lemon zest to the batter.
- Let the cake cool completely before adding the glaze to ensure it sets properly.
Now that you’ve baked a Lemon Sour Cream Butter Cake, you can enjoy a slice of this luscious treat with friends and family. The balance of zesty lemon and rich, creamy butter makes for a delightful contrast in flavors and textures. Whether served with a cup of tea or as a standalone dessert, this cake is sure to become a favorite in your baking repertoire. Enjoy!
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 380kcal | 15% |
| Protein | |
| Protein 4.94g | 3% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 0.75g | 2% |
| Sugar 30g | 30% |
| Fat | |
| Fat 18g | 22% |
| Saturated 10g | 33% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 50mg | 9% |
| Vitamin B1 0.09mg | 7% |
| Vitamin B2 0.07mg | 6% |
| Vitamin B3 0.41mg | 3% |
| Vitamin B6 0.01mg | 1% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.15ug | 6% |
| Vitamin C 0.25mg | 0% |
| Vitamin E 0.17mg | 1% |
| Vitamin K 1.54ug | 1% |
| Minerals | |
| Calcium, Ca 24mg | 2% |
| Copper, Cu 0.06mg | 0% |
| Iron, Fe 0.54mg | 5% |
| Magnesium, Mg 12mg | 3% |
| Phosphorus, P 70mg | 5% |
| Potassium, K 70mg | 2% |
| Selenium, Se 9ug | 17% |
| Sodium, Na 22mg | 1% |
| Zinc, Zn 0.49mg | 4% |
| Water | |
| Water 22g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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