Lemon sour cream butter cake
The Lemon Sour Cream Butter Cake is a moist dessert combining rich butter, tangy lemon, and sour cream for a delightful flavor. It's easy to make and perfect for any occasion.
Cook time 60 min
Prep time 45 min
Ingredients:
1 cup butter1 cup sugar
3 eggs
2 cups self-raising flour
1/2 cup sour cream
1 cup powdered sugar
1 tbsp lemon juice
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.
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.
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!
Lemon sour cream butter cake FAQ:
Bake the cake in a preheated oven at 350°F (175°C) for 35-40 minutes. It's done when a toothpick inserted into the center comes out clean.
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, the cake is ready. If there's wet batter on the toothpick, bake for a few more minutes.
Use a 9-inch (23 cm) round cake pan for this recipe. Grease and flour the pan or line it with parchment paper to prevent sticking.
You can substitute the sour cream with Greek yogurt for a lower fat option. If avoiding gluten, use a gluten-free all-purpose flour mix instead of self-raising flour.
Store the leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. If frosted with glaze, it's better to refrigerate.
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.
Nutrition per serving
12 ServingsCalories 380kcal
Protein 4.94g
Carbohydrates 50g
Fiber 0.75g
Sugar 30g
Fat 18g
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